Patlıcan (Solanum melongena L.) Kuruma Kinetiği ve Renk Değişimi
نویسندگان
چکیده
Patlıcan taze tüketiminin yanı sıra kurutularak da yoğun bir şekilde kullanılmaktadır. Kurutma işlemi ile daha uzun süre muhafaza edilerek dört mevsim tüketim imkânı sağlanabilmektedir. Bu çalışmada patlıcan etüvde, laboratuvar tipi konvektif kurutucuda (LTKK) 40, 50, 60, 70ºC sıcaklıklarda ve gölgede önemli kalite parametrelerinden olan renk kriterleri kuruma kinetiği belirlenmiştir. öncesi ürünler eşit boyutlarda dilimlenerek ince tabaka kurutma modelinde ölçümleri yapılmıştır. verileri incelendiğinde en süresi 124 saat süren kurutmayken kısa 3 45 dakika LTKK sıcaklıkta bulunmuştur. modellemesinde Page, Midilli-Küçük, Lewis Jena & Das modelleri kullanılmıştır. Modellemede güvenilirlik seviyesi tüm modeller için p<0.001 olarak modellerinde yüksek R2 değeri 0.9998 Page 40ºC sıcaklıkta, Midilli-Küçük ise 60ºC tespit edilmiştir. Renk değerleri açısından hesaplanan özelliklerinde tazeye yakın kroma etüv hue açısı toplam değişimi kahverengileşme indeksi
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ژورنال
عنوان ژورنال: Turkish journal of agricultural engineering research
سال: 2022
ISSN: ['2717-8420']
DOI: https://doi.org/10.46592/turkager.1200654