Pomelo (Citrus Maxima) Kabuğu Kuruma Karakteristiğinin Modellenmesi

Abstract

Drying is a technique frequently used for agricultural food products to preserve them in long time periods. In this work, drying characteristics of Pomelo fruit (Citrus Maxima) peel for different drying techniques as microwave drying (MW), forced convection drying (FC) and freeze drying (FD) were determined. Experiments were conducted for two slab thicknesses (1 cm and 0.5 cm) in albedo part of the fruit peel. In addition, activation energy and effective diffusivity values also color properties were calculated for different drying techniques in both sizes. For FC, MW, and FD, drying times were determined as 34 min, 24 min, 410 min for thin slabs and 44 min, 30 min and 540 min for thick slabs, respectively. 0.5 cm thick peels had lower moisture content in a shorter drying period and when the slice thickness was reduced, the drying rate was increased nearly by 25%. By mathematical modelling with 11 different thin layer models, the best fitted kinetics models were found as Logarithmic, Diffusion Approach and Modified Henderson & Pabis models. At constant thickness, the highest effective diffusivity values were determined for the MW drying (1.925x10-8 for thin slab, 7.295x10-8 for thick slab). As for the color measurements, L*, a*, b* values generally have significant differences from fresh pomelo peel samples that the closest values to the fresh samples were obtained from freeze drying experiment.

Effect of Turntable Rotation Rate on Drying Kinetics and Functional Properties of Lemon Peel during Microwave Drying

“…The values of Deff obtained for lemon peel are consistent with the Deff values for different types of fruits and vegetables (ranging between 5.54-24.22 W/g) reported in literature (Murthy & Manohar, 2012;Darvishi et al, 2014;Demiray et al, 2017). However, Deff values obtained in this study were lower than that presented by Tuncer et al (2020) for the pomelo peel (124.36 and 115.03 W g -1 for 0.5 and 1 cm thick peels, respectively) subjected to microwave drying at 7 W.g -1 power density.…”

“…These results are comparable with literature. For citrus peels subjected to various drying methods, Deff values ranging between 0.0495x10 -8 -7.295x10 -8 m 2 s -1 have been reported in literature (Garcia-Perez et al 2009;Deng et al 2019;Tuncer et al 2020). At similar rates of rotation, Deff values increased with increasing power level.…”

“…In a study, Shu et al, (2020) reported that Page model showed the best fit to experimental data within 9 different thin layer models during microwave vacuum drying (600W) of tangerine peels. It has been reported that the change of moisture ratios of lemon (Ghanem et al 2020), orange (Bejar et al, 2011b), and pomelo (Tuncer et al, 2020). peels with microwave drying time were successfully described by the Page model.…”

“…Microwave drying is known to offer opportunity of high drying rate, especially in the falling rate period. Some researchers studied on the effects of microwave drying on drying kinetics and various quality properties of citrus peels (Ozcan et al, 2020;Farahmandfar et al, 2019Farahmandfar et al, , 2020Abou Arab, Mahmoud, & Abu-Salem, 2017;Ghanem et al, 2012Ghanem et al, , 2020Bejar, Kechaou, & Mihoubi, 2011b;Tekgül & Baysal, 2018;Tuncer, Güler, & Usta, 2020;Kirbas et al, 2019) and noted that microwave drying may be used as a convenient and effective drying method for drying of citrus peels.…”

Volatile Organic Compounds, Total Phenolic Content, Color, and Heating Uniformity of Lemon Peel as Affected by Rotational Speed of Turntable During Microwave Drying

“…Microwave drying has been used by some researchers for drying of citrus peels (Ozcan et al, 2020;Farahmandfar et al, 2019Farahmandfar et al, , 2020Abou Arab et al, 2017;Mahmoud et al, 2015;Ghanem et al, 2012Ghanem et al, , 2020Bejar et al, 2011b;Tekgül & Baysal, 2018;Tuncer et al, 2020;Assefa & Keum, 2017). During microwave drying, volumetric heat generation occurs within the product.…”