Research Article
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Investigation of Some Physio-Chemical Properties of Lime Dry in a Convective and Modified Temperature Controlled Microwave Oven

Year 2023, Volume: 11 Issue: 2, 491 - 503, 01.06.2023

Hakan Polatcı Muhammed Taşova

https://doi.org/10.36306/konjes.1219960

Abstract

Linden is an important species for health due to the important bioactive substances (antioxidant, phenolic compounds) in its structure. After drying, it is widely consumed, especially as tea. In this study, linden was dried at 40, 45 and 50 ºC temperatures in a convective (CD) and modified temperature controlled microwave (TCM) drying oven. In the drying processes, linden samples were dried from a moisture value of 3.21±0.19 to 0.12±0.02 g moisture/g dry matter moisture value. For the temperatures specified in the CD process, the linden samples were dried in 23.5, 15 and 8.5 hours, respectively. In the TCM process, it dried in 8.25, 3.75 and 2.25 hours, respectively, for the specified temperatures. The average drying rate values determined in the CD method ranged from 0.004025-0.008274 g moisture/g dry matter.minute, and in the TCM method, the average values between 0.006178-0.0228 g moisture/g dry matter.minute. It was determined that the effective diffusion values changed between 1.46x10-5-6.02x10-6 m2/s in the CD process and between 1.06x10-6-2.35x10-7 m2/s in the TCM process. Activation energy values were calculated as 74.50 and 122.47 kJ/mol for CD and TCM processes, respectively. TCM method was determined as the most suitable (p<0.05) drying process in terms of color quality. Evaporation energy values in the CD and TCM methods varied between 0.6998-0.8312 and 0.5267-0.6497 kWh, respectively. In this study, a modified temperature controlled microwave (TCM) drying method is recommended in terms of drying kinetics, color quality and evaporation energy parameters of linden.

Keywords

Drying Processes Microwave Drying Drying Kinetics Effective Diffusion-Activation Energy Quality Property Evaporation Energy

References

  • [1] A. A. Alemrajabi, F. Rezaee, M. Mirhosseini, ve A. Esehaghbeygi, “Comparative evaluation of the effects of electrohydrodynamic, oven, and ambient air on carrot cylindrical slices during drying proces” Drying Technology, 30, 88–96, 2012.
  • [2] M. Beigi, “Energy efficiency and moisture diffusivity of apple slices during convective drying”, Food Science and Technology, 36(1): 374-382, 2016.
  • [3] M. Beigi, “Drying of mint leaves: ınfluence of the process temperature on dehydration parameters, quality attributes, and energy consumption”, Journal of Agricultural Science and Technology, 21(1): 77-88, 2019.
  • [4] A. K. Bhardwaj, R. Kumar, R. Chauhan, ve S. Kumar, “Experimental investigation and performance evaluation of a novel solar dryer integrated with a combination of SHS and PCM for drying chilli in the Himalayan region”, Thermal Science and Engineering Progress, 20: 2020. doi: 10.1016/j.tsep.2020.100713.
  • [5] C. Bonazzi, E. Dumoulin, “Quality changes in food materials as ınfluenced by drying processes”, 2011. doi: 10.1002/9783527631667.ch1.
  • [6] G. Boztaş, A. B. Avcı, O. Arabacı, ve E. Bayram, “Tıbbi ve aromatik bitkilerin dünyadaki ve Türkiye’deki ekonomik durumu”, Teorik ve Uygulamalı Ormancılık, 1:27-33, 2021.
  • [7] Comtrade, “International Trade Center”, https://www.trademap.org 2021, (Erişim tarihi: 18.04.2021).
  • [8] O. Corzo, N. Bracho, A. Pereira, A. Vasquez, “Weibull distribution for modeling air drying of coroba slices”. LWT - Food Science and Technology, 41(10), 2023-2028, 2008.
  • [9] S. P. Göztok, ve F. İçier, “Karbon fiber destekli kabin kurutucuda farklı sıcaklıklarda elma dilimlerinin kurutulmasının incelenmesi: kurutma karakteristikleri ve performans değerlendirmesi”. Akademik Gıda, 15(4): 355-367, 2017.
  • [10] İ. Doymaz, N. Tugrul, ve M. Pala, “Drying characteristics of dill and parsley leaves”, Journal of Food Engineering, 77:559-565, 2006.
  • [11] H. S. El-Mesery, A. E. F. Abomohra, C. U. Kang, J. K. Cheon, B. Basak, ve B. H. Jeon, “Evaluation of ınfrared radiation combined with hot air convection for energy-efficient drying of biomass”, Energies, 12(14), 2019. doi: 10.3390/en12142818.
  • [12] H. S. El-Mesery, R. M. Kamel, ve R. Z. Emara, “Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer”. Case Studies in Thermal Engineering, 27, 2021. doi: 10.1016/j.csite.2021.101365.
  • [13] FAO, “Trade in medicinal plants”, http://www.fao.org/3/af285e/af285e00.pdf 2005. (Erişim Tarihi: 18.04.21).
  • [14] S. Jena, ve H. Das, “Modeling for vacuum drying characteristics of coconut presscake”, Journal of Food Engineering, 79: 92-99, 2007.
  • [15] M. Kaveh, V. R. Sharabiani, R. A. Chayjan, E. Taghinezhad, Y. Abbaspour-Gilandeh, ve I. Golpour, “ANFIS and ANNs model for prediction of moisture diffusivity and specific energy consumption potato, garlic and cantaloupe drying under convective hot air dryer”. Information Processing in Agriculture, 5(3): 372-387, 2018.
  • [16] A. K. Karthikeyan, ve S. Murugavelh, “Thin layer drying kinetics and exergy analysis of turmeric (Curcuma longa) in a mixed mode forced convection solar tunnel dryer”, Renewable Energy, 128 (Part A): 305-312, 2018.
  • [17] C. Kumar, G. J. Millar, ve M. A. Karim, “Effective diffusivity and evaporative cooling in convective drying of food material”, Drying Technology, 33(2): 227-237, 2015.
  • [18] W. K. Lewis, “The Rate of Drying of Solid Materials”, Industrial Engineering Chemistry, 13: 427-432, 1921.
  • [19] M. Maskan, “Microwave/air and microwave finish drying of banana”, Journal of Food Engineering, 44: 71-78, 2000.
  • [20] R. J. Moffat, “Describing the uncertainties in experimental results”, Experimental Thermal and Fluid Science, 1(1): 3–17, 1988.
  • [21] T. V. L. Nguyen, M. D. Nguyen, D. C. Nguyen, L. G. Bach, ve T. D. Lam, “Model for thin layer drying of lemongrass (Cymbopogon citratus) by hot air”, Processes, 7(1), 2019. doi: 10.3390/pr7010021.
  • [22] H. Polatcı, ve M. Taşova, “Sıcaklık kontrollü mikrodalga kurutma yönteminin alıç (crataegusspp. l.) meyvesinin kuruma karakteristikleri ve renk değerleri üzerine etkisi”, Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 5(10): 1130-1135, 2017.
  • [23] T. M. Rababah, M. Al-u’datt, M. Alhamad, M. Al-Mahasneh, K. Ereifej, J. Andrade, B. Altarifi, A. Almajwal, ve W. Yang, “Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common Mediterranean herbs”, International Journal of Agriculture Biology Engineering, 8, 145–150, 2015.
  • [24] D. K. Rabha, P. Muthukumar, ve C. Somayaji, “Energy and exergy analyses of the solar drying processes of ghost chilli pepper and ginger”, Renewable Energy, 105: 764-773, 2017.
  • [25] L. A. Ramallo, ve R. H. Mascheroni, “Quality evoluation of pineapple fruit during drying process”, Food and Bioproducts Processing, 99, 275-283, 2012.
  • [26] K. Ç. Selvi, “Investigating the ınfluence of ınfrared drying method on linden (Tilia platyphyllos Scop.) leaves: kinetics, color, projected area, modeling, total phenolic, and flavonoid content”, Plants, 9(7), 2020. doi: 10.3390/plants9070916.
  • [27] V. R. Sagar, P. ve Suresh Kumar, “Recent advances in drying and dehydration of fruits and vegetables: a review”, Journal of Food Science and Technology, 47: 15-26, 2010.
  • [28] M. Tan, K. J. Chua, A. S. Mujumdar, ve S. K. Chou, “Effect of osmotic pre-treatment and infrared radiation of drying rate and color changes during drying of potato and pineapple”, Drying Technology, 19(9): 2193-2207, 2001.
  • [29] M. Taşova, “Sıcaklık Kontrollü Bir Mikrodalga Kurutucu Geliştirilmesi Ve Performansının Belirlenmesi”, Yüksek Lisans Tezi, Gaziosmanpaşa Üniversitesi Tokat, 2016.
  • [30] TUİK, “Dış ticaret istatistikleri”, https://biruni.tuik.gov.tr/disticaretapp/menu.zul 2021. (Erişim tarihi: 18.04.2021).
  • [31] C. Y. Wang, ve R. P. Singh, “A single layer drying equation for rough rice”, ASAE Paper No: 78-3001, ASAE, St. Joseph, MI. 1978.
  • [32] Z. Wissam, A. A. Nour, J. Bushra, N. Zein, ve D. Saleh, “Extracting and studying the antioxidant capacity of polyphenols in dry linden leaves (Tilia cordata)”, Journal of Pharmacogn. Phytochem, 6, 258–262, 2017.
  • [33] A. Yağcıoglu, “Tarımsal Ürünleri Kurutma Tekniği”, Ege Üniversitesi Ziraat Fakültesi yayınları No: 536. Bornova, İzmir. 1999.
  • [34] S. Jena, H. Das, “Modeling for vacuum drying characteristics of coconut presscake”, Journal of Food Engineering, 79, 92-99, 2007.

KONVEKTİF VE İMAL EDİLEN SICAKLIK KONTROLLÜ MİKRODALGA FIRINLARLA KURUTULAN IHLAMURUN FİZİKO-KİMYASAL VE BUHARLAŞMA ENERJİ DEĞERLERİNİN TESPİT EDİLMESİ

Year 2023, Volume: 11 Issue: 2, 491 - 503, 01.06.2023

Hakan Polatcı Muhammed Taşova

https://doi.org/10.36306/konjes.1219960

Abstract

Ihlamur bünyesinde önemli bioaktif maddelerden (antioksidan, fenolik bileşikler) dolayı hem sağlık hem de içeçek olarak tüketilmektedir. Kurutulduktan sonra özellikle çay olarak tüketimi oldukça yaygındır. Bu çalışmada, konvektif (KK) ve imal edilen sıcaklık kontrollü mikrodalga (SKM) kurutma fırınlarında 40, 45 ve 50 ºC sıcaklıklarında ıhlamur kurutulmuştur. Kurutma işlemlerinde ıhlamur örnekleri 3.21±0.19 nem değerinden 0.12±0.02 g nem/g kuru madde nem değerine kadar kurutulmuştur. KK işleminde belirtilen sıcaklıklar için ıhlamur örnekleri sırasıyla 23.5, 15 ve 8.5 saatte kurumuştur. SKM işleminde ise belirtilen sıcaklıklar için sırasıyla 495, 225 ve 135 dakikada kurumuştur. KK işleminde tespit edilen ortalama kuruma oranı değerleri 0.004025-0.008274 g nem/g kuru madde.dakika, SKM işleminde ise bu değer ortalama 0.006178-0.0228 g nem/g kuru madde.dakika değerleri arasında değiştiği belirlenmiştir. Efektif difüzyon değerleri KK işleminde 1.46x10-5-6.02x10-6 m2/s arasında, SKM işleminde ise bu değer 1.06x10-6-2.35x10-7 m2/s arasında değiştiği belirlenmiştir. Aktivasyon enerji değerleri KK ve SKM işlemleri için sırasıyla 74.50 ve 122.47 kJ/mol olarak hesaplanmıştır. Renk kalitesi açısından en uygun (p<0.05) kurutma işlemi olarak SKM yöntemi tespit edilmiştir. Buharlaşma enerji değerleri açısından KK ve SKM işlemleri için sırasıyla 0.6998-0.8312 ve 0.5267-0.6497 kWh değerleri arasında değiştiği tespit edilmiştir. Bu çalışmada imal edilen sıcaklık kontrollü mikrodalga (SKM) kurutma işlemi ıhlamurun kuruma kinetiği, renk kalitesi ve buharlaşma enerji parametreleri açısından kurutma yöntemi olarak uygun olduğu önerilmektedir.

Keywords

Kurutma işlemleri kuruma kinetiği efektif difüzyon-aktivasyon enerji kalite özelliği buharlaşma enerjisi

References

  • [1] A. A. Alemrajabi, F. Rezaee, M. Mirhosseini, ve A. Esehaghbeygi, “Comparative evaluation of the effects of electrohydrodynamic, oven, and ambient air on carrot cylindrical slices during drying proces” Drying Technology, 30, 88–96, 2012.
  • [2] M. Beigi, “Energy efficiency and moisture diffusivity of apple slices during convective drying”, Food Science and Technology, 36(1): 374-382, 2016.
  • [3] M. Beigi, “Drying of mint leaves: ınfluence of the process temperature on dehydration parameters, quality attributes, and energy consumption”, Journal of Agricultural Science and Technology, 21(1): 77-88, 2019.
  • [4] A. K. Bhardwaj, R. Kumar, R. Chauhan, ve S. Kumar, “Experimental investigation and performance evaluation of a novel solar dryer integrated with a combination of SHS and PCM for drying chilli in the Himalayan region”, Thermal Science and Engineering Progress, 20: 2020. doi: 10.1016/j.tsep.2020.100713.
  • [5] C. Bonazzi, E. Dumoulin, “Quality changes in food materials as ınfluenced by drying processes”, 2011. doi: 10.1002/9783527631667.ch1.
  • [6] G. Boztaş, A. B. Avcı, O. Arabacı, ve E. Bayram, “Tıbbi ve aromatik bitkilerin dünyadaki ve Türkiye’deki ekonomik durumu”, Teorik ve Uygulamalı Ormancılık, 1:27-33, 2021.
  • [7] Comtrade, “International Trade Center”, https://www.trademap.org 2021, (Erişim tarihi: 18.04.2021).
  • [8] O. Corzo, N. Bracho, A. Pereira, A. Vasquez, “Weibull distribution for modeling air drying of coroba slices”. LWT - Food Science and Technology, 41(10), 2023-2028, 2008.
  • [9] S. P. Göztok, ve F. İçier, “Karbon fiber destekli kabin kurutucuda farklı sıcaklıklarda elma dilimlerinin kurutulmasının incelenmesi: kurutma karakteristikleri ve performans değerlendirmesi”. Akademik Gıda, 15(4): 355-367, 2017.
  • [10] İ. Doymaz, N. Tugrul, ve M. Pala, “Drying characteristics of dill and parsley leaves”, Journal of Food Engineering, 77:559-565, 2006.
  • [11] H. S. El-Mesery, A. E. F. Abomohra, C. U. Kang, J. K. Cheon, B. Basak, ve B. H. Jeon, “Evaluation of ınfrared radiation combined with hot air convection for energy-efficient drying of biomass”, Energies, 12(14), 2019. doi: 10.3390/en12142818.
  • [12] H. S. El-Mesery, R. M. Kamel, ve R. Z. Emara, “Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer”. Case Studies in Thermal Engineering, 27, 2021. doi: 10.1016/j.csite.2021.101365.
  • [13] FAO, “Trade in medicinal plants”, http://www.fao.org/3/af285e/af285e00.pdf 2005. (Erişim Tarihi: 18.04.21).
  • [14] S. Jena, ve H. Das, “Modeling for vacuum drying characteristics of coconut presscake”, Journal of Food Engineering, 79: 92-99, 2007.
  • [15] M. Kaveh, V. R. Sharabiani, R. A. Chayjan, E. Taghinezhad, Y. Abbaspour-Gilandeh, ve I. Golpour, “ANFIS and ANNs model for prediction of moisture diffusivity and specific energy consumption potato, garlic and cantaloupe drying under convective hot air dryer”. Information Processing in Agriculture, 5(3): 372-387, 2018.
  • [16] A. K. Karthikeyan, ve S. Murugavelh, “Thin layer drying kinetics and exergy analysis of turmeric (Curcuma longa) in a mixed mode forced convection solar tunnel dryer”, Renewable Energy, 128 (Part A): 305-312, 2018.
  • [17] C. Kumar, G. J. Millar, ve M. A. Karim, “Effective diffusivity and evaporative cooling in convective drying of food material”, Drying Technology, 33(2): 227-237, 2015.
  • [18] W. K. Lewis, “The Rate of Drying of Solid Materials”, Industrial Engineering Chemistry, 13: 427-432, 1921.
  • [19] M. Maskan, “Microwave/air and microwave finish drying of banana”, Journal of Food Engineering, 44: 71-78, 2000.
  • [20] R. J. Moffat, “Describing the uncertainties in experimental results”, Experimental Thermal and Fluid Science, 1(1): 3–17, 1988.
  • [21] T. V. L. Nguyen, M. D. Nguyen, D. C. Nguyen, L. G. Bach, ve T. D. Lam, “Model for thin layer drying of lemongrass (Cymbopogon citratus) by hot air”, Processes, 7(1), 2019. doi: 10.3390/pr7010021.
  • [22] H. Polatcı, ve M. Taşova, “Sıcaklık kontrollü mikrodalga kurutma yönteminin alıç (crataegusspp. l.) meyvesinin kuruma karakteristikleri ve renk değerleri üzerine etkisi”, Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 5(10): 1130-1135, 2017.
  • [23] T. M. Rababah, M. Al-u’datt, M. Alhamad, M. Al-Mahasneh, K. Ereifej, J. Andrade, B. Altarifi, A. Almajwal, ve W. Yang, “Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common Mediterranean herbs”, International Journal of Agriculture Biology Engineering, 8, 145–150, 2015.
  • [24] D. K. Rabha, P. Muthukumar, ve C. Somayaji, “Energy and exergy analyses of the solar drying processes of ghost chilli pepper and ginger”, Renewable Energy, 105: 764-773, 2017.
  • [25] L. A. Ramallo, ve R. H. Mascheroni, “Quality evoluation of pineapple fruit during drying process”, Food and Bioproducts Processing, 99, 275-283, 2012.
  • [26] K. Ç. Selvi, “Investigating the ınfluence of ınfrared drying method on linden (Tilia platyphyllos Scop.) leaves: kinetics, color, projected area, modeling, total phenolic, and flavonoid content”, Plants, 9(7), 2020. doi: 10.3390/plants9070916.
  • [27] V. R. Sagar, P. ve Suresh Kumar, “Recent advances in drying and dehydration of fruits and vegetables: a review”, Journal of Food Science and Technology, 47: 15-26, 2010.
  • [28] M. Tan, K. J. Chua, A. S. Mujumdar, ve S. K. Chou, “Effect of osmotic pre-treatment and infrared radiation of drying rate and color changes during drying of potato and pineapple”, Drying Technology, 19(9): 2193-2207, 2001.
  • [29] M. Taşova, “Sıcaklık Kontrollü Bir Mikrodalga Kurutucu Geliştirilmesi Ve Performansının Belirlenmesi”, Yüksek Lisans Tezi, Gaziosmanpaşa Üniversitesi Tokat, 2016.
  • [30] TUİK, “Dış ticaret istatistikleri”, https://biruni.tuik.gov.tr/disticaretapp/menu.zul 2021. (Erişim tarihi: 18.04.2021).
  • [31] C. Y. Wang, ve R. P. Singh, “A single layer drying equation for rough rice”, ASAE Paper No: 78-3001, ASAE, St. Joseph, MI. 1978.
  • [32] Z. Wissam, A. A. Nour, J. Bushra, N. Zein, ve D. Saleh, “Extracting and studying the antioxidant capacity of polyphenols in dry linden leaves (Tilia cordata)”, Journal of Pharmacogn. Phytochem, 6, 258–262, 2017.
  • [33] A. Yağcıoglu, “Tarımsal Ürünleri Kurutma Tekniği”, Ege Üniversitesi Ziraat Fakültesi yayınları No: 536. Bornova, İzmir. 1999.
  • [34] S. Jena, H. Das, “Modeling for vacuum drying characteristics of coconut presscake”, Journal of Food Engineering, 79, 92-99, 2007.
There are 34 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Research Article
Authors

Hakan Polatcı 0000-0002-2071-2086

Muhammed Taşova 0000-0001-5025-0807

Publication Date June 1, 2023
Submission Date December 16, 2022
Acceptance Date March 30, 2023
Published in Issue Year 2023 Volume: 11 Issue: 2

Cite

IEEE H. Polatcı and M. Taşova, “KONVEKTİF VE İMAL EDİLEN SICAKLIK KONTROLLÜ MİKRODALGA FIRINLARLA KURUTULAN IHLAMURUN FİZİKO-KİMYASAL VE BUHARLAŞMA ENERJİ DEĞERLERİNİN TESPİT EDİLMESİ”, KONJES, vol. 11, no. 2, pp. 491–503, 2023, doi: 10.36306/konjes.1219960.
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