Dondurarak Kurutulan Yaban Mersininin (Vaccinium Myrtillus) Kinetik Modeli Ve Efektif Difüzivitesi

Abstract

In current study, the freeze-drying (FD) method has been investigated. This method is the healthiest drying method that used in recent years by extending the shelf life of the products and preserving the beneficial flavors in its content. Antioxidant, antimicrobial, antidiabetic, anti-inflammatory, antiseptic, etc., are the most emphasized role among the berries. Thus, blueberry is one of the great aspects to be a case for drying. Blueberry (Vaccinium Myrtillus), which is an opulent source of many phenolic compounds with known properties, has been determined. In the study, blueberries by the weight of 100 g and with a thickness of 5 mm were placed in the drying device, and the data were processed by observing the weight loss every two hours after being subjected to the drying process for 14 hours. 8 different kinetic drying models were applied to the acquired data using the Matlab program. As a result of the application, the estimated standard errors (RMSE), chi-square (X2), regression coefficients (R2) were calculated, error analysis was performed, R2, X2, and RMSE values were found, as 1.4686 ×10-2, 2.875×10-4 and 9.978 ×10-1. According to these results, it was determined that the most suitable model is the Page model. Also, the effective diffusivity coefficients for blueberries were calculated as 2.57665 × 10-12 m2/s.