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Barbunya Fasülyesinin (Phaseolus vulgaris L.) Kurutma Karakteristikleri, Renk ve Mikro Yapı Özellikleri Üzerine Farklı Kurutma Yöntemlerinin Etkisi

Effect of Different Drying Methods on Drying Characteristics, Colour and Microstructure Properties of Barbunia Bean (Phaseolus vulgaris L.)

Journal Name:

  • Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi

Publication Year:

  • 2016
DOI: 
http://dx.doi.org/10.13002/jafag983

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
In this study, the effects of microwave, convective, and microwave-convective drying treatments on the drying parameters, colour and microstructure properties of barbunia samples were investigated. To select the best thin-layer drying models for the drying treatments, 9 mathematical models were fitted to the experimental data and the performances of these models were compared for the following statistical parameters: reduced chi-squared (χ2), root mean square error (RMSE) and coefficient of determination (R2). Among the drying models investigated, the Midilli et al. model was found to be the best model for describing the drying behaviour of barbunia beans. The experimental results showed that increasing the drying temperature or microwave power level caused shorter drying time and the combined microwave-convective method provided the greatest time savings in comparison to other methods tested. At all drying conditions, the closest values to the colour of fresh barbunia was obtained at 50C. It was found that browning increased with an increase in drying temperature and microwave power. Scanning electron microscopy images revealed that the applications of all the drying methods led to different physical changes in the products’ microstructures when compared to fresh samples.
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Abstract (Original Language): 
Bu çalışmada, barbunya örneklerinin kurutma karakteristikleri, renk ve mikro yapı özellikleri üzerine farklı kurutma yöntemlerinin etkisi incelenmiştir. Kurutma işlemlerinde en iyi ince tabaka kurutma modelini seçmek için 9 matematiksel model deneysel verilere uygulanmış ve bu modellerin performansları ki-kare (χ2), hataların karelerinin karekök ortalaması (RMSE) ve belirtme katsayısı (R2)’na göre karşılaştırılmıştır. İncelenen kurutma modelleri arasında, Midilli ve ark. modeli barbunya fasulyelerinin kurutma davranışlarının tanımlanmaları için en iyi model olarak bulunmuştur. Artan kurutma hava sıcaklığı ve mikrodalga güç seviyeleri daha kısa kurutma süresine neden olduğunu deneysel sonuçlar göstermiş ve mikrodalga-konvektif birleşimi yöntemi diğer yöntemlerle karşılaştırıldığında en büyük zaman kazanımı sağlamıştır. Tüm kurutma şartlarında taze barbunya rengine en yakın değerler 50 C ‘de elde edilmiştir. Kurutma hava sıcaklığı ve mikrodalga gücünde artış ile esmerleşmenin arttığı saptanmıştır. Tüm kurutma uygulamalarının taze örneklerle karşılaştırıldıkları zaman ürünlerin mikro yapılarında farklı fiziksel değişikliklere neden olduklarını taramalı elektron mikroskobu görüntüleri ortaya çıkarmıştır.
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