Kinetic and Mathematical Modeling of Drying of Asparagus officinalis in Different Drying Methods

Turkish Journal of Agriculture: Food Science and Technology

Cem Baltacıoğlu¹  İlhami Okur² 

[1] Department of Food Engineering, Faculty of Engineering, Middle East Technical University, 06800 Ankara;Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, 51240 Niğde;

关键词: Drying;    modeling;    Asparagus officinalis;    microwave;    hot air oven;   

DOI  :  10.24925/turjaf.v6i10.1431-1436.2060

来源: DOAJ

【 摘 要 】

Asparagus officinalis is a spring vegetable contains flavonoids, amino acid derivatives, glycolic acid, tyrosine, vitamins, saponins and essential oils and it has health benefits such as prevention of cancer, mutation, inflammation, and liver damage. The aim of this study is to investigate drying kinetics of Asparagus officinalis. According to R, χ2, RMSE and Error values, the model parameters at different temperatures (70°C, 80°C, 90°C), spear thickness (1 mm, 2 mm and 3mm), and microwave power (100 W, 200 W, and 300W) were compared. Midilli and Kucuk equation was found as the best equation to describe drying of Asparagus officinalis. R values of Midilli and Kucuk Equation changed between 0.8886 and 0.9989 for hot air drying and between 0.9568 and 0.9999 for a microwave drying.

【 授权许可】

Unknown