Mikrodalga Kurutmanın Mantarların Kurutma Kinetiği, Enerji Özellikleri ve Renk Parametreleri Üzerine Etkisi
Özet
Bu çalışmada, tavsiye edilen tüketim tarihi gelmiş kültür mantarları (Agaricus bisporus) 100W, 200W ve 300W olmak üzere üç farklı mikrodalga gücünde kurutularak kurutma kinetiği, enerji özellikleri, rehidrasyon oranı, renk parametreleri ve kurutma karakteristikleri incelenmiştir. Dokuz farklı matematiksel model değerlendirilmiş ve mantarların kuruma davranışını en iyi tanımlayan modellerin Logistic ve Jena & Das olduğu, Newton modelinin ise en düşük uyumu gösterdiği belirlenmiştir. Mikrodalga gücünün artmasıyla kurutma süresi 234 dakikadan 36 dakikaya gerilemiş, toplam enerji tüketimi azalmış; özgül enerji tüketimi, enerji verimliliği, termal etkinlik ve efektif nem difüzyonu artış göstermiştir. En yüksek efektif nem difüzyonu 300W gücünde (9.15x10^-9 m^2 s^-1) elde edilirken, sistemin aktivasyon enerjisi 17.69 Wg^-1 olarak hesaplanmıştır. Kalite analizlerinde en yüksek L*, a*, b* ve kroma (C) değerleri 300W kurutmada elde edilirken, en yüksek rehidrasyon oranlarına 100W (1.97) ve 200W (1.87) güçlerinde ulaşılmış, kalınlık değişimleri ise istatistiksel olarak önemsiz bulunmuştur. Ayrıca, Çok Katmanlı Algılayıcı Yapay Sinir Ağı (MLP-YSA) modelleriyle yapılan tahminlerde nem içeriği, nem oranı ve kuruma hızı yüksek doğrulukla modellenmiş; nem içeriği için MLP (4-5-1), nem oranı için MLP (4-15-1) ve kuruma hızı için MLP (4-10-1) yapıları en düşük hata değerlerini vererek akıllı kurutma sistemlerinin geliştirilmesinde kullanılabilecek etkili araçlar olduklarını ortaya koymuştur.
In this study, button mushrooms (Agaricus bisporus) near their expiration date were dried at three different microwave power levels (100W, 200W, and 300W) to evaluate their drying kinetics, energy properties, rehydration ratio, color parameters, and drying characteristics. Among nine mathematical models, Logistic and Jena & Das were identified as the best models for describing the drying behavior of mushrooms, whereas the Newton model showed the lowest performance. As microwave power increased, drying time decreased from 234 minutes to 36 minutes and total energy consumption decreased, while specific energy consumption, energy efficiency, thermal efficiency, and effective moisture diffusivity increased. The highest effective moisture diffusivity was achieved at 300W (9.15x10^-9 m^2 s^-1), and the activation energy was calculated as 17.69 Wg^-1. In quality analyses, the highest L*, a*, b*, and chroma (C) values were obtained at 300W drying, while the highest rehydration ratios were recorded at 100W (1.97) and 200W (1.87), with thickness changes being statistically insignificant. Furthermore, moisture content, moisture ratio, and drying rate were accurately predicted using Multilayer Perceptron Artificial Neural Network (MLP-ANN) models; the MLP (4-5-1) structure for moisture content, MLP (4-15-1) for moisture ratio, and MLP (4-10-1) for drying rate yielded the lowest error values, demonstrating their potential as effective tools for developing smart drying systems.
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