The Prediction of Drying Performance of Banana Rings Dried By Osmo-solar Dehydration Method

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dc.authoridAlcan, Veysel/0000-0002-7786-8591
dc.authoridYildiz, Zehra/0000-0003-1304-4857
dc.contributor.authorYildiz, Zehra
dc.contributor.authorAlcan, Veysel
dc.date.accessioned2025-03-17T12:25:21Z
dc.date.available2025-03-17T12:25:21Z
dc.date.issued2022
dc.departmentTarsus Üniversitesi
dc.description.abstractSolar drying is known as the oldest and most common traditional food preservation method. However, if the product is indirectly contacted with the sun light, there is negative effect in the color and nutrient values of the product. Solar dryers have been developed to utilize the heat effect of the sun to solve these problems. It can be used in combination with osmotic dehydration to increase the efficiency of the solar drying process. Osmotic dehydration is applied as a pretreatment technique in the drying process. The pretreatments to be applied before drying have important effects on the quality and operating cost of the product to be dried. In addition, the osmotic dehydration pretreatment enables to shorten the drying time and increase the drying potential. In this study, bananas with high drying temperature and high moisture content were sliced into 3 mm rings, then osmotic dehydration pre-drying was applied, and then they were dried in a solar tray dryer. Sucrose and citric acid solution in 2.5%, 5%, 7.5% and 10% (w/v) concentrations were used for osmotic dehydration treatment. In addition, samples without osmotic dehydration were dried in a solar dryer to determine the effect of pretreatment. The input variables of the drying process are solution concentration (0%, 2.5%, 5%, 7.5% and 10%), type of solution (sucrose solution and citric acid solution), osmotic dehydration time (10, 30, 60 and 90 min) and sun drying time (60, 120, 180, 240 and 300 min). Output variables were chosen as moisture ratio and shrinkage rate. The results clearly showed that both the moisture ratio and the shrinkage ratio have increased due to increased solar dryer time. solution concentration and immerse time. Osmotic dehydration was found to be effective in dried banana rings in the solar tray dryer. Gradient Boosting Machine (GBM) was used to model the drying conditions and the model was successful. The correlation coefficient (R-2) values of the GBM model were respectively found as 0.94 and 0.83 for the moisture ratio and the shrinkage ratio.
dc.identifier.doi10.33462/jotaf.772966
dc.identifier.endpage236
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85131348830
dc.identifier.scopusqualityQ3
dc.identifier.startpage227
dc.identifier.trdizinid1152402
dc.identifier.urihttps://doi.org/10.33462/jotaf.772966
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1152402
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1610
dc.identifier.volume19
dc.identifier.wosWOS:000813467900001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectDrying
dc.subjectOsmotic dehydration
dc.subjectSolar tray dryer
dc.subjectOsmosolar dehydration
dc.subjectGradient boosting machine
dc.titleThe Prediction of Drying Performance of Banana Rings Dried By Osmo-solar Dehydration Method
dc.typeArticle

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