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    Kinetic and Mathematical Modeling of Drying of Asparagus officinalis in Different Drying Methods
    (2018) Okur, İlhami; Baltacıoğlu, Cem
    Asparagus officinalis is a spring vegetable contains flavonoids, amino acid derivatives,glycolic acid, tyrosine, vitamins, saponins and essential oils and it has health benefitssuch as prevention of cancer, mutation, inflammation, and liver damage. The aim of thisstudy is to investigate drying kinetics of Asparagus officinalis. According to R, ?2, RMSEand 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, and300W) were compared. Midilli and Kucuk equation was found as the best equation todescribe drying of Asparagus officinalis. R values of Midilli and Kucuk Equationchanged between 0.8886 and 0.9989 for hot air drying and between 0.9568 and 0.9999for a microwave drying.
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    MODEL BASED COMPARISON OF DRYING OF ASPARAGUS (ASPARAGUSOFFICINALIS L.) WITH TRADITIONAL METHOD AND MICROWAVE
    (2020) Baltacıoğl, Hande; Okur, İlhami; Buzrul, Sencer
    In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear equations were used as the primary and secondary models, respectively. Secondary model integrated into the primary model could successfully be used to describe the moisture ratio of asparagus in one-step procedure. Appropriate fits were obtained for both drying techniques, but microwave drying had slightly better fit than the conventional drying. Tailing was observed for the curves of traditional drying whereas sigmoidal curves were observed for microwave drying. The time parameter (?) value of the lowest power of the microwave drying (100 W) was just one third of the ? value of the highest temperature of the traditional drying (90 °C) indicating that microwave drying was effective method in terms of time comparing to traditional drying.