Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina)

This study has been carried out with "Freeze Drying" topic, and even, freeze drying technology (FD), which has seen as a healthy drying model that increases the shelf life of the products and preserves the aroma values it contains. The product which we have dried is rose hip, which is utilizing for cooking jam in winter, even brew tea, that have high nutritional values and have countless merits for human health. We started the study with the experiment of drying the rose hips, which were cut into 5 mm slices and removed from the seeds, by keeping them in the refrigerator. By recording the experiments of the rose hips, which were placed in our drying device in 7 samples of 100 grams, one by one; The weights of the 2, 4, 6, 8, 10, 12 and 14 hour experiments were measured, and a kinetic model was created. Moreover, the moisture ratio (MR) was calculated. A total of 8 different kinetic drying models were studied by using the MATLAB program in the presence of experimental data, and according to the results of the experiment, X2: 2,156×10-4 , RMSE: 0.011874 value was regulated. It has been observed that the closest value of R2 to1 is R2 with the amount of R2 =0.9985. According to the results of the experiment, it was determined as the DIFFUSION APPROACH model that gave the best results among eight models. Besides, we found the effective diffusivity value, which was 1,99828×10-10 m2/s for the mentioned Rose hip slices. It was confirmed that the calculated effective diffusivity value was within the reference range mentioned in the literature (10-12 – 10-8 m2/s) for food products.