Zorlanmış Taşınım ile Farklı Geometrik Şekilli Gıda Ürünlerinin Kurutulmasının Gözenekli Ortam Yaklaşımı ile Nümerik İncelenmesi

Year 2019, Volume: 25 Issue: 4, 518 - 529, 05.12.2019

Burak Turkan , Ahmet Serhan Canbolat , Akin Burak Etemoglu

https://doi.org/10.15832/ankutbd.441925

Cited By: 2

Abstract

Kurutma gıda ürününden sıvı miktarının buharlaştırılarak mikrobiyal
bozulmayı önlemek için yaygın şekilde kullanılır. Enerji tüketimini azaltmak ve
gıda kalitesini artırmak için kurutma sürecinin modellenmesi çok önemlidir.
Literatürde kurutma karakteristiklerinin araştırılmasında farklı yaklaşımlar
kullanılmıştır. Bu yaklaşımlar arasında gözenekli ortam yaklaşımı karmaşık bir
mekanizmaya sahiptir. Gözenekli ortamda kurutma modelinde gazlar (su buharı ve
hava) için moleküler difüzyon, sıvı (su) için difüzyon ve konveksiyon
mekanizmaları kullanılmaktadır. Bu çalışmada öncelikle gözenekli malzemenin
kurutulması üzerinde büzülme etkisi araştırıldı. Kurutma probleminde hava ve
gıda ürünü için lineer olmayan kısmi diferansiyel denklemleri zamana bağlı
olarak çözüldü. Kurutma işlemindeki büzülme etkisi ALE (Arbitrary Lagrangian
Eulerian) metodu kullanılarak araştırıldı.

Keywords

Isı ve kütle transferi; Kurutma; Nümerik modelleme; Büzülme

Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food

Abstract

Drying is widely used to prevent microbial spoilage by evaporating the determined amount of liquid in the food sample. In order to reduce energy consumption and increase food flavor quality, modeling the drying process is crucial. In the literature, different approaches are used for investigation of drying characteristic. Among these approaches, the porous media approach have complex phenomena. Molecular diffusion for gases (water vapor and air), capillary diffusion for liquid (water), and convection mechanisms (Darcy flow) were used in drying model in porous media. In this study, firstly, the effect of shrinkage on drying of porous media was investigated. Non-linear partial differential equations for air and food material in the drying problem were solved numerically for non-steady state condition. The shrinkage effect in the drying process was studied by using the ALE (Arbitrary Lagrangian Eulerian) method. In this study, air velocities of 0.5, 0.8 and 1 m s-1, air temperatures of 40, 50 and 60 °C and the geometric forms of rectangular, cylindrical and square were selected for hot air drying process. The fastest drying was obtained at square shape food at the air temperature of 60 °C and the air velocity of 0.5 m s-1. The analysis result showed that the air velocity and temperature have effect on the drying.

Keywords

Heat and mass transfer; Drying; Numerical modelling; Shrinkage

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