Mikrodalga Metodu Kullanılarak Kurutulan Havucun Bazı Kuruma Parametrelerinin Belirlenmesi

Year 2020, Volume: 7 Issue: 1, 31 - 42, 31.01.2020

Soner Çelen , Aytaç Moralar

https://doi.org/10.31202/ecjse.590509

Abstract

Bu çalışmada nem içeriği, kuruma süresi, difüzyon katsayısı, aktivasyon
enerjisi, kuruma hızı, kuruma etkinliği ve havuçun kurutulması sırasında
tüketilen enerji, tasarlanan mikrodalga destekli konveyör kurutucu kullanılarak
belirlenmiştir. Deneylerde, 4 mm, 7 mm ve 10 mm kalınlığındaki havuç dilimleri,
1050 W, 1500 W ve 2100 W mikrodalga gücünde kurutuldu. Konveyör kurutucusu,
kurutma işlemi için 0.245 m min^-1 konveyör hızına sahiptir. Kurutma
işleminin sonunda, mikrodalga gücü arttıkça efektif difüzyon katsayısı, enerji
tüketimi, kuruma hızı ve kuruma verimliliğinin arttığı bulunmuştur. Kurutma
süresi ve enerji tüketimi açısından havuç kurutma için 1050 W gücün en uygun
değer olduğu sonucuna varılmıştır.

Keywords

Aktivasyon enerjisi; Difüzyon katsayısı; Kurutma; Mikrodalga enerjisi

Determination of Some Drying Parameters of Carrot Dried Using Microwave Method

Abstract

In this study,
moisture content, drying time, the diffusion coefficient, activation energy,
drying rate, drying efficiency and the energy consumed during the drying of
carrot were determined by using the designed microwave supported conveyor
drier. In the experiments, the carrot slices of 4 mm, 7 mm and 10 mm thickness
were dried at a power of 1050 W, 1500 W and 2100 W microwave power. The
conveyor drier has the conveyor speed of 0.245 m min^-1 for drying
process. At the end of drying process, it was found that the effective
diffusivity coefficients, energy consumption, drying rate and drying efficiency
have increased as the microwave power increased. We concluded that 1050 W is
the optimum value for carrot drying in terms of drying time and energy
consumption.

Keywords

Activation Energy; Diffusion Coefficient; Drying; Microwave Energy

References

• Upadhyay. A., Sharma, H.K., Sarkar, B.C., Characterization and dehydration kinetics of carrot pomace, Agricultural Engineering International: The CIGR Ejournal. Manuscript FP 07 35. February (2008) X.
• Strom, K., Product quality in solar dried carrots, tomatoes and onions, Master thesis, Norwegian University of Life Sciences, (2011).
• Riganakos, K.A., Karabagias, I.K., Gertzou, I., Stahj, M., Comparison of UV-C and thermal treatments for the preservation of carrot juice. Innovative Food Science and Emerging Technologies, 2017, 42, 165-172.
• Aghbashlo, M., Kianmehr, M.H., Arabhosseini, A., Nazghelichi, T., Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer. Czech Journal of Food Sciences, 2011, 29(5), 528-538.
• Doymaz, İ., Infrared drying kinetics and quality characteristicsof carrot slices. Journal of Food Processing and Preservation, 2015, 39, 2738-2745.
• Eren, Ö., Soysal, Y., Öztekin, S., Doğantan, Z.S., Mikrodalga sistemi ile donatılmış bir bantlı kurutucuda maydanoz kurutulması, III. Tarımsal Ürünleri Kurutma Tekniği Çalıştayı Antalya, Turkey, 2005, 13-25 (in Turkish).
• Kutlu, N., İşçi, A., Effect of different drying methods on drying characteristics of eggplant slices and mathematical modeling of drying processes. Academic Food Journal, 2016, 14(1), 21-27.
• Zarein, M., Samadi, S.H., Ghobadian, B., Investigation of microwave dryer effect on energy efficiency during drying of apple slices. Journal of the Saudi Society of Agricultural Sciences, 2015, 14, 41–47.
• Sehrawat, R., Nema, P.K., Kaur, B.P., Effect of superheated steam drying on properties of foodstuffs and kinetic modeling. Innovative Food Science and Emerging Technologies, 2016, 34, 285-301.
• Doymaz, İ., İsmail, O., Drying characteristics of sweet cherry, Food and Bioproducts Processing, 2011, 89, 31–38.
• Parlak, N., Investigation of drying kinetıcs of ginger in a fluidized bed dryer. Journal of the Faculty of Engineering and Architecture of Gazi University, 2014, 29(2), 261-269.Bettega, R., Rosa, J.G., Correa, R.G., Freire, T., Comparison of carrot (Daucus Carota) drying in microwave and in vacuum microwave. Brazilian Journal of Chemical Engineering, 2014, 31(2), 403-412.
• Çelen, S., Arda, S.O. and Karataşer, M.A., Güneş Enerji Destekli Mikrodalga Konveyör Kurutucu Kullanılarak Kuruma Davranışının Modellenmesi, El-Cezerî Fen ve Mühendislik Dergisi, 2018, 5(1), 267-271 (in Turkish).
• Maskan, M., Microwave/air and microwave finish drying of banana. Journal of Food Engineering, 2000, 44(2), 71–78.
• Gerçel, Ö., Gerçel, H.F., Preparation and characterization of activated carbon from vegetable waste by microwave-assisted and conventional heating methods. Arabian Journal for Science and Engineering,2016, 41, 2385-2392.
• Li, C., Peng, J., Li, Z., Zhang, L., Hu, T., Removal of F and Cl from Zinc Oxide Fume from Fuming Furnace by Microwave Roasting. Arabian Journal for Science and Engineering, 2017, 42, 1413-1418.
• Roberts, J.S., Kidd, D.R., Padilla-Zakour, O., Drying kinetics of grape seeds. Journal of Food Engineering, 2008, 89, 460–465.
• Jezek, D., Tripalo, B., Brncic, M., Karlovic, D., Modelling of convective carrot drying. Croatica Chemica Acta, 2006, 79(3), 385-391.
• Wang, J., Wang, Y.W., Wang, J.W., He, X.L., (2008) Drying characteristics and drying quality of kidney beans using a two‐stage microwave process. Journal of Food Process Engineering, 2008, 31(3), 413-430.
• Mahapatra, A, Tripathy, P., Modeling and simulation of moisture transfer during solar drying of carrot slices. Journal of Food Process Engineering 41(8) 2018.
• Çelen, S, Karataser, M.A., Investigation of the performance of a hybrid dryer designed for the food industry. Foods, 2019, 8(2), 81.
• Çelen, S., Aktaş, T., Karabeyoğlu, S.S., Akyildiz, A., Drying behavior of prina (crude olive cake) using different types of dryers. Drying Technoogy, 2016, 34(7), 843-853.
• Köse Tınmaz, E., Çelen, S., Çelik, S.Ö., Conventional and microwave drying of hydrocarbon cutting sludge, Environmental Progress & Sustainable Energy, doi.org/10.1002/ep.13104, 2019.
• Al-Harahsheh, M., Al-Muhtaseb, A.H., Magee, T.R.A., Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration. Chemical Engineering Progress, 2009, 48, 524-531.
• Çelen, S., Effect of microwave drying on the drying characteristics, color, microstructure, and thermal properties of Trabzon persimmons. Foods, 2019, 8(2), 84.
• Darvishi, H., Asl, A.R., Asghari, A., Najafi, G., Gazori, H.A., Mathematical modeling, moisture diffusion, energy consumption and efficiency of thin layer drying of potato slices. Journal of Food Science and Technology 4(3) (2013) 1-6.
• Dehghannya, J., Hosseinlar, S.H., Heshmati, M.K., Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Innovative Food Science and Emerging Technologies, 2018, 45, 132–151.
• Darvishi, H., Asl, A.R., Asghari, A., Azadba, M., Najafi, G., Khodaei, J., Study of the drying kinetics of pepper, Journal of the Saudi Society of Agricultural Sciences, 2014, 13, 130–138.
• Abano, E.E., Haile, M.A., Owusu, J., Engmann, F.N., Microwave-vacuum drying effect on drying kinetics, lycopene & ascorbic acid content of tomato slices. Journal of Stored Products And Postharvest Research, 2016, 4 (1), 11 – 22.
• Jiang, H., Zhang, M., Liu Y, Mujumdar, A.S., L,iu H., The energy consumption and color analysis of freeze/microwave freeze banana chips. Food and Bioproducts Processing, 2013, 91(4), 464-472.
• Haq, R., Kumar, P., Prasad, K., Influence of drying kinetics on moisture diffusivity, carotene degradation and nonenzymatic browning of pretreated and untreated carrot shreds. Journal of Food Processing and Preservation, 2017, 41(2), e12785.
• Song, Z., Jing, C., Yao, L., Zhao, X., Wang, W., Mao, Y., Ma, C., Microwave drying performance of single-particle coal slime and energy consumption analyses. Fuel Processing Technology, 2016, 143, 69–78.
• Sarimeseli, A., Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves. Energy Conversion and Management, 2011, 52, 1449–1453.
• Babalis, S.J., Belessiotis, V.G., Influence of drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs. Journal of Food Engineering, 2004, 65, 449.
• İsmail, O., Investigation of rehydration kinetics of open-sun dried carrot slices. Journal of the Faculty of Engineering and Architecture of Gazi University, 2017, 32(2), 355-361.
• Toğrul, H., Suitable drying model for infrared drying of carrot. Journal of Food Engineering, 2006, 77, 610–619.
• Özbek, B., Dadali, G., Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment Journal of Food Engineering, 2007, 83, 541–549.
• Wang, J., Xi, Y.S., Drying characteristics and drying quality of carrot using a two-stage microwave process. Journal of Food Engineering, 2005, 68(4), 505-511.