Determination of Kinetics of Drying Grated and Sliced Red Radish (Raphanus sativus) and Energy Analysis

Year 2020, Volume: 23 Issue: 4, 1081 - 1087, 01.12.2020

Faruk Kılıç

https://doi.org/10.2339/politeknik.552289

Abstract

In this study, red radish was dried in two different
methods by slicing and grating at 60 °C. Drying time of sliced and grated dried
red radish was determined as 450 min and 120 min, respectively. The electrical
energy consumed during drying was measured. The shredded red radish consumed
53,09 % less energy than the sliced red radish. The shredded red radish SEC had
a maximum value of 17,7 (kWh/kgsu) and the sliced red radish had a maximum of
58,2 (kWh/kgsu). The maximum SMER value of sliced red radish was 0,16
(kWh/kgsu) and the maximum SMER value of grated red radish was 0,29 (kgsu/kWh).

Keywords

Energy analysis, energy consumption, food drying, red radish drying

Rende ve Dilimlenmiş Kırmızıturp (Raphanus sativus) Kuruma Kinetiğinin Belirlenmesi ve Enerji Analizi

Abstract

Yapılan bu
çalışmada kırmızıturp 60 °C de dilimlenerek ve rendelenerek iki farklı yöntemle
kurutulmuştur. Dilimlenerek ve rendelenerek kurutulmuş kırmızıturp’un kurutma
süreleri sırası ile 450 dakika ve 120 dakika olarak belirlenmiştir. Kurutma
boyunca tüketilen elektrik enerjisi ölçülmüştür. Rendelenmiş kırmızıturp
dilimlenmiş kırmızıturp’a göre % 53,09 daha az enerji tüketmiştir. Rendelenmiş
kırmızıturp SEC değeri en fazla 17,7 (kWh/kgsu), dilimlenmiş kırmızıturp en
fazla 58,2 (kWh/kgsu) değerini almıştır. Dilimlenmiş kırmızıturp SMER değeri en
fazla 0,16 (kWh/kgsu), rendelenmiş kırmızıturp SMER değeri en fazla 0,29
(kgsu/kWh) değerini almıştır.  

Keywords

Enerji analizi, enerji tüketimi, gıda kurutma, kırmızıturp kurutma

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