Abstract
Strawberry drying was investigated experimentally and numerically in this study. In the experiments, samples of strawberry slices with 1 cm thicknesses were used to investigate the effect of the drying air velocity. 5-hour experiments were conducted for three different velocities (0.5, 1 and 2m/s) at 70°C air temperature. It was observed that increasing the drying air velocity up to 2 m/s decreased the drying duration by 17% on average. Moreover, the data obtained from the experimental study were compared to the numerical results. The results were found compatible with each other. Finally, the effect of air temperature and product thickness on drying was examined numerically.
References
- Comsol Multiphysics 4.3a, 2012. Heat Transfer Model Library, Heat Transfer Module User’s Guide, Chemical Reaction Engineering Module User’s Guide.
- Çengel, Y.A. (2011) Isı ve Kütle Transferi, 3. Baskıdan Çeviri, Güven Bilimsel Yayıncılık, İzmir, 879 s.
- Darıcı, S. and Şen, S. (2012) Kivi Meyvesinin Kurutulmasında Kurutma Havası Hızının Kurumaya Etkisinin İncelenmesi, Tesisat Mühendisliği, İzmir, 130.
- Hussain, M.M. and Dıncer, I. (2003) Numerical Simulation of Two-Dimensional Heat and Moisture Transfer During Drying of a Rectangular Object, Numerical Heat Transfer, Part A:Application: 43:8, 867-878, doi:10.1080/713838150
- Karim, M.A. and Hawlader, M.N.A. (2005) Mathematical Modelling and Experimental Investigation of Tropical Fruits Drying, International Journal of Heat and Mass Transfer, 48, 4914-4925.
- Kumar, C. Karim, A. Koardder, M.U.H. Miller, G.J. (2012) Modeling Heat and Mass Transfer Process During Convection Drying of Fruit, 4th International Conference on Computational Methods (ICCM 2012),Australia.
- Lemus-Mondaca, R. A. Zambra, C.E. Vega-Gálvez,A. Moraga, N.O. 2013. Coupled 3D heat and mass transfer model for numerical analysis of drying processin papaya slices, Journal of Food Engineering 116, 109–117, doi:10.1016/j.jfoodeng.2012.10.050
- Maskan, M. (2001) Kinetics of Colour Change of Kiwi Fruits During Hot Air and Microwave Drying, Journal of Food Engineering, 48, 169-175.
- Silva, V. Figueiredo, A.R. Costa, J.J. Guiné, R.P.F. (2014) Experimental and Mathematical Study of The Discontinuous Drying Kinetics of Pears, Journal of Food Engineering, 134, 30–36.
- Zhu, A. ve Shen, X. (2014) The Model and Mass Transfer Characteristics of Convection Drying of Peach Slices, International Journal of Heat and Mass Transfer,72, 345–351, doi:10.1016/j.ijheatmasstransfer.2014.01.001
Abstract
Bu çalışmada çilek kurutulması deneysel ve nümerik olarak incelenmiştir. Deneylerde kurutma hava hızının etkisini incelemek için 1 cm dilim kalınlığındaki çilek örnekleri kullanılmıştır. 70°C hava sıcaklığında üç farklı hız için (0,5-1 ve 2m/s) 5 saatlik deneyler gerçekleştirilmiştir. Kurutma hava hızının 2 m/s ye çıkarılmasının kurutma süresini ortalama %17 azalttığı görülmüştür. Ayrıca deneysel çalışmadan elde edilen veriler nümerik sonuç ile karşılaştırılmıştır. Elde edilen sonuçların birbiri ile uyumlu olduğu görülmüştür. Son olarak hava sıcaklığının ve ürün kalınlığının kurutma üzerine etkisi nümerik olarak incelenmiştir.
References
- Comsol Multiphysics 4.3a, 2012. Heat Transfer Model Library, Heat Transfer Module User’s Guide, Chemical Reaction Engineering Module User’s Guide.
- Çengel, Y.A. (2011) Isı ve Kütle Transferi, 3. Baskıdan Çeviri, Güven Bilimsel Yayıncılık, İzmir, 879 s.
- Darıcı, S. and Şen, S. (2012) Kivi Meyvesinin Kurutulmasında Kurutma Havası Hızının Kurumaya Etkisinin İncelenmesi, Tesisat Mühendisliği, İzmir, 130.
- Hussain, M.M. and Dıncer, I. (2003) Numerical Simulation of Two-Dimensional Heat and Moisture Transfer During Drying of a Rectangular Object, Numerical Heat Transfer, Part A:Application: 43:8, 867-878, doi:10.1080/713838150
- Karim, M.A. and Hawlader, M.N.A. (2005) Mathematical Modelling and Experimental Investigation of Tropical Fruits Drying, International Journal of Heat and Mass Transfer, 48, 4914-4925.
- Kumar, C. Karim, A. Koardder, M.U.H. Miller, G.J. (2012) Modeling Heat and Mass Transfer Process During Convection Drying of Fruit, 4th International Conference on Computational Methods (ICCM 2012),Australia.
- Lemus-Mondaca, R. A. Zambra, C.E. Vega-Gálvez,A. Moraga, N.O. 2013. Coupled 3D heat and mass transfer model for numerical analysis of drying processin papaya slices, Journal of Food Engineering 116, 109–117, doi:10.1016/j.jfoodeng.2012.10.050
- Maskan, M. (2001) Kinetics of Colour Change of Kiwi Fruits During Hot Air and Microwave Drying, Journal of Food Engineering, 48, 169-175.
- Silva, V. Figueiredo, A.R. Costa, J.J. Guiné, R.P.F. (2014) Experimental and Mathematical Study of The Discontinuous Drying Kinetics of Pears, Journal of Food Engineering, 134, 30–36.
- Zhu, A. ve Shen, X. (2014) The Model and Mass Transfer Characteristics of Convection Drying of Peach Slices, International Journal of Heat and Mass Transfer,72, 345–351, doi:10.1016/j.ijheatmasstransfer.2014.01.001
Details
| Primary Language | English |
|---|---|
| Journal Section | Research Articles |
| Authors | |
| Publication Date | June 15, 2016 |
| Submission Date | July 6, 2015 |
| Published in Issue | Year 2016 Volume: 21 Issue: 1 |
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