TY  - JOUR
T1  - Rende ve Dilimlenmiş Kırmızıturp (Raphanus sativus) Kuruma Kinetiğinin Belirlenmesi ve Enerji Analizi
TT  - Determination of Kinetics of Drying Grated and Sliced Red Radish (Raphanus sativus) and Energy Analysis
AU  - Kılıç, Faruk
PY  - 2020
DA  - December
DO  - 10.2339/politeknik.552289
JF  - Politeknik Dergisi
PB  - Gazi University
WT  - DergiPark
SN  - 2147-9429
SP  - 1081
EP  - 1087
VL  - 23
IS  - 4
LA  - tr
AB  - Yapılan buçalışmada kırmızıturp 60 °C de dilimlenerek ve rendelenerek iki farklı yöntemlekurutulmuştur. Dilimlenerek ve rendelenerek kurutulmuş kırmızıturp’un kurutmasüreleri sırası ile 450 dakika ve 120 dakika olarak belirlenmiştir. Kurutmaboyunca tüketilen elektrik enerjisi ölçülmüştür. Rendelenmiş kırmızıturpdilimlenmiş kırmızıturp’a göre % 53,09 daha az enerji tüketmiştir. Rendelenmişkırmızıturp SEC değeri en fazla 17,7 (kWh/kgsu), dilimlenmiş kırmızıturp enfazla 58,2 (kWh/kgsu) değerini almıştır. Dilimlenmiş kırmızıturp SMER değeri enfazla 0,16 (kWh/kgsu), rendelenmiş kırmızıturp SMER değeri en fazla 0,29(kgsu/kWh) değerini almıştır.
KW  - Enerji analizi
KW  - enerji tüketimi
KW  - gıda kurutma
KW  - kırmızıturp kurutma
N2  - In this study, red radish was dried in two differentmethods by slicing and grating at 60 °C. Drying time of sliced and grated driedred radish was determined as 450 min and 120 min, respectively. The electricalenergy consumed during drying was measured. The shredded red radish consumed53,09 % less energy than the sliced red radish. The shredded red radish SEC hada maximum value of 17,7 (kWh/kgsu) and the sliced red radish had a maximum of58,2 (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).
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UR  - https://doi.org/10.2339/politeknik.552289
L1  - https://dergipark.org.tr/en/download/article-file/840042
ER  -