Evaluation of Factors Affecting Energy Aspects of Apple Slices by Response Surface Methodology in Convective Drying

Year 2022, Volume: 36 Issue: 2, 265 - 283, 01.12.2022

Necati Çetin

https://doi.org/10.20479/bursauludagziraat.1051109

Cited By: 1

Abstract

In this study, the effects of independent variables in convective drying methods two different apple
varieties (Granny Smith and Red Delicious) such as drying temperature (50, 55 and 60°C), sample thickness (5, 7 and 9 mm) and drying time (8, 9 and 10 hours) on specific energy consumption, specific moisture extraction rate, energy efficiency, thermal efficiency, and effective moisture diffusivity were investigated. According to the findings, it was determined that the quadratic polynomial equations were successful in representing the response variables. In addition, according to the ANOVA results, it was determined that the independent variables had a statistically significant effect on the response variables (p<0.05). Considering all control factors, optimum conditions were determined to be 50ºC, 7.31 mm and 8.00 hours (desirability=0.801) for Granny Smith variety, and 50ºC, 9.00 mm and 8.00 hours (desirability=0.847) for Red Delicious variety. Optimization results revealed that convective drying performed very well for apple slices.

Keywords

Effective moisture diffusivity, apple, energy, convective drying, optimization

Elma Dilimlerinin Konvektif Kurutulmasında Enerji Özelliklerine Etki Eden Faktörlerin Yanıt Yüzeyi Yöntemi ile Değerlendirilmesi

Abstract

Bu çalışmada, konvektif kurutma yönteminin iki farklı elma çeşidinin (Granny Smith ve Red Delicious)
kurutulmasında, kurutma sıcaklığı (50, 55 ve 60°C), numune kalınlığı (5, 7 ve 9 mm) ve kuruma süresi (8, 9 ve 10 saat) gibi bağımsız değişkenlerin özgül enerji tüketimi, özgül nem çekme oranı, enerji verimliliği, termal etkinlik ve efektif nem difüzyonu özelliklerine etkisi incelenmiştir. Bulgulara göre, ikinci derece polinom denklemlerinin yanıt değişkenlerini temsil etmede başarılı olduğu tespit edilmiştir. Ayrıca ANOVA sonuçlarına göre bağımsız değişkenlerin yanıt değişkenleri üzerinde istatistiksel olarak önemli seviyede etkili olduğu belirlenmiştir (p<0.05). Tüm kontrol faktörleri dikkate alındığında optimum koşulların, Granny Smith çeşidi için 50ºC, 7.31 mm ve 8.00 saat (arzu edilebilirlik=0.801), Red Delicious için ise 50ºC, 9.00 mm ve 8.00 saat (arzu edilebilirlik=0.847) olduğu belirlenmiştir. Optimizasyon sonuçları, konvektif kurutmanın, elma dilimleri için iyi bir performans gösterdiğini ortaya koymuştur.

Keywords

Efektif nem difüzyonu, elma, enerji, kurutma, optimizasyon

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