Kabin Tipi Kurutucularda Güneş Enerjisi ile Kayısı Kurutulması

Year 2022, Volume: 37 Issue: 2, 198 - 210, 30.12.2022

Harun Kemal Öztürk Hande Mutlu Öztürk

https://doi.org/10.36846/CJAFS.2022.87

Abstract

Gıdaların güvenli bir şekilde saklanması için en önemli tekniklerden biri kurutmadır. Bu amaçla gıda muhafazasında farklı kurutma yöntemleri geliştirilmiş ve kullanılmıştır. Uzun süreli depolamada gıda maddelerine uygulanan kurutmanın temel amacı bozulmayı önlemektir. Böylece ürünün nemi azaltılır ve mikrobiyal üreme önlenebilir. Kurutma işlemi ile ürünün hacmi azaldığında, gıdanın taşınması ve depolanmasındaki verim artar. Güneş enerjisi ile kurutmanın en basit yöntemi, tarım ürünlerini açık alanlara yaymak ve açık havada kurutmaktır. Bu çalışmada, kabin tipi bir kurutucu tasarlanmış ve bu kurutucuda kayısı kurutulmuştur. Kurutma işlemi güneş enerjisi ile üç tip kabinde gerçekleştirilmiştir. Üç tip kurutma kabini ile yapılan deneysel çalışmaların sonuçları karşılaştırılmıştır. Numuneler belirli bir süre tartılarak kurutma kontrolü yapılmıştır. Kabin içindeki havanın bağıl nem ve sıcaklık değerleri ile ölçülmüştür. Çalışmada hava kollektörü ile desteklenen kabinde kurutmanın diğerlerine göre çok daha hızlı olduğu gösterilmiştir.

Keywords

Tarım, Kayısı, Kurutma, Mikrobiyal Gelişme, Güneş Enerjisi

Supporting Institution

Pamukkale Üniversitesi

Project Number

Performance Support Project (BİPDEP) 2019KRM004-057(2019KRM004)

Drying of Apricot with Solar Energy in Cabin Type Dryers

Abstract

One of the most important techniques for safe storage of foods is drying. For this purpose, different drying methods were developed and used in food preservation. In long term storage, the main purpose of drying applied to foodstuffs is to prevent spoilage. Thus, the moisture of the product is reduced and microbial growth can be prevented. When the volume of the product decreases with the drying process, the efficiency in transporting and storing the food increases. The simplest method of drying with solar energy is to spread the agricultural products to the exhibition places and dry them outdoors. In this study, a cabinet type dryer was designed and apricot dried in this dryer. Drying process was carried out in the three type cabinet with solar energy. The results of the experimental studies with three type drying cabinet were compared. Drying control was done by weighing the samples for a certain period of time. The control of the air circulating in the cabinets is determined by the relative humidity and temperature values. In the study, it was shown that drying in the cabinet supported with air collector was much faster than others.

Keywords

Agricultural, Apricot, Drying, Microbial Growth, Solar Energy

Project Number

Performance Support Project (BİPDEP) 2019KRM004-057(2019KRM004)

References

• [1] Babalis, S.J., Papanicolaou, E., Kyriakis, N., Belessiotis, V.G., 2006. Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica). Journal of Food Engineering, 75, 2, 205-214.
• [2] Belessiotis, V., Delyannis, E., “Solar Drying”, Solar Energy, 85 (8), 1665-1691, (2011).
• [3] Chen, S., Mulgrew, B. and Granta, P. M. (1993). “A clustering technique for digital communications channel equalization using radial basis function networks,” IEEE Trans. on Neural Networks, vol. 4, pp. 570-578.
• [4] Chen, W. K. (1993). Linear Networks and Systems, Belmont, CA: Wadsworth, pp. 123-135.
• [5] Cichocki, A. and Unbehaven, R., (1993). Neural Networks for Optimization and Signal Processing, 1st ed. Chichester, U.K.: Wiley.
• [6] Doymaz, İ., 2005. Sun drying of figs: an experimental study. Journal of Food Engineering, 71, 403-407.
• [7] El-Sebaii A A, Aboul-Enein S, Ramadan, M R I & El-Gohary H G (2002). Empirical correlations for drying kinetics of some fruits and vegetables, Energy 27(9): 845-859.
• [8] Faal, S., Tavakoli, T., Ghobadian, B., 2015. Mathematical modelling of thin layer hot air drying of apricot with combined heat and power dryer, Journal of Food Science and Technology, 52, 2950-2957.
• [9] Gallali, Y. M., Abujnah, Y. S., Bannani, F. K., 2000, “Preservation of fruits and vegetables using solar dryer: A comparative stufy of natural and solar drying, III; Chemical analysis and sensory evaluation data of the dried samples (grapes, figs, tomatoes and onions)”, Renewable Energy, doi:10.1016/S0960-1481(99)00032-4.
• [10] Hacıseferoğulları, H., Gezer, İ., Musa, Ö., Asma, B. M., 2007. Post harvest chemical and of some apricot varieties cultivated in Turkey. Journal of Food Engineering 79, 364–373.
• [11] Hill, R. M. (1997). The single-vendor single-buyer integrated production–inventory model with a generalized policy, European Journal of Operational Research, vol. 97, pp. 493-499.
• [12] Horuz, E., Bozkurt, H., Karataş, H., Maskan, M., 2017. Drying kinetics of apricot halves in a microwave hot air hybrid oven, Heat and Mass transfer, 53, 2117-2127.
• [13] Karabulut I., Topcu A., Durana A., Turan S., Ozturk B., 2007. Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armenicaL.)
• [14] Kayran, S., Doymaz, İ., 2017. Infrared Drying and Effective Moisture Diffusivity of Apricot Halves: Influence of Pretreatment and Infrared Power, Journal of Food Processing and Preservation, 41, 1-8.
• [15] Krokida, M. K., Karathanos, V. T., Maroulis, Z. B., Marinos-Kouris, D., “Drying kinetics of some vegetables”, Journal of Food Engineering, 59 (4), 391-403, (2003).
• [16] Mengeş H O (2001). Konya bölgesinde yetiştirilen vişne ve kayısıların kontrollü şartlar altında kuruma karakteristiklerinin belirlenmesi, Tarımsal Mekanizasyon 20. Ulusal Kongresi, Şanlıurfa.
• [17] Mujic, I., Kralj, M.B., Jokic, S., Jug, T., Subaric, D., Vidovic, S., Zivkovic, J., Jarni, K., 2014. Characterisation of volatiles in dried white varieties figs (Ficus carica L.). Journal of Food Science and Technology, 51, 9, 1837-1846.
• [18] Öztürk, H.K., Şahin U., Öztürk, H.M., 2018, Comparison Of Drying Kinetics and Mathematical Modelling of Apricots in a Solar Dryer, V. International Multidisciplinary Congress of Eurasia, p.p. 556-563.
• [19] Pavon-Melendez, G., Hernandez, J. A., Salgado, M. A., Garcıa, M. A., “Dimensionless analysis of the simultaneous heat and mass transfer in food drying”, Journal of Food Engineering, 51 (4), 347-353, (2002).
• [20] Şahin, U., Öztürk, H. K., “Effects of pulsed vacuum osmotic dehydration (PVOD) on drying kinetics of figs (Ficus carica L)”, Innovative Food Science and Emerging Technologies, 36, 104-111, (2016).
• [21] Şahin, U., Öztürk, H.K., 2018. Comparison between Artificial Neural Network (ANN) model and mathematical models for drying kinetics of osmotically dehydrated and fresh figs under open sun drying, Journal of Food Process Engineering.
• [22] Timoumi, S., Mihoubi, D., Zagrouba, F., “Simulation model for a solar drying process”, Desalination, 168, 111-115, (2004).
• [23] Toğrul, İ. T., Pehlivan, D., “Mathematical modelling of solar drying of apricots in thin layers”, Journal of Food Drying, 55 (3), 209-216, (2002).
• [24] VijayaVenkataRaman, S., Iniyan, S., Goic, R., “A review of solar drying Technologies”, Renewable and Sustainable Energy Reviews, 16 (5), 2652-2670, (2012).