Mikrodalga Metodu Kullanılarak Kurutulan Havucun Bazı Kuruma Parametrelerinin Belirlenmesi

Abstract

Bu çalışmada nem içeriği, kuruma süresi, difüzyon katsayısı, aktivasyon enerjisi, kuruma hızı, kuruma etkinliği ve havuçun kurutulması sırasında tüketilen enerji, tasarlanan mikrodalga destekli konveyör kurutucu kullanılarak belirlenmiştir. Deneylerde, 4 mm, 7 mm ve 10 mm kalınlığındaki havuç dilimleri, 1050 W, 1500 W ve 2100 W mikrodalga gücünde kurutuldu. Konveyör kurutucusu, kurutma işlemi için 0.245 m min^-1 konveyör hızına sahiptir. Kurutma işleminin sonunda, mikrodalga gücü arttıkça efektif difüzyon katsayısı, enerji tüketimi, kuruma hızı ve kuruma verimliliğinin arttığı bulunmuştur. Kurutma süresi ve enerji tüketimi açısından havuç kurutma için 1050 W gücün en uygun değer olduğu sonucuna varılmıştır.

Keywords

• Aktivasyon enerjisi; Difüzyon katsayısı; Kurutma; Mikrodalga enerjisi

Determination of Some Drying Parameters of Carrot Dried Using Microwave Method

Abstract

In this study, moisture content, drying time, the diffusion coefficient, activation energy, drying rate, drying efficiency and the energy consumed during the drying of carrot were determined by using the designed microwave supported conveyor drier. In the experiments, the carrot slices of 4 mm, 7 mm and 10 mm thickness were dried at a power of 1050 W, 1500 W and 2100 W microwave power. The conveyor drier has the conveyor speed of 0.245 m min^-1 for drying process. At the end of drying process, it was found that the effective diffusivity coefficients, energy consumption, drying rate and drying efficiency have increased as the microwave power increased. We concluded that 1050 W is the optimum value for carrot drying in terms of drying time and energy consumption.

Keywords

• Activation Energy; Diffusion Coefficient; Drying; Microwave Energy

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