Mikrodalga Metodu Kullanılarak Kurutulan Havucun Bazı Kuruma Parametrelerinin Belirlenmesi

Year 2020, , 31 - 42, 31.01.2020

Soner Çelen , Aytaç Moralar

https://doi.org/10.31202/ecjse.590509

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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