MİKRODALGA KOŞULLARINDA MUZUN KÖPÜK KURUTMA ÖZELLİKLERİNİN MODELLENMESİ

Abstract

Bu çalışmada, muzun mikrodalga destekli köpük kurutma ile kurutulması ve kurutma davranışının belirlenmesi amaçlanmıştır. Muz köpüğü, 100, 180, 300, 450 ve 600 W mikrodalga güçlerinde köpük kurutma yöntemi ile kurutulmuştur. Aktif nem difüzyon katsayıları, 5.9536 x 10-9 ve 3.5692 x 10-8 m2 s-1 aralığında bulunmuştur. Mikrodalga ile kurutulan muz köpüğünün aktivasyon enerjisi 10.80 W g-1 olarak hesaplanmıştır. Bunun yanında, deneysel nem oranı datalarına en iyi uyan modeli bulabilmek için, ince tabaka kurutma modelleri; Page, Wang ve Singh, Midilli ve diğerleri, Silva ve diğerleri, two-term ve Peleg, uygulanmıştır. Sonuç olarak, Midilli ve diğerleri modeli en yüksek R2, en düşük RMSE, RSS and χ2 değerleri ile diğer modellere göre daha iyi uyum sağlamıştır.

Keywords

• mikrodalga kurutma
• köpük kurutma
• muz
• modelleme
• kurutma kinetiği
• aktivasyon enerjisi

MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS

Abstract

In this study, it was aimed to dry banana using microwave-assisted foam-mat drying and to identify the drying behavior. Foam-mat drying of banana foam was made using a microwave oven at output power of 100, 180, 300, 450 and 600 W. Effective moisture diffusivities were obtained in the range of 5.9536 x 10-9 and 3.5692 x 10-8 m2 s-1. Activation energy was determined as 10.80 W g-1 of microwave dried banana foam. Besides, to find the best model to experimental moisture ratio values, thin layer models of Page, Wang and Singh, Midilli and others, Silva and others, two-term and Peleg were applied. As a result, Midilli and others’ model gave a better fit than others with highest value of R2, lowest values of RMSE, RSS and χ2.

Keywords

• microwave drying
• foam-mat drying
• banana
• modeling
• drying kinetic
• activation energy

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