jafag Journal of Agricultural Faculty of Gaziosmanpaşa University 1300-2910 2147-8848 Tokat Gaziosmanpasa University 10.55507/gopzfd.1649321 Agricultural Energy Systems Tarımsal Enerji Sistemleri Mikrodalga ve sıcak hava destekli mikrodalga kurutma sistemleriyle işlenen Santa Maria çeşidi armut cipslerin kinetik, enerji tüketimi ve sera gazı analizinin karşılaştırılması Comparison of kinetics, energy consumption, and GHG analysis of Santa Maria variety pear chips processed by microwave and hot air-assisted microwave drying systems https://orcid.org/0000-0001-5025-0807 Taşova Muhammed TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, BİYOSİSTEM MÜHENDİSLİĞİ BÖLÜMÜ, BİYOSİSTEM MÜHENDİSLİĞİ PR. https://orcid.org/0009-0004-6238-9637 Ayvalıoğlu Süreyya TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ 04 30 2025 42 1 80 88 03 01 2025 04 14 2025 Copyright © 1985, Journal of Agricultural Faculty of Gaziosmanpaşa University 1985 Journal of Agricultural Faculty of Gaziosmanpaşa University

Bu çalışmada, mikrodalga (MD) ve hibrit (MACD) (sıcak hava + mikrodalga) kurutma sistemlerinin, ‘Santa Maria’ çeşidi armut meyve yongalarının üretim sürecinde kurutma hızı (DR), nem içeriği (MR), etkili nem difüzyonu (Deff), özgül nem çekme oranı (SMER), özgül enerji tüketimi (SEC) ve sera gazı emisyonu (GHG) özellikleri üzerine etkileri incelenmiştir. Kurutma prosesleri arasında mikrodalga yöntemi (360 W hariç) hibrit yönteme göre ürünleri daha kısa sürede kurutmuştur. MD yönteminin DR değerlerinin MACD yönteminden daha yüksek olduğu bulunmuştur. Kurutma proseslerinin Deff değerleri 2.54 × 10-9 ile 1.01 × 10-8 arasında değişmiştir. MD yöntemi için ortalama SMER değerleri 0,006917 - 0,002803 kg/kWh arasında, SEC değerleri ise 356,8205 - 144,5714 kWh/kg arasında değişmiştir. MACD yöntemi için ortalama SMER değerlerinin 0,0037 - 0,0016 kg/kWh arasında, SEC değerlerinin ise 6261.5 – 2693.6 kWh/kg arasında değiştiği belirlenmiştir. Enerji tüketimindeki artış GHG değerlerini artırmıştır. En düşük GHG değerleri MD - 720 W güç değerinde gerçekleştirilen kurutma prosesinde belirlenmiştir.

This study, evaluated the effects of microwave-MD and hybrid-MACD (hot air + microwave) drying systems on drying rate (DR), moisture content (MR), effective moisture diffusion (Deff), specific moisture absorption rate (SMER), specific energy consumption (SEC), and greenhouse gas emission (GHG) properties in the production process of ‘Santa Maria’ variety pear fruit chips. Microwave method (except 360 W) dried the products in a shorter time than the hybrid method. The DR values of the MD method were higher than MACD. The Deff values of the drying processes varied between 2.54 × 10-9 and 1.01 × 10-8. The average SMER values for the MD method varied between 0.006917 - 0.002803 kg/kWh and the SEC values varied between 356.8205 - 144.5714 kWh/kg. For MACD method, the average SMER values varied between 0.0037 - 0.0016 kg/kWh and SEC values between 6261.5 - 2693.6 kWh/kg. The increase in energy consumption increased the GHG values. The lowest GHG values were determined in the drying process performed at MD - 720 W power value.

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