Mikrodalga ve sıcak hava destekli mikrodalga kurutma sistemleriyle işlenen Santa Maria çeşidi armut cipslerin kinetik, enerji tüketimi ve sera gazı analizinin karşılaştırılması

Year 2025, Volume: 42 Issue: 1 , 80 - 88 , 30.04.2025

Muhammed Taşova , Süreyya Ayvalıoğlu

https://doi.org/10.55507/gopzfd.1649321

https://izlik.org/JA49UH59DX

Abstract

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.

Keywords

Armut meyvesi , kurutma işlemleri , Efektif nem difüzyonu , enerji analizleri , sera gazı

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://izlik.org/JA49UH59DX

Abstract

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.

Keywords

Pear fruit , drying processes , Effective moisture diffusion , energy analyses , greenhouse gas

Ethical Statement

There is no need to obtain permission from the ethics committee for this study.

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