Optimization of Specific Energy Consumption During Convective Drying of Pumpkin (Cucurbita pepo) Using the Taguchi Method and a Novel Predictive Model

Abstract

Although food drying is a crucial strategy for long-term preservation, it is an energy-intensive process. This study aims to optimize the specific energy consumption (SEC) in the convective drying of pumpkin (Cucurbita pepo) slices using the Taguchi method and to develop a novel predictive expression for SEC based on key drying parameters. In the study, parameters including slice thickness (2, 4, and 6 mm), drying air speed (1.2, 1.6, and 2.0 m/s), and temperature (60, 70, and 80°C) were investigated according to a Taguchi L9 orthogonal array. The minimum SEC value was obtained as 1.934 kWh/kg under the conditions of 6 mm slice thickness, 1.6 m/s air speed, and 80°C temperature. Parameter analysis revealed that slice thickness was the most influential parameter on SEC, with an effect rate of 62.56%. Furthermore, the developed multiple linear regression model yielded a high coefficient of determination (R²) of 90.98%. These findings provide valuable strategies for industrial applications to enhance energy efficiency in the drying of high-moisture vegetables.

Keywords

• Pumpkin drying
• Drying characteristics
• Specific energy consumption
• Taguchi Method
• Optimization

Supporting Institution

Kütahya Dumlupinar University Scientific Research Projects

Project Number

Grant No. 2024 - 33

Thanks

This work was supported by the Kütahya Dumlupinar University Scientific Research Projects (Grant No. 2024 - 33)

Taguchi Yöntemi ve Yeni Bir Tahmin Modeli Kullanılarak Balkabağının (Cucurbita pepo) Konvektif Kurutulması Sırasında Özgül Enerji Tüketiminin Optimizasyonu

Abstract

Gıda kurutma uzun süreli koruma için önemli bir strateji olmasına rağmen enerji yoğun bir işlemdir. Bu çalışma, Taguchi yöntemini kullanarak balkabağı (Cucurbita pepo) dilimlerinin konvektif kurutulmasında özgül enerji tüketimini (SEC) optimize etmeyi ve temel kurutma parametrelerine dayalı SEC için yeni bir tahmin ifadesi geliştirmeyi amaçlamaktadır. Çalışmada, dilim kalınlığı (2, 4 ve 6 mm), kurutma hava hızı (1,2, 1,6 ve 2,0 m/s) ve sıcaklık (60, 70 ve 80 °C) dahil olmak üzere parametreler Taguchi L9 ortogonal dizisine göre araştırılmıştır. Minimum SEC değeri, 6 mm dilim kalınlığı, 1,6 m/s hava hızı ve 80 °C sıcaklık koşulları altında 1,934 kWh/kg olarak elde edilmiştir. Parametre analizi, dilim kalınlığının %62,56'lık bir etki oranıyla SEC üzerinde en etkili parametre olduğunu ortaya koymuştur. Ayrıca, geliştirilen çoklu doğrusal regresyon modeli, %90,98 gibi yüksek bir belirleme katsayısı (R²) üretmiştir. Bu bulgular, yüksek nemli sebzelerin kurutulmasında enerji verimliliğini artırmak için endüstriyel uygulamalara yönelik değerli stratejiler sunmaktadır.

Keywords

• Balkabağı kurutması
• Kurutma karakteristikleri
• Özgül enerji tüketimi
• Taguchi Metodu
• Optimizasyon

Project Number

Grant No. 2024 - 33

References

1. Akbulut, A., Arat, H., & Arslan, O. (2019). Döner tepsili kabin tipi kurutucuda kavunun kuruma karakteristiğinin incelenmesi. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, 6(2). https://doi.org/10.35193/bseufbd.634188
2. Akpinar, E. K., Midilli, A., & Bicer, Y. (2003). Experimental investigation of drying behaviour and conditions of pumpkin slices via a cyclone-type dryer. Journal of the Science of Food and Agriculture, 83(14), 1480–1486. https://doi.org/10.1002/jsfa.1565
3. Bekele, D. W., & Emire, S. A. (2023). Effects of pre-drying treatment and particle sizes on physicochemical and structural properties of pumpkin flour. Heliyon, 9(11). https://doi.org/10.1016/j.heliyon.2023.e21609
4. Benseddik, A., Benahmed-Djilali, A., Azzi, A., Zidoune, M. N., Bensaha, H., Lalmi, D., & Allaf, K. (2021). Effect of drying processes on the final quality of potimarron pumpkin (Cucurbita maxima) powders. Journal of Dispersion Science and Technology, 43(1), 136–146. https://doi.org/10.1080/01932691.2020.1823233
5. Çağlayan, D., & Barutçu Mazı, I. (2018). Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices. Journal of Food Processing and Preservation, 42(9). https://doi.org/10.1111/jfpp.13679
6. Chikpah, S. K., Korese, J. K., Sturm, B., & Hensel, O. (2022). Colour change kinetics of pumpkin (Cucurbita moschata) slices during convective air drying and bioactive compounds of the dried products. Journal of Agriculture and Food Research, 10. https://doi.org/10.1016/j.jafr.2022.100409
7. Ciurzyńska, A., Lenart, A., & Kawka, P. (2013). Influence of Chemical Composition and Structure on Sorption Properties of Freeze-Dried Pumpkin. Drying Technology, 31(6), 655–665. https://doi.org/10.1080/07373937.2012.753609
8. Darıcı, S., & Şen, S. (2011). Kivi meyvesinin kurutulmasında kurutma havası hızının kurumaya etkisinin incelenmesi. X. Ulusal Tesisat Mühendisliği Kongresi, 51–65.

9. Falade, K. O., & Shogaolu, O. T. (2010). Effect of pretreatments on air-drying pattern and color of dried pumpkin (Cucurbita Maxima) slices. Journal of Food Process Engineering, 33(6), 1129–1147. https://doi.org/10.1111/j.1745-4530.2008.00330.x
10. Guine, R. P. F., & Barroca, M. J. (2011). Effect of drying on the textural attributes of bell pepper and pumpkin. Drying Technology, 29(16), 1911–1919. https://doi.org/10.1080/07373937.2011.596297
11. Guiné, R. P. F., Henrriques, F., & Barroca, M. J. (2012). Mass Transfer Coefficients for the Drying of Pumpkin (Cucurbita moschata) and Dried Product Quality. Food and Bioprocess Technology, 5(1), 176–183. https://doi.org/10.1007/s11947-009-0275-y
12. Hamzaçebi, C. (2016). Optimization of process parameters in oriented strand board manufacturing by Taguchi method. BioResources, 11(3). https://doi.org/10.15376/biores.11.3.5987-5993
13. Junqueira, J. R. de J., Corrêa, J. L. G., & Ernesto, D. B. (2017). Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices. Journal of Food Processing and Preservation, 41(6). https://doi.org/10.1111/jfpp.13250
14. Malakar, S., & Arora, V. K. (2022). Development of phase change material assisted evacuated tube solar dryer: Investigation of thermal profile, drying characteristics, and functional properties of pumpkin slices. Innovative Food Science and Emerging Technologies, 80. https://doi.org/10.1016/j.ifset.2022.103109
15. Mkhize, X., Nkosi, N., Zondi, L., & Tumba, K. (2023). Convective drying of pumpkin: Brief literature review and new data for organically produced indigenous pumpkin (Cucurbita pepo L.) over an expanded temperature range. Journal of Agriculture and Food Research, 14. https://doi.org/10.1016/j.jafr.2023.100800
16. Oluwatobi, A. R., Awolu Olugbenga, O., Ifesan, B. O. T., & Nwaogu Morgan, U. (2023). Pumpkin-Based Cookies Formulated from Optimized Pumpkin Flour Blends: Nutritional and Antidiabetic Potentials. Food and Humanity, 100215. https://doi.org/10.1016/j.foohum.2023.100215
17. Panato, K., & Muller, C. M. O. (2022). Drying kinetics and physicochemical and technological properties of pumpkin purée flour dried by convective and foam-mat drying. Journal of Food Processing and Preservation, 46(2). https://doi.org/10.1111/jfpp.16264
18. Paraskevopoulou, E., Andreou, V., Dermesonlouoglou, E. K., & Taoukis, P. S. (2022). Combined effect of pulsed electric field and osmotic dehydration pretreatments on mass transfer and quality of air-dried pumpkin. Journal of Food Science, 87(11), 4839–4853. https://doi.org/10.1111/1750-3841.16350
19. Perez, N. E., & Schmalko, M. E. (2009). Convective drying of pumpkin: Influence of pretreatment and drying temperature. Journal of Food Process Engineering, 32(1), 88–103. https://doi.org/10.1111/j.1745-4530.2007.00200.x
20. Que, F., Mao, L., Fang, X., & Wu, T. (2008). Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International Journal of Food Science and Technology, 43(7), 1195–1201. https://doi.org/10.1111/j.1365-2621.2007.01590.x
21. Sadeghi, E., Movagharnejad, K., & Haghighi Asl, A. (2020). Parameters optimization and quality evaluation of mechanical properties of infrared radiation thin layer drying of pumpkin samples. Journal of Food Process Engineering, 43(2). https://doi.org/10.1111/jfpe.13309
22. Sharma, G. P., & Prasad, S. (2006). Specific energy consumption in microwave drying of garlic cloves. Energy, 31(12). https://doi.org/10.1016/j.energy.2005.08.006
23. Sojak, M. J., Jaros, M., & Głowacki, S. (2014). Analysis of Giant Pumpkin (Cucurbita maxima) Quality Parameters in Various Technologies of Convective Drying After Long-Term Storage. Drying Technology, 32(1), 106–116. https://doi.org/10.1080/07373937.2013.816854
24. Song, J., Wang, X., Li, D., & Liu, C. (2017). Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying. International Journal of Food Properties, 20, S632–S643. https://doi.org/10.1080/10942912.2017.1306553
25. Song, J., Wang, X., Li, D., Meng, L., & Liu, C. (2017). Degradation of carotenoids in pumpkin (Cucurbita maxima L.) slices as influenced by microwave vacuum drying. International Journal of Food Properties, 20(7), 1479–1487. https://doi.org/10.1080/10942912.2016.1212875
26. Tunde-Akintunde, T. Y., & Ogunlakin, G. O. (2013). Mathematical modeling of drying of pretreated and untreated pumpkin. Journal of Food Science and Technology, 50(4), 705–713. https://doi.org/10.1007/s13197-011-0392-2
27. Wang, J., Wang, J. S., & Yu, Y. (2007). Microwave drying characteristics and dried quality of pumpkin. International Journal of Food Science and Technology, 42(2), 148–156. https://doi.org/10.1111/j.1365-2621.2006.01170.x
28. Wodajo Bekele, D., & Admassu, S. (2022). Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment. International Journal of Food Properties, 25(1), 2409–2424. https://doi.org/10.1080/10942912.2022.2135536
29. Zenoozian, M. S., Devahastin, S., Razavi, M. A., Shahidi, F., & Poreza, H. R. (2008). Use of artificial neural network and image analysis to predict physical properties of osmotically dehydrated pumpkin. Drying Technology, 26(1), 132–144. https://doi.org/10.1080/07373930701781793
30. Zenoozian, M. S., Feng, H., Razavi, S. M. A., Shahidi, F., & Pourreza, H. R. (2008). Image analysis and dynamic modeling of thin-layer drying of osmotically dehydrated pumpkin. Journal of Food Processing and Preservation, 32(1), 88–102. https://doi.org/10.1111/j.1745-4549.2007.00167.x