Soğan Dilimlerinin Kuruma Özelliklerinin Modellenmesinde Gen İfade Programlamasının (GEP) Kullanımı (Allium Cepa)

Year 2022, Volume: 25 Issue: 5, 1134 - 1145, 31.10.2022

İsmail Boyar Tuğba Kovacı Erkan Dikmen Arzu Şencan Şahin

https://doi.org/10.18016/ksutarimdoga.vi.946866

Cited By: 1

Abstract

Bu çalışmada soğan dilimlerinin kuruma özellikleri 45, 50, 55 ve 60˚C farklı kurutma sıcaklıklarında ve 2, 3, 4 ve 5 mm kalınlıklarında deneysel olarak incelenmiştir. Soğan dilimlerinin kuruma özellikleri kurutma sıcaklığından önemli ölçüde etkilenmiştir. Yüksek sıcaklıktaki ince dilimler daha kısa sürede kururken, düşük sıcaklıktaki kalın dilimlerin kuruması daha uzun sürmüştür. Kurutma eğrilerinin modellenmesi için soğan dilimlerinin nem oranı değerleri, literatürde yaygın olarak kullanılan beş model ile karşılaştırılmıştır. Ayrıca soğan dilimlerinin kurutma özelliklerinin modellenmesi için Gen İfade Programlama (Gene Expression Programming, GEP) kullanılmıştır. Nem oranı değerlerinin hesaplanması için matematiksel formüller çıkarılmıştır. Sonuçların, tüm modeller tarafından tahmin edilen nem oranı değerlerinin, farklı sıcaklıklarda soğan dilimi örnekleri için deneysel nem oranı değerleriyle uyumlu olduğu görülmüştür. Burada elde ettiğimiz bilimsel bulgular, two-term model, farklı deneysel sıcaklık ve kalınlık değerleri aralığında soğan dilimlerinin kurutma kinetiğinin diğerlerine göre daha üstün simülasyonunu sağladığını belirlemiştir. Bununla birlikte, GEP modeli, soğan dilimlerinin nem oranı değerlerinin karmaşık formüllere ihtiyaç duymadan daha kısa sürede ve uygun doğrulukla belirlenmesinde kullanışlı olmuştur.

Keywords

Soğan, Sıcak hava kurutucu, GEP modeli

Supporting Institution

TÜBİTAK

Project Number

2209-2012/1

Using Gene Expression Programming (GEP) for Modelling the Drying Characteristics of Onion Slices (Allium Cepa)

Abstract

In this study, the drying properties of onion slices were experimentally investigated under the different drying temperatures of 45, 50, 55, and 60°C for different thicknesses of 2, 3, 4, and 5mm. The drying characteristics of the onion slices were significantly influenced by drying temperature. Thin slices with higher temperature dried in the shortest time while thick slices with low temperature took longer to dry. In modeling drying curves, the moisture ratio values of the onion slices were compared with five models commonly used in the literature. In addition, Gene Expression Programming (GEP) was used to model the drying characteristics of the onion slices, and mathematical formulas were derived to calculate moisture ratio values. The results indicated that the moisture ratio values predicted by all models agreed with the experimental moisture ratio values for onion slice samples at different temperatures. The scientific findings we obtained here showed that the two model provided a better simulation of onion slice drying kinetics than other models in different experimental temperature and thickness ranges. Also, the GEP model was able to usefully determine the moisture ratio of onion slices with appropriate accuracy in a shorter time without the need for complicated formulas.

Keywords

Onion, Hot air dryer, GEP model

Project Number

2209-2012/1

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