Taguchi metodu kullanılarak gıda kurutulmasına etki eden parametrelerin optimizasyonu

Burak Türkan; Akın Burak Etemoğlu

Taguchi metodu kullanılarak gıda kurutulmasına etki eden parametrelerin optimizasyonu

Abstract

Bu çalışma, konvektif kurutucuda salatalığın kurutulmasına etki eden parametrelerin optimizasyonunun Taguchi metodu ile uygulamasını göstermektedir. Kurutma parametreleri olarak 0.5, 0.8 ve 1 m/s hava hızları, 40, 50 ve 60 °C hava sıcaklıkları ve 0.5, 1 ve 1.5 cm ürün kalınlıkları alınmıştır. Kurutma süresi sonunda her bir parametrenin ürün nemi, büzülme katsayısı, ekserji verimliliği ve ekserjetik gelişme potansiyeli değerleri üzerindeki katkı faktörü ANOVA analizi ile araştırılmıştır. Ürünün kurutulmasında kalınlığın etkisinin, ekserji veriminde ise hava sıcaklığının etkisinin en fazla olduğu görülmüştür. Kuruma süresinin minimize edilmesinde optimum kurutma koşullarının 1 m/s hava hızı, 60 °C hava sıcaklığı ve 0.5 cm ürün kalınlığı olduğu tespit edilmiştir. Ekserji veriminin en fazla olması için 0.5 m/s hava hızı, 60 °C hava sıcaklığı ve 0.5 cm ürün kalınlığı seçilmelidir.

Keywords

References

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Details

Primary Language

Turkish

Subjects

Engineering

Journal Section

Research Article

Authors

Burak Türkan This is me
Türkiye

Akın Burak Etemoğlu This is me
Türkiye

Publication Date

August 20, 2020

Submission Date

January 28, 2019

Acceptance Date

-

Published in Issue

Year 2020 Volume: 26 Number: 4

IZ

https://izlik.org/JA72EA87TJ

Cite

RIS / Bibtex

APA

Türkan, B., & Etemoğlu, A. B. (2020). Taguchi metodu kullanılarak gıda kurutulmasına etki eden parametrelerin optimizasyonu. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 26(4), 654-665. https://izlik.org/JA72EA87TJ

AMA

1.Türkan B, Etemoğlu AB. Taguchi metodu kullanılarak gıda kurutulmasına etki eden parametrelerin optimizasyonu. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2020;26(4):654-665. https://izlik.org/JA72EA87TJ

Chicago

Türkan, Burak, and Akın Burak Etemoğlu. 2020. “Taguchi Metodu Kullanılarak Gıda Kurutulmasına Etki Eden Parametrelerin Optimizasyonu”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 26 (4): 654-65. https://izlik.org/JA72EA87TJ.

EndNote

Türkan B, Etemoğlu AB (August 1, 2020) Taguchi metodu kullanılarak gıda kurutulmasına etki eden parametrelerin optimizasyonu. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 26 4 654–665.

IEEE

[1]B. Türkan and A. B. Etemoğlu, “Taguchi metodu kullanılarak gıda kurutulmasına etki eden parametrelerin optimizasyonu”, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, vol. 26, no. 4, pp. 654–665, Aug. 2020, [Online]. Available: https://izlik.org/JA72EA87TJ

ISNAD

Türkan, Burak - Etemoğlu, Akın Burak. “Taguchi Metodu Kullanılarak Gıda Kurutulmasına Etki Eden Parametrelerin Optimizasyonu”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 26/4 (August 1, 2020): 654-665. https://izlik.org/JA72EA87TJ.

JAMA

1.Türkan B, Etemoğlu AB. Taguchi metodu kullanılarak gıda kurutulmasına etki eden parametrelerin optimizasyonu. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2020;26:654–665.

MLA

Türkan, Burak, and Akın Burak Etemoğlu. “Taguchi Metodu Kullanılarak Gıda Kurutulmasına Etki Eden Parametrelerin Optimizasyonu”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, vol. 26, no. 4, Aug. 2020, pp. 654-65, https://izlik.org/JA72EA87TJ.

Vancouver

1.Burak Türkan, Akın Burak Etemoğlu. Taguchi metodu kullanılarak gıda kurutulmasına etki eden parametrelerin optimizasyonu. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi [Internet]. 2020 Aug. 1;26(4):654-65. Available from: https://izlik.org/JA72EA87TJ