SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER

Burak Turkan; Akin Burak Etemoglu

SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER

Abstract

Simulation of the hot-air drying period is very significant to decrease energy expenditure and increase food quality effect. In the present study, drying kinetics of three different foods (carrot, eggplant and cucumber) were investigated experimentally. At the end of the 180 minute drying process, the maximum change in moisture content was found to be in eggplant with 83%. The simulation model developed for hot-air drying was used to solve the heat and mass transfer equations which include shrinkage effect for food products. The shrinkage effect was obtained using the Arbitrary Lagrangian Eulerian method. At the end of the drying process, volume change for carrot, cucumber and eggplant were obtained as 55.7%, 55.7% and 68.7% respectively.On the other hand, the numerical model defines the internal moisture distributions of the food depending on the time. In this study, furthermore, empirical data were applied to different drying models. Statistical conclusions indicated that the Midilli model was the best to explain the drying behaviour for cucumber (R2= 0.99, SEE=0.0077, x2= 6.00×10-5) and eggplant (R2= 0.99, SEE=0.0169, x2= 0.0003). However, Wang and Singh model was found to be the most suitable model for carrot (R2=0.99, SEE=0.0054, x2=2.95×10-5). The experimental data were compared with numerical results for the drying of carrots, eggplant, and cucumber. It was shown a very good agreement between numerical simulation and experimental solution.

Keywords

References

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Details

Primary Language

English

Subjects

Engineering

Journal Section

Research Article

Authors

Burak Turkan This is me
0000-0002-4019-7835
Türkiye

Akin Burak Etemoglu This is me
0000-0001-8022-1185
Türkiye

Publication Date

June 1, 2021

Submission Date

August 7, 2019

Acceptance Date

March 6, 2020

Published in Issue

Year 2020 Volume: 38 Number: 2

IZ

https://izlik.org/JA88ED62YZ

Cite

RIS / Bibtex

APA

Turkan, B., & Etemoglu, A. B. (2021). SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER. Sigma Journal of Engineering and Natural Sciences, 38(2), 527-544. https://izlik.org/JA88ED62YZ

AMA

1.Turkan B, Etemoglu AB. SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER. SIGMA. 2021;38(2):527-544. https://izlik.org/JA88ED62YZ

Chicago

Turkan, Burak, and Akin Burak Etemoglu. 2021. “SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER”. Sigma Journal of Engineering and Natural Sciences 38 (2): 527-44. https://izlik.org/JA88ED62YZ.

EndNote

Turkan B, Etemoglu AB (June 1, 2021) SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER. Sigma Journal of Engineering and Natural Sciences 38 2 527–544.

IEEE

[1]B. Turkan and A. B. Etemoglu, “SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER”, SIGMA, vol. 38, no. 2, pp. 527–544, June 2021, [Online]. Available: https://izlik.org/JA88ED62YZ

ISNAD

Turkan, Burak - Etemoglu, Akin Burak. “SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER”. Sigma Journal of Engineering and Natural Sciences 38/2 (June 1, 2021): 527-544. https://izlik.org/JA88ED62YZ.

JAMA

1.Turkan B, Etemoglu AB. SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER. SIGMA. 2021;38:527–544.

MLA

Turkan, Burak, and Akin Burak Etemoglu. “SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER”. Sigma Journal of Engineering and Natural Sciences, vol. 38, no. 2, June 2021, pp. 527-44, https://izlik.org/JA88ED62YZ.

Vancouver

1.Burak Turkan, Akin Burak Etemoglu. SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER. SIGMA [Internet]. 2021 Jun. 1;38(2):527-44. Available from: https://izlik.org/JA88ED62YZ