Kızılötesi Kurutucu ile Hurmanın Kurutulması ve Matematiksel Modellenmesi

Yıl 2017, , 10 - 15, 29.12.2017

Onur Taşkın Nazmi İzli

https://doi.org/10.13002/jafag4395

Cited By: 3

Öz

Bu çalışmada, farklı kızılötesi kurutma sıcaklıkları ile kurutulan hurma örneklerinin kuruma süresi, kuruma hızı ve mevcut bazı kurutma modellerinin uygulanabilirliği incelenmiştir. Çalışmada laboratuvar tipi kızılötesi kurutucu kullanılmış olup hurma örnekleri 5 mm kalınlığında dilim olarak kurutulmuştur. Deneysel sonuçlar, 60, 70 ve 80 °C kızılötesi kurutma sıcaklık uygulamalarının sırasıyla 310, 170 ve 110 dakika sürdüğünü göstermiştir. Hurma örneklerinin kurutma kinetiklerinin tanımlanması için, Henderson ve Pabis, Newton, Page, Logaritmik, İki Terimli, İki Terimli Eksponansiyel, Wang ve Singh, Difüzyon Yaklaşımı, Midilli ve ark. ince tabaka matematiksel kurutma modelleri kullanılarak en uygun model araştırılmıştır. İstatistiksel parametreler esas alınarak bu modellerin performansları değerlendirildiğinde, en düşük ki-kare (χ2) ve hataların karelerinin karekök ortalaması (RMSE) değerlerinin yanı sıra en yüksek belirtme katsayısı (R2) değerlerine sahip Midilli ve ark. modeli hurma örneklerinin tüm kurutma davranışlarının tanımlanması için en iyi model olarak bulunmuştur.

Anahtar Kelimeler

Kızılötesi kurutma, hurma, kurutma kinetikleri, modelleme

Kaynakça

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