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

Öz

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.

Anahtar Kelimeler

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

Destekleyen Kurum

Kütahya Dumlupinar University Scientific Research Projects

Proje Numarası

Grant No. 2024 - 33

Teşekkür

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

Öz

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.

Anahtar Kelimeler

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

Proje Numarası

Grant No. 2024 - 33

Kaynakça

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