Taguchi metodu kullanılarak gıda kurutulmasına etki eden parametrelerin optimizasyonu

Yıl 2020, Cilt: 26 Sayı: 4, 654 - 665, 20.08.2020

Burak Türkan Akın Burak Etemoğlu

Öz

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.

Anahtar Kelimeler

Taguchi metodu, Kurutma, Büzülme, Ekserji verimliliği

Kaynakça

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