Publication:
Optimization of parameters effecting food drying using taguchi method

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dc.contributor.authorTürkan, Burak
dc.contributor.authorEtemoğlu, Akin Burak
dc.contributor.buuauthorTÜRKAN, BURAK
dc.contributor.buuauthorETEMOĞLU, AKIN BURAK
dc.contributor.departmentBursa Uludağ Üniversitesi/Mühendislik Fakültesi/Makine Mühendisliği
dc.contributor.orcid0000-0002-4019-7835
dc.contributor.orcid0000-0001-8022-1185
dc.contributor.researcheridAAI-2745-2021
dc.contributor.researcheridABE-9423-2020
dc.contributor.researcheridAAI-9653-2021
dc.date.accessioned2024-07-03T10:10:46Z
dc.date.available2024-07-03T10:10:46Z
dc.date.issued2020-01-01
dc.description.abstractThis study indicates the optimization of the parameters affecting the drying of the cucumber using the Taguchi method in the convective dryer. Air velocity of 0.5, 0.8 and 1 m/s, air temperature of 40, 50 and 60 degrees C and product thickness of 0.5, 1 and 1.5 cm were taken as drying parameters. At the end of the drying period, the contribution factor of each parameter on the product moisture, shrinkage coefficien4 exergy efficiency, and exergetic improvement potential was investigated by ANOVA analysis. It was detected that the effect of thickness on the drying of the product and the effect of air temperature on exergy efficiency were the highest. The optimum drying conditions were found to be air velocity of 1 m/s, air temperature of 60 degrees C and product thickness of 0.5 cm to minimize drying time. For maximum exergy efficiency, air velocity of 0.5 m/s, air temperature of 60 degrees C and product thickness of 0.5 cm should be selected.
dc.identifier.doi10.5505/pajes.2019.93695
dc.identifier.eissn2147-5881
dc.identifier.endpage665
dc.identifier.issn1300-7009
dc.identifier.issue4
dc.identifier.startpage654
dc.identifier.urihttps://doi.org/10.5505/pajes.2019.93695
dc.identifier.urihttp://pajes.pau.edu.tr/en/jvi.aspx
dc.identifier.urihttps://hdl.handle.net/11452/42803
dc.identifier.volume26
dc.identifier.wos000560913600012
dc.indexed.wosWOS.ESCI
dc.language.isoen
dc.publisherPamukkale Üniversitesi
dc.relation.journalPamukkale Üniversitesi Mühendislik Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectMoisture transfer
dc.subjectExergy analyses
dc.subjectHeat
dc.subjectDiffusivity
dc.subjectSlices
dc.subjectEnergy
dc.subjectModel
dc.subjectShrinkage
dc.subjectPotato
dc.subjectTaguchi method
dc.subjectDrying shrinkage
dc.subjectExergy efficiency
dc.subjectScience & technology
dc.subjectTechnology
dc.subjectEngineering, multidisciplinary
dc.subjectEngineering
dc.titleOptimization of parameters effecting food drying using taguchi method
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication2d320c04-f4cf-4063-935a-9da28dd43cd9
relation.isAuthorOfPublicationb2550439-33fd-4383-b01e-9b6f044a4d4e
relation.isAuthorOfPublication.latestForDiscovery2d320c04-f4cf-4063-935a-9da28dd43cd9

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