Elektrohidrodinamik-sıcak hava kombinasyonu yöntemiyle bazı tarımsal ürünlerin kurutma parametrelerinin belirlenmesi
Date
2023-07-28
Authors
Polat, Ahmet
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Tez çalışmasında, sarımsak ve armut örnekleri yüksek enerji verimliliği ve kaliteli ürün vadeden bir kurutma teknolojisi olan elektrohidrodinamik (EHD)-sıcak hava kombinasyonu yöntemi kullanılarak kurutulmuştur. Her iki örnek için dört farklı yüksek gerilim değeri (15, 20, 25 ve 30 kV) kullanılmıştır. Sarımsak örnekleri için farklı sıcaklık(50 ve 55°C) ve gerilim değerlerinin, armut örneklerinde ise farklı hava hızı (1,5 m/s ve2,5 m/s) ve gerilim değerlerinin örneklerin kuruma süresi, renk parametreleri, rehidrasyon özellikleri ve mikro yapısı üzerine etkisi incelenmiştir. Ek olarak, deneysel verilerin sarımsak ve armut örneklerinin kuruma davranışını tanımlayabilecek uygun modeli seçmek için on farklı matematiksel model kullanılmıştır. Ayrıca sarımsak örneklerinin kurutulması sırasında geliştirilen cihazın enerji verimlilik değerleri hesaplanmıştır. Sonuçlar incelendiğinde, her iki örnek için de diğer parametreler sabit tutulduğunda gerilim değerinin artması kuruma süresini azaltmıştır. Kurutulmuş sarımsak örneklerinin kuruma davranışlarını en iyi tanımlayan modellerin Difüzyon Yaklaşımı, Newton ve Verma ve ark. modelleri, armut örnekleri içinse Midilli ve ark. ve Logaritmik modelleri olduğu bulunmuştur. Artan kuruma sıcaklığı, sarımsak örneklerinin a* ve b* renk değerlerinde azalmaya neden olmuştur. Armut örneklerinde en yüksek L* renk değeri taze örnekte gözlenirken, bu değere en yakın değer 15 kV-1,5 m/s uygulamasında ölçülmüştür. Farklı sıcaklık ve gerilim ile kurutulan sarımsak örneklerinin rehidrasyon kapasitesine değerlerinde önemli bir farklılık belirlenmezken (p<0,05), yüksek gerilim değerlerinde (25 ve 30 kV) kurutulan armut örneklerinin rehidrasyon kapasite değerleri artan hava hızı ile artmıştır. Farklı sıcaklık, gerilim ve hava hızı değerlerinin örneklerin mikroyapılarına etkisi olduğu görülmüştür. Çalışmada kullanılan EHD sistemin sıcak havayla kurutma yöntemine entegre edilmesi ürünlerin kurutma verimini ve kalitesini arttırabileceği sonucuna varılmıştır.
In the thesis study, garlic and pear samples were dried using the electrohydrodynamic (EHD)-hot air combination method, which is a drying technology promising high energy efficiency and quality products. Four different high voltage values (15, 20, 25, and 30 kV) were used for both samples. The effects of different temperatures (50 ve 55 °C) and voltage values for the garlic product, and the different air velocity (1.5 m/s and 2.5 m/s) and voltage values for the pear product on the drying time, color parameters, rehydration properties, and microstructure of the product were investigated. In addition, ten different mathematical models were used to select the appropriate model that could describe the drying behavior of the experimental data of garlic and pear samples. In addition, the energy efficiency values of the device developed during the drying of the garlic samples were calculated. According to the results obtained, the increase in the voltage valuedecreased the drying time for both samples when other parameters were kept constant. While Diffusion Approach Newton and Verma et al. models were found to best describe the drying behavior of dried garlic samples, and Midilli et al. and Logarithmic models were found for pear samples. Increasing drying temperature caused a decrease in the a* and b* values of garlic samples. While the highest L* value was observed in fresh products in pear products, the closest value to this value was observed in 15 kV-1.5 m/sapplication. While there was no significant difference in the rehydration capacity valuesof the garlic products dried at different temperatures and voltages (p<0.05), the rehydration capacity values of the pear samples dried at high voltage values (25 and 30 kV) increased with increasing air velocity. It has been observed that different temperature, voltage, and air velocity values have an effect on the microstructure of the products. It has been concluded that integrating the EHD system used in the study into the hot air drying method can increase the drying efficiency and quality of the products.
In the thesis study, garlic and pear samples were dried using the electrohydrodynamic (EHD)-hot air combination method, which is a drying technology promising high energy efficiency and quality products. Four different high voltage values (15, 20, 25, and 30 kV) were used for both samples. The effects of different temperatures (50 ve 55 °C) and voltage values for the garlic product, and the different air velocity (1.5 m/s and 2.5 m/s) and voltage values for the pear product on the drying time, color parameters, rehydration properties, and microstructure of the product were investigated. In addition, ten different mathematical models were used to select the appropriate model that could describe the drying behavior of the experimental data of garlic and pear samples. In addition, the energy efficiency values of the device developed during the drying of the garlic samples were calculated. According to the results obtained, the increase in the voltage valuedecreased the drying time for both samples when other parameters were kept constant. While Diffusion Approach Newton and Verma et al. models were found to best describe the drying behavior of dried garlic samples, and Midilli et al. and Logarithmic models were found for pear samples. Increasing drying temperature caused a decrease in the a* and b* values of garlic samples. While the highest L* value was observed in fresh products in pear products, the closest value to this value was observed in 15 kV-1.5 m/sapplication. While there was no significant difference in the rehydration capacity valuesof the garlic products dried at different temperatures and voltages (p<0.05), the rehydration capacity values of the pear samples dried at high voltage values (25 and 30 kV) increased with increasing air velocity. It has been observed that different temperature, voltage, and air velocity values have an effect on the microstructure of the products. It has been concluded that integrating the EHD system used in the study into the hot air drying method can increase the drying efficiency and quality of the products.
Description
Keywords
Elektrohidrodinamik, Kurutma, Renk, Rehidrasyon, Mikroyapı, Enerji, Electrohydrodynamic, Drying, Color, Rehydration, Microstructure, Energy
Citation
Polat, A. (2023). Elektrohidrodinamik-sıcak hava kombinasyonu yöntemiyle bazı tarımsal ürünlerin kurutma parametrelerinin belirlenmesi. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.