Elma Dilimlerinin Konvektif Kurutulmasında Enerji Özelliklerine Etki Eden Faktörlerin Yanıt Yüzeyi Yöntemi ile Değerlendirilmesi

Bu çalışmada, konvektif kurutma yönteminin iki farklı elma çeşidinin (Granny Smith ve Red Delicious) kurutulmasında, kurutma sıcaklığı (50, 55 ve 60°C), numune kalınlığı (5, 7 ve 9 mm) ve kuruma süresi (8, 9 ve 10 saat) gibi bağımsız değişkenlerin özgül enerji tüketimi, özgül nem çekme oranı, enerji verimliliği, termal etkinlik ve efektif nem difüzyonu özelliklerine etkisi incelenmiştir. Bulgulara göre, ikinci derece polinom denklemlerinin yanıt değişkenlerini temsil etmede başarılı olduğu tespit edilmiştir. Ayrıca ANOVA sonuçlarına göre bağımsız değişkenlerin yanıt değişkenleri üzerinde istatistiksel olarak önemli seviyede etkili olduğu belirlenmiştir (p

Anahtar Kelimeler:

Efektif nem difüzyonu, elma, enerji, kurutma, optimizasyon

Evaluation of Factors Affecting Energy Aspects of Apple Slices by Response Surface Methodology in Convective Drying

In this study, the effects of independent variables in convective drying methods two different apple varieties (Granny Smith and Red Delicious) such as drying temperature (50, 55 and 60°C), sample thickness (5, 7 and 9 mm) and drying time (8, 9 and 10 hours) on specific energy consumption, specific moisture extraction rate, energy efficiency, thermal efficiency, and effective moisture diffusivity were investigated. According to the findings, it was determined that the quadratic polynomial equations were successful in representing the response variables. In addition, according to the ANOVA results, it was determined that the independent variables had a statistically significant effect on the response variables (p

Keywords:

Effective moisture diffusivity, apple, energy, convective drying, optimization,

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