Zorlanmış Taşınım ile Farklı Geometrik Şekilli Gıda Ürünlerinin Kurutulmasının Gözenekli Ortam Yaklaşımı ile Nümerik İncelenmesi

Kurutma gıda ürününden sıvı miktarının buharlaştırılarak mikrobiyal bozulmayı önlemek için yaygın şekilde kullanılır. Enerji tüketimini azaltmak ve gıda kalitesini artırmak için kurutma sürecinin modellenmesi çok önemlidir. Literatürde kurutma karakteristiklerinin araştırılmasında farklı yaklaşımlar kullanılmıştır. Bu yaklaşımlar arasında gözenekli ortam yaklaşımı karmaşık bir mekanizmaya sahiptir. Gözenekli ortamda kurutma modelinde gazlar (su buharı ve hava) için moleküler difüzyon, sıvı (su) için difüzyon ve konveksiyon mekanizmaları kullanılmaktadır. Bu çalışmada öncelikle gözenekli malzemenin kurutulması üzerinde büzülme etkisi araştırıldı. Kurutma probleminde hava ve gıda ürünü için lineer olmayan kısmi diferansiyel denklemleri zamana bağlı olarak çözüldü. Kurutma işlemindeki büzülme etkisi ALE (Arbitrary Lagrangian Eulerian) metodu kullanılarak araştırıldı.

Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food

Drying is widely used to prevent microbial spoilage by evaporating the determined amount of liquid in the food sample. In order to reduce energy consumption and increase food flavor quality, modeling the drying process is crucial. In the literature, different approaches are used for investigation of drying characteristic. Among these approaches, the porous media approach have complex phenomena. Molecular diffusion for gases (water vapor and air), capillary diffusion for liquid (water), and convection mechanisms (Darcy flow) were used in drying model in porous media. In this study, firstly, the effect of shrinkage on drying of porous media was investigated. Non-linear partial differential equations for air and food material in the drying problem were solved numerically for non-steady state condition. The shrinkage effect in the drying process was studied by using the ALE (Arbitrary Lagrangian Eulerian) method. In this study, air velocities of 0.5, 0.8 and 1 m s-1, air temperatures of 40, 50 and 60 °C and the geometric forms of rectangular, cylindrical and square were selected for hot air drying process. The fastest drying was obtained at square shape food at the air temperature of 60 °C and the air velocity of 0.5 m s-1. The analysis result showed that the air velocity and temperature have effect on the drying.

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Bibtex @araştırma makalesi { ankutbd441925, journal = {Journal of Agricultural Sciences}, issn = {}, eissn = {2148-9297}, address = {}, publisher = {Ankara Üniversitesi}, year = {2019}, volume = {25}, pages = {518 - 529}, doi = {10.15832/ankutbd.441925}, title = {Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food}, key = {cite}, author = {Turkan, Burak and Canbolat, Ahmet Serhan and Etemoglu, Akin Burak} }
APA Turkan, B , Canbolat, A , Etemoglu, A . (2019). Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food . Journal of Agricultural Sciences , 25 (4) , 518-529 . DOI: 10.15832/ankutbd.441925
MLA Turkan, B , Canbolat, A , Etemoglu, A . "Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food" . Journal of Agricultural Sciences 25 (2019 ): 518-529 <
Chicago Turkan, B , Canbolat, A , Etemoglu, A . "Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food". Journal of Agricultural Sciences 25 (2019 ): 518-529
RIS TY - JOUR T1 - Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food AU - Burak Turkan , Ahmet Serhan Canbolat , Akin Burak Etemoglu Y1 - 2019 PY - 2019 N1 - doi: 10.15832/ankutbd.441925 DO - 10.15832/ankutbd.441925 T2 - Journal of Agricultural Sciences JF - Journal JO - JOR SP - 518 EP - 529 VL - 25 IS - 4 SN - -2148-9297 M3 - doi: 10.15832/ankutbd.441925 UR - Y2 - 2018 ER -
EndNote %0 Tarım Bilimleri Dergisi Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food %A Burak Turkan , Ahmet Serhan Canbolat , Akin Burak Etemoglu %T Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food %D 2019 %J Journal of Agricultural Sciences %P -2148-9297 %V 25 %N 4 %R doi: 10.15832/ankutbd.441925 %U 10.15832/ankutbd.441925
ISNAD Turkan, Burak , Canbolat, Ahmet Serhan , Etemoglu, Akin Burak . "Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food". Journal of Agricultural Sciences 25 / 4 (Aralık 2019): 518-529 .
AMA Turkan B , Canbolat A , Etemoglu A . Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food. J Agr Sci-Tarim Bili. 2019; 25(4): 518-529.
Vancouver Turkan B , Canbolat A , Etemoglu A . Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food. Journal of Agricultural Sciences. 2019; 25(4): 518-529.
IEEE B. Turkan , A. Canbolat ve A. Etemoglu , "Numerical Investigation of Multiphase Transport Model for Hot-Air Drying of Food", Journal of Agricultural Sciences, c. 25, sayı. 4, ss. 518-529, Ara. 2019, doi:10.15832/ankutbd.441925
Tarım Bilimleri Dergisi
  • Yayın Aralığı: Yılda 4 Sayı
  • Yayıncı: Ankara Üniversitesi

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