İnfrared sistem destekli vurgulu (pulse) taşkın yatak tasarımının gerçekleştirilmesi, enerji tüketimi ve çalışma koşullarının incelenmesi
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu doktora tezinin amacı, infrared destekli vurgulu taşkın yatak kurutucu sisteminin tasarlanması, bu kurutucunun üretimi ve kurutucunun bezelye ve portakal kabuklarının kurutulmasında kullanılarak kurutucunun; kurutma verimi, enerji tüketimi ve son ürün kalitesi üzerine etkilerinin incelenmesidir. Tasarlanan kurutucunun gıda kurutma işlemlerinde sıklıkla kullanılan konveksiyonla kurutma ve son zamanlarda uygulanmaya başlanan mikrodalga kurutma işlemlerine karşı olası avantajlarının verilerle ortaya konulmasıdır. Bu çalışma kapsamında, taşkın yatak kurutucu sisteminin infrared (sarmal kabin formda) ve vurgu etkisi ile birleştirildiği modifiye bir tasarım geliştirilmiştir. Ayrıca, modifiye edilen taşkın yatak kurutucunun enerji tüketiminin belirli bir bölümü güneş pillerinden karşılanmış, böylece yeni bir kurutucu tasarımının yanında enerji tasarrufu açısından da verimli bir kurutucu sistemi geliştirilmiştir. Kurutma deneyleri, infrared destekli taşkın yatak kurutucuda üç farklı sıcaklıkta (50, 60 ve 70 °C), hava akış hızlarında (1,0-1,5 ve 2,0 m/s) ve infrared güçlerinde (900-1200-) 1800W) gerçekleştirilmiştir. Konvektif kurutma, 1,5 m/s hava akışında ve üç farklı sıcaklıkta (50, 60 ve 70 °C) gerçekleştirilmiştir. Mikrodalga kurutma deneyleri ise üç farklı mikrodalga gücünde (90-160-350W) gerçekleştirilmiştir. Belirlenen en uygun koşullarda infrared destekli taşkın yatak kurutma yönteminin, konveksiyonel ve mikrodalga kurutma yöntemleriyle karşılaştırıldığında, son ürün kalitesi, özellikle su aktivitesi ve renk özellikleri açısından genel olarak diğer kurutuculardan üstün olduğu tespit edilmiştir.
The aim of this doctoral thesis is to design an infrared-assisted floodplain dryer system, to produce this dryer and to use the dryer for drying peas and orange peels; The aim is to examine the impacts on drying efficiency, energy efficiency and final product quality. The possible advantages of the designed dryer over convection drying, which is frequently used in food drying processes, and microwave drying, which has been used recently, are revealed with data. In this study, a modified design was used in which the spouted bed dryer system was combined with infrared (spiral cabin form) and highlight effect. In addition, a certain part of the energy consumption of the modified floodplain dryer was covered by solar cells, thus a new dryer design as well as an efficient dryer system in terms of energy saving was developed. The drying experiments were conducted in an infrared-assisted spouted bed drier at three different temperatures (50, 60, and 70 °C), air flow rates (1.0-1.5 and 2.0 m/s), and infrared powers (900-1200-1800W). Convective drying was performed for three different temperatures (50, 60, and 70 °C) at 1.5 m/s air flow. Microwave drying experiments were also conducted out with three different microwave powers (90-160-350W). It has been evaluated that the infrared assisted spouted bed drying method, under the most suitable conditions, is generally superior to other dryers in terms of final product quality, especially water activity and color properties, when compared to conventional and microwave drying methods.
The aim of this doctoral thesis is to design an infrared-assisted floodplain dryer system, to produce this dryer and to use the dryer for drying peas and orange peels; The aim is to examine the impacts on drying efficiency, energy efficiency and final product quality. The possible advantages of the designed dryer over convection drying, which is frequently used in food drying processes, and microwave drying, which has been used recently, are revealed with data. In this study, a modified design was used in which the spouted bed dryer system was combined with infrared (spiral cabin form) and highlight effect. In addition, a certain part of the energy consumption of the modified floodplain dryer was covered by solar cells, thus a new dryer design as well as an efficient dryer system in terms of energy saving was developed. The drying experiments were conducted in an infrared-assisted spouted bed drier at three different temperatures (50, 60, and 70 °C), air flow rates (1.0-1.5 and 2.0 m/s), and infrared powers (900-1200-1800W). Convective drying was performed for three different temperatures (50, 60, and 70 °C) at 1.5 m/s air flow. Microwave drying experiments were also conducted out with three different microwave powers (90-160-350W). It has been evaluated that the infrared assisted spouted bed drying method, under the most suitable conditions, is generally superior to other dryers in terms of final product quality, especially water activity and color properties, when compared to conventional and microwave drying methods.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
