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Ürünlerin kurutularak saklanması eski çağlardan beri yaygın olarak kullanılan bir yöntemdir. Gıda kurutma işleminde temel amaç ürünün içerisinde bulunan suyun üründen uzaklaştırılmasıdır. Bu sayede ürün içerisindeki mikroorganizmaların gelişmesini durdurulacak ve ürünlerin raf ömrü uzatılacaktır. Bu çalışmada Osmaniye’de üretimi ve hasadı yapılan yerfıstığı ürününün kurutulması, kurutma havasının farklı mutlak nem değerleri için incelenmiştir. Yerfıstığının kuruma davranışı, tasarlanarak imal edilen deney düzeneği kullanılarak deneysel olarak belirlenmiştir. Çalışmada ayrıca deneysel olarak elde edilen alınabilir nem oranı değeri 22 farklı ince tabaka kurutma modeline fit edilmiştir. Çalışma sonucunda aynı sıcaklıkta kurutma havası için, kurutma havası nem değerinin düşmesi ile difüzyon katsayısının ve kuruma hızının arttığı gözlemlenmiştir. Hii ve arkadaşları tarafından geliştirilen ince tabaka kuruma modeli, deneysel olarak elde edilen alınabilir nem oranı değerine en iyi yakınsayan model olarak belirlenmiştir.
The storage of products by drying is a method that has been widely used since ancient times. The main purpose of the food drying process is to remove the water inside the product from the product. This will stop the development of microorganisms within the product and extend the life of the products. In this study, the drying of the landfruit product produced and harvested in Osmaniye was studied for the different absolute moisture values of the drying air. The corporate behavior of the grass was experimentally determined using the experimental arrangement produced by the design. In the study, the experimentally obtained receivable moisture ratio value was also adjusted to 22 different thin layer drying models. The result of the study was observed that for the drying air at the same temperature, the humidity value of the drying air was decreased and the diffusion rate and the drying rate increased. The thin layer drying model developed by Hii and its colleagues has been identified as the best-approaching model to the value of the experimentally obtained receivable moisture ratio.
Drying and storing of products is a widely used method since ancient times. The main purpose of the food drying process is to remove the water contained in the product from the product. In this way, the development of microorganisms in the product will be stopped and the shelf life of the products will be extended. In this study, the drying of the peanut product produced and harvested in Osmaniye was investigated for different absolute humidity values of the drying air. The drying behavior of peanuts was determined experimentally using the experimental setup designed and manufactured. In the study, the experimentally obtained moisture ratio value was fit to 22 different thin layer drying models. As a result of the study, it was observed that for the drying air at the same temperature, the diffusion coefficient and the drying rate increase with the decrease of the drying air humidity. The thin layer drying model developed by Hii et al. was determined as the model best converging to the experimentally obtained moisture ratio value.
Alan : Mühendislik
Dergi Türü : Ulusal
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