Tasarlanan güneş enerjisi destekli kurutma sisteminde ananas kurutulmasının deneysel incelenmesi
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Tarih
2023-12-19
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Yayıncı
Batman Üniversitesi Lisansüstü Eğitim Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Kurutma, ürün raf ömrünün uzatılması, nakliye ve depolama, besin ve ambalaj kaybı olmaksızın taşınması gibi avantajları nedeniyle tarım ürünlerinde yaygın olarak kullanılmaktadır. Tarım ürünlerini kurutmak için ekonomiktir, yüksek teknoloji gerektirmez, işletme ve bakım maliyetleri son derece düşüktür, yenilenebilir enerji kullanır, temiz ve çevre dostudur. Solar kurutma sistemleri üstünlüklerinden dolayı sıklıkla kullanılmaktadır.
Bu çalışmada tasarlanan prototip bir kurutma kabında havalı güneş kolektörü kullanılarak ananas gıdasının kurutma işlemi yapılmıştır. Açık havada (ortalama 35-39 °C), 50 °C de, 60 °C de ve 70 °C de olmak üzere toplam dört farklı kuruma yöntemi incelenmiştir. Ananaslar ellişer gram olacak şekilde dilimlere ayrılmış olup kurutma alanlarına yerleştirilmiştir. Düzenli aralıklarla 30 dakikada bir ölçüm yapılmıştır. Elde edilen verilere dayanarak açık havada ve fırında farklı sıcaklıklarda gerçekleştirilen kuruma işlemi incelenmiştir. Sonuç olarak ananas gıdasının yaklaşık %85-87’sinin sıvı olduğu kurutma işlemi sonunda 50 gr ananasların ağırlığının 6.5 gr’a düştüğü gözlemlenmiştir. Kurutma işlemi boyunca en çok sıvı kaybının ilk saatler gerçekleştiği ve en büyük ağırlık farklarının ilk saatlerde oluştuğu gözlemlenmiştir. Açık havada gerçekleşen kuruma işlemine nazaran kurutma kabında farklı sıcaklıklarda gerçekleşen kuruma işlemlerinin daha hijyenik ve süre anlamında daha kısa olduğuna karar verilmiştir. Alınan ölçümlerden elde edilen verilerle yüzdelik nem değişimi, nem oranı ve nem içeriği hesaplanmıştır. Deney başlangıcında yüzdelik nem değişim oranı %87 iken deney sonucunda bu oran %3-4 arasında değişiklik göstermiştir. Aynı şekilde deney başlangıcında nem oranı 1 ve nem içeriği 6.69 olarak kabul ediliyorken deney sonucunda ise nem oranı 0.01 nem içeriği 0.04-0.08 arasında değişiklik gösterdiği gözlemlenmiştir. Tasarlanan gıda kurutma fırınında yapılan ananas gıdası kurutma işleminde geleneksel kurutma işlemine göre 70 °C’de %50, 60 °C’de %28 ve 50 °C’de 12.5 verim artışı olduğu hesaplanmıştır.
It is widely used in agricultural products due to its advantages such as drying, prolonging product shelf life, transportation and storage, without loss of nutrients and packaging. It is economical for drying agricultural products, does not require high technology, has extremely low operating and maintenance costs, uses renewable energy, is clean and environmentally friendly. Solar drying systems are frequently used due to their superiority. In this study, pineapple fruit was dried using a solar air collector in a prototype drying container designed. A total of four different drying methods were examined: outdoors (average 35-39 °C), 70 °C, 60 °C and 50°C. Pineapples were cut into slices of fifty grams each and placed in drying areas. Measurements were taken at regular intervals every 30 minutes. Based on the data obtained, the drying process carried out in the open air and in the oven at different temperatures was examined. As a result, it was observed that approximately 85-87% of the pineapple fruit was liquid and at the end of the drying process, the weight of 50 gr pineapples decreased to 6.5 gr. It was observed that during the drying process, the most liquid loss occurred in the first hours and the biggest weight differences occurred in the first hours. It was decided that the drying process carried out in the drying container at different temperatures was more hygienic and shorter in terms of time compared to the drying process carried out in the open air. Percentage moisture change, humidity rate and moisture content were calculated with the data obtained from the measurements taken. While the percent humidity change rate was 87% at the beginning of the experiment, this rate changed between 3-4% at the end of the experiment. Likewise, at the beginning of the experiment, the humidity rate was assumed to be 1 and the moisture content was 6.69, but at the end of the experiment, it was observed that the humidity rate varied between 0.01 and moisture content 0.04-0.08. It was calculated that in the pineapple fruit drying process carried out in the designed food drying oven, there was a 50% increase in efficiency at 70 °C, 28% at 60 °C and 12.5% at 50 °C compared to the traditional drying process.
It is widely used in agricultural products due to its advantages such as drying, prolonging product shelf life, transportation and storage, without loss of nutrients and packaging. It is economical for drying agricultural products, does not require high technology, has extremely low operating and maintenance costs, uses renewable energy, is clean and environmentally friendly. Solar drying systems are frequently used due to their superiority. In this study, pineapple fruit was dried using a solar air collector in a prototype drying container designed. A total of four different drying methods were examined: outdoors (average 35-39 °C), 70 °C, 60 °C and 50°C. Pineapples were cut into slices of fifty grams each and placed in drying areas. Measurements were taken at regular intervals every 30 minutes. Based on the data obtained, the drying process carried out in the open air and in the oven at different temperatures was examined. As a result, it was observed that approximately 85-87% of the pineapple fruit was liquid and at the end of the drying process, the weight of 50 gr pineapples decreased to 6.5 gr. It was observed that during the drying process, the most liquid loss occurred in the first hours and the biggest weight differences occurred in the first hours. It was decided that the drying process carried out in the drying container at different temperatures was more hygienic and shorter in terms of time compared to the drying process carried out in the open air. Percentage moisture change, humidity rate and moisture content were calculated with the data obtained from the measurements taken. While the percent humidity change rate was 87% at the beginning of the experiment, this rate changed between 3-4% at the end of the experiment. Likewise, at the beginning of the experiment, the humidity rate was assumed to be 1 and the moisture content was 6.69, but at the end of the experiment, it was observed that the humidity rate varied between 0.01 and moisture content 0.04-0.08. It was calculated that in the pineapple fruit drying process carried out in the designed food drying oven, there was a 50% increase in efficiency at 70 °C, 28% at 60 °C and 12.5% at 50 °C compared to the traditional drying process.
Açıklama
Anahtar Kelimeler
Ananas, Fırın, Güneş Enerjisi İle Kurutma, Yenilenebilir Enerji, Pineapple, Oven, Solar Drying, Renewable Energy
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Tekdal, H. G. (2023). Tasarlanan güneş enerjisi destekli kurutma sisteminde ananas kurutulmasının deneysel incelenmesi. (Yayınlanmamış Yüksek Lisans Tezi). Batman Üniversitesi Lisansüstü Eğitim Enstitüsü, Batman.
