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Journals / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2026 / Cilt: 16 Sayı: 3

Optimization of Specific Energy Consumption During Convective Drying of Pumpkin (Cucurbita pepo) Using the Taguchi Method and a Novel Predictive Model

Taguchi Yöntemi ve Yeni Bir Tahmin Modeli Kullanılarak Balkabağının (Cucurbita pepo) Konvektif Kurutulması Sırasında Özgül Enerji Tüketiminin Optimizasyonu

Mustafa Güleşen(DUMLUPINAR ÜNİVERSİTESİ)0000-0001-8781-2746
Halit Arat(DUMLUPINAR ÜNİVERSİTESİ)0000-0002-6634-2535
Oguz Ozan Yolcan(DUMLUPINAR ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, MAKİNE MÜHENDİSLİĞİ BÖLÜMÜ)0000-0002-6664-5675
Pages
1168–1180
Publication Date
2026-09-01
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

These findings provide valuable strategies for industrial applications to enhance energy efficiency in the drying of high-moisture vegetables.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Although food drying is a crucial strategy for long-term preservation, it is an energy-intensive process.
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Key Findings & Data:In the study, parameters including slice thickness (2, 4, and 6 mm), drying air speed (1.2, 1.6, and 2.0 m/s), and temperature (60, 70, and 80°C) were investigated according to a Taguchi L9 orthogonal array.
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Conclusion & Impact:These findings provide valuable strategies for industrial applications to enhance energy efficiency in the drying of high-moisture vegetables.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Balkabağı kurutması · Kurutma karakteristikleri · Özgül enerji tüketimi

Abstract

Although food drying is a crucial strategy for long-term preservation, it is an energy-intensive process. This study aims to optimize the specific energy consumption (SEC) in the convective drying of pumpkin (Cucurbita pepo) slices using the Taguchi method and to develop a novel predictive expression for SEC based on key drying parameters. In the study, parameters including slice thickness (2, 4, and 6 mm), drying air speed (1.2, 1.6, and 2.0 m/s), and temperature (60, 70, and 80°C) were investigated according to a Taguchi L9 orthogonal array. The minimum SEC value was obtained as 1.934 kWh/kg under the conditions of 6 mm slice thickness, 1.6 m/s air speed, and 80°C temperature. Parameter analysis revealed that slice thickness was the most influential parameter on SEC, with an effect rate of 62.56%. Furthermore, the developed multiple linear regression model yielded a high coefficient of determination (R²) of 90.98%. These findings provide valuable strategies for industrial applications to enhance energy efficiency in the drying of high-moisture vegetables.

Özet

Gıda kurutma uzun süreli koruma için önemli bir strateji olmasına rağmen enerji yoğun bir işlemdir. Bu çalışma, Taguchi yöntemini kullanarak balkabağı (Cucurbita pepo) dilimlerinin konvektif kurutulmasında özgül enerji tüketimini (SEC) optimize etmeyi ve temel kurutma parametrelerine dayalı SEC için yeni bir tahmin ifadesi geliştirmeyi amaçlamaktadır. Çalışmada, dilim kalınlığı (2, 4 ve 6 mm), kurutma hava hızı (1,2, 1,6 ve 2,0 m/s) ve sıcaklık (60, 70 ve 80 °C) dahil olmak üzere parametreler Taguchi L9 ortogonal dizisine göre araştırılmıştır. Minimum SEC değeri, 6 mm dilim kalınlığı, 1,6 m/s hava hızı ve 80 °C sıcaklık koşulları altında 1,934 kWh/kg olarak elde edilmiştir. Parametre analizi, dilim kalınlığının %62,56'lık bir etki oranıyla SEC üzerinde en etkili parametre olduğunu ortaya koymuştur. Ayrıca, geliştirilen çoklu doğrusal regresyon modeli, %90,98 gibi yüksek bir belirleme katsayısı (R²) üretmiştir. Bu bulgular, yüksek nemli sebzelerin kurutulmasında enerji verimliliğini artırmak için endüstriyel uygulamalara yönelik değerli stratejiler sunmaktadır.

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Cite This Article

Güleşen, M., Arat, H., Yolcan, O. O. (2026). Optimization of Specific Energy Consumption During Convective Drying of Pumpkin (Cucurbita pepo) Using the Taguchi Method and a Novel Predictive Model. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 16 Sayı: 3, 1168–1180. https://doi.org/10.21597/jist.1795004

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