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Journals / Anadolu Tarım Bilimleri Dergisi / 2016 / Cilt: 31 - Sayı: 3

Convective, microwave and microwave-convective drying and mathematical modeling of apricot (Prunus armeniaca L.)

Kayısının (Prunus armeniaca L.) konvektif, mikrodalga ve mikrodalga-konvektif yöntemleriyle kurutulması ve matematiksel modellenmesi

Nazmi İZLİ
Pages
375–384
Publication Date
2016-10-24
DOI
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AI Summary & Key Takeaways

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

The experimental results showed that increasing the drying temperature or microwave power level caused shorter drying time and the combined microwave-convective method provided the greatest time savings in comparison to other methods tested.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the effects of convective (50 and 75 °C), microwave (90 and 160W) and microwave-convective (90W-50 °C, 90W-75 °C, 160W-50 °C and 160W-75 °C) drying treatments on the drying parameters of apricot samples were investigated.
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Key Findings & Data:To select the best thin-layer drying models for the drying treatments, 9 mathematical models were fitted to the experimental data and the performances of these models were compared for the following statistical parameters: reduced chi-squared (χ2), root mean square error (RMSE) and coefficient of determination (R2).
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Conclusion & Impact:The experimental results showed that increasing the drying temperature or microwave power level caused shorter drying time and the combined microwave-convective method provided the greatest time savings in comparison to other methods tested.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Apricot · convective drying · microwave-convective drying

Abstract

In this study, the effects of convective (50 and 75 °C), microwave (90 and 160W) and microwave-convective (90W-50 °C, 90W-75 °C, 160W-50 °C and 160W-75 °C) drying treatments on the drying parameters of apricot samples were investigated. To select the best thin-layer drying models for the drying treatments, 9 mathematical models were fitted to the experimental data and the performances of these models were compared for the following statistical parameters: reduced chi-squared (χ2), root mean square error (RMSE) and coefficient of determination (R2). Among the drying models investigated, the Midilli et al. model was found to be the best model for describing the drying behavior of apricot samples. The experimental results showed that increasing the drying temperature or microwave power level caused shorter drying time and the combined microwave-convective method provided the greatest time savings in comparison to other methods tested.

Özet

Bu çalışmada, kayısı örneklerinin kurutma parametreleri üzerine konvektif (50 ve 75 °C) mikrodalga (90 ve 160W) ve mikrodalga-konvektif (90W-50 °C, 90W-75 °C, 160W-50 °C ve 160W-75 °C) kurutma yöntemlerinin etkisi incelenmiştir. Kurutma işlemlerinde en iyi ince tabaka kurutma modelini seçmek için 9 matematiksel model deneysel verilere uygulanmış ve bu modellerin performansları ki-kare (χ2), hataların karelerinin karekök ortalaması (RMSE) ve belirtme katsayısı (R2)’na göre karşılaştırılmıştır. İncelenen kurutma modelleri arasında, Midilli ve ark. modeli kayısı örneklerinin kurutma davranışlarının tanımlanması için en iyi model olarak bulunmuştur. Artan kurutma hava sıcaklığı ve mikrodalga güç seviyelerinin daha kısa kurutma süresine neden olduğunu deneysel sonuçlar göstermiş ve mikrodalga-konvektif birleşimi yöntem diğer yöntemlerle karşılaştırıldığında en büyük zaman kazanımını sağlamıştır.

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Cite This Article

İZLİ, N. (2016). Convective, microwave and microwave-convective drying and mathematical modeling of apricot (Prunus armeniaca L.). Anadolu Tarım Bilimleri Dergisi, Cilt: 31 - Sayı: 3, 375–384. https://ajindex.com/articles/135492

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