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Journals / Gazi Üniversitesi Fen Bilimleri Dergisi Part C: Tasarım ve Teknoloji / 2026 / Cilt: 8 Sayı: 1

Natural Circulation Hole Optimization in Food Drying Oven

Gıda Kurutma Fırınında Doğal Sirkülasyon Açık Alan Optimizasyonu

Faruk Kılıç(GAZİ ÜNİVERSİTESİ)0000-0002-9978-1972
Pages
121–130
Publication Date
2020-03-23
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AI Summary & Key Takeaways

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

The obtained values are compared with time and energy consumption and the most suitable scenario is determined from four different scenarios.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this experimental study, in order to determine the most suitable hole of the Food Drying Oven (FDO) door opening, which is designed, produced and managed by microcontroller, studies were performed.
📊
Key Findings & Data:In four different scenarios, the hole of the cover was dried at 80 °C and the drying time and electrical energy consumption were determined.
💡
Conclusion & Impact:The obtained values are compared with time and energy consumption and the most suitable scenario is determined from four different scenarios.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Gıda kurutma · Enerji analizi · Elma kurutma

Abstract

In this experimental study, in order to determine the most suitable hole of the Food Drying Oven (FDO) door opening, which is designed, produced and managed by microcontroller, studies were performed. In four different scenarios, the hole of the cover was dried at 80 °C and the drying time and electrical energy consumption were determined. The obtained values are compared with time and energy consumption and the most suitable scenario is determined from four different scenarios. In this experimental study, in order to determine the most suitable hole of the Food Drying Oven (FDO) door opening, which is designed, produced and managed by microcontroller, studies were performed. In four different scenarios, the hole of the cover was dried at 80 °C and the drying time and electrical energy consumption were determined. The obtained values are compared with time and energy consumption and the most suitable scenario is determined from four different scenarios.

Özet

Deneysel olarak yapılan bu çalışmada tasarımı yapılan, üretilen ve mikro denetleyici ile yönetilen Gıda Kurutma Fırını (GKF) kapak açıklığının en uygun alanı tespit edilmek amacı ile çalımalar yapılmıştır. Dört farklı senaryodaki kapak açık alanı 3mm kalınlığındaki elma 80 °C de kurutularak kurutma süresi ve elektrik enerji sarfiyatı tespit edilmiştir. Elde edilen değerler zaman ve enerji tüketimi karşılaştırması yapılarak, dört farklı senaryo içerisinden en uygun senaryo belirlenmiştir. Deneysel olarak yapılan bu çalışmada tasarımı yapılan, üretilen ve mikro denetleyici ile yönetilen Gıda Kurutma Fırını (GKF) kapak açıklığının en uygun alanı tespit edilmek amacı ile çalımalar yapılmıştır. Dört farklı senaryodaki kapak açık alanı 3mm kalınlığındaki elma 80 °C de kurutularak kurutma süresi ve elektrik enerji sarfiyatı tespit edilmiştir. Elde edilen değerler zaman ve enerji tüketimi karşılaştırması yapılarak, dört farklı senaryo içerisinden en uygun senaryo belirlenmiştir.

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Cite This Article

Kılıç, F. (2020). Natural Circulation Hole Optimization in Food Drying Oven. Gazi Üniversitesi Fen Bilimleri Dergisi Part C: Tasarım ve Teknoloji, Cilt: 8 Sayı: 1, 121–130. https://doi.org/10.29109/gujsc.640628

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