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The Experiments On Vegetables And Industrial Plant Drying By Microwave Energy

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/J8kkORFT-492013-58.pdf


Title : Turkish Sebze ve Endüstri Bitkilerinin Mikrodalgayla Kurutulması Üzerine Çalışmalar
English The Experiments On Vegetables And Industrial Plant Drying By Microwave Energy
German Die Experimente auf Gemüse und Industrieanlagen, die Trocknung durch Mikrowelle Energie


Language : Turkish Turkish



Descriptions : Turkish Bu çalışmada, ıspanak yaprakları, kırmızıbiber ve çay yapraklarının kurutulması mikrodalga fan destekli konveksiyonel fırın kombinasyonunda incelenmiştir. Kırmızıbiber, ıspanak ve çay yaprakları mikrodalga, mikrodalga-sıcak hava kombinasyonu ve sıcak havayla kurutulmuşlardır. Ispanak, kırmızıbiber ve çayın kuruma zamanı, kuruma oranı, renk değişimi ve enerji tüketim değerleri üzerindeki mikrodalga ile kurutma (180, 360, 540, 720 ve 900W), mikrodalga güç (sabit 180W ve 540W) ile sıcak havayla kurutma (100, 180, 230ºC) ve sadece sıcak havayla kurutma (100, 180 ve 230º C) nın etkileri araştırılmıştır. Bir laboratuar kurutucusunda ürünlerin kuruma süresinin belirli bir anındaki nem içeriğini belirlemek amacıyla Newton, Page, Geliştirilmiş Page, Henderson ve Pabis, Logaritmik, Wang ve Singh, Difüzyon yaklaşımı, Verma, iki Terimli Eksponansiyel, basitleştirilmiş Fick Difüzyonu, Midilli ve Küçük Modelleri birbiri ile karşılaştırılmıştır. Bu modellerin performansları gözlemlenen ve tahmini nem oranları arasında belirtme katsayısı değeri (R2), tahmini standart hatası (SEE) ve kalanların kareleri toplamına (RSS) göre karşılaştırılmıştır. Elde edilen sonuçlara göre tüm ürünlerde Midilli ve Küçük Modelinin ürünlerin kuruma davranışını diğerlerinden daha iyi açıkladığı belirlenmiştir.
English In this work, the drying of red pepper, spinach and tea leaves were investigated in a combined microwave–fan assisted convection oven. Spinach and tea leaves, red pepper were dried by using microwave, microwave-fan combination and fan drying. The effects of microwave power drying (180, 360, 540, 720 and 900W), combining of microwave power (constant 180 and 540 W) and fan (100, 180, 230ºC) drying and only fan drying (100, 180, 230ºC) on drying time, drying ratio, color changing and energy consumption of spinach and tea leaves, red pepper have been investigated. A laboratory dryer is used for processes and moisture content at any drying time were compared by Newton, Page, Modified Page, Henderson and Pabis, Logarithmic, Wang and Singh, Diffusion Approach, Verma, Two Term Exponential, Simplifed Fick’s Diffusion, Midilli-Kucuk Equation Models. The performances of these models were compared according to the coefficient of determination (R2), standard error of estimate (SEE) and residual sum of square (RSS), between the observed and predicted moisture ratios. It was found that the Midilli-Kucuk model described the drying ratio satisfactorily in all drying methods.
German In diesem Werk, das Trocknen von Paprika, wurden Spinat und Tee Blätter eine kombinierte Microwave–fan-assistierten-Heißluft-Ofen untersucht. Spinat und Tee-Blätter, rote Paprika getrocknet mit Mikrowelle, Mikrowelle-Lüfter-Kombination und Ventilator trocknen. Die Auswirkungen der Mikrowelle macht trocknen (180, 360, 540, 720 und 900W) kombinieren Mikrowellenleistung (Konstante 180 und 540 W) und Lüfter (100, 180, 230ºC) Trocknen und nur Ventilator trocknen (100, 180, 230ºC) auf Zeit zum Trocknen, Trocknen Verhältnis, Farbe ändern und Energieverbrauch von Spinat und Teeblätter, roter Pfeffer wurde untersucht. Ein Labor Trockner dient für Prozesse und Feuchtegehalt trocknen jederzeit wurden von Newton, Page, modifizierte Seite, Henderson und Pabis, logarithmisch, Wang und Singh, Diffusion Ansatz, Verma, zwei Begriff exponentielle, vereinfachtes Fick Diffusion, Midilli-Kucuk Gleichung Modelle verglichen. Die Leistungen dieser Modelle wurden nach der Bestimmungskoeffizient (R2), Standardfehler der Schätzung (siehe) und die residual-Quadratsumme des Quadrats (RSS), zwischen beobachteten und erwarteten Feuchtigkeit Verhältnis verglichen. Die Untersuchung ergab, dass das Midilli-Kucuk-Modell das Trocknen Verhältnis in alle Trocknungsmethoden zufriedenstellend beschrieben.


Keywords : Turkish kurutma
English drying
German Trocknen
Turkish ıspanak
English spinach
German Spinat
Turkish kırmızıbiber
English red pepper
German Paprika
Turkish çay
English tea
German Tee
Turkish mikrodalga
English microwave
German Mikrowelle
Turkish modelleme
English modelling
German Modellierung


Coverage : World


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2008


Status : Final


Contribute : Role : Author
Date : 2008-08-08
name : Sevil Karaaslan
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitütü, Tarım Makinaları Anabilim Dalı, 01330 Adana, Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1480


Contribute : Role : Undefined
Date : 2013-09-04
name :
e-mail :
organization :


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


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Size : 1165902 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/J8kkORFT-492013-58.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English 18U


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


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Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/6834.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi Tez Koleksiyonu, 01330 Adana
Turkish Çukurova University Library, Thesis Collection. 01330 Adana, Turkey


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e-mail :
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Purpose : Discipline


Source : English AGRICOLA


Entry : Horticultural Crop Products


Description :


Keywords : Turkish gıda işleme
English food processing