Drying Methods Used in Drying Agricultural Products

Günaydın, Seda; Sağlam, Cevdet; Çetin, Necati

doi:10.55257/ethabd.1096697

Cited by 4 publications

(2 citation statements)

References 90 publications

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“…The energy utilization calculated from Equation (7) for periodic drying compared to the continuous drying at three different air velocities is given in Tables 3-5. Table 3 indicates that, at an air velocity of 0.5 m/s, the highest energy of periodic drying compared to continuous drying is 59.7%, obtained in case 4, while the lowest energy utilization is 3.3%, obtained during periods 13 and 14.…”

Section: Energy Utilizationmentioning

confidence: 99%

“…Therefore, the mechanization of hazelnut drying has become increasingly imperative. However, attention should be paid to the selection of a method that will reduce the costs associated with mechanization and minimize quality losses in hazelnuts [ 7 , 8 , 9 , 10 ]. The protein and oil content of hazelnuts, which are particularly important for human health in hazelnuts, have been reported to vary according to the drying method [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of the Periodic Drying Method on the Drying Time of Hazelnuts and Energy Utilization

Akgün,

Kontaş

2024

Foods

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Hazelnut is a shelled fruit that is stored by drying and used as a snack or in industry. Since the hazelnut drying process is energy-intensive, there is a need for drying methods that will reduce the energy cost without lengthening the drying time. In this study, the effects of periodic drying of hazelnuts’ energy recovery, oil, and protein content, as well as mass losses, were studied. Fresh Tombul hazelnuts (Corylus avellana L.) with a diameter of Ø 15–16 mm were dried in a tunnel dryer over 16 different periods by adjusting the drying time inside and waiting time outside the oven until the moisture content reached 6%. Drying experiments were carried out at 45 °C and three different air velocities. The increase in air velocity resulted in a reduction in the periodic drying time between 10% and 36%. The optimum drying in terms of drying time and energy utilization was realized at 0.5 m/s air velocity, with a 1.5 h working time and 0.5 h waiting time. During this period, drying time increased by 19% and energy utilization was 69%. For periodic drying, the increase in oven working time causes a decrease in energy utilization, while the increase in waiting time causes an increase in energy utilization and drying time. Periodic drying had no negative effect on hazelnut oil and protein content. Periodic drying is a suitable option for saving energy during hazelnut drying.

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Section: Energy Utilizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of the Periodic Drying Method on the Drying Time of Hazelnuts and Energy Utilization

Akgün,

Kontaş

2024

Foods

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A Comprehensive Analysis of Apricot Drying Methods via Multi‐Criteria Decision Making Techniques

Abdulvahitoglu,

Cengiz

2024

J Food Process Engineering

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Food and food safety have been among the most important issues for people throughout history. Societies have always tried to be self‐sufficient in food and have avoided becoming dependent on foreign sources. However, the fact that most foods are seasonal and the increasing population's food consumption have revealed the need to preserve foodstuffs for a long time. The old and well‐known method used today for extending shelf life is the drying process. The drying process is preferred over other preservation methods for reasons such as being more economical, easier to transport, having a longer shelf life, more concentrated nutritional value, and containing fewer additives. This ensures that dried foods are of higher quality in terms of physical, chemical, microbial properties, and nutritional values compared to other packaged foods. While the drying process was traditionally done over a long period, technological advancements have led to the production of higher quality and more valuable commercial products in a shorter time. In this study, traditional and technological methods used in drying apricots were compared according to the parameters determined by experts in the field. Since multiple parameters are effective in the comparison, Multi‐Criteria Decision Making (MCDM) techniques were used. The optimum apricot drying method was determined by combining the results obtained from different MCDM techniques with the Borda rule.

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Color Analysis of Dried Banana Rings by Different Methods

Yildiz

2023

Journal of Agriculture

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Bu çalışmada, Anamur (Dwarf Cavendish) çeşidine ait muz halkaları güneşte, gölgede ve güneş enerjili raflı kurutucuda kurutulmuştur. Kurutma süresi boyunca renk parametrelerinin en iyi güneş enerjili raflı kurutucuda korunduğu belirlenmiştir. Güneş enerjili raflı kurutucuda kurutma öncesi uygulanan ön işlemin etkisini belirlemek için muz halkaları farklı daldırma çözeltilerinde belirlenen daldırma sürelerinde bekletilmiştir. Güneş enerjili kurutucuda kurutma üzerine daldırma süresi, daldırma çözeltisi türü, çözelti derişimi ve güneş enerjili kurutucuda kurutma süresinin renk parametreleri üzerine etkileri her defasında tek düzey etken deneysel tasarım yöntemi ile incelenmiştir. Renk parametreleri olarak kroma değeri, hue açısı, kahverengileşme indeksi ve toplam renk değişimi seçilmiştir. Daldırma ön işleminin güneş enerjili kurutucuda kurutulan muz halkalarının renk kaybını engelleyerek toplam renk değişimi, kroma değeri ve hue açısına olumlu katkısı olduğu belirlenmiştir.

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Drying Methods Used in Drying Agricultural Products

Cited by 4 publications

References 90 publications

The Effect of the Periodic Drying Method on the Drying Time of Hazelnuts and Energy Utilization

The Effect of the Periodic Drying Method on the Drying Time of Hazelnuts and Energy Utilization

A Comprehensive Analysis of Apricot Drying Methods via Multi‐Criteria Decision Making Techniques

Color Analysis of Dried Banana Rings by Different Methods

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