Design and manifacturing of a vacuum operated food drying system

In this study, it is has been tryed to find optimum drying duration for pumpkin seed which is produced for oil and snack. Three different kinds of prototype experiment device which dries with vacuum has been designed. Drying durations of the products which were left to dry in distinctive temperatures, humidity and air speed values have been comparisoned and it has been attained important indications for the design of the most convenient sytem. In this experimental studiy seven different experiment devices with 0-10m/s air speed were comparisoned in 80 mbar, 200 mbar and 800 mbar pressure values, in %40 - %80 relative humidity stages.In consequence of experiment studies, effect of the vacuum on drying has been identified. In the tunnel type fluid channeled experiment device, drying was made in shorter duration considering to other experiment devices. Under the 800 mbar pressure, drying has been achieved in 60 minutes. In the studies under 80 mbar and 200 mbar pressure drying duration was became longer because of the temperature and air speed values problems.It has been observed that results from the products dried in open air requires products? water activity should be dried as 40 percent. The samples taken by the dried products? baked control was made by germination.