Investigation of tarhana and noodles produced in çankiri region by different drying methods and drying parameters by experimental design method

In this study, to determine drying behavior of tarhana and noodles consumed in Çankırı region with various drying methods and to design optimum drying conditions using experimental design method Taguchi modeling. Solar, conventional oven and microwave methods were used in drying. Different temperatures (75°C, 100°C and 150°C), different powers in the microwave (800 W -700 W -600 W -450 W -300 W) are used in the oven, while tarhana is dried in direct sun and noodles are dried in shade. The variables affecting drying parameters were examined based on thickness (8 mm, 6 mm, 4 mm, 2 mm for tarhana; 2-3 mm for noodle) and duration. Changes in humidity content of samples were evaluated with graphs. The data obtained were subjected to analysis of variance. Statistical significance (p<0,05) was determined in terms of strength, temperature, thickness and time. In addition, Taguchi modeling was performed for Tarhana and optimum drying conditions were determined as for oven drying (100ºC, 4 mm, 90 min) and for microwave drying (450 W, 4 mm, 6 min). Conventional oven drying method optimization was found to be more successful (p<0,01). Taguchi modeling was performed for Erişte and optimum drying conditions were determined as for oven drying (100ºC, 60 min) and microwave drying (450 W, 2 min.). Both studies were found to be successful. After drying, tarhana and noodles were commonly analyzed for humidity, ash, protein and color; also volume increase analysis was performed for noodles. Solar drying, oven drying and microwave drying in tarhana; humidity (9,45-10,17-4,75), ash (2,35-2,31-2,37), protein (13,81-13,46-13,51), color values of the L* value ( 70.96-58,47-39.76), a* value (7.99-10.71-12.30), b* value (32,19-31,67-23,70) were found. In the noodles; moisture (9,47-9,20-8,73), ash (1,33-1,31-1,29), protein (10,73-10,77-10,83), L* value of the color values (87,48-80,24-78,50), a* value (1,03-1,64-0,90), b* value (22,46-25,13-24,10), volume increase (282,67-262,40-250,23) were found.