Mikrodalga kurutma sisteminde portakal kurutulması ve kurutma davranışının matematiksel modellenmesi

In this thesis, it was aimed to dry the Washington Navel type orange slices using a modified microwave oven and to evaluate the drying data obtained. The effects of parameters such as microwave output power, cycle time and initial sample mass on the drying behavior of 5 mm constant thickness orange slices were investigated. Box-Behnken experimental design approach was utilized by using the response surface method in the creation of the experimental design and evaluation of the data. Drying experiments were carried out according to this experimental design. The drying data obtained were represented by the Page thin layer drying model equation. The variation of the response variables according to the independent variables and optimization evaluation were carried out with the Design-Expert package program. It was observed that the drying time was shortened with the increase in microwave output power. While there was no effective heat generation at short cycle times, it was found that overheating occurred at long cycle times. Another parameter, initial sample mass, was also found to have a significant effect on drying. The change in the effective diffusion coefficient under different drying conditions was determined and the Page model equation was found to be successful in representing the drying data. With the response surface method, the change of response variables such as final moisture content, total drying time, drying constant and amount of energy consumed depending on the change of microwave output power, cycle time and initial sample mass variables were evaluated. It was determined that the total drying time and the amount of energy consumed can be represented by linear model equations, while the final moisture content and drying constant can be represented by quadratic model equations.