Drying tarhan with different drying methods and determining the optimum drying conditions

The living climate siege, tensions between countries and the imperative to make food last longer, where agriculture should last forever. Some of the important food products in the history of tarhana. Each region has different production and drying, as well as the contents, even depending on the region. In this study, Bosnian Tarhanası user. Bosnian tarhana is a type of tarhana made of strained yogurt, flour, cayenne pepper, sharp pepper and salt and made by drying without fermenting. As a drying method, 50˚-60˚-70˚ house 20 gr wet product was dried with a halogen lamp and thermoelectric drying chamber. The drying time in the system was taken as 1 hour. In the halogen lamp drying system, the drying time continued until the maximum drying time. In the drying results, features such as energy consumption, drying time and product quality were evaluated. According to the results obtained, it is seen that the efficiency of the cell at 50 ˚C is approximately 51,28% for the halogen lamp system, while the efficiency is 71.43% more efficient for the system with TEM. At 60 ˚C, the efficiency for the halogen lamp system is about 36%, while the efficiency for the system with TEM is approximately 40.91% more efficient. For the system with halogen lamps at 70 ˚C, the efficiency is approximately 19.35%, while the efficiency for the system with TEM is approximately 24% more efficient. As the specific moisture absorption rate, the fiber yield was approximately 0.072 for the halogen lamp system at 50 ˚C, while the efficiency for the system with TEM was approximately 0.133. At 60 ˚C, the efficiency for the system with halogen lamp was approximately 0.076, while the efficiency for the system with TEM was approximately 0.105. At 70 ˚C, the efficiency for the system with halogen lamp was approximately 0.071, while the efficiency for the system with TEM was approximately 0.094.