In this study, changes in the drying kinetics, color change, and the energy consumption for microwave energy were investigated for Trabzon persimmon. In addition to that, the microstructure of the persimmon was also investigated by considering its thermal changes. It is important to be aware of the purpose of the drying process for determining the drying system. Results of this research showed that 460 W for 7 mm slice thickness depending on energy consumption, 600 W for 5 mm slice thickness depending on drying time, and 600 W depending on color changes were found as suitable drying processes depending on drying conditions. The effective diffusion values varied between 2.97 × 10⁻⁸ m² s⁻¹ and 4.63 × 10⁻⁶ m² s⁻¹. The activation energy values for 5 mm, 7 mm and 9 mm slice thickness were estimated as 32.82, 18.64, and 12.80 W g⁻¹, respectively. The drying time and energy consumption decreased, whereas drying rate increased with an increase in the microwave energy. The number of pores increased compared to structure of fresh sample, and the pores got to be larger for 5 mm slice thickness as the power level increased. Results showed that the applied microwave energy had an important effect on the heating of the material and the change in the microstructure.

The purpose of this research is to investigate the drying kinetics and determine the suitable drying method of prina, which is obtained after pressing of olives in olive oil factories, and which cannot be used efficiently in certain sectors. Drying experiments were performed at drying temperatures of 60°C, 70°C, and 80°C at a fixed air velocity of 2 m/s using a hot air dryer and with microwave powers of 90 W, 360 W, and 600 W using a microwave dryer. The prina layer thicknesses were selected as 7, 9, and 11 mm for both drying methods. The minimum energy consumption values were measured as 42.0 Wh for 600 W power level and 7 mm layer thickness, and 10260 Wh for 7 mm layer thickness and 80°C temperatures. It was found that energy consumption during hot air drying was more than that of microwave drying. As a result, the suitable dryer and thickness of layer were selected as microwave dryer and 7 mm, respectively. The results of statistical analyses showed that the most suitable model to define the drying behavior of prina samples were found to be the Page model for the microwave dryer and Wang & Singh model for the hot air dryer. Also, penetration depth, the loss tangent value (tanδ), dielectric constant of material (ϵ^ı), and dielectric loss factor (ϵ^ıı) of dried prina were calculated as 34.51 cm, 0.1059, 75.65, and 8.01, at 2450 MHz, respectively.

Bu çalışmada 5mm dilimindeki patatesin mikrodalga bantlı kurutucuda mikrodalga gücünün (1500W ve 2100W) ve bant hızının (0,175, 0,210 ve 0,245 m/dak) kurutma zamanı, renk değişimi ve enerji tüketimine etkisi araştırıldı. Elde edilen sonuçlara göre mikrodalga gücünün artması ve bant hızının azalması ile enerji tüketimi azalmıştır. Dokuz adet kurutma modelinin uygunluğunu belirlemek için deneysel ve teorik nem oranları dikkate alınarak korelasyon katsayısı (r), standart hata (e_s) ve (χ²) hesaplandı. Tüm kurutma şartları için Page modelin en uygun model olduğu belirlenmiştir. Efektif difüzyon katsayısı 2,958.10^-7 ve 3,587.10^-6 m²/s aralığında hesaplanmıştır. Kurutma süresince en az enerji 0,175m/dak ve 2100W gücünde belirlenmiştir.

In this study, a microwave energy conveyor dryer with the support of solar energy was researched with respect to its usability in the food industry and its short drying time and low energy requirements. The hot air produced using a collector (which was designed in the shape of a hemisphere for the purpose of getting high efficiency from solar energy) was transferred to a conveyor drying chamber operating with microwave energy at the speed of 0.245 m/min. Drying kinetics of the selected black radishes for the experiments were determined using samples sliced into 4, 6, and 8 mm. At the end of the drying, the duration and specific energy consumption for the drying process as well as color changes in the samples were measured, and the collector’s efficiency was calculated. In addition, as a result of statistical analysis, the most suitable model among the seven drying models was determined.

Bu çalışmada nem içeriği, kuruma süresi, difüzyon katsayısı, aktivasyon enerjisi, kuruma hızı, kuruma etkinliği ve havuçun kurutulması sırasında tüketilen enerji, tasarlanan mikrodalga destekli konveyör kurutucu kullanılarak belirlenmiştir. Deneylerde, 4 mm, 7 mm ve 10 mm kalınlığındaki havuç dilimleri, 1050 W, 1500 W ve 2100 W mikrodalga gücünde kurutuldu. Konveyör kurutucusu, kurutma işlemi için 0.245 m min -1 konveyör hızına sahiptir. Kurutma işleminin sonunda, mikrodalga gücü arttıkça efektif difüzyon katsayısı, enerji tüketimi, kuruma hızı ve kuruma verimliliğinin arttığı bulunmuştur. Kurutma süresi ve enerji tüketimi açısından havuç kurutma için 1050 W gücün en uygun değer olduğu sonucuna varılmıştır.

The hoses used for fire extinguishing must be dried and stored after use in order to be cleaned, maintained and long-lasting. For this purpose, microwave energy which is a fast drying technology, was applied at power values of 2450 MHz and 120 W, 350 W and 460 W. The aim here is to dry the hoses quickly and show the effect of microwave energy by looking at SEM images and taking thermal photographs. In addition to it, nine drying models were compared with each other in order to determine the moisture content of the hose. The performances of these models were compared according to the correlation coefficient value (r), the estimated standard error (es) and the sum of squares of the residuals (χ2). According to the results, it was determined that the Logarithmic model for all drying conditions explains the drying behavior of the products better than the others. In addition, the effect of microwave drying did not cause a change on the internal structure of the sample but in consequence of thermal analysis, a fast rising was observed in the sample’s temperature with the energy rise.