This page has only limited features, please log in for full access.
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.
Soner Çelen; Aytaç Moralar. Mikrodalga Metodu Kullanılarak Kurutulan Havucun Bazı Kuruma Parametrelerinin Belirlenmesi. El-Cezeri Fen ve Mühendislik Dergisi 2020, 7, 31 -42.
AMA StyleSoner Çelen, Aytaç Moralar. Mikrodalga Metodu Kullanılarak Kurutulan Havucun Bazı Kuruma Parametrelerinin Belirlenmesi. El-Cezeri Fen ve Mühendislik Dergisi. 2020; 7 (1):31-42.
Chicago/Turabian StyleSoner Çelen; Aytaç Moralar. 2020. "Mikrodalga Metodu Kullanılarak Kurutulan Havucun Bazı Kuruma Parametrelerinin Belirlenmesi." El-Cezeri Fen ve Mühendislik Dergisi 7, no. 1: 31-42.
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.
Soner Çelen. Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon. Foods 2019, 8, 84 .
AMA StyleSoner Çelen. Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon. Foods. 2019; 8 (2):84.
Chicago/Turabian StyleSoner Çelen. 2019. "Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon." Foods 8, no. 2: 84.
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.
Soner Çelen; Mehmet Akif Karataser. Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry. Foods 2019, 8, 81 .
AMA StyleSoner Çelen, Mehmet Akif Karataser. Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry. Foods. 2019; 8 (2):81.
Chicago/Turabian StyleSoner Çelen; Mehmet Akif Karataser. 2019. "Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry." Foods 8, no. 2: 81.
Soner Celen; Sencer Sureyya Karabeyoglu; Turkan Aktas; Aylin Akyildiz. The Effects of Olive Pomace Ash on The Color Change of The Composite Material and Its Mechanical Properties. Hittite Journal of Science & Engineering 2018, 5, 313 -316.
AMA StyleSoner Celen, Sencer Sureyya Karabeyoglu, Turkan Aktas, Aylin Akyildiz. The Effects of Olive Pomace Ash on The Color Change of The Composite Material and Its Mechanical Properties. Hittite Journal of Science & Engineering. 2018; 5 (4):313-316.
Chicago/Turabian StyleSoner Celen; Sencer Sureyya Karabeyoglu; Turkan Aktas; Aylin Akyildiz. 2018. "The Effects of Olive Pomace Ash on The Color Change of The Composite Material and Its Mechanical Properties." Hittite Journal of Science & Engineering 5, no. 4: 313-316.
TrenBu çalışmada mikrodalga konveyör kurutucu kullanarak kabak dilimlerinin kuruma davranışı araştırılmıştır. Kuruma deneyleri 5 mm, 10 mm ve 15 mm dilim kalınlıklarında, 1,5 kW ve 2,1 kW güçlerinde gerçekleştirildi. Elde edilen sonuçlara göre konveyör hızının azalması ile enerji tüketimi ve kuruma zamanı azalmıştır. Enerji tüketimi 2,014-3,520 kWh arasında ölçülmüştür. Kabak dilimlerinin istatiksel olarak kuruma davranışı beş deneysel model ile tanımlanmıştır. Tüm kuruma deney sonuçlarına göre Page model daha iyi sonuç vermiştir. Non-lineer regression analizi ile modeldeki katsayılar ve difüzyon katsayısı belirlendi. Difüzyon katsayıları 1,682x10-7- 2,690x10-6 m2/s arasında hesaplandı. Mikrodalga kurutucunun kabağın renk kalitesindeki etkisi göre en yüksek L* değeri 5 mm dilim kalınlığında, 2,1 kW ve 0,210 m/dk konveyör hızında belirlenmiştir.In this research work, drying characteristics of zucchini slices were investigated using a microwave conveyor dryer. The drying experiments with 5 mm, 10 mm, 15 mm thickness were carried out at 1.5 kW and 2.1 kW. The results showed that energy consumption and drying time decreased considerably with decreasing conveyor speed. Energy consumption was measured between 2.014-3.520 kWh. Particularly five empirical models were determined in defining the microwave drying behavior of zucchini slices by statistical analysis. The Page Model gave a better result for all drying experiments. The coefficients of the models were determined by non-linear regression analysis and the diffusion coefficient was calculated. The diffusion coefficients were found between 1.682x10-7- 2.690x10-6 m2/s. A color analysis was carried out to investigate the effects of microwave dryer on zucchini color quality. L* values at 2.1 kW and 0.210 m/min dried samples with 5 mm thickness were determined as the highest value.
Soner Çelen; Ayşen HAKSEVER; Aytaç Moralar. Mikrodalga Enerjisi Kullanarak Kabağın Kuruma Kinetiklerinin Araştırılması. Çukurova Üniversitesi Mühendislik-Mimarlık Fakültesi Dergisi 2017, 32, 107 -120.
AMA StyleSoner Çelen, Ayşen HAKSEVER, Aytaç Moralar. Mikrodalga Enerjisi Kullanarak Kabağın Kuruma Kinetiklerinin Araştırılması. Çukurova Üniversitesi Mühendislik-Mimarlık Fakültesi Dergisi. 2017; 32 (4):107-120.
Chicago/Turabian StyleSoner Çelen; Ayşen HAKSEVER; Aytaç Moralar. 2017. "Mikrodalga Enerjisi Kullanarak Kabağın Kuruma Kinetiklerinin Araştırılması." Çukurova Üniversitesi Mühendislik-Mimarlık Fakültesi Dergisi 32, no. 4: 107-120.
Elektrik ve güneş enerjisi ile çalışan taşıtlar hareket enerjilerini elektrik motorları aracılığı ile almaktadır. Bu motorlara enerji ise bataryalar tarafından sağlanmaktadır. Elektrikli araçların batarya durumu, sıcaklığı ve anlık hızı gibi veriler kalan yol miktarı gibi bilgilerin hesaplanması için oldukça önemlidir. Bu çalışmada bu verilerin ölçülmesi ve uzaktan takip edilebilmesi için fiziksel programlama platformları kullanılarak bir telemetri sistemi geliştirilmiştir. Veriler çeşitli sensörler aracılığı ile ölçülmüş, fiziksel programlama platformu aracılığı ile yorumlanmış ve GSM şebekesi aracılığı ile internet üzerinden bir sunucuya gönderilip, geliştirilen bir web sitesi üzerinde yayınlanmıştır.
Alpay Doruk; Halil Nusret Buluş; Aytaç Moralar; Soner Çelen; Erdinç Uzun. FİZİKSEL PROGRAMLAMA PLATFORMLARI KULLANARAK ELEKTRİKLİ TAŞITLARIN HIZ, BATARYA VE SICAKLIK VERİLERİNİN TAKİBİ. EJOVOC : Electronic Journal of Vocational Colleges 2015, 5, 48 .
AMA StyleAlpay Doruk, Halil Nusret Buluş, Aytaç Moralar, Soner Çelen, Erdinç Uzun. FİZİKSEL PROGRAMLAMA PLATFORMLARI KULLANARAK ELEKTRİKLİ TAŞITLARIN HIZ, BATARYA VE SICAKLIK VERİLERİNİN TAKİBİ. EJOVOC : Electronic Journal of Vocational Colleges. 2015; 5 (4):48.
Chicago/Turabian StyleAlpay Doruk; Halil Nusret Buluş; Aytaç Moralar; Soner Çelen; Erdinç Uzun. 2015. "FİZİKSEL PROGRAMLAMA PLATFORMLARI KULLANARAK ELEKTRİKLİ TAŞITLARIN HIZ, BATARYA VE SICAKLIK VERİLERİNİN TAKİBİ." EJOVOC : Electronic Journal of Vocational Colleges 5, no. 4: 48.
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 (ϵı), and dielectric loss factor (ϵıı) of dried prina were calculated as 34.51 cm, 0.1059, 75.65, and 8.01, at 2450 MHz, respectively.
Soner Çelen; Turkan Aktas; Sencer Süreyya Karabeyoğlu; Aylin Akyildiz. Drying behavior of prina (crude olive cake) using different types of dryers. Drying Technology 2015, 34, 843 -853.
AMA StyleSoner Çelen, Turkan Aktas, Sencer Süreyya Karabeyoğlu, Aylin Akyildiz. Drying behavior of prina (crude olive cake) using different types of dryers. Drying Technology. 2015; 34 (7):843-853.
Chicago/Turabian StyleSoner Çelen; Turkan Aktas; Sencer Süreyya Karabeyoğlu; Aylin Akyildiz. 2015. "Drying behavior of prina (crude olive cake) using different types of dryers." Drying Technology 34, no. 7: 843-853.