Muğla yöresinde yetişen mersin bitkisi (myrtus communis L.) yaprağı ve meyvesinin farklı tekniklerle kurutulmasının incelenmesi
Küçük Resim Yok
Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında, Muğla yöresine ait Mersin bitkisi (Myrtus communis L.) yaprak ve meyvelerinin farklı kurutma yöntemleri altındaki kurutma davranışları araştırılmıştır. Bitki materyali, ultrases önişlemli ve önişlemsiz olarak mikrodalga ve infrared kurutmaya, meyve materyali ise önişlemsiz olarak yine mikrodalga ve infrared kurutmaya tabi tutulmuştur. Mikrodalga kurutma işlemleri 180, 360, 600 ve 720 W güç seviyelerinde; infrared kurutma işlemleri ise 50, 60, ve 70°C sıcaklıklarda uygulanmıştır. Kurutma deneyleri sonucunda hem infrared hem de mikrodalga yöntemlerinde kuruma eğrilerinin tipik olarak azalan hız rejiminde gerçekleştiği, sabit hız evresinin ise gözlenmediği belirlenmiştir. Bu durum, kurutma sürecinde nem uzaklaştırılmasının esas olarak iç difüzyon kontrollü olduğunu ortaya koymaktadır. Ultrases önişleminin etkisi her iki yöntemde de açıkça ortaya çıkmış suyun difüzyonunu kolaylaştırmış ve kurutma sürelerini önemli ölçüde kısaltmıştır. Matematiksel modelleme çalışmaları sonucunda, deneysel verilere en iyi uyumun Midilli modeli ile sağlandığı, bu modelin hem yaprak hem de meyve örneklerinin kurutma davranışını yüksek doğrulukla temsil ettiği belirlenmiştir. Etkin difüzyon katsayıları (Deff), infrared kurutmada 10?¹² – 10?¹¹ m²/s, mikrodalga kurutmada ise 10?¹¹ – 10?¹? m²/s aralığında hesaplanmış ve mikrodalga yönteminin nem transferini daha etkin gerçekleştirdiği ortaya konmuştur. Arrhenius yaklaşımı ile yapılan değerlendirmelerde, infrared kurutmada aktivasyon enerjisi (Ea) 30–50 kJ/mol, mikrodalga kurutmada ise 6–20 W/g aralığında bulunmuştur. Ultrases önişlemi ile Ea değerlerinde düşüş gözlenmiştir. Tüm bu bulgular, hem yaprak hem de meyve örneklerinde optimum kurutma koşullarının belirlenmesi ve endüstriyel uygulamalarda enerji verimliliğinin artırılması açısından yol gösterici niteliktedir.
In this thesis study, the drying behavior of leaves and fruits of the Muğla region's myrtle plant (Myrtus communis L.) under different drying methods was investigated. The plant material was subjected to microwave and infrared drying with and without ultrasonic pretreatment, while the fruit material was subjected to microwave and infrared drying without pretreatment. Microwave drying processes were performed at power levels of 180, 360, 600, and 720 W; infrared drying processes were performed at temperatures of 50, 60, and 70°C. The drying experiments revealed that the drying curves for both infrared and microwave methods typically occurred in a decreasing rate regime, with no constant rate phase observed. This indicates that moisture removal during the drying process is primarily controlled by internal diffusion. The effect of ultrasonic pretreatment was clearly evident in both methods, facilitating water diffusion and significantly shortening drying times. Mathematical modeling studies revealed that the Midilli model provided the best fit to the experimental data, representing the drying behavior of both leaf and fruit samples with high accuracy. Effective diffusion coefficients (Deff) were calculated in the range of 10?¹² – 10?¹¹ m²/s for infrared drying and 10?¹¹ – 10?¹? m²/s for microwave drying, revealing that the microwave method achieves more efficient moisture transfer. In evaluations conducted using the Arrhenius approach, the activation energy (Ea) was found to be in the range of 30–50 kJ/mol for infrared drying and 6–20 W/g for microwave drying. A decrease in Ea values was observed with ultrasonic pretreatment. All these findings are indicative for determining optimal drying conditions in both leaf and fruit samples and for increasing energy efficiency in industrial applications.
In this thesis study, the drying behavior of leaves and fruits of the Muğla region's myrtle plant (Myrtus communis L.) under different drying methods was investigated. The plant material was subjected to microwave and infrared drying with and without ultrasonic pretreatment, while the fruit material was subjected to microwave and infrared drying without pretreatment. Microwave drying processes were performed at power levels of 180, 360, 600, and 720 W; infrared drying processes were performed at temperatures of 50, 60, and 70°C. The drying experiments revealed that the drying curves for both infrared and microwave methods typically occurred in a decreasing rate regime, with no constant rate phase observed. This indicates that moisture removal during the drying process is primarily controlled by internal diffusion. The effect of ultrasonic pretreatment was clearly evident in both methods, facilitating water diffusion and significantly shortening drying times. Mathematical modeling studies revealed that the Midilli model provided the best fit to the experimental data, representing the drying behavior of both leaf and fruit samples with high accuracy. Effective diffusion coefficients (Deff) were calculated in the range of 10?¹² – 10?¹¹ m²/s for infrared drying and 10?¹¹ – 10?¹? m²/s for microwave drying, revealing that the microwave method achieves more efficient moisture transfer. In evaluations conducted using the Arrhenius approach, the activation energy (Ea) was found to be in the range of 30–50 kJ/mol for infrared drying and 6–20 W/g for microwave drying. A decrease in Ea values was observed with ultrasonic pretreatment. All these findings are indicative for determining optimal drying conditions in both leaf and fruit samples and for increasing energy efficiency in industrial applications.
Açıklama
Anahtar Kelimeler
Kimya Mühendisliği, Chemical Engineering
