Drying behavior of prina (crude olive cake) using different types of dryers

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dc.authorid0000-0001-9977-859X
dc.authorid0000-0003-2739-0689
dc.authorid0000-0001-8253-6412
dc.authorscopusid37046766100
dc.authorscopusid20336671700
dc.authorscopusid56202469300
dc.authorscopusid55530660000
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.authorwosidAKYILDIZ, Aylin/ABA-3596-2020
dc.authorwosidKARABEYOĞLU, Sencer Süreyya/AAC-2934-2021
dc.authorwosidYıldız, Aylin/ABA-6155-2020
dc.contributor.authorÇelen, Soner
dc.contributor.authorAktaş, Türkan
dc.contributor.authorKarabeyoğlu, Sencer Süreyya
dc.contributor.authorAkyıldız, Aylin
dc.date.accessioned2022-05-11T14:09:58Z
dc.date.available2022-05-11T14:09:58Z
dc.date.issued2016
dc.departmentFakülteler, Çorlu Mühendislik Fakültesi, Makine Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümü
dc.departmentFakülteler, Çorlu Mühendislik Fakültesi, İnşaat Mühendisliği Bölümü
dc.description.abstractThe 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 degrees C, 70 degrees C, and 80 degrees C at a fixed air velocity of 2m/s using a hot air dryer and with microwave powers of 90W, 360W, and 600W using a microwave dryer. The prina layer thicknesses were selected as 7, 9, and 11mm for both drying methods. The minimum energy consumption values were measured as 42.0Wh for 600W power level and 7mm layer thickness, and 10260Wh for 7mm layer thickness and 80 degrees 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 7mm, 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 (tan), dielectric constant of material (E), and dielectric loss factor (E) of dried prina were calculated as 34.51cm, 0.1059, 75.65, and 8.01, at 2450MHz, respectively.
dc.description.sponsorshipNamik Kemal University Research FundNamik Kemal University [NKUBAP.00.17.AR.12.04]
dc.description.sponsorshipThe authors acknowledge the support received from the Namik Kemal University Research Fund (NKUBAP.00.17.AR.12.04).
dc.identifier.doi10.1080/07373937.2015.1044009
dc.identifier.endpage853
dc.identifier.issn0737-3937
dc.identifier.issn1532-2300
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-84963491039
dc.identifier.scopusqualityQ1
dc.identifier.startpage843
dc.identifier.urihttps://doi.org/10.1080/07373937.2015.1044009
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5226
dc.identifier.volume34
dc.identifier.wosWOS:000374194000011
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÇelen, Soner
dc.institutionauthorAktaş, Türkan
dc.institutionauthorAkyıldız, Aylin
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofDrying Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDielectric loss factor
dc.subjectdrying
dc.subjectenergy consumption
dc.subjectmicrowave
dc.subjectprina
dc.subjectMicrowave
dc.subjectKinetics
dc.titleDrying behavior of prina (crude olive cake) using different types of dryers
dc.typeArticle

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