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Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry

1
Department of Mechanical Engineering, Namık Kemal University, Tekirdağ 59860, Turkey
2
Vocational School of Technical Sciences, Namık Kemal University, Tekirdağ 59030, Turkey
*
Author to whom correspondence should be addressed.
Foods 2019, 8(2), 81; https://doi.org/10.3390/foods8020081
Received: 14 January 2019 / Revised: 16 February 2019 / Accepted: 18 February 2019 / Published: 21 February 2019
(This article belongs to the Special Issue Drying Technologies in Food Preservation)
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Abstract

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. View Full-Text
Keywords: black radish; conveyor; microwave drying; modeling; solar energy black radish; conveyor; microwave drying; modeling; solar energy
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Çelen, S.; Karataser, M.A. Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry. Foods 2019, 8, 81.

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