Çitlembik (Celtis australis L.) Meyvesinin Kurutma Işlemi: Ekserji Enerji, Enerji Verimliliği, Isı-Kütle Transferleri, Termodinamik Analiz, Efektif Difüzyon-Aktivasyon Enerjisi, Modelle ve Renk Kalitesi

Abstract

The hackberry fruit, which is consumed both as animal feed and as a snack, is a very rich species in terms of nutritional values. In particular, Na, K, P, Ca, Mg, Mn and Zn substances are abundant. If it is used as animal feed, it must be dried for safe storage throughout the year. Energy parameters are important for the drying industry. In this study, drying kinetics (drying rates, modelling, effective diffusion-activation energy), exergy energy, energy efficiency, thermodynamics, heat-mass transfers and color quality analyzes of the drying process of hackberry fruit dried at 50, 60 and 70 ºC were investigated. It has been found that the drying temperatures have a significant effect on the specified parameters. While the effective diffusion values of the hackberry fruit ranged between 3.42 x10-9-1.56x10-8 m2.s-1, the activation energy was calculated as 69.36 kJ.mol-1. When the dried samples were examined in terms of chroma and total color change parameters, it was determined that 60 ºC temperature was more suitable. It has been determined that Exin value varies between 0.183-0.531 J.s-1, Exout value varies between 0.162-0.486 J.s-1 and evaporation exergy energy varies between 5.240-8.627 J.s-1 according to drying temperatures. It was determined that the mass and heat transfer values of the hackberry fruit drying process varied between 1.93-5.32x10-7 m.s-1 and 4.271-4.202x10-13 W.m-2.ºK, respectively. The uncertainty analysis value of the drying process was calculated as 1.628. It was determined that the enthalpy, enetroi and gibbs free energy values of the drying processes varied between 2.56-2.72 kJ.mol-1, 0.63-0.93 kJ.mol-1 and gibbs free energy values between 2264.03-2431.84 kJ.mol-1, respectively.