Evaluation of Factors Affecting Energy Aspects of Apple Slices by Response Surface Methodology in Convective Drying
نویسندگان
چکیده
Bu çal??mada, konvektif kurutman?n iki farkl? elma çe?idinin (Granny Smith ve Red Delicious) kurutulmas?nda, kurutma s?cakl??? (50, 55 60°C), numune kal?nl??? (5, 7 9 mm) kuruma süresi (8, 10 saat) gibi ba??ms?z de?i?kenlerin özgül enerji tüketimi, nem çekme oran?, verimlili?i, termal etkinlik efektif difüzyonu özelliklerine etkisi incelenmi?tir. Bulgulara göre, ikinci derece polinom denklemlerinin yan?t de?i?kenlerini temsil etmede ba?ar?l? oldu?u tespit edilmi?tir. Ayr?ca ANOVA sonuçlar?na göre de?i?kenleri üzerinde istatistiksel olarak önemli seviyede etkili belirlenmi?tir (p
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The Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab)
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ژورنال
عنوان ژورنال: Uluda? Üniversitesi Ziraat Fakültesi dergisi
سال: 2022
ISSN: ['2651-4044', '1301-3165']
DOI: https://doi.org/10.20479/bursauludagziraat.1051109