Akademik Veri Yönetim Sistemi
Journal of the Faculty of Engineering and Architecture of Gazi University, cilt.37, sa.1, ss.347-360, 2022 (SCI-Expanded)
© 2022 Gazi Universitesi Muhendislik-Mimarlik. All rights reserved.Purpose: In this study, the aim is to determine heat and mass transport parameters of the freeze-drying process of apricot fruit. Theory and Methods: The equations associated with heat and mass transfer mechanisms constructed in the spherical coordinates and successfully transformed into moving interface problems. The parameter estimation is carried out by the Levenberg-Marquardt minimization algorithm, also known as the damped least-squares (DLS) method that is a combination of two minimization methods: The gradient descent method and the Gauss-Newton method. However, in the literature, no detailed experimental and numerical study of freeze-drying of apricot fruit has been performed. Results: In the freeze drying of apricot fruit, the drying time was calculated as 24 hours at r = 0.025 m, but when the radius was r = 0.020 m, the drying time was found to be 17.39 hours. This result shows that the primary drying step is reduced by 27.54%. When the radius of the product decreased from 0.020 to 0.015 m, the drying time value was reduced from 17.39 to 11.52 hours with a decrease of 33.75%. Conclusion: The effect of structural parameters of the product and operating conditions on the duration of the primary drying stage was examined. It was found that the drying time increased as the radius of the apricot fruit and the drying temperature reduced.