Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2025Determination of Suitable Drying Model and Energy Efficiency of Mixed Culture Microalgal Biomass by Infrared Drying
Yoğurtçu, Hakan; Kalender, Mehmet
In this study, a modeling approach using infrared (IR) drying data of mixed-culture algae, an energy efficiency analysis of the drying process, and some surface proper-ties of the dried product were presented. New model equations derived from com-monly known drying models were applied to experimental data obtained from drying microalgal biomass at various temperatures ranging from 5 to 105 °C. Among these, the DM13 equation, based on the Newton model, best represented the drying behav-ior. The specific moisture extraction rate (SMER) and moisture extraction rate (MER) increased with higher drying temperatures, while, as expected, the specific energy consumption (SEC) decreased. According to the energy efficiency analysis, the IR drying method can be considered suitable for drying microalgal biomass. FT-IR re-sults indicated characteristic green algae peaks attributed to components such as carbohydrates, proteins, and cellulose–fatty acids. Peaks at 2900 cm⁻¹ and 3386 cm⁻¹ decreased with increasing drying temperature and disappeared at 105 °C. SEM imag-es showed that microalgal cells experienced shrinkage at 60 °C. Furthermore, while dried microalgal biomass exhibited a porous structure at 50 °C and 60 °C, pores were almost absent at 70 °C and 105 °C.
- MakaleYalnız künye2024Scopus SJRQ2Evaluation of effect of boric acid on thermoplastic starch: Morphological, mechanical, barrier, and optical properties
Yoğurtçu, Hakan; Gürler, Nedim
In this study, starch was modified with different amounts of boric acid, and the degree of substitution of the synthesized compounds at different temperatures and times was determined by Fourier transform infrared (FTIR) and titration methods. The degrees of substitution in both methods showed similar tendency. Optimum conditions were determined, and thermoplastic starch (TPS) and boric acid (B) films were prepared by casting method using glycerol as plasticizer. The morphological properties of the films were studied by scanning electron microscope-energy dispersive spectrometry (SEM-EDS). According to the FTIR results, it was observed that the B-O and B-O-C stretching vibrations increased when the amount of boric acid increased. The tensile strength, water barrier (swelling capacity, solubility, and water vapor permeability), and optical properties of samples were investigated. The swelling capacity, solubility, and water vapor permeability of the films decreased with the addition of 0.5% boric acid to the starch, but the highest tensile strength was achieved. The tensile strength for TPSB0.5% increased compared to control group TPS. In addition, the film showed the highest transparency. Thermoplastic film containing 0.5% boric acid can be used as a packaging material due to its improved mechanical and water barrier. Highlights: The thermoplastic starch and boric acid composite were successfully produced. The presence of boric acid was confirmed by energy dispersive spectrometry (EDS). The degree of substitution was determined by two different methods. Transparency increased with the addition of boric acid. Tensile strength improved with boric acid content.
AtıfScopus26WoS25OpenAlex27
İncele - MakaleYalnız künye2016Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices
Yoğurtçu, Hakan
In this study, drying behavior of zucchini (C. pepo) that is a species of Cucurbitaceae family was investigated in microwave oven. Zucchini slices with 3, 6 and 8 mm thick were dried at different microwave output powers (90, 180, 360, 600 W at 2450 MHz frequency) by using domestic microwave oven and monitored pairs of drying time and zucchini mass. It was observed that drying rate of zucchini slices increased with increasing of the microwave output power. On the other hand the drying time for the final moisture contents of zucchini slices increased with increasing of the thick of them. Ten thin layer drying models, available in the literature, were used to evaluate the experimental data. It was observed that Weibull Distribution and Midilli et al. models among the models used are the best mathematical models represented the microwave drying behavior of zucchini slices.
AtıfTR Dizin1
İncele - MakaleYalnız künye2014Lemon Drying in Microwave Oven: Kinetics and Modeling
Yoğurtçu, Hakan
Thin-layer drying kinetics of lemon was investigated by using microwave oven in this study. Lemon sliceswith 8 mm thick were dried at different microwave output power (90, 180, 360, 600 W at 2450 MHz frequency)and monitored pairs of drying time and lemon mass. It was observed that drying rate of lemon increased withincreasing of the microwave output power. The final moisture contents of lemon for 90, 180, 360 and 600 Wmicrowave output power were obtained at end of 52, 16, 8 and 5.5 min drying time, respectively. Page,Henderson & Pabis and Logarithmic thin layer drying models, available in the literature were used to evaluatethe experimental data. All the models were compared according to statistical parameters; i.e. model efficiency(R2), chi-square (2) and root mean square error (RMSE). It was observed that Page model among the modelsused is best mathematical model represented the microwave drying behavior of lemon.
AtıfTR Dizin5İncele