Optimization of parameters effecting food drying using taguchi method

Abstract

This study indicates the optimization of the parameters affecting the drying of the cucumber using the Taguchi method in the convective dryer. Air velocity of 0.5, 0.8 and 1 m/s, air temperature of 40, 50 and 60 degrees C and product thickness of 0.5, 1 and 1.5 cm were taken as drying parameters. At the end of the drying period, the contribution factor of each parameter on the product moisture, shrinkage coefficien4 exergy efficiency, and exergetic improvement potential was investigated by ANOVA analysis. It was detected that the effect of thickness on the drying of the product and the effect of air temperature on exergy efficiency were the highest. The optimum drying conditions were found to be air velocity of 1 m/s, air temperature of 60 degrees C and product thickness of 0.5 cm to minimize drying time. For maximum exergy efficiency, air velocity of 0.5 m/s, air temperature of 60 degrees C and product thickness of 0.5 cm should be selected.