A NOVEL THERMAL ANALYSIS FOR COOKING PROCESS IN BULGUR PRODUCTION: DESIGN CONSIDERATIONS, ENERGY EFFICIENCY AND WASTEWATER DIMINUTION FOR INDUSTRIAL PROCESSES

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dc.contributor.authorYılmaz, Halil İbrahim
dc.contributor.authorSöylemez, Mehmet Sait
dc.date.accessioned2025-01-06T17:24:14Z
dc.date.available2025-01-06T17:24:14Z
dc.date.issued2020
dc.departmentAdana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi
dc.description.abstractThe main contribution of this study is to present a novel thermal model for analyzingthe wheat cookingprocessand to propose a design procedure for an energy-efficient cooking pot. A small-scale cooking potwas designed and an experimental setup was installed to verify the model under various operating conditions. The developed model was solved using the Engineering Equation Solversoftware. Results were compared with those of the experiments and good agreement was obtained. Additionally, a computational fluid dynamics model was developed to verify the thermal model and have a useful design toolfor large-scale cooking pots. It was found that the energy efficiency of the cookingprocesscan be enhanced by initiating nucleate boiling (at ~5 °C minimum temperature difference between the heating element surface and saturation) which will supplythe minimum heat flux on the helicoidal heat exchanger of the cooking pot. Lessening the energy demandbut preserving the final product quality has decreased the 5-day biological oxygen demand of wastewater at least 50%. It is proposed that the wheat to water ratio can be reduced to 1.0?1.2 once the energyoptimization and water recovery practices are satisfied. The estimated average specific energy consumption rate lies between 400?475 ±5% W/kg (thermal power supplied for one kilogram of wheat) which can be reduced ~25% further by reducing the wheat to water ratio to 1.0. The results reported in the present study are expected to guide thermal and food engineers forthe design applications of industrial cooking pots, energy optimization with less harmful wastewater and process control strategies for cooking of wheat
dc.identifier.endpage129
dc.identifier.issn1300-3615
dc.identifier.issn2667-7725
dc.identifier.issue1
dc.identifier.startpage113
dc.identifier.trdizinid365255
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/365255
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1141
dc.identifier.volume40
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofIsı Bilimi ve Tekniği Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.titleA NOVEL THERMAL ANALYSIS FOR COOKING PROCESS IN BULGUR PRODUCTION: DESIGN CONSIDERATIONS, ENERGY EFFICIENCY AND WASTEWATER DIMINUTION FOR INDUSTRIAL PROCESSES
dc.typeArticle

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