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.authorYilmaz, Ibrahim Halil
dc.contributor.authorSöylemez, Mehmet Sait
dc.date.accessioned2025-01-06T17:30:29Z
dc.date.available2025-01-06T17:30:29Z
dc.date.issued2020
dc.description.abstractThe main contribution of this study is to present a novel thermal model for analyzing the wheat cooking process and to propose a design procedure for an energy-efficient cooking pot. A small-scale cooking pot was designed and an experimental setup was installed to verify the model under various operating conditions. The developed model was solved using the Engineering Equation Solver software. 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 tool for large-scale cooking pots. It was found that the energy efficiency of the cooking process can be enhanced by initiating nucleate boiling (at ~5 °C minimum temperature difference between the heating element surface and saturation) which will supply the minimum heat flux on the helicoidal heat exchanger of the cooking pot. Lessening the energy demand but 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 energy optimization 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 for the design applications of industrial cooking pots, energy optimization with less harmful wastewater and process control strategies for cooking of wheat. © 2020 Turk Isı Bilimi ve Teknigi Dernegi. All rights reserved.
dc.description.sponsorshipGaziantep Üniversitesi, (MF.11.13)
dc.identifier.endpage129
dc.identifier.issn1300-3615
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85086594350
dc.identifier.scopusqualityQ4
dc.identifier.startpage113
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1649
dc.identifier.volume40
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTurk Isı Bilimi ve Teknigi Dernegi
dc.relation.ispartofIsi Bilimi Ve Teknigi Dergisi/ Journal of Thermal Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectBulgur
dc.subjectCooker design
dc.subjectCooking model
dc.subjectEnergy analysis
dc.subjectWastewater
dc.subjectWheat cooking
dc.titleA novel thermal analysis for cooking process in bulgur production: Design considerations, energy efficiency and wastewater diminution for industrial processes
dc.title.alternativeBulgur Üretİmİnde pİŞİrme İŞlemİne yÖnelİk ÖzgÜn bİr isil analİzİ: EndÜstrİyel sÜreÇler İÇİn tasarim Önerİlerİ, enerjİ verİmlİlİĞİ ve atiksu azaltimi
dc.typeArticle

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