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.authoridYilmaz, Ibrahim Halil/0000-0001-7840-9162
dc.contributor.authorYilmaz, Ibrahim Halil
dc.contributor.authorSoylemez, Mehmet Sait
dc.date.accessioned2025-01-06T17:44:50Z
dc.date.available2025-01-06T17:44:50Z
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 similar to 5 degrees 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 similar to 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.
dc.description.sponsorshipScientific Research Projects Governing Unit of Gaziantep University [MF.11.13]
dc.description.sponsorshipThis study was funded by the Scientific Research Projects Governing Unit of Gaziantep University with grant no. MF.11.13. Authors also appreciate Dr. Fatih Balci (Food Engineer), Gunmak Milling Machinery Co. (Manufacturer of cooking and drying systems for bulgur) and Arbel Group (Making production and processing of bulgur) for their cooperation in part of the study. Any opinions, findings and conclusions or recommendations expressed in this study are those of the authors and do not necessarily reflect the views of the cooperators.
dc.identifier.endpage129
dc.identifier.issn1300-3615
dc.identifier.issue1
dc.identifier.startpage113
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3197
dc.identifier.volume40
dc.identifier.wosWOS:000537942400010
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherTurkish Soc Thermal Sciences Technology
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.subjectWheat cooking
dc.subjectbulgur
dc.subjectcooking model
dc.subjectenergy analysis
dc.subjectcooker design
dc.subjectwastewater
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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