Food Drying

Preservation of agricultural products/food is of great importance. Agricultural products in Turkey are most commonly preserved by sun-exposed drying in the open air. However, in sun exposed drying, the agricultural products are in continuous contact with the open air for an extended period of time. Hence, it can easily become contaminated due to the soil transferred by the air. This risk necessitates the use industrial dryers which can significantly reduce the contamination and drying times. Among industrial drying methods, fluidized bed drying stands out due to its high energy savings and short drying times. These advantages are a direct result of the effective contact between the drying mediums obtained by fluidization. Our lab specializes in exploring the drying characteristics of agricultural products in fluidized bed dryers via experimentation and computational modeling; aiming to optimize drying parameters.

Related Articles:

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1. Gur, M. (2016). Balkabağının Akışkan Yataklı Kurutucuda Kurutulmasının Deneysel Ve Teorik İncelenmesi. Uludağ Üniversitesi Mühendislik Fakültesi Dergisi, 21(2), 145-158.