Investigating the Kinetics, Energy and Exergy of Drying Apple slices Using Infrared Radiation
Publish place: Biomechanism and Bioenergy Research، Vol: 2، Issue: 1
Publish Year: 1402
نوع سند: مقاله ژورنالی
زبان: English
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JR_BBR-2-1_001
تاریخ نمایه سازی: 20 تیر 1402
Abstract:
Evaluating energy and exergy can help to optimize the amount of energy consumption in dryers. In this research, apple slices were dried using infrared radiation, and then the energy and exergy of this process were analyzed. For conducting the experiments, apple slices, in two thicknesses of ۵ and ۱۰ mm, were prepared and dried using two air mass velocities of ۰.۰۰۶ and ۰.۰۱۲ kg/s and under infrared radiation. The drying time varied from ۹۰ to ۱۳۰ minutes. Experimental data were fitted to three mathematical models. A logarithmic type model with coefficient determination of ۰.۹۹ was the best fit for drying apple slices data. The results of energy and exergy analysis showed that the amount of energy consumption, energy efficiency, the amount of exergy consumed and its efficiency decrease in all treatments. The value of energy efficiency changed between ۰.۰۹ and ۰.۴۲ and exergy efficiency between ۰.۰۱ and ۰.۸۱ in different stages indicating that a large amount of energy consumed in dryer, leaves the system unused.
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Authors
Fariba Hosseini
Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
Reza Shakiba
Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
Zeinab Rezvani
Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
Selçuk Arslan
Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludağ University, Turkey.