Drying Characteristics of Elephant Foot Yam and Performance Evaluation of Convective Dryer in Kinetically and Equilibrium Controlled Regime Under Varying Conditions

2020 ◽  
Vol 12 (5) ◽  
Author(s):  
Punit Singh ◽  
Prabal Talukdar
Keyword(s):  
Energy Consumption ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Drying Rate ◽  
Total Energy Consumption ◽  
Drying Characteristics ◽  
Rate Period ◽  
Elephant Foot Yam ◽  
Medicinal Properties ◽  
And Performance

Abstract Drying characteristics of elephant foot yam (EFY) are determined at three different air velocities and temperatures using an innovative convective dryer. The performance of the convective dryer is also determined and compared based on four parameters namely total energy consumption, specific energy consumption (SEC), drying and thermal efficiency, working in kinetically controlled regime (KCR), and equilibrium controlled regime (ECR). EFY has excellent medicinal properties and used for the treatment of various diseases; in spite of that, its drying characteristics have not been reported. The entire drying process of the EFY sample can be divided into three stages, and it is observed that around 80% of the moisture is removed in the first stage and only 5% of the moisture is removed in the last stage. The constant drying rate period is absent, and depending on the different slopes, the entire drying rate period comes under three falling rate periods. A correlation of EFY with air velocity and temperature is developed, and the maximum and minimum values of effective moisture diffusivity (EMD) are found to be 2.65 × 10−10 and 7.15 × 10−10 m2/s, respectively.

scholarly journals THE DETERMINATION OF THE DRYING KINETICS AND ENERGY EFFICIENCY OF RED PEPPER (CAPSICUM ANNUUM L.) USING DIFFERENT DRYING METHODS AND MICROWAVE FINISH DRYING

2020 ◽  
Vol 50 (4) ◽  
pp. 299-307
Author(s):  
Gülşah Çalışkan Koç
Keyword(s):  
Energy Consumption ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Red Pepper ◽  
Drying Methods ◽  
Total Energy Consumption ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Pepper Powder

The effects of different drying processes namely microwave (MD), freeze (FD), convective (CD), and vacuum drying (VD) and combined drying methods (FD+MD and CD+MD) on drying characteristics, effective moisture diffusivity, and activation energy of red pepper powder and total energy consumption of dryers were investigated. All drying processes took place in combined form of constant and falling rate periods for all drying experiments except for CD and CD+ MD. In order to determine drying kinetics of red pepper pulp (RPP) seven thin layer drying models were fitted to experimental data and Page (MD, FD, CD, VD, CD+MD) and Logarithmic (FD+MD) models which had the highest R2 and lowest χ2 and RMSE were found to satisfactorily describe the drying behavior of RPP. Findings indicated that compared to FD and CD alone, intermitted dried samples had significantly higher Deff (p<0.05). Specific energy consumption values ranged between 3.13 and 664.52 MJ/kg H2O

Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices

2009 ◽  
Vol 5 (2) ◽  
Author(s):  
Olajide Sobukola
Keyword(s):  
Air Temperature ◽  
Sample Thickness ◽  
Hot Water ◽  
Drying Rate ◽  
Diffusivity Coefficient ◽  
Drying Characteristics ◽  
Rate Period ◽  
Pretreatment Conditions ◽  
Air Dryer ◽  
Kinetics Of

The effects of air temperature (50, 60 and 70°C), sample thickness (2, 4 and 6mm) and pretreatment conditions (hot water blanching, 1 and 3% sodium metabisulphite solutions) on the drying characteristics and kinetics of okra were investigated using a convective hot air dryer at a flow rate of 1.5m/s. It was observed that pretreatment conditions, sample thickness and drying air temperature significantly (P<0.05) affected drying rate. Drying rate increases as temperature of drying air increases from 50 to 70°C. The drying curve for all experiments occurred in the falling rate period with no constant rate period. Three thin layer drying models (Page, modified Page I and Wang and Singh) were evaluated using coefficient of determination (R2), root mean square error (RMSE) and the reduced chi square (?2). The three models can appropriately describe the drying kinetics of okra slices considering the different experimental conditions. The effective diffusivity was determined using the Fick’s model and was observed to vary between 1.125x10-8 – 9.93x10-9m2/s and 1.165x10-8 – 7.131x10-9 m2/s for treated and untreated samples. The Arrhenius-type relationship describes the temperature dependence of diffusivity coefficient and was determined to be 16.749kJ/mol and 22.437kJ/mol for treated and untreated samples respectively.

Mathematical Modelling of Thin Layer Sun and Solar Drying of Cassava Chips

2010 ◽  
Vol 6 (6) ◽  
Author(s):  
Toyosi Y Tunde-Akintunde
Keyword(s):  
Thin Layer ◽  
Correlation Coefficients ◽  
Moisture Diffusivity ◽  
Solar Drying ◽  
Drying Time ◽  
Drying Characteristics ◽  
Page Model ◽  
Thin Layer Drying ◽  
Rate Period ◽  
Pretreatment Conditions

In this paper, the effect of sun and solar drying and pretreatment conditions (soaking in water; soaking in water and then blanching; blanching and then soaking) on the drying characteristics and kinetics of cassava chips were investigated. The drying time was shorter for samples pretreated by soaking only (SK) compared to the others. It was observed that pretreatment conditions and drying method significantly (P < 0.05) affected the drying rate. The drying for all experiments occurred in the falling rate period with no constant rate period. Four mathematical models were studied for the description thin layer drying characteristics of pretreated cassava chips. The models considered were the Henderson and Pabis, Newton, Logarithmic and the Page model. Comparing the correlation coefficients (R2), chi-square (c2) and root mean square error (RMSE) values of four models, it was observed that the highest values of R2 and lowest ?2 and RMSE were obtained using Page model. This shows that the Page model represents drying characteristics better than other models. The effective moisture diffusivity values were estimated from Fick’s diffusional model. These values obtained for solar dried samples were generally higher than those obtained for sun dried samples.

Modeling Some Drying Characteristics of Cantaloupe Slices

2012 ◽  
Vol 45 (2) ◽  
pp. 5-14 ◽  
Author(s):  
R. Chayjan ◽  
H. Agha-Alizade ◽  
H. Barikloo ◽  
B. Soleymani
Keyword(s):  
Air Temperature ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Initial Moisture Content ◽  
Moisture Diffusivity ◽  
Convective Drying ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Temperature Levels ◽  
Drying Conditions

Modeling Some Drying Characteristics of Cantaloupe Slices This study investigated thin layer drying of cantaloupe slices under different drying conditions with initial moisture content about 18.53 (d.b.). Air temperature levels of 40, 50, 60 and 70°C were applied in drying of samples. Fick's second law in diffusion was applied to compute the effective moisture diffusivity (Deff) of cantaloupe slices. Minimum and maximum values of Deff were 4.05x10-10 and 1.61x10-9 m2/s, respectively. Deff values increased as the input air temperature was increased. Activation energy values of cantaloupe slices were found between 30.43 and 36.23 kJ/mol for 40°C to 70°C, respectively. The specific energy consumption for drying cantaloupe slices was calculated at the boundary of 1.01x105 and 9.55x105 kJ/kg. Increasing in drying air temperature in different air velocities led to increase in specific energy value. Results showed that applying the temperature of 70°C is more effective for convective drying of cantaloupe slices. The aforesaid drying parameters are important to select the best operational point of a dryer and to precise design of the system.

Study on Microwave Drying Process and Drying Characteristics of Sewage Sludge

2013 ◽  
Vol 838-841 ◽  
pp. 2643-2647
Author(s):  
Jin Ping Li ◽  
Meng Yao Li ◽  
Wen Yao ◽  
Ni Wang
Keyword(s):  
Energy Consumption ◽  
Sewage Sludge ◽  
Lower Energy ◽  
Microwave Drying ◽  
Drying Rate ◽  
Municipal Sludge ◽  
Drying Process ◽  
Drying Characteristics ◽  
Pretreatment Time ◽  
Short Time

Combination of oven and microwave and only oven are two ways to study municipal sludge,and it investigates whether different size, microwave drying pretreatment, pretreatment time and oven temperature characteristics have effect on drying characteristics. The results shows that: using microwave to dry sludge need short time, the drying rate is fast, combination of oven and microwave has higher drying rate and lower energy consumption than only oven.

scholarly journals Ultrasonic-Microwave and Infrared Assisted Convective Drying of Carrot: Drying Kinetic, Quality and Energy Consumption

2020 ◽  
Vol 10 (18) ◽  
pp. 6309
Author(s):  
Yousef Abbaspour-Gilandeh ◽  
Mohammad Kaveh ◽  
Muhammad Aziz
Keyword(s):  
Energy Consumption ◽  
Hybrid Methods ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Color Variation ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Time ◽  
Drying Kinetic ◽  
The Us

In this study, the drying time, effective moisture diffusivity (Deff), specific energy consumption (SEC), and quality (color, shrinkage, and rehydration) of the ultrasound-pretreated (US) carrot slices were compared when dried by hot air drying (HD), microwave drying (MWD), infrared drying (INFD), and hybrid methods of MW–HD and INF–HD. Five mathematical models were considered to describe the drying kinetics in the carrots. The results show that US+MW–HD and INFD were the fastest and the slowest drying techniques compared to the HD technique with a 73% and 23% drying time reduction, respectively. The Deff ranged from 7.12 × 10−9 to 2.78 × 10−8 m2/s. The highest and lowest SECs were 297.29 ± 11.21 and 23.75 ± 2.22 MJ/kg which were observed in the HD and US+MWD, respectively. The color variation indices indicated that the best sample in terms of color stability was the one dried by US+MW–HD with the color variation of 11.02 ± 0.27. The lowest and highest shrinkage values were also observed in the samples dried by US+MWD and HD (31.8 ± 1.1% and 62.23 ± 1.77%), respectively. Samples dried by US+MWD and HD possessed the highest and lowest rehydration, respectively. Although the carrot slices dried at a higher pace by US+MW–HD (compared to US+MWD), the shrinkage and SEC of the samples dried by US+MWD were significantly lower than the US+MW–HD (p < 0.05). Therefore, it can be concluded that the application of the US+MWD method can be considered as a proper alternative for drying the carrot slices when compared to the HD, MWD, INFD, and hybrid methods.

scholarly journals Modeling the Total Energy Consumption of Mobile Network Services and Applications

Energies ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 184 ◽  
Author(s):  
Ming Yan ◽  
Chien Aun Chan ◽  
André F. Gygax ◽  
Jinyao Yan ◽  
Leith Campbell ◽  
...  
Keyword(s):  
Virtual Reality ◽  
Energy Consumption ◽  
User Behavior ◽  
Instant Messaging ◽  
Specific Energy Consumption ◽  
Mobile Network ◽  
Network Services ◽  
Total Energy Consumption ◽  
Usage Patterns ◽  
End To End

Reducing the energy consumption of Internet services requires knowledge about the specific traffic and energy consumption characteristics, as well as the associated end-to-end topology and the energy consumption of each network segment. Here, we propose a shift from segment-specific to service-specific end-to-end energy-efficiency modeling to align engineering with activity-based accounting principles. We use the model to assess a range of the most popular instant messaging and video play applications to emerging augmented reality and virtual reality applications. We demonstrate how measurements can be conducted and used in service-specific end-to-end energy consumption assessments. Since the energy consumption is dependent on user behavior, we then conduct a sensitivity analysis on different usage patterns and identify the root causes of service-specific energy consumption. Our main findings show that smartphones are the main energy consumers for web browsing and instant messaging applications, whereas the LTE wireless network is the main consumer for heavy data applications such as video play, video chat and virtual reality applications. By using small cell offloading and mobile edge caching, our results show that the energy consumption of popular and emerging applications could potentially be reduced by over 80%.

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