scholarly journals Improved Salt Quality and Reduced Energy Consumption via Hot Air Drying

2021 ◽  
Vol 12 (3) ◽  
pp. 592
Author(s):  
Nizar Amir ◽  
Makhfud Efendy ◽  
Young Je Yoo ◽  
Misri Gozan
Keyword(s):  
Energy Consumption ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Optimisation of energy consumption of a solar-electric dryer during hot air drying of tomato slices

2019 ◽  
Vol 50 (3) ◽  
pp. 150-158 ◽  
Author(s):  
Nnaemeka R. Nwakuba
Keyword(s):  
Energy Consumption ◽  
Air Temperature ◽  
High Energy ◽  
Slice Thickness ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Conditions ◽  
Desirability Index

High-energy demand of convective crop dryers has prompted study on optimisation of dryer energy consumption for optimal and cost effective drying operation. This paper presents response surface optimisation of energy consumption of a solar-electric dryer during hot air drying of tomato slices. Drying experiments were conducted with 1 kg batch of tomato samples using a 33 central composite design of Design Expert 7.0 Statistical Package. Three levels of air velocity (1.0, 1.5 and 2.0 ms–1), slice thickness (10, 15 and 20 mm) and air temperature (50, 60 and 70°C) were used to investigate their effects on energy consumption. A quadratic model was obtained with a high coefficient of determination (R2) of 0.9825. The model was validated using the statistical analysis of the experimental parameters and normal probability plot of the energy consumption residuals. Results obtained indicate that the process parameters had significant quadratic effects (P<0.05) on the energy consumption. The energy consumption varied between 5.42 kWh and 99.78 kWh; whereas the specific energy consumption varied between 5.53 kWhkg–1 and 150.61 kWhkg–1. The desirability index method was applied in predicting the ideal energy consumption and drying conditions for tomato slices in a solar-electric dryer. At optimum drying conditions of 1.94 ms–1 air velocity, 10.36 mm slice thickness and 68.4°C drying air temperature, the corresponding energy consumption was 5.6 8kWh for maximum desirability index of 0.989. Thermal utilisation efficiency (TUE) of the sliced tomato samples ranged between 15 ≤TUE ≤58%. The maximum TUE value was obtained at 70°C air temperature, 1.0 ms–1 air velocity and 10 mm slice thickness treatment combination, whereas the minimum TUE was obtained at 50°C air temperature, 2.0 ms–1 air velocity and 20 mm slice thickness. Recommendation and prospect for further improvement of the dryer system were stated.

scholarly journals Optimization of energy consumption of a solar-electric dryer during hot air drying of tomato slices

2019 ◽  
Author(s):  
Nnaemeka R. Nwakuba
Keyword(s):  
Energy Consumption ◽  
Air Temperature ◽  
High Energy ◽  
Utilization Efficiency ◽  
Slice Thickness ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Conditions ◽  
Desirability Index

High-energy demand of convective crop dryers has prompted study on optimization of dryer energy consumption for optimal and cost effective drying operation. This paper presents response surface optimization of energy consumption of a solar-electric dryer during hot air drying of tomato slices. Drying experiments were conducted with 1kg batch of tomato samples using a 33Central Composite Design (CCD) of Design Expert 7.0 Statistical Package. Three levels of air velocity (1.0, 1.5 and 2.0ms–1), slice thickness (10, 15 and 20mm) and air temperature (50, 60 and 70oC) were used to investigate their effects on energy consumption. A quadratic model was obtained with a high coefficient of determination (R2) of 0.9825. The model was validated using the statistical analysis of the experimental parameters and normal probability plot of the energy consumption residuals. Results obtained indicate that the process parameters had significant quadratic effects (p < 0.05) on the energy consumption. The energy consumption varied between 5.42kWh and 99.78kWh; whereas the specific energy consumption varied between 5.53kWhkg–1and 150.61kWhkg–1. The desirability index method was applied in predicting the ideal energy consumption and drying conditions for tomato slices in a solar-electric dryer. At optimum drying conditions of 1.94ms–1air velocity, 10.36mm slice thickness and 68.4oC drying air temperature, the corresponding energy consumption was 5.68kWh for maximum desirability index of 0.989. Thermal utilization efficiency (TUE) of the sliced tomato samples ranged between 15 ≤ TUE ≤ 58%. The maximum TUE value was obtained at 70oC air temperature, 1.0ms–1air velocity and 10mm slice thickness treatment combination, whereas the minimum TUE was obtained at 50oC air temperature, 2.0ms–1air velocity and 20mm slice thickness. Recommendation and prospect for further improvement of the dryer system were stated.

scholarly journals 3D Model-Based Simulation Analysis of Energy Consumption in Hot Air Drying of Corn Kernels

2013 ◽  
Vol 2013 ◽  
pp. 1-12 ◽  
Author(s):  
Shiwei Zhang ◽  
Ninghua Kong ◽  
Yufang Zhu ◽  
Zhijun Zhang ◽  
Chenghai Xu
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Air Temperature ◽  
Hot Air Drying ◽  
Air Drying ◽  
Body Model ◽  
Transfer Processes ◽  
Hot Air ◽  
Mass Transfer Processes ◽  
Corn Kernels

To determine the mechanism of energy consumption in hot air drying, we simulate the interior heat and mass transfer processes that occur during the hot air drying for a single corn grain. The simulations are based on a 3D solid model. The 3D real body model is obtained by scanning the corn kernels with a high-precision medical CT machine. The CT images are then edited by MIMICS and ANSYS software to reconstruct the three-dimensional real body model of a corn kernel. The Fourier heat conduction equation, the Fick diffusion equation, the heat transfer coefficient, and the mass diffusion coefficient are chosen as the governing equations of the theoretical dry model. The calculation software, COMSOL Multiphysics, is used to complete the simulation calculation. The influence of air temperature and velocity on the heat and mass transfer processes is discussed. Results show that mass transfer dominates during the hot air drying of corn grains. Air temperature and velocity are chosen primarily in consideration of mass transfer effects. A low velocity leads to less energy consumption.

scholarly journals Kurutma Yöntemlerinin Deveci Armudunun Kurutma Kinetiği ve Renk Parametreleri Üzerine Etkisi

2021 ◽  
Vol 9 (5) ◽  
pp. 897-908
Author(s):  
Ilknur Alibas ◽  
Aslıhan Yılmaz ◽  
Seda Günaydın ◽  
Begüm Arkain
Keyword(s):  
Energy Consumption ◽  
Specific Energy Consumption ◽  
Initial Moisture Content ◽  
Quality Parameters ◽  
Drying Method ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Thin Layer Drying

Deveci pear (Pyrus communis L. cv. Deveci) slices, whose initial moisture content is 5.24 ± 0.003 kgsu kgKM-1 (%83.95 ± 0.01 w.b), were dried by shade drying and hot-air drying at 60, 80 and 100°C until the final moisture reached 0.13 ± 0.001 kgsu kgKM-1 (%11.40 ± 0.06 w.b), and the drying processes of these methods were completed in 11150, 437, 252, and 148 minutes, respectively. In the study, experimentally obtained time-dependent moisture ratios were modeled using twenty different thin-layer drying equations. Accordingly, the model that gives the closest results to experimental data for 60°C and 100°C was the Modified Henderson & Pabis's equation. On the other hand, Alibas equation and Jena & Das equation were found to be the best models in shade drying and hot-air drying at 80°C, respectively. Despite no energy consumption in the shade drying method, some reasons such as this method being quite long and causing negative effects on the quality parameters of the product revealed that the shade drying method was not suitable for drying of Deveci pear. It was observed that total energy consumption increased with the increase of the drying temperature. Also, it was determined that the increase in temperature negatively affected the quality parameters. It was found to be a suitable method for drying the Deveci pear of the hot-air drying at 60°C due to the operating parameters such as drying time and specific energy consumption, as well as quality parameters such as brightness, redness, yellowness, chroma, hue angle, total color change and browning index were very close to the fresh product.

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