Drying Kinetics of Tomato by Using Electric Resistance and Heat Pump Dryers

Queiroz, Renata Fernandes de; Gabas, Ana Lúcia; Telis, Vânia Regina Nicoletti

doi:10.1081/drt-200025614

Cited by 57 publications

(21 citation statements)

References 26 publications

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“…Hogan et al (1983) studied heat pump assisted grain drying and concluded that the systems were useful due to their lower energy consumption in comparison with electrically heated units. Essentially, heat pumps were used to reduce the energy consumption of dryers and it is now universally agreed that heat pump dehumidifi er (HPD) assisted drying systems do have energy savings (Queiroz et al 2004, Seco et al 2004. One of the main advantages of HPD drying is the retention of quality and its successful application to drying highly valued heat sensitive materials.…”

Section: Heat Pump Dryingmentioning

confidence: 99%

Recent advances in drying and dehydration of fruits and vegetables: a review

2010

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Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.

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Section: Heat Pump Dryingmentioning

confidence: 99%

Recent advances in drying and dehydration of fruits and vegetables: a review

2010

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“…There are many studies about dried agricultural products such as kiwi, avocado, mango, papaya, apple, bananas, pepper, mushroom, tomato, herbs ginseng, echinace, carrot etc. by using HPD system (Coşkun et al 2017, Aktas andKara, 2013;Juan et al 2013;Aktas et al 2012;Ceylan 2009;Aktas et al 2009;Aghbashlo et al 2009 ;Pal et al 2008;Teeboonma et al 2003;Chua et al 2001;Phani and Greg, 2005;Queiroz et al 2004;Achariyaviriya et al 2000;Soponronnarit et al 1998;etc. ) can be given as examples.…”

Section: Introductionmentioning

confidence: 99%

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

Tunçkal

Coşkun

Doymaz

et al. 2018

Int. J. Renew. Energy Dev.

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Pineapple (Ananascomosus) slices were dried with the aid of a heat pump assisted dryer (HPD). During this process, air velocity was kept constant at 1m/s, while air temperatures were changed as 37°C, 40°C and 43°C. The drying air was also circulated by using an axial fan in a closed cycle and fresh air was not allowed into the system. The drying rate and drying time were significantly influenced by drying temperature. It was observed that drying temperatures had significant effects on the drying rate and drying time. During the conduct of the study, pineapple slices were dried at 37, 40 and 43°C for 465, 360 and 290 min, respectively. The specific moisture extraction ratio (SMER) values were observed to change as drying temperatures were changed. The drying rate curves indicated that the whole drying process occurred in the falling rate period. Seven well-known thin-layer models (Lewis, Henderson &Pabis, Logarithmic, Page, Midilli & Kucuk, Weibull and Aghbashlo et al.) were employed to make a prediction about drying kinetics through nonlinear regression analysis. The Midilli & Kucuk and Aghbashlo et al. models were consistent with the experimental data. Fick’s second law of diffusion was used to determine the moisture diffusivity coefficient ranging from 3.78×10–9 to 6.57×10-9 m2/s the each of the above mentioned temperatures. The dependence of effective diffusivity coefficient on temperature was defined by means a fan Arrhenius type equation. The activation energy of moisture diffusion was found to be 75.24kJ/mol. Article History: Received: July 18th 2017; Received: October 27th 2017; Accepted: January 16th 2018; Available onlineHow to Cite This Article: Tunçkal, C., Coşkun, S., Doymaz, I. and Ergun, E. (2018) Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System. International Journal of Renewable Energy Development, 7(1), 35-41.https://doi.org/10.14710/ijred.7.1.35-41

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“…yaptıkları çalışmada elektrik rezistanslı ve ısı pompalı olmak üzere iki farklı kurutucu kullanarak domates kurutmuşlar ve performanslarını araştırmışlardır. Sıcaklık, hava hızı ve domates tiplerinin etkilerini inceleyip ısı pompalı kurutucunun efektif COP değerini 2,56-2,68 arasında tespit etmişlerdir [13].…”

Section: Gi̇ri̇ş (Introduction)unclassified

Isi Pompali Nem Kontrollü Bi̇r Kurutucuda Defne Yapraği Kurutulmasi

Aktaş¹,

Gönen²

2014

Gazi Üniversitesi Mühendislik-Mimarlık Fakültesi Dergisi

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ÖZETBu çalışmada, kapalı devre ısı pompalı bir kurutucuda defne yaprağı kurutulması ve sistem analizinin yapılması amaçlanmıştır. Türkiye'de büyük bir potansiyele sahip olan defne yaprağı Akdeniz ve Ege bölgelerinde yetişmektedir. Kurutma havası bağıl nemi, sıcaklığı ve hızı Programlanabilir Mantıksal Kontrolör (PLC) ekranından girilmiş ve set değerlerine göre kontrol edilmiştir. Isı pompalı kurutma sisteminde 6 farklı deney BAY LEAVES DRYING IN A HUMIDITY CONTROLLED HEAT PUMP DRYER ABSTRACTIn this study, drying of bay leaves and system analysing were aimed in a closed cycle heat pump dryer. The bay leaf that has a high potential in Turkey, grows in Mediterranean and Aegean regions. Drying air relative humidity, temperature and air velocity which were entered from Programmable Logic Controller (PLC) screen, controlled according to set value. Six different experiments were done in a heat pump dryer at 40 °C, 45 °C and 50 °C drying air temperatures and 1 m/s and 1.5 m/s drying air velocities. Relative humidity of drying air was kept between the 4-11 % during the experiments by using dehumidification unit. The highest coefficient of performances (COP ts ) of whole system was calculated as 3.02 at 45 o C -1 m/s at the end of the experiments. Water activity values of dried bay leaves were measured between the 0.49-0.55.

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Drying Kinetics of Tomato by Using Electric Resistance and Heat Pump Dryers

Cited by 57 publications

References 26 publications

Recent advances in drying and dehydration of fruits and vegetables: a review

Recent advances in drying and dehydration of fruits and vegetables: a review

Determination of Sliced Pineapple Drying Characteristics in A Closed Loop Heat Pump Assisted Drying System

Isi Pompali Nem Kontrollü Bi̇r Kurutucuda Defne Yapraği Kurutulmasi

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