Energetic and exergetic investigation of a mixed flow dryer: A case study of maize grain drying

Mondal, Md. Hasan Tarek; Hossain, M. A.; Sheikh, Md. Abdul Momin; Akhtaruzzaman, Md.; Sarker, Md. Sazzat Hossain

doi:10.1080/07373937.2019.1709077

Cited by 30 publications

(13 citation statements)

References 57 publications

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“…The sustainability index for microwave drying of the onion slices varied from a minimum of 1.13 to a maximum of 1.44 that is comparable with the ones reported for convective drying of rough rice (1.05–1.42; Beigi, Tohidi, et al, 2017) and maize grain drying in a mixed flow dryer (1.09–1.26; Mondal et al, 2021). According to the illustrated relationship between exergy efficiency and sustainability as well as environmental impact (Beigi, Tohidi, et al, 2017), the higher exergy efficiency results in the higher the sustainability index and the lower the environmental impact.…”

Section: Resultssupporting

confidence: 80%

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Experimental and numerical analysis of thermodynamic performance of microwave dryer of onion

Beigi

Harchegani

Torki

et al. 2022

J Food Process Engineering

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The present study was designed for the experimental and modeling investigations on thermodynamic analysis of drying onion slices using four microwave power levels (100, 350, 500, and 750 W) and the four samples thicknesses (2.5, 5, 7.5, and 10 mm). A multilayer feedforward artificial neural network was employed in order to predict energy and exergy performance of the dryer and the prediction success were compared using three evaluation criteria. The average values for energy efficiency and specific energy loss ranged from 13.52% to 37.94% and from 1.35 to 7.43 MJ/kgwater, respectively. Findings showed that the exergy efficiency changed from 11.79% to 30.84%. In addition, the statistical analysis revealed that higher microwave power levels and the thinner samples significantly (p < .05) enhanced both the energy and exergy efficiencies. The obtained results for exergy improvement potential (accounted for 37.83%–69.41% from the total exergy inlet) indicated that the drying process has good potential for exergy performance improvement. Based on the modeling outcomes, the energy efficiency was well predicted by an artificial neural network with a topology of 3–18–18–1 and LM training algorithm and threshold function of Tan–Tan–Lin. However, the best topology for the exergy efficiency prediction had 3–20–16–1 structure, LM training algorithm and Log–Log–Lin transfer function (R2 of .94). Practical Applications In this study, onion slices were dried in a domestic microwave oven and the influence of the power level and thickness of the samples on energy and exergy parameters was investigated. In addition to experimental evaluation, the multi‐layer feed‐forward neural network can be used to model and predict changes in energy efficiency and exergy during the process.

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Section: Resultssupporting

confidence: 80%

“…(1.05-1.42; and maize grain drying in a mixed flow dryer (1.09-1.26; Mondal et al, 2021). According to the illustrated relationship between exergy efficiency and sustainability as well as environmental impact , the higher exergy efficiency results in the higher the sustainability index and the lower the environmental impact.…”

Section: Sustainability Indexmentioning

confidence: 99%

Experimental and numerical analysis of thermodynamic performance of microwave dryer of onion

Beigi

Harchegani

Torki

et al. 2022

J Food Process Engineering

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“…Energy efficiency measurements can be obtained instantaneously (at a specified time) or cumulatively throughout the drying process. Equation 23provides a general definition of energy efficiency [44].…”

Section: Energy Efficiency and Energy Consumptionmentioning

confidence: 99%

Recent Advances in the Drying Process of Grains

et al. 2023

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Grain drying is a vital operation in preparing finished grain products such as flour, drinks, confectioneries and infant food. The grain drying kinetics is governed by the heat and mass transfer process between the grain and the environment. Incomplete, improper and over-drying are crucial to the grain quality and negatively influence the acceptance of the grain by the consumers. Dried grain moisture content is a critical factor for developing grain drying systems and selecting optimal performance by researchers and the grain processing industry. Many grain drying technologies such as fluidised bed dryers, fixed bed dryers, infrared dryers, microwave dryers, vacuum dryers and freeze dryers have been used in recent years. To improve the drying process of grain, researchers have combined some drying technologies such as microwave + hot air, infrared + hot air and microwave + a fluidised bed dryer. Also, they introduce some treatments such as ultrasound dielectric and dehumidification. These methods enhance the dryer performance, such as higher moisture removal, reduced processing time, higher energy efficiency and nutrient retention. Therefore, this review focused on the drying conditions, time, energy consumption, nutrient retention and cost associated with the reduction of moisture content in grain to a suitable safe level for further processing and storage.

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“…Over many years, hundreds of studies have focused on optimizing the drying process by increasing air temperature and velocity and coupling new energy sources to accelerate heat transfer [ 7 , 16 , 17 , 18 ]. However, none of them has considered the internal mass transfer diffusion as the limiting factor.…”

Section: Introductionmentioning

confidence: 99%

A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.)

Cardador‐Martínez

Pech-Almeida

Allaf

et al. 2022

Foods

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Maize is one of the three worldwide cereal crops with the most outstanding production; however, its postharvest losses range from 2 to 40% due to inadequate harvesting, drying, and storage technologies. This study focuses on the Instant Controlled Pressure Drop technology (DIC) effect on maize kernels’ drying and rehydration kinetics. In total, 19 different DIC treatments were carried out on maize kernels (~25% d.b.). The DIC parameters studied were steam pressure (0.1 to 0.4 MPa) and treatment time (10 to 90 s). After DIC treatment, drying kinetics were carried out by Convective Air Drying (CAD) at 50 °C and 0.4 ms−1 airflow. Rehydration kinetics and Water Holding Capacity (WHC) were evaluated at 20 °C. In comparison to CAD samples, DIC (0.4 MPa and 90 s) reduced the drying time from 180 min to ~108 min. Additionally, regarding the rehydration and WHC results, DIC achieved the same moisture content in only 3.5 min that controls achieved after 1 h of rehydration (0.40 g H2O/g dry matter). Moreover, DIC (0.4 MPa and nine cycles of 10 s) increased the WHC 2.3 times compared to the control. In this way, DIC could be a postharvest technology to improve maize kernels’ drying operations and functional properties.

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Energetic and exergetic investigation of a mixed flow dryer: A case study of maize grain drying

Cited by 30 publications

References 57 publications

Experimental and numerical analysis of thermodynamic performance of microwave dryer of onion

Experimental and numerical analysis of thermodynamic performance of microwave dryer of onion

Recent Advances in the Drying Process of Grains

A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.)

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