Far-infrared irradiation drying behavior of typical biomass briquettes

Chen, N.N.; Chen, M.Q.; Fu, B.A.; Song, J.J.

doi:10.1016/j.energy.2017.01.054

Cited by 31 publications

(16 citation statements)

References 50 publications

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“…Increase in drying air temperature and IR intensity also resulted in a significant decrease in moisture ratio. Similar findings had been reported for biomass briquettes (Chen et al, 2017), potato (Supmoon & Noomhorm, 2013), jujube (Chen et al, 2015), and whole longan (Nuthong, Achariyaviriya, Namsanguan, & Achariyaviriya, 2011).…”

Section: Drying Kineticssupporting

confidence: 89%

“…The activation energy which is the minimum energy required for the drying to occur was estimated from the relationship between effective moisture diffusivity and the average temperature of the sample by using a simple Arrhenius equation (Onwude, Hashim, Janius, et al, ):

D = D_{0} normale normalx normalp (|, - \frac{E_{normala}}{R true(T + 273.15 true)})

where,

D_{0}

is the diffusion factor (

{normalm}^{2} / normals

R

is the universal gas constant

(|, 8.31451 \times 10^{- 3} normalk normalJ / normalm normalo normall normalK)

E_{normala}

is the activation energy (

normalk normalJ / normalm normalo normall true)

, and

T

is the average temperature of the sample

° normalC

(Chen, Chen, Fu, & Song, ; Umesh Hebbar & Rastogi, ). The values of

E_{normala}

for different product thickness can be estimated from Equation by plotting the fitting curve between ln

D normala normaln normald 1 / (|, T + 273.15)

.…”

Section: Methodsmentioning

confidence: 99%

“…For IRD (Chen et al, ):

normalS normalE normalC = q_{normalf} A_{normalI normalR} t / M_{normalw}

q_{normalf} = \frac{normalσ (|, {T_{normalI normalR}}^{4} - {T_{normals}}^{4})}{A_{normals} (|, \frac{1 - ɛ_{normalI normalR}}{A_{normalI normalR} ɛ_{normalI normalR}} + {(|, A_{normalI normalR} F_{normals, normalI normalF} + \frac{1}{\frac{true}{1}})}^{- 1} + \frac{1 - ɛ_{normals}}{A_{normals} ɛ_{normals}})}

F_{normals, normalI normalF} = 4 \frac{1}{2 normalπ} ([]|, \frac{X}{\sqrt{1 + X^{2}}} {normaltan}^{- 1} \frac{Y}{\sqrt{1 + X^{2}}} + \frac{Y}{\sqrt{1 + Y^{2}}} {normaltan}^{- 1} \frac{X}{\sqrt{1 + Y^{2}}})

…”

Section: Methodsmentioning

confidence: 99%

“…T is the average temperature of the sample C (Chen, Chen, Fu, & Song, 2017;Umesh Hebbar & Rastogi, 2001). The values of E a for different product thickness can be estimated from Equation 8 by plotting the fitting curve between ln D and 1= T1273:…”

Section: Activation Energymentioning

confidence: 99%

See 3 more Smart Citations

Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): Kinetics, energy consumption, color, and microstructure

Onwude

Hashim

Abdan

et al. 2018

J Food Process Engineering

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This study investigated the drying kinetics, specific energy consumption (SEC), color, and microstructural changes of sweet potato (Ipomoea batatas L.) based on experimental set‐up of convective hot‐air drying (CHAD), infrared drying (IRD), and combined infrared and convective‐hot‐air drying (IR‐CHAD). The experiments were carried out at three air temperatures (50, 60 and 70 °C) and two IR intensities (1,100 and 1,400 W/m2) for sweet potato slices of 4 and 6 mm, respectively. The experimental results showed that the drying kinetics and mass transfer characteristic were significantly affected by drying air temperature, IR intensity, and thickness of the product. Combined IR‐CHAD provided a higher drying rate with the shortest drying time when compared with CHAD and IRD. The IRD resulted in the lowest SEC values. The combined IR‐CHAD resulted in 69.34–85.59% reduction in the SEC of CHAD. For combined IR‐CHAD, an increase in the IR intensity at each temperature and slice thickness caused a decrease in the total SEC value. Dried sweet potato slices using CHAD and IR1‐CHAD at intensity of 1,100 W/m2 showed the best color attributes. Combined IR‐CHAD proved to be a very efficient drying method for the drying sweet potato and can be used for both industrial and commercial purposes. Practical applications The rising concern regarding a more efficient drying method has rapidly increased the demand for novel drying techniques that can be used to produce premium dried sweet potato. However, most of these novel drying methods have not been thoroughly investigated and technical comparison with the common conventional methods have not been widely reported. In this respect, this study has shown that the novel combined IR‐CHAD is a very promising drying method for the industrial drying of sweet potato. This drying method could reduce the over drying time by 63–74% and SEC by 85% when compared with drying using conventional CHAD method. The combined IR‐CHAD at a lower IR intensity of 1,100 W/m2 could also provide dried sweet potato of better quality. The will amount to a reduction of the overall production cost which adversely could affect the prices of the final quality products.

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Section: Drying Kineticssupporting

confidence: 89%

D = D_{0} normale normalx normalp (|, - \frac{E_{normala}}{R true(T + 273.15 true)})

where,

D_{0}

is the diffusion factor (

{normalm}^{2} / normals

R

is the universal gas constant

(|, 8.31451 \times 10^{- 3} normalk normalJ / normalm normalo normall normalK)

E_{normala}

is the activation energy (

normalk normalJ / normalm normalo normall true)

, and

T

is the average temperature of the sample

° normalC

(Chen, Chen, Fu, & Song, ; Umesh Hebbar & Rastogi, ). The values of

E_{normala}

for different product thickness can be estimated from Equation by plotting the fitting curve between ln

D normala normaln normald 1 / (|, T + 273.15)

.…”

Section: Methodsmentioning

confidence: 99%

“…For IRD (Chen et al, ):

normalS normalE normalC = q_{normalf} A_{normalI normalR} t / M_{normalw}

q_{normalf} = \frac{normalσ (|, {T_{normalI normalR}}^{4} - {T_{normals}}^{4})}{A_{normals} (|, \frac{1 - ɛ_{normalI normalR}}{A_{normalI normalR} ɛ_{normalI normalR}} + {(|, A_{normalI normalR} F_{normals, normalI normalF} + \frac{1}{\frac{true}{1}})}^{- 1} + \frac{1 - ɛ_{normals}}{A_{normals} ɛ_{normals}})}

F_{normals, normalI normalF} = 4 \frac{1}{2 normalπ} ([]|, \frac{X}{\sqrt{1 + X^{2}}} {normaltan}^{- 1} \frac{Y}{\sqrt{1 + X^{2}}} + \frac{Y}{\sqrt{1 + Y^{2}}} {normaltan}^{- 1} \frac{X}{\sqrt{1 + Y^{2}}})

…”

Section: Methodsmentioning

confidence: 99%

Section: Activation Energymentioning

confidence: 99%

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Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): Kinetics, energy consumption, color, and microstructure

Onwude

Hashim

Abdan

et al. 2018

J Food Process Engineering

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show abstract

“…The uncertainties of direct experimental measured parameters (thickness, temperature, mass, infrared intensity) were estimated as follows (Chen et al, ; Fu, Chen, & Huang, ):…”

Section: Experimental Methodologymentioning

confidence: 99%

Numerical modeling of radiative heat and mass transfer for sweet potato during drying

Onwude

Hashim

Abdan

et al. 2018

J Food Process Preserv

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In this study, a numerical model was developed to accurately describe the changes in moisture content and temperature distribution of sweet potato during infrared drying, with the consideration of shrinkage‐dependent diffusivity and evaporation phenomena. The couple heat and mass transfer and 2D axisymmetric simulations were done using COMSOL Multiphysics. The simulation results were further evaluated based on experimental data. Sensitivity analysis was also conducted and the effects of different simulation parameters on the drying process were presented. The results showed that the developed model considering shrinkage diffusivity and evaporation adequately described the drying process of sweet potato undergoing infrared drying. The mass transfer coefficient, heat transfer coefficient, shrinkage‐dependent diffusivity, and infrared heat energy greatly influenced the moisture distribution during the drying process of sweet potato. The temperature distribution during the infrared drying of sweet potato was highly sensitive to the infrared heating energy. Practical applications Sweet potato is a common industrial crop with numerous human benefits. Industrial drying of sweet potato using conventional methods is energy intense translating into higher production cost. Infrared drying has been reported to consume less amount of energy compared to other thermal drying processes. However, this drying method has also shown to affect the quality of dried product owning to its high and nonuniform temperature distribution. In this study, heat and mass transfer during infrared drying was analyzed and modeled. The simple model was able to predict the temperature and moisture distribution during drying. Consequently, the heat and mass transfer model will be useful in controlling and optimizing the infrared drying process and improve the final quality of sweet potato.

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Cotton Stalks: Potential Biofuel Recourses for Sustainable Environment

Soomro,

Syed

et al. 2023

Biotechnology and Omics Approaches for Bioenergy Crops

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Far-infrared irradiation drying behavior of typical biomass briquettes

Cited by 31 publications

References 50 publications

Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): Kinetics, energy consumption, color, and microstructure

Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): Kinetics, energy consumption, color, and microstructure

Numerical modeling of radiative heat and mass transfer for sweet potato during drying

Cotton Stalks: Potential Biofuel Recourses for Sustainable Environment

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