Performance analysis of drying of green olive in a tray dryer

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

“…Exergy efficiency can be defined as the ratio of product exergy to exergy inflow to drying chamber and it can be expressed (Colak and Hepbasli, 2007;Avira et al, 2014) drying time increased at all drying air temperatures when the air velocity was kept constant. It was observed that this continuously decrease in moisture content indicating that moisture diffusion had governed the internal mass transfer.…”

“…Therefore, it is required to reduce the energy consumption and provide optimum processing conditions for obtaining good quality product. Exergy analysis is an important tool for system design, analysis and optimization of thermal systems and it has been applied in various areas of engineering applications (Colak & Hepbasli, 2007). The objective of the present research work was to select the suitable model to describe the thin layer drying of pineapple at various drying air temperatures, and to determine the effective moisture diffusivity, activation energy of pineapple by using Arrhenius equation, to analyse the energy requirement and energy efficiency.…”

Exergoeconomic Analysis of Plum Drying in a Heat Pump Conveyor Dryer

“…[4,[6][7][8][9] The energy analysis method has been widely used for evaluating the performance of food systems (especially food dryers), though studies on exergy analysis are relatively few in numbers. [10][11][12][13][14][15] Exergoeconomic analysis helps designers to find ways to improve the performance of a system in a cost-effective way. [16] Many researchers have developed methods of performing economic analyses based on exergy, which are referred to by a variety of names (e.g., thermoeconomics, second law costing, cost accounting, and exergoeconomics).…”

Performance investigation of the drying of parsley in a tray dryer system

“…Although the energy analysis method has been widely used in evaluating the performance of food systems, studies on exergy analysis, especially on exergetic assessment of drying process, are relatively few in number (Midilli and Kucuk, 2003;Dincer and Sahin, 2004;Akpinar, 2004;Akpinar et al, 2005aAkpinar et al, , 2006b. In these studies, the drying process was thermodynamically modelled by Dincer and Sahin (2004), while drying of different products, such as wheat kernel (Syahrul et al, 2003), pistachio (Midilli and Kucuk, 2003), red pepper slices (Akpinar, 2004), potato (Akpinar et al, 2005a), apple slices (Akpinar et al, 2005b) and pumpkin (Akpinar et al, 2006b), laurel leaves Hepbasli, 2007a, 2007b), pasta (Ozgener, 2007), green olive (Colak and Hepbasli, 2007), mint (Colak et al, 2008), was evaluated in terms of energetic and exergetic aspects using various drying devices, such as fluidised bed dryers, solar assisted dryers, convective type hot-air dryers and heat pump dryers.…”