Performance analysis of drying of carrot slices in a semi-industrial continuous band dryer

Aghbashlo, Mortaza; Kianmehr, Mohammad Hossein; Arabhosseini, Akbar

doi:10.1016/j.jfoodeng.2008.08.020

Cited by 64 publications

(27 citation statements)

References 16 publications

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“…The minimum value of required specific energy was found to be 56.21 kWh/kg in microwave pretreated samples and maximum value was found to be 424.79 kWh/kg for un-treated (control) fruits. These results are similar to results reported by other researchers [8,18,24,25,31]. The results of drying time corresponding to the air velocity and temperature in the hot air dryer, when microwave pretreatment was applied, are detailed in Table 2.…”

Section: Resultssupporting

confidence: 89%

“…Therefore, using ultrasonic energy influences the internal and external resistance of the product and facilitates mass transfer and easier removal of water [14]. Though numerous studies have been performed in the field of energy consumption of drying of various agricultural products, such as cherry fruits [15] carrot slices [16], vegetables [17], mushroom [18], mulberry [19], garlic cloves [20], pistachio [21], longan [22], pomegranate arils [8], nettle leaves [23], barberries fruit [24], azarole [25], carrot slices [26], mulberry [27], red pepper [28], coroba slices [29], potato [30] and jujube [31], few researches have focused on the use of pretreatments and their effect on the energy consumption of drying process.…”

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confidence: 99%

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Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry

Adabi

Nikbakht

Khoshtaghaza

2013

CI&CEQ

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Massive consumption of energy in drying industry makes it a matter of challenge regarding economical aspects and limited recourses. Several methods for drying including hot air convection, vacuum, infrared and hot air convection-infrared technologies were applied in order to estimate the consumed energy during the drying of mulberry fruit. Moreover, microwave heating, chemical (ethyl oleate and potassium), mechanical (ultrasonic) and blanching (hot water) pretreatments were compared. According to the Results, maximum energy consumption was recorded when no pretreatment was performed. Microwave heating in the hot air convection-infrared dryer resulted in the lowest consumption of energy. Total energy requirement decreased with the temperature in the convection dryer res. Conversely, energy increased with air velocity. The vacuum dryer consumed the highest amount of energy which was measured to be 46.95 kWh while the lowest energy was recorded with using infrared-convective dryers. Also Experimental results showed that minimum and maximum specific energy consumption in the drying of black mulberry were associated with microwave pretreatment in IR-hot air dryer and control treatment in vacuum dryer, respectively. The minimum color change (ΔE) for drying of black mulberry was found in microwave pretreated samples dried with the vacuum dryer, yet maximum ΔE was observed in hot air dryer when no pretreatment was applied

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Section: Resultssupporting

confidence: 89%

mentioning

confidence: 99%

Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry

Adabi

Nikbakht

Khoshtaghaza

2013

CI&CEQ

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“…Maximum and minimum values of exergy loss were obtained with a voltage gradient of 6 and 16 V/cm, respectively. Aghbashlo, Kianmehr, andArabhosseini (2009) andCorzo et al (2008) reported that the exergy loss occurs where the temperature boundary of the heating system is higher than the ambient temperature. Thus, prevention of heat transfer across the boundary of the system could reduce the exergy loss.…”

Section: Exergy Analysesmentioning

confidence: 99%

Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production

Darvishi

Hosainpour

Nargesi

et al. 2015

Innovative Food Science & Emerging Technologies

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“…Exergy analysis utilizes the concepts of conservation of mass and energy together with the second law of thermodynamics. Several studies have been published on the use of exergy analysis for various drying processes and systems [13][14][15][16][17][18][19][20][21][22][23]. The outcomes of previously published researches indicate that drying processes can be satisfactorily designed and optimized using exergy analysis.…”

Section: Introductionmentioning

confidence: 99%

Improving exergetic performance parameters of a rotating-tray air dryer via a simple heat exchanger

Ghasemkhani

Keyhani

Aghbashlo

et al. 2016

Applied Thermal Engineering

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Highlights: Exergy analysis of a rotating-tray air dryer fitted with a simple air-to-air heat exchanger  Effect of drying air temperature and velocity on exergetic efficiency of the dryer  Promising improvement of exergetic performance parameters of the dryer using the heat exchanger  Potential application of the proposed strategy for recovering waste energy in drying technology AbstractIn this study, exergy analysis was applied for a rotating-tray dryer equipped with a cross-flow plate heat exchanger during drying of apple slices. Three drying air temperatures and tray rotation speeds in the range of 50-80 °C and 0-12 rpm, respectively, were employed. Two drying air velocities in the range of 1-2 m/s were adjusted for each drying temperature and rotation speed with and without application of the heat exchanger. The experiments were conducted to assess the effects of the experimental variables on the exergetic performance parameters of the dryer. Also, the effect of drying conditions on the quality of dried apple slices was assessed by determining rehydration ratio, apparent density, shrinkage, and surface color. In general, the exergetic performance parameters of the dryer depended profoundly on the drying air temperature and velocity. Interestingly, the exergetic efficiency of drying process was significantly improved from a minimum value of 23.0% to a maximum value of 96.1% by using the heat exchanger. Furthermore, the incorporation of heat exchanger did not negatively affect the quality of dried product. Therefore, the strategy presented herein could be a promising approach for waste energy recovery in drying without any unfavorable change in the quality of dried product.

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Performance analysis of drying of carrot slices in a semi-industrial continuous band dryer

Cited by 64 publications

References 16 publications

Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry

Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry

Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production

Improving exergetic performance parameters of a rotating-tray air dryer via a simple heat exchanger

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