Performance analysis of infrared film drying of grape pomace using energy and exergy methodology

Dolgun, Ekin Can; Karaca, Gülşah; Aktaş, Mustafa

doi:10.1016/j.icheatmasstransfer.2020.104827

Cited by 17 publications

(9 citation statements)

References 25 publications

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“…Conversely, samples can be heated rapidly using higher levels of radiation and higher temperatures, resulting in faster evaporation and higher energy efficiency (Dolgun et al, 2020). Motevali et al (2018) indicated that a hybrid IR-CV dryer increased the drying efficiency, as heat transfer simultaneously occurs through radiation and convection.…”

Section: Energy Efficiencymentioning

confidence: 99%

Comparison of two artificial intelligence methods ( ANNs and ANFIS ) for estimating the energy and exergy of drying cantaloupe in a hybrid infrared‐convective dryer

Zadhossein

Abbaspour‐Gilandeh

Kaveh³

et al. 2022

Food Processing Preservation

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In this investigation, energy and exergy analysis of a hybrid infrared-convective (IR-CV) dryer is presented for drying cantaloupe slices. The experiments were performed at three temperature levels (40, 55, and 70°C), one level of air velocity (0.5 m/s), and three IR powers (250, 500, and 750 W). The relationships between the input process parameters (IR power, input air temperature, and drying time) and the thermodynamic properties of the dried product (moisture ratio, drying rate, energy efficiency, exergy efficiency, and exergy loss) were modeled by implementing the artificial neural network (ANN) and ANFIS. Results indicated that high IR power and air temperature can shorten the drying time, meanwhile increasing the energy efficiency. Based on the obtained results, input air temperature and IR power highly affect the exergy efficiency.The highest exergy efficiency was obtained at the input air temperature of 70°C and IR power of 750 W. The exergy loss was increased by increasing both parameters of the air temperature and IR power. Models developed using ANN and ANFIS indicated that the ANFIS model predicted the moisture ratio, energy efficiency, and exergy loss better than the ANN model, as it estimated these thermodynamic parameters at a higher regression coefficient (>0.9889) than ANN (0.9850), while, the accuracy of ANN model for predicting drying rate and exergy efficiency was better than ANFIS. Novelty impact statement:In this study, the effects of both different infrared powers (250, 500, and 750 W) and air temperature (40, 55, and 70°C) on drying kinetics, energy, and exergy of cantaloupe slices during the drying process were investigated. The prediction model of cantaloupe slice moisture ratio, energy, and exergy in the infrared hot air drying process was established based on artificial neural network and adaptive neuro-fuzzy inference system. Artificial neural network and adaptive neuro-fuzzy inference system model predictions agreed well with testing data sets and they could be useful for understanding and controlling the factors affecting drying behaviors.

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Section: Energy Efficiencymentioning

confidence: 99%

Comparison of two artificial intelligence methods ( ANNs and ANFIS ) for estimating the energy and exergy of drying cantaloupe in a hybrid infrared‐convective dryer

Zadhossein

Abbaspour‐Gilandeh

Kaveh³

et al. 2022

Food Processing Preservation

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“…Moisture transfer rate to moisture diffusivity rate was also estimated by means of mass transfer Biot number (Bi) as [24] m hL Bi D = (9)…”

Section: Data Reductionmentioning

confidence: 99%

Experimental Determination of Transport Parameters of Dragon Fruit Slices by Infrared Drying

Hai

Dung

Phu

2022

ARFMTS

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Infrared drying is an advanced drying method that preserves the nutritional value of the dried object. Currently, dragon fruit drying on a static tray by hot air circulation reveals disadvantages of long drying time and ununiform moisture distribution. In this study, Vietnam red dragon fruit was dehumidified in a vertical cylindrical infrared dryer. The drying mode includes radiation intensity in the range of 4 to 6 kW/m2 and air velocity in the range of 1 to 3 m/s to investigate moisture transfer parameters and vitamin content in dragon fruit. The drying time was fixed at 10 hours to evaluate the final moisture content and vitamin contents. Henderson and Pabis drying model was adopted with the coefficient of determination greater than 0.98. Results show that the moisture diffusivity in the infrared drying was achieved in the range of 2.3e-9 to 3.9e-9 m2/s. Moisture transfer coefficient of the dragon fruit varied in the range of 4e-5 to 1.2e-4 m/s. The Biot number in the drying by an infrared lamp ranged from 40 to 80. Vitamin C in dried dragon fruit has a high content of up to 13.5 mg/100 g. The current dragon fruit drying by infrared lamp reveals negligible surface resistance to mass transfer. The infrared drying of dragon fruit is a feasible alternative to preservation. Also, seeking of an optimal tray rotation speed may be further improvement of the drying rate.

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“…In general, it has been determined that the exergy efficiencies of LED and DLST + LED modes were lower than the DLST mode for all light intensities, similar to the findings for the energy efficiencies. In the literature, it has been reported that energy and exergy efficiencies in food drying processes can vary between 9% and 86% and between 2% and 60%, respectively (Dolgun, Karaca, & Aktas ¸, 2020;Golpour, Kaveh, Chayjan, & Guiné, 2020;Icier, Ozmen, Cevik, & Cokgezme, 2021;Kavak Akpinar, 2019;Murugavelh, Anand, Midhun Prasad, Nagarajan, & Azariah Pravin Kumar, 2019;Tagnamas et al, 2021;Tezcan, Sabancı, Cevik, Cokgezme, & Icier, 2021). The differences are related to the system conditions, process parameters, different expressions for efficiency, drying method and system designs, and so on.…”

Section: Performance Evaluation Of Process Conditionsmentioning

confidence: 99%

“…(Midilli & Kucuk, 2003;Akpinar, 2004;Corzo, Bracho, Vásquez, & Pereira, 2008;(Icier et al, 2021). In a recent study (Dolgun et al, 2020), the energy and exergy efficiencies for the application of drying grape pomace samples in a drying system with infrared radiation and fan were reported in the range of 32.85%-35.91%, and 8.68%-21.82%, respectively. They reported that the exergy efficiency of drying with natural convection during infrared drying was 10% higher than drying with forced convection.…”

Section: Performance Evaluation Of Process Conditionsmentioning

confidence: 99%

Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode

Bayana

İçıer

2022

J Food Process Engineering

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It was aimed to dry a by-product of tomato paste production (tomato pomace) by minimizing the losses valuable components and reducing energy consumption. In this concept, a daylight simulated photovoltaic-assisted dryer (DPVD) applying the daylight in different modes and intensities during drying was custom-designed. The effects of daylight applications on the change of some quality characteristics of tomato pomace and system performance characteristics were investigated, and the optimum drying condition was determined. The process conditions included the combination of three different daylight application modes (UV-blocked daylight via solar tube-DLST, DLST + LED, and LED) and three different daylight intensities (2,500, 7,500, and 10,000 lux). The drying was applied for 240 min at constant air temperature (60 C) with an air velocity of 2 m/s. The moisture content and the water activity values of dried tomato pomace were 8.86 ± 2.00% and 0.57 ± 0.10%, respectively.The lycopene and β-carotene losses after drying were determined as 68.36 ± 4.32% and 65.66 ± 4.33%, respectively. The energy and exergy efficiencies of the system were in the range of 19.56%-35.73% and 5.10%-17.05%, respectively. The optimum condition meeting the criteria of superior quality and high-performance characteristics was obtained by applying DLST at 7,500 lux (desirability 0.728). In the performance improvement studies, it has been concluded that all the energy required for the process could have been fulfilled as 100% from solar energy with the support of photovoltaic panels. In other words, it was demonstrated that the developed DPVD system could be used to dry the tomato pomace not only in terms of providing high food quality and safety, but also in terms of having high energy efficiency. Practical applicationsExposure to the daylight is important to dry some foods. Especially in north countries, products are dried in artificial dryers, but it requires high energy consumption.In this study, the daylight transfer system was integrated into the artificial dryer for the purpose of using daylight effect in addition to the photovoltaic (PV) assistance for using solar energy. During periods when the solar thermal effect is not intense or in countries where the sun effect is limited, it will be possible to dry food products

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Performance analysis of infrared film drying of grape pomace using energy and exergy methodology

Cited by 17 publications

References 25 publications

Comparison of two artificial intelligence methods ( ANNs and ANFIS ) for estimating the energy and exergy of drying cantaloupe in a hybrid infrared‐convective dryer

Comparison of two artificial intelligence methods ( ANNs and ANFIS ) for estimating the energy and exergy of drying cantaloupe in a hybrid infrared‐convective dryer

Experimental Determination of Transport Parameters of Dragon Fruit Slices by Infrared Drying

Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode

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