Thin-layer drying of cassava chips in multipurpose convective tray dryer: Energy and exergy analyses

Argo, Bambang Dwi; Ubaidillah, Ubaidillah

doi:10.1007/s12206-019-1242-9

Cited by 21 publications

(8 citation statements)

References 27 publications

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“…These results demonstrate that the rates of exergy input, output, and loss increase with increasing temperature and air velocity. These results accord with others [17,19,20,41,42].…”

Section: Input Exergy Output Exergy and Exergy Losssupporting

confidence: 93%

Thermodynamic Evaluation of the Forced Convective Hybrid-Solar Dryer during Drying Process of Rosemary (Rosmarinus officinalis L.) Leaves

et al. 2021

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This study aimed to examine the energy and exergy indices of the rosemary drying process in a hybrid-solar dryer (HSD) and the effects of air-drying parameters on these thermodynamic indices. Drying experiments were carried out at four levels of air temperature (40, 50, 60, and 70 ∘C) and three levels of air velocity (1, 1.5, and 2 m/s). Energy and exergy were calculated by application of the first and second laws of thermodynamics. Based on the principal laws, energy efficiency, exergy losses, and exergetic improvement potential rate, were evaluated. The results showed that the energy utilization ratio (EUR) ranged from 0.246 to 0.502, and energy utilization (EU) ranged from 0.017 to 0.060 (kJ/s). Exergy loss and efficiency varied from 0.009 to 0.028 (kJ/s) and from 35.08% to 78.5%, respectively, and increased with increased temperature and air velocity. It was found that the exergy loss rate was affected by temperature and air velocity because the overall heat transfer coefficient was different under these conditions. By comparison, with increasing temperature and air velocity, the exergy efficiency increased. Because most energy is used to evaporate moisture, this behavior may be explained by improved energy utilization. The drying chamber sustainability index ranged from 0.0129 to 0.0293. This study provides insights into the optimization process of drying operations and operational parameters in solar hybrid dryers that reduce energy losses and consumption.

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“…These results demonstrate that the rates of exergy input, output, and loss increase with increasing temperature and air velocity. These results accord with others [17,19,20,41,42].…”

Section: Input Exergy Output Exergy and Exergy Losssupporting

confidence: 93%

Thermodynamic Evaluation of the Forced Convective Hybrid-Solar Dryer during Drying Process of Rosemary (Rosmarinus officinalis L.) Leaves

et al. 2021

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“…The primary data measured were solar radiations, relative humidity, temperatures, air velocities, and weight loss. The data were used to determine the experimental uncertainties for the secondary data, including moisture contents, moisture ratio, and drying rate, using Equation (1) [25].…”

Section: Experimental Uncertaintiesmentioning

confidence: 99%

Analysis of the Heat Transfer Coefficient, Thermal Effusivity and Mathematical Modelling of Drying Kinetics of a Partitioned Single Pass Low-Cost Solar Drying of Cocoyam Chips with Economic Assessments

et al. 2022

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This study examines the heat and mass transfer coefficient, thermal effusivity, and other thermal properties of solar-dried cocoyam chips, as well as the drying kinetics. The research also assessed the economics of the solar dryer. For these reasons, a solar dryer with a partitioned collector was developed that creates a double airflow travel distance to delay the airflow inside the collector. The partitioning of the collector delays the airflow and helps to create more turbulence for the airflow with increased energy. The solar dryer was locally developed at the Michael Okpara University of Agriculture and tested during the humid crop harvesting period of September for the worst-case scenario. The obtained drying curves and kinetics for cocoyam drying are subjected to the vagaries of weather conditions. The drying rate showed declining sinusoidal characteristics and took about 25 h to attain equilibrium. Analysis of the airflow velocity showed gravitation between laminar and turbulent flow, ranging from 171.69 to 5152.77. Specific heat capacity, thermal conductivity, and effusivity declined with moisture content while the thermal diffusivity increased. However, the values of thermal effusivity ranged from 12.2 to 47.94 W.s1/2.m−2.K−1, which is within the range of values for insulators. The heat and mass transfer coefficient varied as a function of the airflow velocity. Fitting the drying curve into semi-empirical models showed that the two-term model was the best-fitted model for the experimental data from drying cocoyam. Using the solar dryer in Nigeria can save $188.63–$1886.13 in running costs with a payback period of 0.059–0.59 years (21.54–215.35 days) at a rate of 10–100% of usage.

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“…As a result of the measurement instruments employed to determine the hardness and mass gained data during the experiment, uncertainties were introduced in the calculation of moisture content and maceration rate. The uncertainties were determined as follows (Argo & Ubaidillah, 2020):

U_{R} goodbreak= {[(\frac{\partial R}{x_{1}}) {y_{1}}^{2} + (\frac{\partial R}{x_{2}}) y^{2} + \dots + (\frac{\partial R}{x_{2}}) {y_{n}}^{2}]}^{1 / 2}

…”

Section: Methodsmentioning

confidence: 99%

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

Ndukwu

James

Mbanasor

et al. 2022

Food Processing Preservation

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Softening of the pulp of African black olive fruit (Canarium schweinfurthii) is one of the unit operations in the maceration and de‐pulping process of the pulp for consumption or to produce masticatories or oil. The softening process is temperature‐sensitive, and hot water treatments are applied arbitrarily by local processors that might result in the hardening instead of maceration or softening of the fruits. This study, therefore, investigates the effect of hot water treatment on the softening and maceration kinetics of the fruits at different temperatures. To achieve this, two varieties of the fruits were selected and immersed in a water bath at temperatures of 30–60°C. Some of the parameters determined were the moisture absorption rate, hardness ratio, dimensional changes, thermal properties, and softening kinetics. The results showed that the softening curves and kinetics were directly affected by the temperature of the hot water. Hardening of the pulp occurred at a hot water temperature of 60°C for the long variety. In contrast, softening did not take place at 30°C for both varieties. Maceration occurred at 40–50°C for the long variety and 40–60°C for the short variety. The maximum maceration rate was at 50°C with an average softening rate of 0.161 N/hr for long variety and the least rate was 0.0565 N/hr for 40°C short variety. The activation energy was 47.46 kJ/mol for the short variety and 48.06 kJ/mol for the long variety. All the properties were presented as a function of the temperature or moisture content with good results. The obtained data will be helpful in the scaling up of the de‐pulping process of the fruit by developing processing equipment for large‐scale industrial processing and also prevents hardening that can result in losses for small‐scale processors who soften and sell the fruits as snacks. Novelty impact statement Several studies abound on African black olive (Elemi) but none is available on the processing dynamics of softening the pulp for de‐pulping the fruits to produce masticatories or oil. A good number of these research focused on physical properties, biochemical contents, proximate composition, and other in vivo assessments. Therefore, the present study highlights the softening kinetics of the fruit during the maceration process. It showed that (1) hardening of the pulp occurs at 60°C while 30°C cannot cause maceration; (2) The maceration rate follows a three‐period pseudo first‐order kinetics; (3) Quicker maceration can be achieved at 50°C soaking water temperature.

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Thin-layer drying of cassava chips in multipurpose convective tray dryer: Energy and exergy analyses

Cited by 21 publications

References 27 publications

Thermodynamic Evaluation of the Forced Convective Hybrid-Solar Dryer during Drying Process of Rosemary (Rosmarinus officinalis L.) Leaves

Thermodynamic Evaluation of the Forced Convective Hybrid-Solar Dryer during Drying Process of Rosemary (Rosmarinus officinalis L.) Leaves

Analysis of the Heat Transfer Coefficient, Thermal Effusivity and Mathematical Modelling of Drying Kinetics of a Partitioned Single Pass Low-Cost Solar Drying of Cocoyam Chips with Economic Assessments

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

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