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    Energy and exergy of potato drying process via cyclone type dryer
    (PERGAMON-ELSEVIER SCIENCE LTD, 2005) Akpinar, EK; Midilli, A; Bicer, Y
    This paper is concerned with the energy and exergy analyses of the single layer drying process of potato slices via a cyclone type dryer. Using the first law of thermodynamics, an energy analysis was performed to estimate the ratios of energy utilization. An exergy analysis was accomplished to determine the location, type and magnitude of the exergy losses during the drying process by applying the second law of thermodynamics. It was concluded that the exergy losses took place mostly in the 1st tray where the available energy was less utilized during the single layer drying process of potato slices. It is emphasized that the potato slices are sufficiently dried in the ranges between 60 and 80 degrees C and 20-10% relative humidity at 1 and 1.5 ms(-1) of drying air velocity during 10-12 h despite the exergy losses of 0-1.796 kJ s(-1). (c) 2005 Elsevier Ltd. All rights reserved.
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    Modeling and experimental study on drying of apple slices in a convective cyclone dryer
    (WILEY-BLACKWELL, 2003) Akpinar, EK; Bicer, Y; Midilli, A
    The main objective pursued in this paper is to experimentally investigate the single layer drying behavior of apple slices in a convective type cyclone dryer and also to perform the mathematical modeling by using single layer drying models in literature. The experiments were conducted at drying air temperatures of 60, 70 and 80C in drying air velocities of 1 and 1.5 m/s. It was concluded that apple slices with the thickness of 12.5 mm would perfectly dry in the ranges of 280-540 min while those with the thickness of 8 mm would dry in the ranges of 180-320 min in these drying conditions by using convective type cyclone dryer. Additionally, the mathematical model describing the single layer drying curves was determined by nonlinear regression analysis, and the logarithmic model was selected as the most suitable model to obtain the drying curve equation of apple slices. Considering the parameters such as drying time, drying rate, moisture transfer, velocity and drying air temperature it is suggested that the apple slices be dried at the above optimum processing conditions.
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    The first and second law analyses of thermodynamic of pumpkin drying process
    (ELSEVIER SCI LTD, 2006) Akpinar, EK; Midilli, A; Bicer, Y
    This paper is concerned with the thermodynamic analyses of single layer drying process of pumpkin slices via cyclone type dryer. Using the first law of thermodynamics, energy analysis was performed to estimate the ratios of energy utilization. However, exergy analysis was accomplished to determine the location, type, and magnitude of exergy losses during drying process by applying the second law of thermodynamics. It was concluded that the exergy losses went up with the increase of the energy utilization in both trays and drying chamber. The most exergy losses took place during the drying of pumpkin slices on the first tray. It is emphasized that pumpkin slices are sufficiently dried in the ranges between 60 and 80 degrees C and 20% and 10% of relative humidity at 1 and 1.5 in s(-1) of drying air velocity during 5.66-12 h despite the exergy losses of 0-1.165 kJ s(-1). (c) 2005 Elsevier Ltd. All rights reserved.
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    Thermodynamic analysis of the apple drying process
    (PROFESSIONAL ENGINEERING PUBLISHING LTD, 2005) Akpinar, EK; Midilli, A; Bicer, Y
    This paper is concerned with thermodynamic analysis of the process of single-layer drying of apple slices by means of a cyclone-type dryer. Using the first law of thermodynamics, energy analysis was performed to estimate the ratios of energy utilization throughout the drying process. Exergy analysis was carried out to determine exergy losses during the drying process by applying the second law of thermodynamics. It was concluded that the exergy losses increased with increasing energy utilization in both trays and the drying chamber. Values of the energy utilization ratio (EUR) of the drying chamber varied in the range 0-41.64 per cent depending on the drying conditions. The most exergy losses took place on the first tray (EUR = 0-21.06 per cent) during the drying of apple slices. It is emphasized that apple slices are sufficiently dried in the range 60-80 degrees C with 20-10 per cent relative humidity and a drying air velocity of 1.5 m/s over a 3.33-5.33 h period in spite of exergy losses of 0-1.243 kj/s (EUR = 0-34.72 per cent).