The first and second law analyses of thermodynamic of pumpkin drying process
Küçük Resim Yok
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCI LTD
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
drying, thermodynamic analyses, energy and exergy, pumpkin
Kaynak
JOURNAL OF FOOD ENGINEERING
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
72
Sayı
4
