Thermodynamic analysis of the apple drying process
Küçük Resim Yok
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
PROFESSIONAL ENGINEERING PUBLISHING LTD
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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).
Açıklama
Anahtar Kelimeler
drying, thermodynamic analysis, energy and exergy, apple
Kaynak
PROCEEDINGS OF THE INSTITUTION OF MECHANICAL ENGINEERS PART E-JOURNAL OF PROCESS MECHANICAL ENGINEERING
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
219
Sayı
E1
