scholarly journals ANFIS and ANNs model for prediction of moisture diffusivity and specific energy consumption potato, garlic and cantaloupe drying under convective hot air dryer

2018 ◽  
Vol 5 (3) ◽  
pp. 372-387 ◽  
Author(s):  
Mohammad Kaveh ◽  
Vali Rasooli Sharabiani ◽  
Reza Amiri Chayjan ◽  
Ebrahim Taghinezhad ◽  
Yousef Abbaspour-Gilandeh ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Hot Air ◽  
Air Dryer

Specific Energy Consumption Improvement with Applying Stainless Wire Mesh Porous Material for a Hot Air Dryer

2019 ◽  
Vol 801 ◽  
pp. 345-350
Author(s):  
Ratinun Luampon ◽  
Sungwarn Bunchan ◽  
Bundit Krittacom
Keyword(s):  
Energy Consumption ◽  
Porous Material ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Wire Mesh ◽  
Experimental Result ◽  
Drying Rate ◽  
Hot Air ◽  
Air Dryer ◽  
Drying Chamber

This research was proposed to applying stainless wire mesh porous material for specific energy consumption improvement of a hot air dryer. In experimental consist two main parts, first part was a comparison of drying with and without hot air recirculation duct. Second part was a comparison of drying with and without stainless wire mesh porous material in drying chamber and hot air recirculation duct. Tilapia was drying product, stainless wire mesh in drying chamber was constant PPI=8 and 6 layers, stainless wire mesh in hot air recirculation duct was constant PPI=8 and varied layer at 6, 8 and 12 layers and hot air recirculation ratio 40%, 60% and 80%. Experimental result was, drying with hot air recirculation duct was higher drying rate than without recirculation duct and drying rate was increased, drying time was decreased and SEC was decreased with increased hot air recirculation ratio. At recirculation ratio 80%, SEC was lowest and decreased to 54.52% compared with without recirculation duct. Therefrom, the stainless wire mesh porous materials were inserted in the drying chamber and recirculation duct at PPI=8, 6 layers and PPI=8, 12 layers, respectively and used recirculation ratio 80%, it was found that SEC was lowest and decreased as about 62.21%.

scholarly journals Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry

2013 ◽  
Vol 19 (1) ◽  
pp. 89-105 ◽  
Author(s):  
Esmaeili Adabi ◽  
Ali Motevali ◽  
Ali Nikbakht ◽  
Hadi Khoshtaghaza
Keyword(s):  
Energy Consumption ◽  
Microwave Heating ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Ethyl Oleate ◽  
Hot Water ◽  
Control Treatment ◽  
Hot Air ◽  
Air Convection ◽  
Air Dryer

Massive consumption of energy in drying industry makes it a matter of challenge regarding economical aspects and limited recourses. Several methods for drying including hot air convection, vacuum, infrared and hot air convection-infrared technologies were applied in order to estimate the consumed energy during the drying of mulberry fruit. Moreover, microwave heating, chemical (ethyl oleate and potassium), mechanical (ultrasonic) and blanching (hot water) pretreatments were compared. According to the Results, maximum energy consumption was recorded when no pretreatment was performed. Microwave heating in the hot air convection-infrared dryer resulted in the lowest consumption of energy. Total energy requirement decreased with the temperature in the convection dryer res. Conversely, energy increased with air velocity. The vacuum dryer consumed the highest amount of energy which was measured to be 46.95 kWh while the lowest energy was recorded with using infrared-convective dryers. Also Experimental results showed that minimum and maximum specific energy consumption in the drying of black mulberry were associated with microwave pretreatment in IR-hot air dryer and control treatment in vacuum dryer, respectively. The minimum color change (?E) for drying of black mulberry was found in microwave pretreated samples dried with the vacuum dryer, yet maximum ?E was observed in hot air dryer when no pretreatment was applied.

Modeling of the Energy Consumption for Warming up of Furniture Elements during their Unilateral Convective Heating before Lacquering

2016 ◽  
Vol 14 (4) ◽  
pp. 11-18
Author(s):  
N. Deliiski ◽  
N. Trichkov ◽  
Z. Gochev ◽  
D. Angelski
Keyword(s):  
Mathematical Model ◽  
Energy Consumption ◽  
Temperature Distribution ◽  
Specific Energy ◽  
Initial Temperature ◽  
Specific Energy Consumption ◽  
Numerical Approach ◽  
Convective Heating ◽  
Hot Air

Abstract A mathematical model and a numerical approach for the computation of the specific energy consumption, which is needed for warming up of flat furniture elements before their lacquering, have been suggested. The approach is based on the integration of the solutions of a non-linear model for the calculation of the nonstationary 1D temperature distribution along the thickness of subjected to unilateral convective heating furniture elements. With the help of a self-prepared software program, computations have been carried out for the determination of the change in the specific energy, which is consumed by oak furniture elements with an initial temperature of 20 °C, moisture content of 8 %, thickness of 16 mm, and length of 0.6 m, 1.2 m, and 1.8 m, during their 10 min unilateral convective heating by hot air with temperature of 100 °C and velocity of 5 m·s−1.

scholarly journals Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 992
Author(s):  
Weipeng Zhang ◽  
Chang Chen ◽  
Zhongli Pan ◽  
Zhian Zheng
Keyword(s):  
Energy Consumption ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Operating Conditions ◽  
Water Soluble ◽  
Vacuum Drying ◽  
Two Stage ◽  
Drying Time ◽  
Hot Air ◽  
Air Impingement

The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying, vacuum drying, two-stage vacuum drying, and infrared-assisted air impingement drying. The results were compared with those from hot air drying. For the two-stage drying, the tested conditions were the first stage of vacuum drying with temperatures between 65–85 °C and a switching moisture ratio of 70–90%. The second stage infrared-assisted air impingement drying also had temperatures 65–85 °C. The drying kinetics (effective moisture diffusivity (Deff), Biot number (Bi), and mass transfer coefficient (k) were studied via the product qualities (broken ratio, firmness, microstructure, and water-soluble polysaccharide content) and specific energy consumption (SEC) of the drying processes. The results showed that two-stage drying led to the lowest drying time and energy consumption, and also obtained the best qualities. Box–Behnken experimental design with response surface methodology (RSM) was used to optimize the two-stage operating conditions as 82 °C under vacuum drying until a moisture content of 81% and a temperature of 69 °C with infrared-assisted air impingement drying was achieved. These findings suggested that two-stage vacuum and infrared-assisted air impingement drying is a promising method for producing high quality and energy efficient dried poria cubes.

Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Hany S. EL-Mesery ◽  
Mona A. Elabd
Keyword(s):  
Energy Consumption ◽  
Air Temperature ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Drying Methods ◽  
Air Velocity ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Shrinkage Ratio ◽  
Hot Air

Abstract Okra pods were dried using the following drying regimes; microwave (MWD), infrared (IRD) and convective hot-air drying (CHD). The objective of this investigate was to report the influences of drying methods on okra quality under different drying conditions. Data analysis showed that rehydration ratio and colour change increased with increase in drying air temperature and air velocity while specific energy consumption and shrinkage ratio decreased with increase in drying air temperature under (CHD). The rehydration ratio and colour of dried okra increased with increase in both infrared intensity but it also increased with a decrease in air velocity under (IRD). In the MWD method, drying time, specific energy consumption and shrinkage ratio decreased with increases in microwave power while the rehydration ratio and colour increased. Optimum drying period, specific energy consumption, colour, shrinkage and rehydration ratio were obtained for microwave drying. The model of Midilli et al. is the greatest for describing the drying curves of okra under all the drying processing conditions.

Characteristics of sunflower seed drying and microwave energy consumption

2013 ◽  
Vol 27 (2) ◽  
pp. 127-132 ◽  
Author(s):  
H. Darvishi ◽  
M. Hadi Khoshtaghaza ◽  
G. Najafi ◽  
M. Zarein
Keyword(s):  
Energy Efficiency ◽  
Energy Consumption ◽  
Specific Energy ◽  
Microwave Power ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Convective Drying ◽  
Drying Time ◽  
Effective Moisture

Abstract The effect of the microwave-convective drying technique on the moisture ratio, drying rate, drying time, effective moisture diffusivity, microwave specific energy consumption, and energy efficiency of sunflower seedswere investigated.Drying took place in the falling rate period. Increasing the microwave power caused a significant decrease in the drying time. The drying data were fitted to four thin-layer drying models. The performance of these models was compared using the coefficient of determination, reduced chi-square and root mean square error between the observed and predicted moisture ratios. The results showed that the Page model was found to satisfactorily describe themicrowave-convective drying curves of sunflower seeds. The effective moisture diffusivity values were estimated from Fick diffusion model and varied from 1.73 10-7 to 4.76 10-7m2s-1. Increasing the microwave power resulted in a considerable increase in drying efficiency and a significant decrease in microwave specific energy consumption. The highest energy efficiency and the lowestmicrowave specific energy consumption were obtained at the microwave power of 300 W.

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