scholarly journals 3D Model-Based Simulation Analysis of Energy Consumption in Hot Air Drying of Corn Kernels

2013 ◽  
Vol 2013 ◽  
pp. 1-12 ◽  
Author(s):  
Shiwei Zhang ◽  
Ninghua Kong ◽  
Yufang Zhu ◽  
Zhijun Zhang ◽  
Chenghai Xu
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Air Temperature ◽  
Hot Air Drying ◽  
Air Drying ◽  
Body Model ◽  
Transfer Processes ◽  
Hot Air ◽  
Mass Transfer Processes ◽  
Corn Kernels

To determine the mechanism of energy consumption in hot air drying, we simulate the interior heat and mass transfer processes that occur during the hot air drying for a single corn grain. The simulations are based on a 3D solid model. The 3D real body model is obtained by scanning the corn kernels with a high-precision medical CT machine. The CT images are then edited by MIMICS and ANSYS software to reconstruct the three-dimensional real body model of a corn kernel. The Fourier heat conduction equation, the Fick diffusion equation, the heat transfer coefficient, and the mass diffusion coefficient are chosen as the governing equations of the theoretical dry model. The calculation software, COMSOL Multiphysics, is used to complete the simulation calculation. The influence of air temperature and velocity on the heat and mass transfer processes is discussed. Results show that mass transfer dominates during the hot air drying of corn grains. Air temperature and velocity are chosen primarily in consideration of mass transfer effects. A low velocity leads to less energy consumption.

scholarly journals Optimisation of energy consumption of a solar-electric dryer during hot air drying of tomato slices

2019 ◽  
Vol 50 (3) ◽  
pp. 150-158 ◽  
Author(s):  
Nnaemeka R. Nwakuba
Keyword(s):  
Energy Consumption ◽  
Air Temperature ◽  
High Energy ◽  
Slice Thickness ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Conditions ◽  
Desirability Index

High-energy demand of convective crop dryers has prompted study on optimisation of dryer energy consumption for optimal and cost effective drying operation. This paper presents response surface optimisation of energy consumption of a solar-electric dryer during hot air drying of tomato slices. Drying experiments were conducted with 1 kg batch of tomato samples using a 33 central composite design of Design Expert 7.0 Statistical Package. Three levels of air velocity (1.0, 1.5 and 2.0 ms–1), slice thickness (10, 15 and 20 mm) and air temperature (50, 60 and 70°C) were used to investigate their effects on energy consumption. A quadratic model was obtained with a high coefficient of determination (R2) of 0.9825. The model was validated using the statistical analysis of the experimental parameters and normal probability plot of the energy consumption residuals. Results obtained indicate that the process parameters had significant quadratic effects (P<0.05) on the energy consumption. The energy consumption varied between 5.42 kWh and 99.78 kWh; whereas the specific energy consumption varied between 5.53 kWhkg–1 and 150.61 kWhkg–1. The desirability index method was applied in predicting the ideal energy consumption and drying conditions for tomato slices in a solar-electric dryer. At optimum drying conditions of 1.94 ms–1 air velocity, 10.36 mm slice thickness and 68.4°C drying air temperature, the corresponding energy consumption was 5.6 8kWh for maximum desirability index of 0.989. Thermal utilisation efficiency (TUE) of the sliced tomato samples ranged between 15 ≤TUE ≤58%. The maximum TUE value was obtained at 70°C air temperature, 1.0 ms–1 air velocity and 10 mm slice thickness treatment combination, whereas the minimum TUE was obtained at 50°C air temperature, 2.0 ms–1 air velocity and 20 mm slice thickness. Recommendation and prospect for further improvement of the dryer system were stated.

scholarly journals Optimization of energy consumption of a solar-electric dryer during hot air drying of tomato slices

2019 ◽  
Author(s):  
Nnaemeka R. Nwakuba
Keyword(s):  
Energy Consumption ◽  
Air Temperature ◽  
High Energy ◽  
Utilization Efficiency ◽  
Slice Thickness ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Conditions ◽  
Desirability Index

High-energy demand of convective crop dryers has prompted study on optimization of dryer energy consumption for optimal and cost effective drying operation. This paper presents response surface optimization of energy consumption of a solar-electric dryer during hot air drying of tomato slices. Drying experiments were conducted with 1kg batch of tomato samples using a 33Central Composite Design (CCD) of Design Expert 7.0 Statistical Package. Three levels of air velocity (1.0, 1.5 and 2.0ms–1), slice thickness (10, 15 and 20mm) and air temperature (50, 60 and 70oC) were used to investigate their effects on energy consumption. A quadratic model was obtained with a high coefficient of determination (R2) of 0.9825. The model was validated using the statistical analysis of the experimental parameters and normal probability plot of the energy consumption residuals. Results obtained indicate that the process parameters had significant quadratic effects (p < 0.05) on the energy consumption. The energy consumption varied between 5.42kWh and 99.78kWh; whereas the specific energy consumption varied between 5.53kWhkg–1and 150.61kWhkg–1. The desirability index method was applied in predicting the ideal energy consumption and drying conditions for tomato slices in a solar-electric dryer. At optimum drying conditions of 1.94ms–1air velocity, 10.36mm slice thickness and 68.4oC drying air temperature, the corresponding energy consumption was 5.68kWh for maximum desirability index of 0.989. Thermal utilization efficiency (TUE) of the sliced tomato samples ranged between 15 ≤ TUE ≤ 58%. The maximum TUE value was obtained at 70oC air temperature, 1.0ms–1air velocity and 10mm slice thickness treatment combination, whereas the minimum TUE was obtained at 50oC air temperature, 2.0ms–1air velocity and 20mm slice thickness. Recommendation and prospect for further improvement of the dryer system were stated.

scholarly journals Study of the Moisture Bond Forms in Cheeses

2020 ◽  
Vol 11 (3) ◽  
pp. 11054-11065
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Binding Energy ◽  
Strain Gauge ◽  
Bound Water ◽  
The State ◽  
Point Of View ◽  
Transfer Processes ◽  
Mass Transfer Processes ◽  
Kinetics Of

The article is devoted to the study of the forms of moisture bond in mature cheeses. The kinetics of mass transfer processes depend on the mobility and binding energy of water with solid and dissolved substances. Therefore, the removal of bound water is accompanied by deterioration in kinetics and increased energy consumption. In this regard, information on the state of bound water in substances during dehydration is very important from a scientific point of view and from a practical one. Based on the studies carried out, the forms of moisture bond in various types of cheese were determined by strain-gauge and thermographic methods. Based on this, it has been established that the forms of moisture bond in cheeses can be determined by strain-gauge and thermographic methods.

Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods

2014 ◽  
Vol 51 (8) ◽  
pp. 1121-1129 ◽  
Author(s):  
Mehdi Torki-Harchegani ◽  
Davoud Ghanbarian ◽  
Morteza Sadeghi
Keyword(s):  
Mass Transfer ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Transfer Parameters ◽  
Modelling Methods

Study on the splitting by hot-air drying of Camellia oleifera fruit

2022 ◽  
Vol 0 (0) ◽  
Author(s):  
Fenghe Wang ◽  
Zongxin Liu ◽  
Yechun Ding ◽  
Deyong Yang
Keyword(s):  
Air Temperature ◽  
Seed Quality ◽  
Seed Color ◽  
Camellia Oleifera ◽  
Hot Air Drying ◽  
Air Drying ◽  
Moisture Migration ◽  
Hot Air ◽  
Micro Channels ◽  
Drying Kinetic

Abstract In order to explore the feasibility of hot air splitting of Camellia oleifera fruit, the effect of hot air temperature on peel splitting, the moisture state and moisture migration in peel, the peel microstructure and the seed color were studied. The results showed that higher hot air temperature could accelerate the splitting rate, the optimum temperature for splitting C. oleifera fruit was 90–110 °C considering the seed quality. Page model was the most suitable for describing the drying kinetic characteristics of C. oleifera fruit. Nuclear magnetic resonance (NMR) revealed the changing of the dehydration rate, the migration rate of bound water, immobilized water and free water in peel during hot air drying. The expansion of micro-channels in peel was conducive to moisture migration in the early splitting stage, but microstructure damaged in the late splitting stage accompanied by loose disorder of micro pores, serious shrinkage and deformation of peel.

Study on Drying Technology of Sargassum Fusiforme

2011 ◽  
Vol 361-363 ◽  
pp. 764-769
Author(s):  
Shu Xing Liu ◽  
Li Li Zhu ◽  
Shu Meng Zhang
Keyword(s):  
Wind Speed ◽  
Air Temperature ◽  
Raw Materials ◽  
Variable Temperature ◽  
High Quality ◽  
Hot Air Drying ◽  
Air Drying ◽  
Sargassum Fusiforme ◽  
Hot Air ◽  
Drying Technology

A convenient and nutritious dried instant Sargassum fusiforme was developed by the study on the technology of drying with the raw materials of Sargassum fusiforme. The result indicated that the optimum drying technology of Sargassum fusiforme is: on the condition of 95°C for 90s,to blanching, then by means of variable temperature for hot air drying at the 3m/s wind speed, which is air temperature 80°C in first hour,70°C for another 3.5 hours, that we can get high quality Sargassum fusiforme in Rehydration shape,color, and taste .etc.

Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato

2018 ◽  
Vol 228 ◽  
pp. 12-24 ◽  
Author(s):  
Daniel I. Onwude ◽  
Norhashila Hashim ◽  
Khalina Abdan ◽  
Rimfiel Janius ◽  
Guangnan Chen ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Sweet Potato ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Improved Salt Quality and Reduced Energy Consumption via Hot Air Drying

2021 ◽  
Vol 12 (3) ◽  
pp. 592
Author(s):  
Nizar Amir ◽  
Makhfud Efendy ◽  
Young Je Yoo ◽  
Misri Gozan
Keyword(s):  
Energy Consumption ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air
Sign in / Sign up

Export Citation Format

Share Document