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.

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

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.

Drying Model, Shrinkage and Energy Consumption Evaluation of Air Dried Sheet Rubber Drying System for Small Enterprise

2012 ◽  
Vol 622-623 ◽  
pp. 1135-1139 ◽  
Author(s):  
A. Ekphon ◽  
T. Ninchuewong ◽  
S. Tirawanichakul ◽  
Y. Tirawanichakul
Keyword(s):  
Experimental Data ◽  
Energy Consumption ◽  
Moisture Content ◽  
Specific Energy ◽  
Experimental Results ◽  
Drying Rate ◽  
Rubber Sheet ◽  
Drying Temperature ◽  
Hot Air ◽  
Air Convection

The main objective of this research was to study drying kinetics of air dried sheet (ADS) rubber using hot air and simulated drying kinetics by empirical model compared to experimental results. The 10-15 fresh rubber sheet with initial moisture content ranging of 23-40% dry-basis was dried by temperature of 40-70°C and air flow rate of 0.7 m/s. The fresh rubber sheet samples were dried until the desired final moisture content reached to 0.15% dry-basis. The experimental results showed that the drying rate of ADS rubber dried with hot air convection was faster than conventional natural air convection and drying rate was related to drying temperature. The experimental data was statistical non-linear regression analyzed by using 10 conventional empirical models. The coefficient of determination (R2) and root mean square error (RMSE) values were used as the criteria for selecting the best equation to describe the experimental data The results showed that the calculated results of Verma et al.’ model had a good relation to the experimental results. For specific energy evaluation, the results showed that at high drying temperature specific energy consumption of ADS rubber was relatively low compared to drying with low temperature. Finally, the determination of physical quality showed that.

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.

scholarly journals Sustainable Energy for Drying of Cashew Kernels – Experimental Research

2019 ◽  
Vol 8 (6S4) ◽  
pp. 1193-1198
Keyword(s):  
Energy Consumption ◽  
Moisture Content ◽  
Energy Savings ◽  
Food Preservation ◽  
Average Moisture Content ◽  
Drying Rate ◽  
Flat Plate Collector ◽  
Drying Efficiency ◽  
Air Dryer ◽  
Drying Chamber

Drying is an important process in food preservation. In cashew processing industries cashew kernels are dried for easy peeling of the thin brownish sticky layer known as testa. For this it is necessary to reduce the average moisture content of 13% to 5%. Drying is achieved by direct and indirect methods like traditional open sun and using conventional energy through dryers. Due to control of the air properties in indirect drying cashew kernels can be dried at faster rate and can retain their quality. Air flow passages also play an important role in drying process. The objective of the study is to investigate experimentally the energy consumption for drying 1 kg of cashew kernel using electrically assisted heating and to evaluate the feasibility of active solar air dryer for drying in cashew processing industries. An electrical heat-assisted dryer (EHD) and an active solar flat plate collector air dryer (ASAD) systems are designed and developed using locally available materials. Both the systems are tested for reduction in moisture content with series of experiments. EHD is tested with three different drying chambers for optimum drying rate. In its final test drying chamber without baffle plates has resulted in reduction in moisture content to required level by 5% in three hours with drying rate of 2.8 kg/h against 6.5% and 6.8% in single tray version and four trays with baffle plate version. The drying efficiency of drying chamber is found to be 30.54%. In ASAD system the experimental results ensure the drying of cashew kernels within stipulated time of 6 hours with drying rate of 1.66 kg/h and energy consumption of 255 kJ against 270 kJ of electrical heater drying. The drying chamber exhibits an efficiency of 50.89%. The study suggests that the design is feasible to small, cottage industries for cashew kernel drying. The energy savings up to 3750 kJ per day for a batch of 15 kg is possible.

scholarly journals Energy Performance Analysis of Convective Drying of Sorghum Gruel Residue

2021 ◽  
pp. 10-23
Author(s):  
C. N. Okoro ◽  
J. Isa
Keyword(s):  
Energy Efficiency ◽  
Energy Consumption ◽  
Performance Analysis ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Energy Performance ◽  
Convective Drying ◽  
Air Temperatures ◽  
Drying Efficiency ◽  
Air Dryer

This research is concerned with the energy performance analysis of convective drying of sorghum gruel residue. The process was carried out on a hot air dryer conducted at four drying air temperatures of 40, 50, 60, and 70 °C respectively, three different air velocities 0.8, 1.0 and 1.2m/s and three different varieties of sorghum gruel residue, Caudatum,Durra and Guineense respectively. The effects of drying temperature and air velocities on the specific energy consumption, energy efficiency, drying efficiency and thermal efficiency were investigated. The specific energy consumption for Caudatum,Durra, Guineensevarieties ranges from 169530.001 J/kg - 71433.758 J/kg, 170557.25 J/kg - 76732.96 J/kg and 179367.266 J/kg - 83750.923 J/kg respectively while the energy efficiency for Caudatum,Durra, Guineensevarieties ranges from 35.5% - 13.934%, 31.188% - 13.836% and 28.463% - 13.157% respectively. The results of this study also confirmed that the convective drying process is energy intensive and drying fresh agricultural produce with heated-air dryers requires a relatively large amount of energy.

scholarly journals Effects of Coffee Form and Distributor Hole Angle on The Fluidization Behavior and Specific Energy Consumption in The Fluidized Bed Machine

2021 ◽  
Vol 84 (2) ◽  
pp. 152-158
Author(s):  
Thatchapol Chungcharoen ◽  
Warunee Limmun ◽  
Sansanee Sansiribhan
Keyword(s):  
Energy Consumption ◽  
Pressure Drop ◽  
Fluidized Bed ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Experimental Result ◽  
Air Velocity ◽  
Minimum Fluidization Velocity ◽  
Robusta Coffee ◽  
Bed Height

The fluidized bed technique was applied to use with the Robusta coffee in this research. fluidization behavior and specific energy consumption were investigated under various coffee forms and distributor hole angles. Moreover, the minimum fluidization velocity (Vmf) was also determined. Experiments are carried out in a sample bed height of 5 cm with ambience air. In this study, two coffee forms (Ripe coffee cherries; RCC and parchment coffee; PC) and three distributor hole angles (45º, 60º and 90º) are examined. The experimental result shown that the fluidization behavior is influenced by coffee form and distributor hole angle. The RCC and distributor hole angle of 60º provided the low pressure drop throughout the superficial air velocity. The low values of Vmf and SEC were also achieved in the RCC and distributor hole angle of 60º.

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