Energetic and exergetic analysis of a convective drier: A case study of potato drying process
This research work focused on the evaluation of energy and exergy in the convective drying of potato slices. Experiments were conducted at four air temperatures (40, 50, 60 and 70°C) and three air velocities (0.5, 1.0 and 1.5 m/s) in a convective dryer, with circulating heated air. Freshly harvested...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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De Gruyter
2020-10-01
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| Series: | Open Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/opag-2020-0058 |
| _version_ | 1818903831689297920 |
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| author | Golpour Iman Kaveh Mohammad Chayjan Reza Amiri Guiné Raquel P. F. |
| author_facet | Golpour Iman Kaveh Mohammad Chayjan Reza Amiri Guiné Raquel P. F. |
| author_sort | Golpour Iman |
| collection | DOAJ |
| description | This research work focused on the evaluation of energy and exergy in the convective drying of potato slices. Experiments were conducted at four air temperatures (40, 50, 60 and 70°C) and three air velocities (0.5, 1.0 and 1.5 m/s) in a convective dryer, with circulating heated air. Freshly harvested potatoes with initial moisture content (MC) of 79.9% wet basis were used in this research. The influence of temperature and air velocity was investigated in terms of energy and exergy (energy utilization [EU], energy utilization ratio [EUR], exergy losses and exergy efficiency). The calculations for energy and exergy were based on the first and second laws of thermodynamics. Results indicated that EU, EUR and exergy losses decreased along drying time, while exergy efficiency increased. The specific energy consumption (SEC) varied from 1.94 × 105 to 3.14 × 105 kJ/kg. The exergy loss varied in the range of 0.006 to 0.036 kJ/s and the maximum exergy efficiency obtained was 85.85% at 70°C and 0.5 m/s, while minimum exergy efficiency was 57.07% at 40°C and 1.5 m/s. Moreover, the values of exergetic improvement potential (IP) rate changed between 0.0016 and 0.0046 kJ/s and the highest value occurred for drying at 70°C and 1.5 m/s, whereas the lowest value was for 70°C and 0.5 m/s. As a result, this knowledge will allow the optimization of convective dryers, when operating for the drying of this food product or others, as well as choosing the most appropriate operating conditions that cause the reduction of energy consumption, irreversibilities and losses in the industrial convective drying processes. |
| first_indexed | 2024-12-19T20:57:48Z |
| format | Article |
| id | doaj.art-3b12cc5a76134021a19c14c3a75d5e94 |
| institution | Directory Open Access Journal |
| issn | 2391-9531 |
| language | English |
| last_indexed | 2024-12-19T20:57:48Z |
| publishDate | 2020-10-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Open Agriculture |
| spelling | doaj.art-3b12cc5a76134021a19c14c3a75d5e942022-12-21T20:05:55ZengDe GruyterOpen Agriculture2391-95312020-10-015156357210.1515/opag-2020-0058opag-2020-0058Energetic and exergetic analysis of a convective drier: A case study of potato drying processGolpour Iman0Kaveh Mohammad1Chayjan Reza Amiri2Guiné Raquel P. F.3Grupo de Investigaciones Termoenergéticas (GIT), Universidad Politecnica de Madrid, Madrid, SpainDepartment of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, IranDepartment of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, IranCERNAS-IPV Research Centre, Polytechnic Institute of Viseu, Campus Politécnico, Viseu, PortugalThis research work focused on the evaluation of energy and exergy in the convective drying of potato slices. Experiments were conducted at four air temperatures (40, 50, 60 and 70°C) and three air velocities (0.5, 1.0 and 1.5 m/s) in a convective dryer, with circulating heated air. Freshly harvested potatoes with initial moisture content (MC) of 79.9% wet basis were used in this research. The influence of temperature and air velocity was investigated in terms of energy and exergy (energy utilization [EU], energy utilization ratio [EUR], exergy losses and exergy efficiency). The calculations for energy and exergy were based on the first and second laws of thermodynamics. Results indicated that EU, EUR and exergy losses decreased along drying time, while exergy efficiency increased. The specific energy consumption (SEC) varied from 1.94 × 105 to 3.14 × 105 kJ/kg. The exergy loss varied in the range of 0.006 to 0.036 kJ/s and the maximum exergy efficiency obtained was 85.85% at 70°C and 0.5 m/s, while minimum exergy efficiency was 57.07% at 40°C and 1.5 m/s. Moreover, the values of exergetic improvement potential (IP) rate changed between 0.0016 and 0.0046 kJ/s and the highest value occurred for drying at 70°C and 1.5 m/s, whereas the lowest value was for 70°C and 0.5 m/s. As a result, this knowledge will allow the optimization of convective dryers, when operating for the drying of this food product or others, as well as choosing the most appropriate operating conditions that cause the reduction of energy consumption, irreversibilities and losses in the industrial convective drying processes.https://doi.org/10.1515/opag-2020-0058potato samplesconvective dryingenergy and exergy analysesenergy utilizationenergy utilization ratio |
| spellingShingle | Golpour Iman Kaveh Mohammad Chayjan Reza Amiri Guiné Raquel P. F. Energetic and exergetic analysis of a convective drier: A case study of potato drying process Open Agriculture potato samples convective drying energy and exergy analyses energy utilization energy utilization ratio |
| title | Energetic and exergetic analysis of a convective drier: A case study of potato drying process |
| title_full | Energetic and exergetic analysis of a convective drier: A case study of potato drying process |
| title_fullStr | Energetic and exergetic analysis of a convective drier: A case study of potato drying process |
| title_full_unstemmed | Energetic and exergetic analysis of a convective drier: A case study of potato drying process |
| title_short | Energetic and exergetic analysis of a convective drier: A case study of potato drying process |
| title_sort | energetic and exergetic analysis of a convective drier a case study of potato drying process |
| topic | potato samples convective drying energy and exergy analyses energy utilization energy utilization ratio |
| url | https://doi.org/10.1515/opag-2020-0058 |
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