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Drying Air Temperature (drying + air_temperature)
Selected AbstractsExergetic performance assessment of a pilot-scale heat pump belt conveyor dryerINTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 3 2010Zafer Erbay Abstract In this study, olive leaves were dried in a pilot-scale heat pump (HP) belt conveyor dryer as a thin layer. Drying experiments were carried out at the drying air temperature range of 45,55°C with the drying air velocity range of 0.5,1.5,m,s,1. The performance of the system and the process was evaluated using exergy analysis method. The exergy loss and flow diagram (the so-called Grassmann diagram) of the dryer system was presented to give quantitative information regarding the proportion of the exergy input that is dissipated in the various system components. Effects of the drying air temperature and the velocity on the performance of the drying process were discussed. The actual coefficient of performance values were obtained to be 2.37 for the HP unit and 2.31 for the overall system, respectively. The most important component of the system for improving the efficiency was determined to be the compressor. Exergetic efficiencies of the drying of olive leaves were in the range of 67.45,81.95%. It was obtained that they increased as the drying air temperature decreased and the drying air velocity increased. Copyright © 2009 John Wiley & Sons, Ltd. [source] Exergetic evaluation of drying of laurel leaves in a vertical ground-source heat pump drying cabinetINTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 3 2007Ebru Hancioglu Kuzgunkaya Abstract This paper is concerned with the exergy analysis of the single layer drying process of laurel leaves in a ground-source heat pump drying cabinet, which was designed and constructed in the Solar Energy Institute, Ege University, Izmir, Turkey. The effects of drying air temperature on exergy losses, exergy efficiencies and exergetic improvement potential of the drying process are investigated. The results have indicated that exergy efficiencies of the dryer increase with rising the drying air temperature. Moreover, the laurel leaves are sufficiently dried at the temperatures ranging from 40 to 50°C with relative humidities varying from 16 to 19% and a drying air velocity of 0.5 m s,1 during the drying period of 9 h. The exergy efficiency values are obtained to range from 81.35 to 87.48% based on the inflow, outflow and loss of exergy, and 9.11 to 15.48% based on the product/fuel basis between the same drying air temperatures with a drying air mass flow rate of 0.12 kg s,1. Copyright © 2006 John Wiley & Sons, Ltd. [source] INFLUENCE OF SAMPLE SIZE AND SHAPE ON TRANSPORT PARAMETERS DURING DRYING OF SHRINKING BODIESJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2007NAJMUR RAHMAN ABSTRACT An experimental investigation on the influence of sample size and shape on heat and mass transport parameters under natural convection air-drying is presented. Potato cylinders with length of 0.05 m and thicknesses of 0.005, 0.008, 0.010 and 0.016 m, and circular slices with diameter of 0.05 m and thickness of 0.01 m were dried in a laboratory scale hot-air cabinet dryer. Results indicate that each transport parameter exhibits a linear relationship with sample thickness. Convective heat and mass transfer coefficients (hcand hm) decreased whereas moisture diffusion coefficient (Deff) increased with increasing thickness. Considering no sample shrinkage effect in the parameter analysis, for the thickness range considered, the values of hcare found to be underestimated in the range of 29.0,30.6%, whereas those of hmand Deff are overestimated in the range of 33.7,38.0% and 75.9,128.1%, respectively. Using Levenberg,Marquardt algorithm for optimization, a correlation for Biot number for mass transfer (Bim) as a function of drying time and sample thickness is proposed. A close agreement was observed between dimensionless moisture contents predicted by this relation and those obtained from experiments for different sample thicknesses at drying air temperature of 60C. For the same thickness and drying conditions, circular slices caused an increase in each transport parameter significantly. [source] DRYING METHODS AND QUALITY OF SHRIMP DRIED IN A JET-SPOUTED BED DRYERJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2005RUNGTIP TAPANEYASIN ABSTRACT The objective of this study was to experimentally investigate the effects of various parameters, i.e., size of shrimp, level and pattern of inlet drying air temperature, on the drying kinetics and various quality attributes of dried shrimp viz. shrinkage, rehydration ability, texture and color during drying in a jet-spouted bed dryer. It was found that the use of a constant inlet air temperature of 100C yielded dried shrimp of the best quality in terms of low percentage of shrinkage, high percentage of rehydration, low maximum shear force and high value of redness compared to shrimp dried using other conditions. A simple mathematical model that enables prediction of the drying behavior of shrimp in a jet-spouted bed dryer has also been developed. [source] TWO-PHASE MODELING AND THE QUALITY OF SOYBEAN SEEDS DRIED IN A COUNTER-CURRENT MOVING BED DRIERJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2004A.F. LACERDA ABSTRACT The purpose of the present work is to study the simultaneous heat and mass transfer between air and soybean seeds in a countercurrent moving bed dryer, based on the application of a two-phase model to the drying process. The numerical solution of the model is obtained by using a computational code based on backwards differential formulae. The experimental data of air humidity and temperature and of seed moisture content and temperature at the dryer outlet are compared to the simulated values, showing a good agreement. This work also analyzes the effect of the main process variables (drying air temperature, air relative humidity, air velocity and solids flow rate) on the soybean seeds quality during drying. Empirical equations fitted to the experimental data are proposed for predicting the soybean seed quality (germination, vigor and fissures) as a function of the investigated variables. [source] CHARACTERISTIC DRYING CURVE and MATHEMATICAL MODELING of THIN-LAYER SOLAR DRYING of PRICKLY PEAR CLADODE (OPUNTIA FICUS INDICA)JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2004S. LAHSASNI ABSTRACT Thin-layer solar drying experiments were conducted for the prickly pear cladode grown in Marrakech, Morocco. the experimental drying curves obtained show only a falling rate period. the results verified, with good reproducibility, that the drying air temperature is the main factor in controlling the drying rate. the expression of the drying rate equation was determined empirically from the characteristic drying curve. Eight different drying models were compared according to their correlation coefficient (r2) to estimate solar drying curves. the Page model could satisfactorily describe the solar drying curves of cladode with an r2 of 0.9995. the coefficient of this model could be explained by the effect of drying air temperature with an r2 of 1.0000. [source] Effects of Process Parameters on Quality Changes of Shrimp During Drying in a Jet-Spouted Bed DryerJOURNAL OF FOOD SCIENCE, Issue 9 2007C. Niamnuy ABSTRACT:, The objective of the present study was to investigate the effects of various parameters, that is, concentration of salt solution (2%, 3%, 4%[w/v]), boiling time (3, 5, 7 min), drying air temperature (80, 100, 120 °C), and size of shrimp, on the kinetics of drying and various quality attributes of shrimp, namely, shrinkage, rehydration ability, texture, colors, and microstructure, during drying in a jet-spouted bed dryer. In addition, the effects of these processing parameters on the sensory attributes of dried shrimp were also investigated. Small shrimp (350 to 360 shrimp/kg) and large shrimp (150 to 160 shrimp/kg) were boiled and then dried until their moisture content was around 25% (d.b.). It was found that the degree of color changes, toughness, and shrinkage of shrimp increased while the rehydration ability decreased with an increase in the concentration of salt solution and boiling time. Size of shrimp and drying temperature significantly affected all quality attributes of dried shrimp. The conditions that gave the highest hedonic scores of sensory evaluation for small dried shrimp are the concentration of salt solution of 2% (w/v), boiling time of 7 min, and drying air temperature of 120 °C. On the other hand, the conditions that gave the highest hedonic scores of sensory evaluation for large dried shrimp are the concentration of salt solution of 4% (w/v), boiling time of 7 min, and drying air temperature of 100 °C. The quality attributes of dried shrimp measured by instruments correlated well with the sensory attributes, especially the color of dried shrimp. [source] Exergetic evaluation of drying of laurel leaves in a vertical ground-source heat pump drying cabinetINTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 3 2007Ebru Hancioglu Kuzgunkaya Abstract This paper is concerned with the exergy analysis of the single layer drying process of laurel leaves in a ground-source heat pump drying cabinet, which was designed and constructed in the Solar Energy Institute, Ege University, Izmir, Turkey. The effects of drying air temperature on exergy losses, exergy efficiencies and exergetic improvement potential of the drying process are investigated. The results have indicated that exergy efficiencies of the dryer increase with rising the drying air temperature. Moreover, the laurel leaves are sufficiently dried at the temperatures ranging from 40 to 50°C with relative humidities varying from 16 to 19% and a drying air velocity of 0.5 m s,1 during the drying period of 9 h. The exergy efficiency values are obtained to range from 81.35 to 87.48% based on the inflow, outflow and loss of exergy, and 9.11 to 15.48% based on the product/fuel basis between the same drying air temperatures with a drying air mass flow rate of 0.12 kg s,1. Copyright © 2006 John Wiley & Sons, Ltd. [source] | ||||||||||