Thermodynamic analysis of drying process in a diagonal-batch dryer developed for batch uniformity using potato slices

被引：39

作者：

Amjad, Waseem ^{[1
]}

Hensel, Oliver ^{[1
]}

Munir, Anjum ^{[2
]}

Esper, Albert ^{[3
]}

Sturm, Barbara ^{[1
,4
]}

机构：

[1] Univ Kassel, Dept Agr Engn, D-37213 Witzenhausen, Germany

[2] Univ Agr Faisalabad, Dept Energy Syst Engn, Faisalabad, Pakistan

[3] Innotech Ingenieursgellschaft mbH, D-71155 Altdorf, Germany

[4] Newcastle Univ, Sch Agr Food & Rural Dev, Newcastle Upon Tyne NE1 7RU, Tyne & Wear, England

来源：

JOURNAL OF FOOD ENGINEERING | 2016年 / 169卷

关键词：

Batch dryer; Air distribution; Energy; Exergy; Potato slices; EXERGY ANALYSES; ENERGY; TEMPERATURE; PARAMETERS; KINETICS; BANANA; OLIVE; MODEL;

D O I：

10.1016/j.jfoodeng.2015.09.004

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Optimized air distribution is important for the energy consumption in a batch drying process. Energy and exergy analyses for an innovative diagonal-batch dryer were performed using potato slices of 5 mm and 8 trim thicknesses at 55 degrees C and 65 degrees C. The exergetic efficiency, improvement potential rate (IP) and exergetic factor (f) were taken as performance parameters. The main component for improving the system efficiency was found to be the fan heater combination, possessing low exergy efficiency, high IP and high f values. The energy utilization, energy utilization ratio, exergy losses and exergy efficiency varied between 1.82 and 12.52 kJ/s, 0.04-0.59, 1.3-4.89 kJ/kg and 0.41-0.94, respectively for potato slices. The specific evaporation energy and specific product energy were found to be in the range of 4.78 -6.13 MJ/kg and 16.24-20.63 MJ/kg respectively. The outcomes of the analysis will provide insights into the optimization of a batch dryer for the maximum retention of quality parameters and energy saving. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：238 / 249

页数：12

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