Performance assessment and optimization of industrial pasta drying

被引：35

作者：

Colak, Neslihan ^{[1
]}

Erbay, Zafer ^{[2
]}

Hepbasli, Arif ^{[3
]}

机构：

[1] Pamukkale Univ, Dept Food Engn, Fac Engn, TR-20020 Denizli, Turkey

[2] Ege Univ, Dept Food Engn, Fac Engn, TR-35100 Izmir, Turkey

[3] King Saud Univ, Coll Engn, Dept Mech Engn, Riyadh 11421, Saudi Arabia

来源：

INTERNATIONAL JOURNAL OF ENERGY RESEARCH | 2013年 / 37卷 / 08期

关键词：

drying; exergy analysis; pasta; improvement potential; performance analysis; EXERGY ANALYSES; THERMODYNAMIC ANALYSIS; ENERGY ANALYSIS; SLICES; LEAVES; OLIVE;

D O I：

10.1002/er.2895

中图分类号：

TE [石油、天然气工业]; TK [能源与动力工程];

学科分类号：

0807 ; 0820 ;

摘要：

Drying is a high-energy-intensive operation and an important step in the pasta production. In this study, exergy analysis of a four-step drying system in a farfalle pasta production line using actual operational data obtained from a plant located in Izmir, Turkey, was performed. Exergy loss rates, evaporation rates, exergy efficiencies, and improvement in potential rates for each dryer section were determined in this drying system. The exergy efficiency values varied between 0.25% and 5.27% from the predrying to the final drying section. The exergy efficiency value for the entire drying system was calculated to be 2.96%, and the highest exergetic improvement in potential rate was 165.54kW for the first dryer section. Copyright (c) 2013 John Wiley & Sons, Ltd.

引用

收藏

页码：913 / 922

页数：10

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