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

Lookup NU author(s): Dr Barbara Sturm


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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 mm thicknesses at 55°C and 65oC. The exergetic efficiency, improvement potential rate (1P) 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 1.82-12.52 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.

Publication metadata

Author(s): Amjad W, Hensel O, Munir A, Esper A, Sturm B

Publication type: Article

Publication status: Published

Journal: Journal of Food Engineering

Year: 2016

Volume: 169

Pages: 238-249

Print publication date: 01/01/2016

Online publication date: 08/09/2015

Acceptance date: 06/09/2015

ISSN (print): 0260-8774

ISSN (electronic): 1873-5770

Publisher: Elsevier


DOI: 10.1016/j.jfoodeng.2015.09.004


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