A Comparative Study on Exergetic Performance Assessment for Drying of Broccoli Florets in Three Different Drying Systems

Abstract

This article deals with the exergy analysis and evaluation of broccoli in three different drying systems. The effects of drying air temperature on the exergy destruction, exergy efficiency, and exergetic improvement potential of the drying process were investigated. The exergy destruction rate for the drying chamber increased with the rise in the drying air temperature at 1.5 m/s, both in the tray and the heat pump dryer. The highest exergy efficiency value was obtained as 90.86% in the fluid bed dryer in comparison to the other two drying systems and the improvement potential rate was the highest in the heat pump dryer during drying of broccoli at the drying air temperature of 45 C and the drying air velocity of 1.0 m/s.

Exergy Analyses of Onion Drying by Convection: Influence of Dryer Parameters on Its Performance

“…For a drying temperature equal to 343K, the exergy efficiency was about 73%, and these researchers found values about 67%. when the temperature and air flow rate growth, similar results were found by Kuzgunkaya and Hepbasli, (2007) by Icier, et al (2010). So, the growth in exergy destruction caused in augmented exergetic improvement potential rate of this process.…”

Exergetic performance assessment of plug flow fluidised bed drying process of rough rice

“…In recent years, several studies have been conducted on exergetic performance assessment of different drying processes such as batch fluidised bed drying (Syahrul et al, 2002(Syahrul et al, , 2003Nazghelichi et al, 2010); comparative studies of three different food-drying systems including hot air, fluidised bed and heat pump dryers (Hepbasli et al, 2010;Icier et al, 2010); spray drying (Aghbashlo et al, 2012a(Aghbashlo et al, , 2012bKoca, 2012a, 2012b); hot air drying Ozgener, 2006, 2009b;Colak and Hepbasli, 2007;Aghbashlo et al, 2008Aghbashlo et al, , 2009Cay et al, 2009Cay et al, , 2010aCay et al, , 2010bAkpinar, 2010;Hancioglu et al, 2010); heat pump drying with various energy sources Hepbasli, 2007a, 2007b;Gungor et al, 2011); solar drying (Midilli and Kucuk, 2003;Akpinar and Sarsilmaz, 2004;Celma and Cuadros, 2009;Chowdhury et al, 2011); greenhouse drying (Tiwari et al, 2009;Ozgener and Ozgener, 2009a); freeze drying (Bruttini et al, 2001;Liapis and Bruttini, 2008;Yongzhong et al, 2008); dehumidifier drying (Vaughan et al, 2007) and vacuum drying (Sahin et al, 2012).…”

Performance assessment and optimization of industrial pasta drying

“…Although some types of food processes in olive oil refining [15], sugar, [16,17] and orange juice productions [18] were investigated by exergy analyses, there are some more studies focused on drying food materials. In these studies, the drying process was thermodynamically modeled by Dincer and Sahin [19], whereas drying different products such as wheat kernel [7], pistachio [20], red pepper slices [21], potato [22], apple slices [23], pumpkin [24], laurel leaves [25,26], pasta [27], green olive [28], mint [29], potato [30], coroba [31], fish [32], carrot [33], plum [34], parsley [35], olive leaves [36], broccoli, [37] and different medicinal and aromatic plants (Thymus vulgaris, Foeniculumvulgare, and Malvasylvestris) [38] were evaluated in terms of energetic and exergetic aspects using various drying devices, such as fluidized bed, solar assisted, convective type, and heat pump dryers. Ozgener and Ozgener [39] and Ozgener [27] performed exergy analyses of final pasta-drying step of a three-step industrial pasta-drying system.…”