An experimental and numerical study of fluidized bed drying of hazelnuts

Topuz, Adnan; Gür, Mesut; Gül, M. Zafer

doi:10.1016/j.applthermaleng.2003.11.020

Cited by 46 publications

(15 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…(1998) determined the M e for Spanish hazelnut at different temperatures using the static gravimetric method. Topuz et al . (2004) investigated the drying characteristics of the nuts in the fluidized bed at different velocity and temperature of the drying air.…”

Section: Introductionmentioning

confidence: 99%

Drying Kinetics and Moisture Transfer Parameters of Hazelnut

Kaya

Aydın

Akgün

2011

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

In this experimental study, drying kinetics, sorption isotherms and mass transfer parameters (mainly the diffusion coefficient and hm) of hazelnut are investigated under various drying air conditions. Experiments were conducted in a lab‐scale convective drier under the following drying conditions: temperatures at 25C, 35C, 45C and 55C; velocities at 0.3, 0.6 and 0.9 m/s; relative humidity values at 20%, 40%, 60% and 80%. Initially, sorption isotherms of the dried hazelnut are determined for different temperatures and equilibrium relative humidity values. Then, the drying characteristics of hazelnut are determined for various values of drying air parameters tested. In addition, the mass transfer parameters (i.e., Bi, moisture diffusion coefficient and hm) of hazelnut were evaluated using a correlation. The Bi numbers were in the range 0.4216–1.4806 and moisture diffusion coefficient and hms in the range from 0.7056 × 10−9 to 3.2933 × 10−9 and from 1.2401 × 10−7 to 1.7361 × 10−7 m/s, respectively. PRACTICAL APPLICATIONS Turkey is the largest hazelnut‐producing country, providing most of world hazelnut production. Supplying the market with the best product available is always critical. Therefore, ensuring better harvesting and processing conditions of hazelnut attracts a great deal of research interest. To prevent field losses by unfavorable weather conditions, there is a tendency to harvest hazelnuts at moisture contents above safe storage levels. In this regard, drying seems to be necessary.

show abstract

Section: Introductionmentioning

confidence: 99%

Drying Kinetics and Moisture Transfer Parameters of Hazelnut

Kaya

Aydın

Akgün

2011

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…They observed a good agreement between the numerical and experimental results [9]. Lopez et al dried hazelnuts at the conditions of different drying air temperatures and drying air velocities [10].…”

Section: Introductionmentioning

confidence: 55%

“…Energy utilization in the drying chamber decreased as the moisture content in hazelnuts decreased. EUR of heat pump dryer in drying chamber was calculated from Equation (9) and given in Figure 9. COP ws was calculated from Equation (14) for different drying air temperatures and velocities given in Table II.…”

Section: The Results Of Experimentsmentioning

confidence: 99%

Energy analysis of hazelnut drying system-assisted heat pump

Ceylan

Aktaş

2008

Int. J. Energy Res.

View full text Add to dashboard Cite

SUMMARYIn this experimental study, a proportional integral derivative (PID) controlled heat pump dryer was designed and manufactured. Heat pump dryer was tested drying of hazelnut and energy analyses were made. Drying air temperatures were changed as 50; 45 and 408C in the drying system. Drying air velocities were changed as 0:25 m s À1 for 508C; 0:32 m s À1 for 458C and 0:38 m s À1 for 408C: Heating coefficient of performance of whole system ðCOP ws Þ of the heat pump dryer was calculated as 1.70 for 508C; 1.58 for 458C and 1.40 for 408C drying air temperatures. Energy utilization ratio changed between 24 and 65% for 508C; 17 and 63% for 458C and 14 and 43% for 408C drying air temperatures in the heat pump dryer.

show abstract

“…(2000) with wet sand, glass beads and sliced foods, Mizota et al. (2004) with anhydrous lactulose, and Topuz et al. (2004) with hazelnuts.…”

Section: Introductionmentioning

confidence: 99%

Fluidized Bed Drying of Corn, Bean and Chickpea

Cil

Topuz²

2010

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

In the agricultural industry, drying is a very important process to preserve food products. Also, fluidized bed drying is the most common preferred process due to its advantages. In this paper, the effects of the fluidizing air temperature and velocity on the drying performance of corn, beans and chickpeas were investigated by carrying out a series of tests. Laboratory‐scaled fluidized bed drying apparatus was used. Batch drying experiments were conducted by applying three different air temperature and two different air velocities. In addition, the Henderson and Pabis model was used to compare experimental and model results. Lastly, activation energy values were determined for the particles. Results revealed that the drying air temperature has the greatest effect on the drying kinetics of particles, whereas air velocity has a small effect. It was also observed that bean, corn and chickpea particles have different drying curves during the drying period (5,400 s). Mean absolute errors, root mean square errors and mean absolute percentage error were used as performance criterion between experimental and model results. The activation energy values of the particles showed the same pace as similar studies in the literature. PRACTICAL APPLICATIONS Drying is energy‐intensive and has a negative environmental impact due to fact that most of the thermal energy needed is obtained by combusting fossil fuels. From 12–25% of national industrial energy consumption is attributed to thermal dehydration in industrial nations. As global economies prosper, the demand for energy for drying will increase. Thus, there is need to understand this operation well and to ensure that it is carried out as efficiently as possible within the economic constraints of the market. It is also important to keep abreast with the current drying technologies, as well as the emerging new ones. The drying of various feedstocks is needed for one or several of the following reasons: need for easy‐to‐handle free‐flowing solids, preservation and storage, reduction in cost of transportation, achieving desired quality of product, etc. In many processes, improper drying may lead to irreversible damage to product quality, and hence a nonsalable product.

show abstract

An experimental and numerical study of fluidized bed drying of hazelnuts

Cited by 46 publications

References 11 publications

Drying Kinetics and Moisture Transfer Parameters of Hazelnut

Drying Kinetics and Moisture Transfer Parameters of Hazelnut

Energy analysis of hazelnut drying system-assisted heat pump

Fluidized Bed Drying of Corn, Bean and Chickpea

Contact Info

Product

Resources

About