Comparison of energy parameters in various dryers

Energy efficiency and moisture diffusivity of apple slices during convective drying

“…Additionally, it can be seen that drying efficiency is higher than thermal and energy efficiencies since part of the consumed energy is spent to increase temperature of the drying product (Q m ). These results agree well with those reported in the literature (Vieira et al, 2007;Jindarat et al, 2011;Motevali et al, 2014).…”

“…In addition, at each air flow rate, energy consumption of drying process decreases with increasing air temperature. These observations are in agreement with the results reported for thin layer drying of pomegranate arils (Motevali et al, 2011) Russian olive (Abbaszadeh et al, 2012) and chamomile (Motevali et al, 2014). Figure 2.…”

“…From the table, it is noticed that drying time decreased as the air temperature and flow rate increased from 50 to 70 °C and 1 to 2 m s -1 , respectively. Similar results have been reported in the literature for air temperature and flow rate influences on dehydration rate for chamomile (Motevali et al, 2014), native cassava starch (Aviara et al, 2014), and potato pulp waste (Carvalho et al, 2014). Drying duration of agricultural materials can be affected by some factors such as indigenous properties, initial and final moisture contents of the product, drying method and drying conditions.…”

“…where Q w is consumed energy for the moisture evaporation (kJ), and was calculated using Equation 17 (Motevali et al, 2014):…”

“…Drying consumes 10-15% of the total national industrial energy demand in Canada, France and the USA, as well as 20-25% in Germany and Denmark (Motevali et al, 2014). Therefore, it is the most important challenge for the drying industry to perform energy analysis to achieve optimum process conditions and reduction of energy utilization.…”