Energy and drying time optimization of convective drying: Taguchi and LBM methods

Majdi, Hosein; Esfahani, Javad Abolfazli

doi:10.1080/07373937.2018.1458036

Cited by 17 publications

(6 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, conventional dryers are still more appropriate than openspace drying as to get and serve the dry products to markets in a short time. There are several studies in literature about conventional dryers including Purlis (2019), for potato, Majdi et al (2019), for apple, Mello et al (2020), for orange peal, Szadzinska et al (2019), for raspberry. However, there are limited number of studies available about drying kinetics and final color criteria of cherry laurel genotypes under different drying temperatures.…”

Section: Introductionmentioning

confidence: 99%

Effects of Genotypes and Drying Temperatures on Color and Thin Layer Drying Models of Cherry Laurel (Laurocerasus Officinalis L.) Fruits

Altuntaş¹,

Taşova²,

Polatci³

et al. 2022

Kastamonu Üniversitesi Orman Fakültesi Dergisi

View full text Add to dashboard Cite

Aim of study: As in agricultural products, the effect of drying air temperature on the quality and drying properties of black nut fruit is important. In the literature, it is seen that the temperature value of 55 ºC is used for drying the black nut fruit. For this reason, the aim of the study is to investigate the effect of upper and lower temperature values on the drying of black nut, based on the core temperature value of 55 ºC.Material and methods: In this study, black nut fruits with 54K01 and 55K07 genotypes were dried at 50, 55 and 60 ºC temperatures up to 10-15% humidity range. The most suitable temperature was determined in terms of color and drying models of the product.Main results: The longest and shortest drying times of the 54K01 genotype black nut fruit were determined as 34.5 and 21.5 hours, respectively. For 55K07 genotype fruit, these values were found as 22.5 and 12 hours, respectively. The drying rates of the products under drying temperatures were processed in Modified Page, Wang Singh, Jena Das and Lewis thin-layer drying equations. With the increase in temperature, the drying time of both genotypes decreased significantly. In case the drying temperatures increased from 50 to 60 ºC, the drying time decreased by 37.68% for the 54K01 genotype and by 46.67% for the 55K07 genotype.Highlights: Among the models, the Wang Sing model best predicted drying data for both the 54K01 and 55K07 genotypes. The measured and calculated color values of the dried samples were compared with the fresh ones and it was determined that drying at 50 and 60 ºC drying temperatures would be more appropriate for the 54K01 and 55K07 genotypes, respectively.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of Genotypes and Drying Temperatures on Color and Thin Layer Drying Models of Cherry Laurel (Laurocerasus Officinalis L.) Fruits

Altuntaş¹,

Taşova²,

Polatci³

et al. 2022

Kastamonu Üniversitesi Orman Fakültesi Dergisi

View full text Add to dashboard Cite

show abstract

“…Throughout the process of drying, various physical and chemical changes occur at different levels based on drying temperature, duration and moisture content to be achieved. Therefore, drying methods and pre-treatments should be so selected as to control undesired conditions and to keep the final quality values at desired levels (Wang & Brennan, 1995;Rubinskienė et al, 2015;Majdi & Esfahani, 2019). Producers generally lay out the agricultural products over trays or concrete surface to dry them through moisture diffusion by the heat generated with the photons coming from the sun (Wojdyło et al, 2014;Panagopoulou et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit

2022

View full text Add to dashboard Cite

In this study, jujube fruits were investigated effects on drying kinetics and energy consumption (total-specific), heat-mass transfer coefficients, micro-structure of pre-treatments 2% ethyl oleate, 540 W microwave and freeze-thaw + 720 W microwave. Initial moisture of fruit from 0.75 ± 0.2 g (water).g -1 (dry matter) to 0.15 ± 0.1 g (water).g -1 (dry matter). The shortest drying durations were observed in 2% ethyl oleate pre-treated samples. The greatest total power consumption (1.502 kW) was observed in control samples The greatest specific energy consumption (158.98 kW.kg -1 ) was observed in freeze-thaw pre-treated samples. The effective diffusion values varied between 9.53 x 10 -8 -5.26 x 10 -8 m 2 .s -1 . Lewis and Jena-Das models the best estimated time-dependent moisture ratios in freeze-thaw pre-treated samples. The average speed values was determined between 0.0025-0.0005 (gr db.minute -1 ) at the beginning of the drying and decreased to about 0.0005 (gr db.minute -1 ) at the lasting of the drying. The largest mass transfer coefficient value was found depending on the time varied between 1.035 x 10 -7 -8.256 x 10 -12 m.s -1 . in the samples dried by dipping into a 2% ethyl oleate solution. The average heat transfer coefficient value is calculated 0.204 W.m 2 °C-1 . With regard to micro-structure of the dried samples, 2% ethyl oleate pre-treatments yielded the least deformations and had the closest structure to fresh samples.

show abstract

“…The mechanism would change dynamically along the drying process. The changing pattern can be predicted by developing mathematical drying models (Majdi and Esfahani, 2019). According to Chen et al (2020) understanding the drying mechanism is essential due to its practical value for optimizing the operational conditions in the drying industry.…”

Section: Introductionmentioning

confidence: 99%

“…This function indicated a constant phase at the beginning of drying. Some of the external conditions that influence the diffusion rate are the surface temperature, the airflow dryer, the relative humidity, the drying media, and the dry material's physical form (Majdi and Esfahani, 2019). At the end of the constant period, the water in the material was transferred to the surface by capillary action.…”

Section: Introductionmentioning

confidence: 99%

Determination of moisture diffusivity and activation energy on fixed bed drying of red pepper (Capsicum annum) on convective solar drying

Mardiyani

Sumarlan

Argo

et al. 2021

AFSSAAE

View full text Add to dashboard Cite

Moisture diffusivity and activation energy are two important variables in a drying process to understand a certain product's drying behavior. This study aimed to determine the value of effective moisture diffusivity and the activation energy of red pepper in a conventional forced convective drying based on electricity (conventional convective drying/CCD) and forced convective drying based on solar energy (convective solar drying/CSD). The value of effective moisture diffusivity was determined using the equation, which refers to Fick’s second law. The Arrhenius equation determines the activation energy value as a model of the relationship of inverse temperature and the normal logarithmic value of effective moisture diffusivity. The results showed that the values of effective moisture diffusivity of CCD 70 °C were the highest. The regression analysis between the drying layers (X), and effective moisture diffusivity (Y) showed a polynomial pattern with a coefficient determination R2 value of 0.85 (CCD 70 °C), 0.81 (CCD 60 °C), 0.88 (CCD 50 °C), and 0.48 (CSD). (R2) The higher moisture diffusivity values in CCD indicated that the drying systems are more stable than CSD. The drying activation energy calculation showed that the value of CCD's activation energy was 36.36 kJ/mol.K, while the value of CSD's activation energy was 31.28 kJ/mol.K. Those results were consistent with the results of the previous studies.

show abstract

Energy and drying time optimization of convective drying: Taguchi and LBM methods

Cited by 17 publications

References 28 publications

Effects of Genotypes and Drying Temperatures on Color and Thin Layer Drying Models of Cherry Laurel (Laurocerasus Officinalis L.) Fruits

Effects of Genotypes and Drying Temperatures on Color and Thin Layer Drying Models of Cherry Laurel (Laurocerasus Officinalis L.) Fruits

Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit

Determination of moisture diffusivity and activation energy on fixed bed drying of red pepper (Capsicum annum) on convective solar drying

Contact Info

Product

Resources

About