Energy and Exergy Analyses of a Combined Infrared Radiation-Counterflow Circulation (IRCC) Corn Dryer

Li, Chengjie; Li, Bin; Huang, James; Li, Changyou

doi:10.3390/app10186289

Cited by 12 publications

(12 citation statements)

References 48 publications

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“…Exergy analysis is used in the drying process to evaluate dryer performance through grain-drying experiments on different types of dryers, during which the location and amount of exergy loss can be found in order to improve drying efficiency and reduce the impact on the environment. Li et al [ 14 ] from South China Agricultural University evaluated the performance of a combined infrared radiation–counterflow circulation corn dryer on the basis of energy efficiency, heat loss, exergy flow, and exergy efficiency. Silva et al [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Energy and Exergy Analyses of Rice Drying in a Novel Electric Stationary Bed Grain-Drying System with Internal Circulation of the Drying Medium

Wang

et al. 2021

Foods

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In our study, we developed a system to reduce both energy consumption and pollutant discharge during the drying process. We present a new technology, a stationary bed grain-drying test device based on the internal circulation of the drying medium (ICODM). A rice-drying experiment was carried out inside of it, and the influences of air temperature (AT) and air velocity (AV) on the energy and exergy efficiencies (EEE) as well as the improvement potential rate (IPR) and the sustainability index (SI) of the rice-drying process were studied. The following conclusions were obtained: when the rice was dried at a temperature of below 55 °C and an AV across the grain layer of 0.5 m/s, the average EEE during the drying process was 48.27–72.17% and 40.27–71.07%, respectively, demonstrating an increasing trend as the drying medium temperature increased. When the rice was dried using an AV across the grain layer in the range of 0.33–0.5 m/s and a temperature of 40 °C, the two values were 39.79–73.9% and 49.66–71.04%, respectively, demonstrating a decreasing trend as the drying medium flow velocity increased. IPR and SI were 4.1–8.5 J/s and 1.9–2.7, respectively, at a drying temperature of 30–55 °C and an AV of 0.33–0.5 m/s. These conclusions can provide helpful guidance for the optimization and control of the rice-drying process in terms of saving energy.

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Section: Introductionmentioning

confidence: 99%

Energy and Exergy Analyses of Rice Drying in a Novel Electric Stationary Bed Grain-Drying System with Internal Circulation of the Drying Medium

Wang

et al. 2021

Foods

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“…The maximum exergy efficiency of an indirect solar dryer was 22% (Hatami et al, 2020). In a combined infrared radiation‐counterflow circulation corn dryer, the system exergy efficiency ranged from 5.16% to 38.21% (Li et al, 2020). During dog‐rose flowers drying using an infrared hybrid and hot‐air dryer, the lowest and highest exergy efficiencies were 3.98% and 23.65%, respectively (Motevali et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…• The best operating condition suggested based on the highest solar heat fraction, energy and exergy efficiencies, and the lowest final Infrared dryer equipped with PV-T collector Potato 2.4% (Mirzaei et al, 2021) Indirect solar dryer Banana 22% (Hatami et al, 2020) Combined infrared radiation-counter flow circulation dryer Corn 5.16%-38.21% (Li et al, 2020) Infrared hybrid and hot-air dryer Dog-rose flower 3.98%-23.65% (Motevali et al, 2018) Indirect natural convection solar dryer Banana 7.4%-45.32% (Lingayat et al, 2020) Vibro-fluid bed dryer Tea 7% (Ozturk & Dincer, 2019) Rotary column cylindrical solar dryer Apricot 0.77%-22.65% (Akpinar & Sarsilmaz, 2004) Water bed-infrared dryer coupled with a Photovoltaic-thermal collector…”

Section: Discussionmentioning

confidence: 99%

Energy and exergy analysis of a water bed‐infrared dryer coupled with a photovoltaic‐thermal collector

Rezvani

Mortezapour

Ameri

et al. 2022

J Food Process Engineering

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Orange is a perishable fruit that is dried to increase its shelf‐life. The main challenge of industrial dryers is their high energy consumption, which accounts for about 12% to 20% of the energy demands of the industry. In the present study, a continuous water bed‐infrared dryer equipped with a photovoltaic‐thermal (PV‐T) collector was presented for orange fruit drying. The designed dryer comprised two main units: the PV‐T air collector and the water bed‐infrared dryer. The PV‐T collector was considered to simultaneously generate electricity and heat required for the hot airflow inside the dryer. The effects of the hot water flow rate (0.05, 0.1, and 0.15 L/min) and the product thickness (3, 5, and 7 mm) on solar heat fraction, final moisture content of the dried oranges, and energy and exergy efficiencies of the dryer were investigated using the factorial test based on a randomized complete block design experiment. The average solar heat fraction increased by 35.1% with increasing the thickness from 3 to 7 mm, and increased by 29.8% with increasing the water flow rate from 0.05 to 0.15 L/min. Rising the water flow rate in the studied range reduced the final moisture content by about 14.7%. The average solar heat fraction, final moisture content as well as energy and exergy efficiencies of the dryer were obtained 0.26–0.61, 9.1%–16.04% wet basis (wb), 26.35%–35.63%, and 3.42%–12.9%, respectively. The best operating condition suggested based on the highest solar heat fraction, energy and exergy efficiencies, and the lowest final moisture content, was the 3‐mm slice thickness of orange and the water flow rate of 0.15 L/min. Practical Applications The main challenge of industrial dryers is their high energy consumption. In the present study, to increase energy efficiency in water bed dryers, a heat source of infrared radiation was deployed on top of the product surface, and a PV‐T collector was used to generate electricity and hot airflow simultaneously. We experimentally investigated the changes in heat fraction of solar energy, final moisture content of dried oranges, and energy and exergy efficiencies of the designed continuous water bed‐infrared dryer equipped with PV‐T collector at different operating conditions.

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“…Energy analysis through the use of the first law of thermodynamics is useful in quantitative evaluation of energy generating and delivery systems as well as in the detection of mode and evaluation of energy loss. In general, information obtained from energy analysis can be used for quantifying energy conservation practices employed for investigating and improving the performance of various thermal systems (Li et al, 2020). However, energy analysis could not deliver beneficial information on worth of different energy forms.…”

Section: Introductionmentioning

confidence: 99%

“…Exergy depends on the system and its environment and, unlike energy which is never destroyed, is always destroyed when a process involves a temperature change due to irreversibilities. Exergy analysis is used in the field of industrial ecology to more efficient usage of energy (Li et al, 2020). In exergy analysis, the conservation of mass and energy principles together with the second law of thermodynamics is used to analyze, design, and improve of thermal systems (Aviara et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Experimental and numerical analysis of thermodynamic performance of microwave dryer of onion

Beigi

Harchegani

Torki

et al. 2022

J Food Process Engineering

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The present study was designed for the experimental and modeling investigations on thermodynamic analysis of drying onion slices using four microwave power levels (100, 350, 500, and 750 W) and the four samples thicknesses (2.5, 5, 7.5, and 10 mm). A multilayer feedforward artificial neural network was employed in order to predict energy and exergy performance of the dryer and the prediction success were compared using three evaluation criteria. The average values for energy efficiency and specific energy loss ranged from 13.52% to 37.94% and from 1.35 to 7.43 MJ/kgwater, respectively. Findings showed that the exergy efficiency changed from 11.79% to 30.84%. In addition, the statistical analysis revealed that higher microwave power levels and the thinner samples significantly (p < .05) enhanced both the energy and exergy efficiencies. The obtained results for exergy improvement potential (accounted for 37.83%–69.41% from the total exergy inlet) indicated that the drying process has good potential for exergy performance improvement. Based on the modeling outcomes, the energy efficiency was well predicted by an artificial neural network with a topology of 3–18–18–1 and LM training algorithm and threshold function of Tan–Tan–Lin. However, the best topology for the exergy efficiency prediction had 3–20–16–1 structure, LM training algorithm and Log–Log–Lin transfer function (R2 of .94). Practical Applications In this study, onion slices were dried in a domestic microwave oven and the influence of the power level and thickness of the samples on energy and exergy parameters was investigated. In addition to experimental evaluation, the multi‐layer feed‐forward neural network can be used to model and predict changes in energy efficiency and exergy during the process.

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Energy and Exergy Analyses of a Combined Infrared Radiation-Counterflow Circulation (IRCC) Corn Dryer

Cited by 12 publications

References 48 publications

Energy and Exergy Analyses of Rice Drying in a Novel Electric Stationary Bed Grain-Drying System with Internal Circulation of the Drying Medium

Energy and Exergy Analyses of Rice Drying in a Novel Electric Stationary Bed Grain-Drying System with Internal Circulation of the Drying Medium

Energy and exergy analysis of a water bed‐infrared dryer coupled with a photovoltaic‐thermal collector

Experimental and numerical analysis of thermodynamic performance of microwave dryer of onion

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