Energy and exergy analysis of the solar drying of jackfruit leather

Chowdhury, M. A. H.; Bala, B. K.; Haque, Md. Anwarul

doi:10.1016/j.biosystemseng.2011.08.011

Cited by 130 publications

(46 citation statements)

References 28 publications

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“…entrance temperatures of the dryer chamber increased at the midday, and at the same time a rapid decrease in the moisture content were observed. In addition, relative humidity of the drying chamber decreased due to the higher air velocity, and therefore, vapour pia fish (Kituu et al 2010), silkworm pupae (Usub et al 2010), seeded grape (Cakmak, Yildiz 2011) and jackfruit (Chowdhury et al 2011). Fig.…”

Section: Resultsmentioning

confidence: 97%

Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Kaveh¹,

Amiri²,

Esna-Ashari³

2015

Res. Agric. Eng.

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Kaveh M., Chayjan Amiri R., Esna-Ashari M. (2015): Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying. Res. Agr. Eng., 61: 150-161.A laboratory solar dryer was used to study terebinth fruit drying. Two solar collectors were adjusted in east-west directions with the angle of 45°. Initial moisture content of terebinth fruit was dried under natural and forced airflow. In order to predict terebinth moisture content during drying process five mathematical models were used. Colour change and shrinkage of the terebinth samples were calculated. Results showed that the Page model had the best performance in moisture content prediction of terebinth samples. Effective moisture diffusivity of terebinth fruit was increased under forced convection. The lowest colour change and shrinkage of the samples in natural air flow condition were observed. Maximum rupture force and energy values were obtained at maximum airflow velocity. Models were fitted to the experimental data of physical, thermal and mechanical properties of terebinth fruit with high correlation coefficients.Keywords: thin layer; moisture diffusivity; shrinkage; colour; rupture energy Drying is a complex process including simultaneous heat and mass transfer and it can result in significant changes in physical, thermal, and mechanical properties of agricultural and food materials (Koc et al. 2008). These phenomena contribute to moisture removal leading to substantial reduction in mass and volume of product, minimizing packaging, storage and transportation costs (Vega-Galvez et al. 2010). Drying kinetics of material requires simple representations to predict drying behaviour and to optimize drying parameters. Thin layer drying equations have therefore been used to predict drying time and to generalize drying curves (Arumuganathan et al. 2009).Terebinth (Pistacia atlantica L.) is one of the old trees with a long life having small, round and dark green fruit with many nutritional, medicinal and industrial applications that grows in Iran. Mutica, Kurdica and Kabolica are the main terebinth cultivars that grow wild in Iran. Presence of too much moisture in fruit at harvesting time (about 116% d.b.) is a great obstacle for long term storage.Solar drying can be considered as the development of open sun drying which an efficient method of solar energy utilization (Janjai et al. 2009). Sun drying allows the preparation of a new product presenting high quality of colour with translucent appearance.

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Section: Resultsmentioning

confidence: 97%

Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Kaveh¹,

Amiri²,

Esna-Ashari³

2015

Res. Agric. Eng.

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“…The second law states that the part of exergy entering a thermal system is destroyed within the system due to the irreversibility. The second law of thermodynamics uses an exergy balance for the analysis and the design of thermal systems usually represented by the following equation (Chowdhury, Bala and Haque, 2011):…”

Section: Exergy Analysismentioning

confidence: 99%

Forced Convective Drying of Wastewater Sludge with the Presentation of Exergy Analysis of the Dryer

Bennamoun

Fraikin

et al. 2015

Chemical Engineering Communications

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“…Van Gool (1997) argues that the Evaporation of tomato paste (Sogut et al, 2010), milk and bread processing (Ho et al, 1986), fish drying (Tiwari et al, 2009), extrusion of fish feed (Boyar et al, 2012), drying of rice (Pandey et al, 2012), carrot cubes (Nazghelichi et al, 2010), cereal grains (Amant ea et al, 2013), red pepper (Akpinar, 2004), mulberry (Akbulut and Durmuş, 2010), coroba slices (Corzo et al, 2008a(Corzo et al, , 2008b, corn (Syahrul et al, 2003;Fortes et al, 2009;Bolaji, 2011), wheat (Fortes, 2004;Fortes and Ferreira, 2004;Inaba, 2007;Assari et al, 2013), carrot (Aghbashlo et al, 2009), pistachio (Midilli and Kucuk, 2003), coffee (Hern andez-D ıaz et al, 2013;Fissore et al, 2014), chili (Sami et al, 2011), olive leaves (Celma and Cuadros, 2009;Icier, 2009a, 2011), beef (Liu et al, 2008), mint leaves (Colak et al, 2008;Akpinar, 2010a;BoulemtafesBoukadoum and Benzaoui, 2011), parsley leaves (Akpinar, 2011), jackfruit leather (Chowdhury et al, 2011), multilayer porous media , solar greenhouse drying (Ozgener and Ozgener, 2009a), solar air drying (Tyagi et al, 2009), steam production (Saidur et al, 2010), cogeneration in sugar production (Kamate and Gangavati, 2009), ethanol production (Palacios-Bereche et al, 2013), milling of cereals (Akinoso et al, 2013), pasta …”

Section: Use Of Exergetic Indicatorsmentioning

confidence: 99%

The use of exergetic indicators in the food industry – A review

Zisopoulos

Rossier-Miranda²,

Goot

et al. 2015

Critical Reviews in Food Science and Nutrition

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Assessment of sustainability will become more relevant for the food industry in the years to come. Analysis based on exergy, including the use of exergetic indicators and Grassmann diagrams, is a useful tool for the quantitative and qualitative assessment of the efficiency of industrial food chains. In this paper, we review the methodology of exergy analysis and the exergetic indicators that are most appropriate for use in the food industry. The challenges of applying exergy analysis in industrial food chains and the specific features of food processes are also discussed.

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Energy and exergy analysis of the solar drying of jackfruit leather

Cited by 130 publications

References 28 publications

Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying

Forced Convective Drying of Wastewater Sludge with the Presentation of Exergy Analysis of the Dryer

The use of exergetic indicators in the food industry – A review

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