Estudo da transferência de calor e massa na secagem infravermelho combinada com convecção forçada do resíduo da laranja

Andrade, Keyse Santos; Prado, Manoel Marcelo do; Marques, Luanda Gimeno

doi:10.34117/bjdv5n10-216

Cited by 1 publication

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“…Often, infrared is used to minimize such negative aspects in convective methods, to reverse the problems presented (Taghinezhad et al, 2021). Andrade et al (2019) studied the effects of the combination of infrared and convective drying on the drying kinetics of orange residue. Tests were performed with and without air heating.…”

Section: Hybrid Technologiesmentioning

confidence: 99%

A review on refractance window drying process of fruits and vegetables: its integration with renewable energies

Santos

Souza

Figueiredo

et al. 2022

Braz. J. Food Technol.

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Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The Refractance Window (RW) is a suitable technique for fruits and vegetables as it maintains the nutritional quality of the raw material in the dry product. Although RW is more energy-efficient than hot air-based techniques, the equipment traditionally consumes electricity, largely obtained from fossil fuels, emitting polluting gases. As a solution to this problem, hybridization of the heating system can be adopted in the drying process. Hybridization is when two or more heat transfer techniques are used in food dehydration. Renewable alternatives, such as solar energy, represents a clean and abundant energy source. The integration of these technologies (RW with solar energy) represents a technological improvement for the food industry, especially regarding environmental concerns. The present study analyzed the current progress in the integration of renewable energies into traditional RW for the drying of fruits and vegetables, as well as highlighted the existing knowledge gaps.

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Section: Hybrid Technologiesmentioning

confidence: 99%

A review on refractance window drying process of fruits and vegetables: its integration with renewable energies

Santos

Souza

Figueiredo

et al. 2022

Braz. J. Food Technol.

View full text Add to dashboard Cite

show abstract

Estudo da transferência de calor e massa na secagem infravermelho combinada com convecção forçada do resíduo da laranja

Abstract: Estudo da transferência de calor e massa na secagem infravermelho combinada com convecção forçada do resíduo da laranja Heat and mass transfer study in infrared drying combined with forced convection of orange waste

Cited by 1 publication

References 0 publications

A review on refractance window drying process of fruits and vegetables: its integration with renewable energies

A review on refractance window drying process of fruits and vegetables: its integration with renewable energies

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