Exergetic evaluation of drying of laurel leaves in a vertical ground-source heat pump drying cabinet

Kuzgunkaya, Ebru Hancıoğlu; Hepbaşlı, Arif

doi:10.1002/er.1245

Cited by 61 publications

(23 citation statements)

References 14 publications

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“…For a drying temperature equal to 343K, the exergy efficiency was about 73%, and these researchers found values about 67%. when the temperature and air flow rate growth, similar results were found by Kuzgunkaya and Hepbasli, (2007) by Icier, et al (2010). So, the growth in exergy destruction caused in augmented exergetic improvement potential rate of this process.…”

Section: Resultssupporting

confidence: 77%

Exergy Analyses of Onion Drying by Convection: Influence of Dryer Parameters on Its Performance

Castro¹,

Román²,

Echegaray³

et al. 2018

Preprint

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This research work is concerned in the exergy analysis of the continuous-convection drying of onion. The influence of temperature and air flow rate was studied in terms of exergy parameters. The energy and exergy balances were carried out taking into account the onion drying chamber. Its behaviour was analysed based on exergy efficiency, exergy loss rate, exergetic improvement potential rate and sustainability index.The exergy loss rates increase with the temperature and air flow rate augmentation.Exergy loss rate is augmented at higher drying air temperatures and flow rates because the overall heat transfer coefficient increase. On the other hand, the exergy efficiency increases with the air flow rate augmentation. This behavior is due to the energy utilization was improved because the most amount of supplied energy was utilized for the moisture evaporation. However, the exergy efficiency decreases with the temperature augmentation due to the free moisture is less, then, the moisture begins diffusing from the internal structure to the surface. The exergetic improvement potential rate values show that the onion drying process presents a high potential to improve the exergy efficiency. The sustainability index of the drying chamber varied from 1.9 to 5.1. To reduce the environmental impact of the process, the parameters must be modified in order to ameliorate the exergy efficiency of the process.

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Section: Resultssupporting

confidence: 77%

Exergy Analyses of Onion Drying by Convection: Influence of Dryer Parameters on Its Performance

Castro¹,

Román²,

Echegaray³

et al. 2018

Preprint

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show abstract

“…2003; Akpinar 2004; Akpinar et al. 2005a,b, 2006; Colak and Hepbasli 2007; Kuzgunkaya and Hepbasli 2007b; Colak et al. 2008; Corzo et al.…”

Section: Introductionmentioning

confidence: 99%

ENERGY AND EXERGY ANALYSES ON DRYING OF OLIVE LEAVES (OLEA EUROPAEA L.) IN TRAY DRIER

Erbay

İçıer

2010

J Food Process Engineering

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Recently, olive leaves have a high potential for industrial exploitation in the food industry. The main process in olive leaf treatment is drying. Because drying is an energy‐intensive process, analyzing and improving the drying systems is important. In this study, olive leaves were dried in a tray drier and the performance of the drying process was evaluated using energy and exergy analyses methods. The effects of the drying air temperature and the velocity on the performance of the drying process were discussed. While the energy utilization ratio values varied between 14.05% and 26.21%, the exergetic efficiencies varied between 55.95% and 75.12%. It was inferred that exergetic efficiencies increased as the drying air temperature decreased and the drying air velocity increased. They were influenced mainly by the drying air temperature. PRACTICAL APPLICATIONS Although olive trees cover ∼8 million ha in the whole world and scientific studies show the importance of olive leaves, there are few examples of using olive leaves industrially. The main process in olive leaf treatment is drying, and there has been no information on the thermodynamic analysis of the drying of olive leaves in the open literature according to the authors' knowledge. Thermodynamic analysis is an important step for designing and optimizing the olive leaf treatment. It is believed that such a study would contribute the industrial exploitation of olive leaves.

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“…[13][14][15][16][17] In these previous studies, the drying process was thermodynamically modeled by Dincer and Sahin, [14] and drying of different products such as wheat kernel, [18] pistachio, [13] red pepper slices, [15] potato, [16,19] apple slices, [20] pumpkin, [17] laurel leaves, [21,22] pasta, [23] green olive, [24] and mint, [25] was evaluated in terms of energetic and exergetic aspects using various drying devices, such as fluidized bed dryers, solar drying cabinets, cyclone-type dryers, convective-type hot air dryers, and heat pump dryers. In addition, other exergetic studies on drying also included a solar greenhouse, [26] a freeze-drying process, [27] a detailed review, [28] and mathematical modeling.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study on Exergetic Performance Assessment for Drying of Broccoli Florets in Three Different Drying Systems

et al. 2010

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This article deals with the exergy analysis and evaluation of broccoli in three different drying systems. The effects of drying air temperature on the exergy destruction, exergy efficiency, and exergetic improvement potential of the drying process were investigated. The exergy destruction rate for the drying chamber increased with the rise in the drying air temperature at 1.5 m/s, both in the tray and the heat pump dryer. The highest exergy efficiency value was obtained as 90.86% in the fluid bed dryer in comparison to the other two drying systems and the improvement potential rate was the highest in the heat pump dryer during drying of broccoli at the drying air temperature of 45 C and the drying air velocity of 1.0 m/s.

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Exergetic evaluation of drying of laurel leaves in a vertical ground-source heat pump drying cabinet

Cited by 61 publications

References 14 publications

Exergy Analyses of Onion Drying by Convection: Influence of Dryer Parameters on Its Performance

Exergy Analyses of Onion Drying by Convection: Influence of Dryer Parameters on Its Performance

ENERGY AND EXERGY ANALYSES ON DRYING OF OLIVE LEAVES (OLEA EUROPAEA L.) IN TRAY DRIER

A Comparative Study on Exergetic Performance Assessment for Drying of Broccoli Florets in Three Different Drying Systems

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