Heat and Mass Transfer in Drying of Carrot by Radio Frequency Assisted Heat Pump Drying

Pham, Van Kien; Duc, Le Anh; Tan, Nguyen Thanh; Son, Doan Thanh; Nguyen, Nhanh Van; Nguyen, Ngoc Xuan

doi:10.5098/hmt.20.25

Cited by 4 publications

(1 citation statement)

References 36 publications

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“…The rapid oscillation of wet molecules will generate internal heat due to the friction of the molecules inside the material [4]. Duc et al, (2023) studied the heat and mass transfer in RF assisted HP drying of carrots with the experimental drying result showed that the RF support in RF assisted HP drying process could considerably improve the heating rate and drying rate as compared to HP only drying, in which, the drying time of RF assisted HP drying process reduced by 30% [5]. Hay et al, (2022) studied mathematical model drying of Ganoderma lucidum by RF assisted HP drying method.…”

Section: Introductionmentioning

confidence: 99%

Study of the efficiency of radio frequency assisted heat pump drying of shrimp

Van,

Thanh,

Huu

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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The study focused on the efficiency of radio frequency (RF) assisted heat pump (HP) drying of shrimp. The experimental drying was conducted with input drying parameters as the drying-air temperature of 45°C, the drying-air velocity of 2.0 m/s, and RF power of 0, 0.5 and 1.0 kW, in which, HP only drying was corresponding to RF power of 0 kW. In the study, the effect of RF power on drying rate, color change, and protein content of dried shrimp were considered. When RF power increased, the drying rate and protein retention of dried shrimp increased significantly. At RF power of 1.0 kW, the drying time was 260 minutes, that reduced about 19% and 38% as compared to RF power of 0.5 and 0 kW. The protein content of shrimp after drying was 62.06%, 66.02% and 69.87% corresponding to the drying modes at RF power of 0, 0.5 and 1.0 kW. Besides, in RF assisted HP drying, the shrimp samples after drying got better color, appearance, and taste than those of HP only drying. At RF power of 1.0 kW, the dried shrimp got the best redness and lightness color, followed by the drying modes at RF power of 0.5 and 0 kW. In both RF assisted HP drying and HP only drying, the dried shrimp surface was not cracked, and the dried products obtained the good taste and the level of redness and lightness required.

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Section: Introductionmentioning

confidence: 99%

Study of the efficiency of radio frequency assisted heat pump drying of shrimp

Van,

Thanh,

Huu

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Heat and Mass Transfer in Infrared Assisted Heat Pump Drying of Purple Yam

Kien,

Tan,

Nghia

et al. 2024

Agricultural Engineering

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This study focused on an engineering problem of heat and mass transfer in infrared (IR) assisted heat pump (HP) drying of purple yam including both a drying experiment and theory of heat and mass transfer mathematical equations. The experimental drying of yam by the IR assisted HP drying method was performed to evaluate the effect of IR power on drying rate and heating rate. The input drying parameters included the drying air temperature of 50°C, drying air velocity of 2.5 m·s−1 and IR power of 0, 300 and 350 W, in which, at the IR power of 0 W, the HP-only drying mode was performed. The experimental drying results showed that the IR assisted HP drying method could improve the drying rate and heating rate as compared to HP-only drying. At the IR power of 350 W, the drying time was the shortest (150 minutes), followed by the IR power of 300 W (210 minutes) and HP-only drying (300 minutes). The IR assisted HP drying obtained the high heating rate as the time required for the drying material to reach the drying temperature was about 35 and 25 minutes corresponding to the IR power of 300 and 350 W. While in HP-only drying, it took about 270 minutes for the drying material’s temperature to reach nearly the drying air temperature value. Besides, the comparison between the predicted data by numerically solving the heat and mass transfer equations and experimental drying data was also conducted. The analysis results indicated that the predicted data could be used to predict the experimental data accurately. The theoretical results of heat and mass transfer in the IR assisted HP drying process as well as experimental drying results would be the basis for improving the IR assisted HP drying equipment to achieve the drying efficiency including the drying rate, quality of dried products, and energy consumption.

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Innovación operativa de un secador asistido por bomba de calor con enfoque energético y aplicación a materiales agroalimentarios

Gómez-Daza

2023

Rev. Ing_Nova

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Se diseñó y construyó un secador asistido por bomba de calor (SBC) con dos modificaciones fundamentales: se ubicó el compresor del ciclo de refrigeración dentro del circuito del aire y se configuró el control por humedad relativa y no, control de temperatura o temperatura y humedad relativa simultáneamente, como se realiza en general. Se utilizó un diseño experimental central compuesto centrado en la cara con tres variables a tres niveles para un total de 17 experimentos. Las variables consideradas fueron: humedad relativa del aire (%), espesor del material (mm) y velocidad del aire (m/s). Las herramientas estadísticas de análisis usadas son el análisis de varianza ANOVA a un nivel de confianza de 95 %; superficies de respuesta y la prueba de comparación de Snedecor (Fisher). Se trabajó con rodajas de zanahoria de 3 cm de diámetro, con una carga al secador de 1487 ± 98.74 g y con un contenido de humedad inicial de 0.8935 ± 0.024 (bh). Para los aspectos termodinámicos en términos de energía se evaluaron los indicadores [rango encontrado]: velocidad específica de extracción de humedad SMER [0.294 – 0.929 kg/kWh], consumo específico de energía SEC [1.08 – 3.04 kWh/kg], eficiencia de secado DE [64.20 – 71.67 %], velocidad de extracción de humedad MER [2.68 – 8.62 kg/h] y velocidad de secado DR [0.78 – 1.79 kg/h]. A 50 años de iniciado el uso de este sistema, la configuración de control propuesta se mantiene única.

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Heat and Mass Transfer in Drying of Carrot by Radio Frequency Assisted Heat Pump Drying

Cited by 4 publications

References 36 publications

Study of the efficiency of radio frequency assisted heat pump drying of shrimp

Study of the efficiency of radio frequency assisted heat pump drying of shrimp

Heat and Mass Transfer in Infrared Assisted Heat Pump Drying of Purple Yam

Innovación operativa de un secador asistido por bomba de calor con enfoque energético y aplicación a materiales agroalimentarios

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