Journal
JOURNAL OF FOOD ENGINEERING
Volume 72, Issue 4, Pages 320-331Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2004.12.011
Keywords
drying; thermodynamic analyses; energy and exergy; pumpkin
Categories
Ask authors/readers for more resources
This paper is concerned with the thermodynamic analyses of single layer drying process of pumpkin slices via cyclone type dryer. Using the first law of thermodynamics, energy analysis was performed to estimate the ratios of energy utilization. However, exergy analysis was accomplished to determine the location, type, and magnitude of exergy losses during drying process by applying the second law of thermodynamics. It was concluded that the exergy losses went up with the increase of the energy utilization in both trays and drying chamber. The most exergy losses took place during the drying of pumpkin slices on the first tray. It is emphasized that pumpkin slices are sufficiently dried in the ranges between 60 and 80 degrees C and 20% and 10% of relative humidity at 1 and 1.5 in s(-1) of drying air velocity during 5.66-12 h despite the exergy losses of 0-1.165 kJ s(-1). (c) 2005 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available