Energy efficiency and moisture diffusivity of apple slices during convective drying
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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| _version_ | 1876442570874159104 |
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| author | Mohsen BEIGI |
| author_facet | Mohsen BEIGI |
| contents | Energy efficiency and moisture diffusivity of apple slices during convective drying Mohsen BEIGI Agrociencias Apple energy efficiency moisture diffusion thermodynamic parameters The present study aimed at investigating the influences of drying air temperature and flow rate on energy parameters and dehydration behaviour of apple slices. For this purpose, apple slices were dried in a convective dryer at air temperatures of 50, 60 and 70 °C, and air velocities of 1, 1.5 and 2 m s –1 . Dehydration rate increased as the air temperature and flow rate increased from 50 to 70 °C and 1 to 2 m s –1 , respectively. The effective moisture diffusivity was determined to be in the range of 6.75×10 –10 -1.28×10 –9 m 2 s –1 . Results of data analysis showed that the maximum energy consumption (23.94 kW h) belonged to 50 °C and 2 m s –1 and the minimum (13.89 kW h) belonged to 70 °C and 1 m s –1 treatment. Energy efficiency values were in the range of 2.87-9.11%. Moreover, the results indicated that any increment in the air temperature increases thermal and drying efficiencies while any increment in the air flow rate decreases both of them. 2016 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395945199021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.36 |
| format | Artículo científico |
| id | redalyc_395945199021 |
| institution | Redalyc |
| language | en |
| publishDate | 2016 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Energy efficiency and moisture diffusivity of apple slices during convective drying Mohsen BEIGI Agrociencias Apple energy efficiency moisture diffusion thermodynamic parameters Energy efficiency and moisture diffusivity of apple slices during convective drying Mohsen BEIGI Agrociencias Apple energy efficiency moisture diffusion thermodynamic parameters The present study aimed at investigating the influences of drying air temperature and flow rate on energy parameters and dehydration behaviour of apple slices. For this purpose, apple slices were dried in a convective dryer at air temperatures of 50, 60 and 70 °C, and air velocities of 1, 1.5 and 2 m s –1 . Dehydration rate increased as the air temperature and flow rate increased from 50 to 70 °C and 1 to 2 m s –1 , respectively. The effective moisture diffusivity was determined to be in the range of 6.75×10 –10 -1.28×10 –9 m 2 s –1 . Results of data analysis showed that the maximum energy consumption (23.94 kW h) belonged to 50 °C and 2 m s –1 and the minimum (13.89 kW h) belonged to 70 °C and 1 m s –1 treatment. Energy efficiency values were in the range of 2.87-9.11%. Moreover, the results indicated that any increment in the air temperature increases thermal and drying efficiencies while any increment in the air flow rate decreases both of them. 2016 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395945199021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.36 |
| title | Energy efficiency and moisture diffusivity of apple slices during convective drying |
| topic | Agrociencias Apple energy efficiency moisture diffusion thermodynamic parameters |
| url | https://www.redalyc.org/articulo.oa?id=395945199021 |