Infrared convective drying of walnut with energy-exergy perspective

Karaca Dolgun G., AKTAŞ M., Dolgun E. C.

Journal of Food Engineering, cilt.306, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 306
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.jfoodeng.2021.110638
  • Dergi Adı: Journal of Food Engineering
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: Walnut drying, Heat pump, Hot air, Infrared energy, Exergy, COP, HOT AIR DRYER, PERFORMANCE ANALYSIS, MASS-TRANSFER, HEAT-PUMP, QUALITY, MICROWAVE, GRAPES, SOLAR, FOOD
  • Gazi Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdWalnut drying is a time-consuming and an energy-intensive process. To decrease energy consumption a new type drying system was designed. Effect of heat transfer mechanism and bi-directional penetration of the heat to the product were investigated according to energy-exergy analysis. In this study, walnuts were dried with a heat pump dryer with heat recovery (HP) and an infrared assisted heat pump dryer with heat recovery (IRAHP). Energy efficiencies varied between 0.29-7.94% and 0.28–6.54% in IRAHP and HP, respectively. Exergy efficiencies varied between 59.54 and 68.39% in IRAHP and 54.76–59.92% in HP. The average COP values of the heat pump were calculated as 4.10 in IRAHP and 3.97 in HP. The average COP values of the whole system were determined as 3.14 for IRAHP and 3.34 for HP. It was seen that IRAHP provides 10% energy saving and 20% time saving compared to HP.