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Thermodynamic analysis of drying process in a diagonal-batch dryer developed for batch uniformity using potato slices

Lookup NU author(s): Dr Barbara Sturm

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Abstract

Optimized air distribution is important for the energy consumption in a batch drying process. Energy and exergy analyses for an innovative diagonal-batch dryer were performed using potato slices of 5 mm and 8 mm thicknesses at 55^°C and 65^oC. The exergetic efficiency, improvement potential rate (1P) and exergetic factor (f) were taken as performance parameters. The main component for improving the system efficiency was found to be the fan-heater combination, possessing low exergy efficiency, high IP and high f values. The energy utilization, energy utilization ratio, exergy losses and exergy efficiency varied between 1.82-12.52 kJ/s, 0.04-0.59, 1.3-4.89 kJ/kg and 0.41-0.94, respectively for potato slices. The specific evaporation energy and specific product energy were found to be in the range of 4.78-6.13 MJ/kg and 16.24-20.63 MJ/kg respectively. The outcomes of the analysis will provide insights into the optimization of a batch dryer for the maximum retention of quality parameters and energy saving.

Publication metadata

Author(s): Amjad W, Hensel O, Munir A, Esper A, Sturm B

Publication type: Article

Publication status: Published

Journal: Journal of Food Engineering

Year: 2016

Volume: 169

Pages: 238-249

Print publication date: 01/01/2016

Online publication date: 08/09/2015

Acceptance date: 06/09/2015

ISSN (print): 0260-8774

ISSN (electronic): 1873-5770

Publisher: Elsevier

URL: http://dx.doi.org/10.1016/j.jfoodeng.2015.09.004

DOI: 10.1016/j.jfoodeng.2015.09.004

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