Mansoureh Mozaffari; Hossein Ghaffari Setoubadi; Hamid Reza Gazor; Jaber Soleimani
Abstract
Hot air drying is the most common method used to dry agricultural products; this method is time consuming and has high energy consumption. Also, due to the rapid drying of the product surface in this method, the distribution and transferring of heat and moisture inside the product is relatively uneven. ...
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Hot air drying is the most common method used to dry agricultural products; this method is time consuming and has high energy consumption. Also, due to the rapid drying of the product surface in this method, the distribution and transferring of heat and moisture inside the product is relatively uneven. In fruits, such as apricots, skin of the fruit has a controlling and inhibitory effect on the drying process. Therefore, using some combination methods to dry fruits such as apricots, can reduce drying time and energy consumption. In the present study, a convection dryer was equipped with an infrared radiation system. The effect of hot air and infrared combination in different strategies on apricot drying was evaluated and compared. Experiments were conducted with hot air and infrared treatments alone, simultaneously and in a combination of two-stage and intermittent infrared in a combined dryer on a laboratory scale. The hot air temperature was 65 ° C, the velocity of hot air was 1.5 m/s and the power of infrared lamps was 400 watts. The results showed that the drying time, energy consumption and effective moisture penetration coefficient were significantly affected by the treatments. Midili et al.'s model was able to describe well the drying behavior of apricots for all the different combination states under investigation.
Zahra Sheykhani Nejad Fallah; Mortreza Zangeneh; Narges Banaeian
Abstract
The aim of this study is to examine the impact of temperature (55, 65, and 75 ℃) and phase change materials (PCM) on four measurable factors: total energy consumption, specific energy consumption (SEC), drying time, and consistency of drying. Six treatments were achieved by combining independent variables. ...
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The aim of this study is to examine the impact of temperature (55, 65, and 75 ℃) and phase change materials (PCM) on four measurable factors: total energy consumption, specific energy consumption (SEC), drying time, and consistency of drying. Six treatments were achieved by combining independent variables. The pre-treatment for drying involved using an infrared power of 250 W for 10 minutes, followed by a microwave power of 400 W for 4 minutes. Enzyme removal was done in a layered fixed bed dryer. The research utilized a randomized complete block design with four replications for the variables of total energy consumption, specific energy consumption, and drying time. The variable of uniformity was repeated six times as part of the factorial experiment. The data analysis was conducted using the IBM SPSS Statistics 26 program. Copeland's method integration approach was utilized to determine the optimal treatment. According to the findings, the treatments had an insignificant impact on total energy consumption. The most energy-efficient treatment was observed to be at 75°C without PCM, with a recorded value of 1.02 kWh/kg. The best treatment in terms of total energy consumption, specific energy consumption, and drying time was found to be at a temperature of 75℃ without the use of PCM.