Open AccessEvaluation of different drying processes by energy consumption in an insulated and not insulated laboratory convection dryer
Author(s) -
M.A. Maysami,
R. Sedighi,
Hossein Ghaffari
Publication year - 2020
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.4(s6).042
Subject(s) - energy consumption , environmental science , total energy , convection , pulp and paper industry , materials science , engineering , meteorology , electrical engineering , physics , psychology , displacement (psychology) , psychotherapist
Drying is a process to increase the shelf-life of fruits by decreasing their water content. Itis one of the energy consuming processes in food engineering. In many studies, the dryingtime duration and quality of dried fruits were investigated. In this study, the energyconsumption in different drying conditions was investigated for the apple in a laboratoryconvection dryer. The drying conditions were the application of the temperatures of 40,50, and 60°C and the speeds of 0.5 and 1 ms-1for the drying air using the insulated andnon-insulated drying chambers. Independent from drying duration, the highest energyconsumption was recorded as 11.2 kWh for the non-insulated dryer under the drying aircondition of 40°C and 0.5 ms-1. While the lowest energy consumption was only 5.8 kWhfor the insulated dryer with the drying air condition of 40 and 50°C and the same 0.5 ms-1.The drying duration for these conditions was 537, 313, and 233 mins. To achieve theshortest drying time (153 mins), the condition of 60°C and 1 ms-1in the insulated dryerwas used which caused the energy consumption of 7.2 kWh.