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Hosseini, Fariba, Shakiba, Reza, Rezvani, Zeinab, Arslan, Selçuk. (1402). Investigating the Kinetics, Energy and Exergy of Drying Apple Slices Using Infrared Radiation. , 2(1), 1-10. doi: 10.22103/bbr.2023.21678.1043
Fariba Hosseini; Reza Shakiba; Zeinab Rezvani; Selçuk Arslan. "Investigating the Kinetics, Energy and Exergy of Drying Apple Slices Using Infrared Radiation". , 2, 1, 1402, 1-10. doi: 10.22103/bbr.2023.21678.1043
Hosseini, Fariba, Shakiba, Reza, Rezvani, Zeinab, Arslan, Selçuk. (1402). 'Investigating the Kinetics, Energy and Exergy of Drying Apple Slices Using Infrared Radiation', , 2(1), pp. 1-10. doi: 10.22103/bbr.2023.21678.1043
Hosseini, Fariba, Shakiba, Reza, Rezvani, Zeinab, Arslan, Selçuk. Investigating the Kinetics, Energy and Exergy of Drying Apple Slices Using Infrared Radiation. , 1402; 2(1): 1-10. doi: 10.22103/bbr.2023.21678.1043

Investigating the Kinetics, Energy and Exergy of Drying Apple Slices Using Infrared Radiation

Biomechanism and Bioenergy Research
دوره 2، شماره 1، شهریور 2023، صفحه 1-10    اصل مقاله (944.54 K)
نوع مقاله: Original Research
شناسه دیجیتال (DOI): 10.22103/bbr.2023.21678.1043
نویسندگان
Fariba Hosseini1؛ Reza Shakiba2؛ Zeinab Rezvani* 3؛ Selçuk Arslan3
1Department of Mechanical Engineering of Biosystems, Faculty of Agricultural University of Jiroft, Jiroft, Iran.
2Ministry of Education, Kerman Province Branch, Rafsanjan, Iran.
3Department of Biosystems Engineering, Faculty of Agriculture, Bursa Uludağ University, Turkey.
چکیده
Evaluating energy and exergy can help to optimize the amount of energy consumption in dryers. In this research, apple slices were dried using infrared radiation, and then the energy and exergy of this process were analyzed. For conducting the experiments, apple slices, in two thicknesses of 5 and 10 mm, were prepared and dried using two air mass velocities of 0.006 and 0.012 kg/s and under infrared radiation. The drying time varied from 90 to 130 minutes. Experimental data were fitted to three mathematical models. A logarithmic type model with coefficient determination of 0.99 was the best fit for drying apple slices data.  The results of energy and exergy analysis showed that the amount of energy consumption, energy efficiency, the amount of exergy consumed and its efficiency decrease in all treatments. The value of energy efficiency changed between 0.09 and 0.42 and exergy efficiency between 0.01 and 0.81 in different stages indicating that a large amount of energy consumed in dryer, leaves the system unused.
کلیدواژه‌ها
Drying؛ Thermodynamic analysis؛ Modeling؛ Apples؛ Infrared radiation
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