Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
-
Hosain Darvishi
,
Mohammad Zarein
Abstract
The energy and exergy analysis, drying characteristics and mathematical modeling of the thin-layer drying kinetics of white mulberry using microwave drying were investigated. Results indicated that values of exergy efficiency (33.63–57.08%) were higher than energy efficiency (31.85–55.56%). Specific energy consumption increased with increasing microwave power while improvement potential decreased. The specific energy consumption and improvement potential varied from 3.97 to 6.73 MJ/kg water and 0.71 to 2.97 MJ/kg water, respectively. Also, energy efficiency decreased with decrease in moisture content and microwave power level. The best exergy and energy aspect was obtained by drying at 100 W microwave power. Drying took place mainly in warming up, constant rate and falling rate periods. The Page model showed the best fit to experimental drying data. Effective diffusivity increased with decreasing moisture content and increasing microwave power. It varied from 1.06 × 10−8 to 3.45 × 10−8 m2/s, with an energy activation of 3.986 W/g.
Nomenclature
- a, b
drying coefficients
- A, B,C, D
constants of regression in eq. (22)
- Cp
specific heat capacity (J/kg°C)
- Deff
effective diffusivity (m2/s)
- D0
pre-exponential factor of Arrhenius equation (m2/s)
- Ea
activation energy (W/g)
- Ein
energy input (J)
- Eout
energy output (J)
- Eloss
specific energy loss (J/kg water)
- EX
exergy (J)
- Exloss
specific exergy loss (J/kg water)
- Exin
specific exergy input (J/kg water)
- Exout
specific exergy output (J/kg water)
- IP
improvement potential
- k
drying rate constant (kg water/kg dry matter)
- k0
pre-exponential constant (1/min) in eq. (19)
- L
half thickness of layer (m)
- m
mass (kg)
- m0
initial mass of sample (kg)
- mew
mass of evaporated water (kg),
- mp
mass of product (kg)
- MR
moisture ratio (dimensionless)
- MRpre,i
predicted moisture ratio
- MRexp,i
experimental moisture ratio
- n
constant, positive integer
- N
number of observations
- R2
coefficient of determination
- RMSE
root mean square error
- t
time (s)
- T
temperature (K)
- T∞
ambient temperature (K)
- X
moisture content (kg water/kg dry matter)
- Xe
equilibrium moisture content (kg water/kg dry matter)
- X0
initial moisture content (kg water/kg dry matter)
- Xt
moisture content at any time (kg water/kg dry matter)
- Ww
weight fraction of the water in the sample
- z
number of coefficients and constants
- Subscripts
- in
input
- out
output
- p
product
- Greek symbols
- λw
latent heat of free water (J/kg)
- λwp
latent heat of product (J/kg)
- ɳen
energy efficiency (%)
- ɳex
exergy efficiency (%)
- χ2
reduced chi-square
References
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©2014 by Walter de Gruyter Berlin / Boston
Articles in the same Issue
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
Articles in the same Issue
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
