Performance analysis of drying of green olive in a tray dryer

This paper deals with the performance evaluation of a single layer drying process of green olives in a tray dryer using exergy analysis method. Green olive was used as the test material being dried. Drying process was realized at four different drying air temperatures (40, 50, 60 and 70 °C) and a co...

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Bibliographic Details
Published in:Journal of food engineering 2007-06, Vol.80 (4), p.1188-1193
Main Authors: Colak, Neslihan, Hepbasli, Arif
Format: Article
Language:English
Subjects:
Biological and medical sciences
dried foods
Drying
drying equipment
drying quality
Exergy analysis
fluidized beds
Food engineering
Food industries
food processing
food processing quality
food quality
Fundamental and applied biological sciences. Psychology
General aspects
Green olive
green olives
heat transfer
lipid content
mass flow
olives
relative humidity
temperature
thermodynamics
thin-layer drying
trays
uncertainty analysis
water content
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Summary:This paper deals with the performance evaluation of a single layer drying process of green olives in a tray dryer using exergy analysis method. Green olive was used as the test material being dried. Drying process was realized at four different drying air temperatures (40, 50, 60 and 70 °C) and a constant relative humidity of 15%. The effects of temperatures and mass flow rates were investigated. Maximum exergy efficiency of the drying chamber was obtained at a temperature of 70 °C and a drying air mass flow rate of 0.015 kg/s with 0.0004 kg/s of olive. The exergy efficiency values were found to be in the range of 68.65%–91.79% from 40 °C to 70 °C with drying air mass flow rates of 0.01 kg/s–0.015 kg/s.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2006.09.017