Performance analysis of drying of carrot slices in a semi-industrial continuous band dryer

• Published in: Journal of food engineering 2009-03, Vol.91 (1), p.99-108
• Main Authors: Aghbashlo, Mortaza, Kianmehr, Mohammad Hossien, Arabhosseini, Akbar
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Carrot slices; carrots; Continuous band dryer; continuous systems; dryers; drying; Energy; energy efficiency; energy use and consumption; Exergy and energy; exergy efficiency; exergy loss; Food engineering; Food industries; fresh-cut foods; Fundamental and applied biological sciences. Psychology; General aspects; mass flow; semi-continuous systems; temperature; thickness; Thin layer drying; weight
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2008.08.020

This paper presents the energy and exergy analysis of drying process in a semi-industrial continuous band dryer. Experiments were performed on thin layer drying of carrot slices with thickness of 5 mm, at air temperatures of 50, 60 and 70 °C, drying air mass flow rates of 0.61, 1.22 and 1.83 kg/s and feeding rates of 2.98 × 10 −4, 3.48 × 10 −4 and 4.16 × 10 −4 kg/s. The effects of drying variables were evaluated on weight loss of dried products, energy utilization, energy utilization ratio, exergy loss and exergy efficiency. An amount of 250 g of fresh material was used on each band for drying experiments and the weight loss of dried samples were found to be in the range of 51.6–84.4% of initial weight. The energy utilization and energy utilization ratio varied between 3.78–25.57 kJ/s and 0.1554–0.3752, respectively. The exergy loss and exergy efficiency were found to be in the range of 0.6677–14.1577 kJ/s and 0.5527–0.9329, respectively.