Energy and Exergy Analyses during Eggplant Drying in a Fluidized Bed Dryer

Mohsen Azadbakht, Armin Ziaratban, Mohammad Vahedi Torshizi, Hajar Aghili

Abstract


In this research, energy and exergy loss were analyzed in the laboratory for the drying of eggplant using a fluidized bed dryer. The drying experiment was conducted at inlet temperatures of 40, 50, and 60  and air velocities of 3, 5, and 7 m/s using samples with diameters of 5, 10, and 13 mm and a height of 1 cm. The effects of temperature, velocity of drying air, and sample size on energy consumption and exergy losses were investigated. The results showed that the minimum energy consumption and exergy losses occurred at a diameter of 13 mm, velocity of 3 m/s, and temperature of 40. Meanwhile, the maximum energy consumption and exergy losses occurred at diameter of 5 mm, velocity of 7 m/s and temperature of 60;. Generally, the results demonstrated that higher temperature, velocity, and eggplant samples’ lesser diameter increased energy consumption. In addition, exergy losses were increased by temperature and velocity increments; however, changes in sample size did not significant affect exergy losses.


Keywords


Energy utilization, Exergy losses, Eggplant, Fluidized bed dryer, Temperature, Air velocity

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