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

Authors

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

Keywords:

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

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.

Author Biography

Mohsen Azadbakht

Department of Biosystem Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

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Published

2017-10-11

Issue

Section

VI-Postharvest Technology and Process Engineering