Now showing items 1-4 of 4
Performance investigation of the drying of parsley in a tray dryer system
(Inderscience Enterprises, 2010)
The performance of a tray dryer system for the parsley drying process was assessed using energy and exergy analysis methods in this study. The drying temperature ranged from 40°C to 60°C, while the drying air velocity ...
An exergetic performance assessment of three different food driers
(SAGE Publications, 2010-01)
In this study, plum slices were dried in three different driers (tray, fluid bed, and heat pump (HP) driers). Drying experiments were carried out at an air temperature range of 45-55 °C with an air velocity of 1.5 m/s. The ...
Exergy analysis of food drying processes
It is well known that micro-level system parameters may have some great impact on macro-level energy aspects, the environment, and sustainability. Of course, if one wants to approach these thermodynamically, there are two ...
A comparative study on exergetic performance assessment for drying of broccoli florets in three different drying systems
(Taylor & Francis, 2010-02)
This article deals with the exergy analysis and evaluation of broccoli in three different drying systems. The effects of drying air temperature on the exergy destruction, exergy efficiency, and exergetic improvement potential ...