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a,*
, A. Midilli b, Y. Bicer
Abstract
This paper is concerned with the thermodynamic analyses of single layer drying process of pumpkin slices via cyclone type dryer.
Using the rst law of thermodynamics, energy analysis was performed to estimate the ratios of energy utilization. However, exergy
analysis was accomplished to determine the location, type, and magnitude of exergy losses during drying process by applying the
second law of thermodynamics. It was concluded that the exergy losses went up with the increase of the energy utilization in both
trays and drying chamber. The most exergy losses took place during the drying of pumpkin slices on the rst tray. It is emphasized
that pumpkin slices are suciently dried in the ranges between 60 and 80 C and 20% and 10% of relative humidity at 1 and
1.5 m s1 of drying air velocity during 5.6612 h despite the exergy losses of 01.165 kJ s1.
2005 Elsevier Ltd. All rights reserved.
Keywords: Drying; Thermodynamic analyses; Energy and exergy; Pumpkin
1. Introduction
Drying is dened as a process of moisture removal
due to simultaneous heat and mass transfer. It is also
a classical method of food preservation, which provides
longer shelf-life, lighter weight for transportation and
smaller space for storage (Ertekin & Yaldiz, 2004).
Thermodynamics plays an important role to perform
the energy and exergy analyses of the industrial processes. The rst law is widely used in engineering practice and is the basis of the heat-balance method of
analysis that is commonly used in engineering systems
performance analysis. However, the second law involves
the reversibility or irreversibility of processes and is a
*
Corresponding author. Tel.: +90 424 237 5343; fax: +90 424 241
5526.
E-mail addresses: eakpinar@rat.edu.tr, kavakebru@hotmail.com
(E.K. Akpinar), midilli@nigde.edu.tr (A. Midilli), ybicer@rat.edu.tr
(Y. Bicer).
0260-8774/$ - see front matter 2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2004.12.011
321
Nomenclature
A
cp
cp
EUR
_
Ex
F
g
gc
h
J
m_
N
P
Q_
Q_ h
Q_ gda
Q_ Lcp
s
t
T
u
v
V
w
area, m2
specic heat, kJ kg1 K1
average mean specic heat, kJ kg1 K1
energy utilization ratio, %
exergy, kJ s1
shape factor
gravitational acceleration, m s2
constant in Newtons law
enthalpy, kJ kg1
Joule constant
mass ow rate, kg s1
number of species
pressure, kPa
net heat, kJ s1
energy taken from heater, kJ s1
the energy gained to drying air by heater,
kJ s1
the heat loss throughout the connection pipe
between heater and drying chamber, kJ s1
specic entropy, kJ kg1 K1
time, h
temperature, K
specic internal energy, kJ kg1
specic volume, m3 kg1
velocity, m s1
specic humidity, g g1
W_
z
Subscripts
a
air
c
chemical
cp
connection pipe
da
drying air
dc
drying chamber
f
fan
h
heater
i
inlet, inow
L
loss
mp
moisture of product
o
outlet, outow
sat
saturated
t1
the rst tray
t2
the second tray
wp
moisture removed from the product
1
surrounding or ambient
Greek symbols
/
relative humidity, %
gEx
exergetic eciency, %
l
chemical potential, kJ kg1
ing process. Consequently, it is emphasized that, considering exergy losses on the whole process, pumpkin slices
would be suciently dried at the ranges between 60 and
80 C and 20% and 10% of relative humidity at 1 and
1.5 m s1 of drying air velocity during 5.6612 h despite
the exergy losses of 1.165 kJ s1.
322
Fig. 1. Experimental set-up. (1) Drying chamber, (2) 1st tray, (3) 2nd tray, (4) digital balance, (5) observed windows, (6) digital thermometer, (7) the
balance bar, (8) control panel, (9) thermocouples, (10) digital thermometer and channel selector, (11) rheostat, (12) resistance, (13) fan, (14) wet and
dry thermometers, (15) adjustable ab and (16) duct.
3. Analysis
A thermodynamic model proposed by Midilli and
Kucuk (2003b) for energy and exergy analysis of single
layer drying process was applied to this study. In the
rst and second law analyses of thermodynamics, single
layer drying process was considered as steady-ow
process.
3.1. The rst law analysis
In the scope of the rst law of thermodynamics, energy analysis of single layer drying process of pumpkin
slices is performed to better nd out the energy aspect
and behavior of drying air throughout the cyclone type
dryer. The air conditioning process throughout the
pumpkin drying includes the heating, cooling, and
humidication processes. Actually, the air conditioning
wP
0:622 wP sat@T
323
where, Q_ Lcp denes the heat loss throughout the connection pipe between heater and drying chamber, Tdci
temperature of drying air at the inlet of drying chamber.
Furthermore, the inlet conditions of drying chamber are
determined depending on inlet temperatures and specic
humidity of drying air by using the Psychrometric Chart.
324
Q_ t1 m_ da ht1i@T ht1o@T
/t1i /dci
ht1i hdci
and
m_ dat1i m_ dat2i m_ da
10
m_ wp
wt1i
m_ da
11
m_ wp
m_ da
14
15
12
EURt1
13
Using Eqs. (1) and (2), the values of the specic humidity at the outlet of the rst and second trays can be derived as,
for the 1st tray,
wt1o
16
Fig. 2. Schematic illustration of the drying chamber, the trays, and connection pipe.
17
m_ da hdci@T hdco@T
m_ da cpda T dci T hi
18
325
21
work
V
2gJ
z z1
momentum
gc J
gravity
lc l1 N c
c
chemical
Ei Ai F i 3T 4 T 41 4T 1 T 3
19
radiation emission
23
326
24
Exergetic efficiency
gEx 1
ExL
Exi
26
28
4. Results and discussion
27
T=60 C, tray 1
T=60 C, tray 2
T=70 C, tray 1
T=70 C, tray 2
T=80 C, tray 1
T=80 C, tray 2
180
160
140
120
V=1.5 m/s
100
80
60
T=60 C,
T=60 C,
T=70 C,
T=70 C,
T=80 C,
T=80 C,
4
Energy utilization (kJ/s)
200
tray1
tray2
tray1
tray2
tray1
tray2
V=1.5 m/s
40
20
0
4800
9600
28800
33600
Fig. 4. Variation of weight loss with drying time at 1.5 m s1 of drying
air.
200
T=60 C, tray 1
T=60 C, tray 2
T=70 C, tray 1
T=70 C, tray 2
T=80 C, tray 1
T=80 C, tray 2
180
160
140
120
38400
V=1 m/s
100
80
60
40
4800
9600
28800
33600
38400
T=60 C,
T=60 C,
T=70 C,
T=70 C,
T=80 C,
T=80 C,
tray1
tray2
tray1
tray2
tray1
tray2
V=1 m/s
2
20
0
0
4800
9600
4800
9600
60
T=80 C, tray 1
T=80 C, tray 2
T=70 C, tray 1
T=70 C, tray 2
T=60 C, tray 1
T=60 C, tray 2
4.5
4
3.5
40
V=1.5 m/s
T=60 C, tray 1
T=60 C, tray 2
T=60 C, chamber
T=70 C, tray 1
T=70 C, tray 2
T=70 C, chamber
T=80 C, tray 1
T=80 C, tray 2
T=80 C, chamber
50
EUR (%)
327
2.5
V=1 m/s
30
2
20
1.5
1
10
0.5
0
0
0
20
40
60
80
100
120
140
160
180
200
220
4800
9600
3
Weight loss*10 (kg)
3
2.5
T=60, chamber
T=60, tray1
T=60, tray2
T=70, chamber
T=70, tray1
T=70, tray2
T=80, chamber
T=80, tray1
T=80, tray2
1.2
Exergy loss (kJ/s)
1.4
T=80 C, tray 1
T=80 C, tray 2
T=70 C, tray 1
T=70 C, tray 2
T=60 C, tray 1
T=60 C, tray 2
3.5
V=1 m/s
2
1.5
1
1
0.8
V=1.5 m/s
0.6
0.4
0.2
0.5
0
0
4800
9600
0
0
20
40
60
80
100
120
140
160
180
200
220
3
Weight loss*10 (kg)
14400
19200 24000
Drying time (s)
28800
33600
38400
Fig. 12. Variations of exergy loss with drying time at 1.5 m s1 of
drying air for the drying chamber and the trays.
40
35
30
V=1.5 m/s
25
0.8
Exergy loss (kJ/s)
T=60 C, tray 1
T=60 C, tray 2
T=60 C, chamber
T=70 C, tray 1
T=70 C, tray 2
T=70 C, chamber
T=80 C, tray 1
T=80 C, tray 2
T=80 C, chamber
45
EUR (%)
T=60, chamber
T=60, tray1
T=60, tray2
T=70, chamber
T=70, tray1
T=70, tray2
T=80, chamber
T=80, tray1
T=80, tray2
0.9
50
0.7
0.6
0.5
V=1 m/s
0.4
0.3
20
0.2
15
0.1
10
0
0
5
0
0
4800
9600
14400
19200 24000
Drying time (s)
28800
33600
38400
4800
9600
Fig. 13. Variations of exergy loss with drying time at 1 m s1 of drying
air for the drying chamber and the trays.
Figs. 6 and 7 display the variations of energy utilization as a function of drying time for each temperature
and velocity of drying air. Also, Figs. 8 and 9 show
the variations of energy utilization as a function of
weight loss, and Table 1 presents the maximum and
minimum values of energy analysis of this process.
When these gures were analyzed, the energy utilization
was high and getting higher at the beginning of drying
process due to the high moisture ratio of the samples
328
0.5
T=60 C
T=70 C
100
Exergy efficiency (%)
0.75
V=1.5 m/s
0.25
T=80 C
V=1.5 m/s
80
60
40
20
0
4800
9600
14400
0
0
20
40
60
80
100 120 140
Weight loss*103 (kg)
160
180
200
Fig. 14. Variations of exergy loss with weight loss at 1.5 m s1 of
drying air for the trays.
T=80 C, tray 1
T=80 C, tray 2
T=70 C, tray 1
T=70 C, tray 2
T=60 C, tray 1
T=60 C, tray 2
24000
28800
33600
38400
120
T=60 C
T=70 C
100
Exergy efficiency (%)
0.5
19200
220
V=1 m/s
0.25
T=80 C
V=1 m/s
80
60
40
0
0
20
40
60
80
100 120 140
Weight loss*103 (kg)
160
180
200
220
Fig. 15. Variations of exergy loss with weight loss at 1 m s1 of drying
air for the trays.
20
0
4800
9600
Table 1
The results of energy analysis
T = 60 C,
T = 60 C,
T = 70 C,
T = 70 C,
T = 80 C,
T = 80 C,
V = 1.5 m/s
V = 1 m/s
V = 1.5 m/s
V = 1 m/s
V = 1.5 m/s
V = 1 m/s
Q_ t1 (kJ s1)
Q_ t2 (kJ s1)
Q_ dc (kJ s1)
EURt1 (%)
EURt2 (%)
EURdc (%)
3.609601
1.953023
3.158400
1.802790
2.932800
2.253488
16.020583
10.517598
20.540045
13.823181
25.738514
17.130052
03.699840
03.124837
04.173600
03.154883
04.308960
03.353190
03.573504
02.854418
03.948000
02.884464
04.105920
03.181925
07.273345
05.979255
08.125642
06.039348
08.419068
06.535115
023.09
029.71
020.32
022.82
016.75
019.57
022.30
027.14
019.23
020.86
015.96
018.57
045.40
056.85
039.56
043.69
032.71
038.15
Table 2
The results of exergy analysis
Parameters
T = 60 C,
T = 60 C,
T = 70 C,
T = 70 C,
T = 80 C,
T = 80 C,
Conditions
V = 1.5 m/s
V = 1 m/s
V = 1.5 m/s
V = 1 m/s
V = 1.5 m/s
V = 1 m/s
_ dci Ex
_ t1i
Ex
(kJ s1)
_ t2i
_ t1o Ex
Ex
(kJ s1)
_ dco
_ t2o Ex
Ex
(kJ s1)
_ t1loss
Ex
(kJ s1)
_ t2loss
Ex
(kJ s1)
_ dcloss
Ex
(kJ s1)
gExt1 (%)
gExt2 (%)
gExdc (%)
0.885
0.573
1.426
0.971
2.198
1.465
0.5320.885
0.2890.573
0.9221.426
0.5900.971
1.5522.198
0.9681.465
0.2730.885
0.1110.573
0.5401.426
0.3200.971
1.0322.198
0.5841.465
00.353
00.283
00.503
00.380
00.646
00.496
00.259
00.176
00.381
00.270
00.519
00.384
00.612
00.461
00.885
00.650
01.165
00.880
60.14100
50.47100
64.66100
60.83100
70.61100
66.11100
51.24100
38.44100
58.59100
54.29100
66.52100
60.35100
30.81100
19.40100
37.89100
33.02100
46.97100
39.90100
329
330
5. Conclusion
Thermodynamic analyses of the single layer drying
process of pumpkin slices were performed in the scope
of this study. Taking into consideration the results from
these analyses, the following remarks may be concluded:
The pumpkin slices were suciently dried at the
ranges between 60 and 80 C of drying air temperature, and 10% and 20% of relative humidity, at 1
and 1.5 m s1 of drying air velocity during 5.6612 h.
The pumpkin slices on the rst tray consumed more
energy than those on the second tray. The EUR of
the rst tray was higher than that of the second tray.
Therefore, it is said that the energy taken from the
heaters was productively utilized for single layer drying of pumpkin slices on the rst tray. As an important note, it is said that the energy utilization ratio
would be assumed as an important parameter to analyze the utilization of energy in the single layer drying
processes.
The maximum value of the exergy inow to the system was obtained as 2.198 kJ s1. However, the
exergy losses went up with the increase of the energy
utilization in both trays and drying chamber. The
most exergy losses took place during the drying of
pumpkin slices on the rst tray. And also, the highest
exergetic eciency was obtained during the drying of
pumpkin slices on the rst tray.
It can be inferred that it is necessary to show the variations of exergy with drying time in order to determine when and where the maximum and minimum
values of the exergy losses took place during the single layer drying process.
Consequently, it is suggested that the order, structure, and moisture content of the products on the trays
should be taken into consideration to decrease the
energy utilization and the exergy losses.
Acknowledgement
The authors thank Firat University for nancial and
technical supports.
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