Energy and exergy analyses of thin layer drying of coroba slices

被引:93
作者
Corzo, Otoniel [1 ]
Bracho, Nelson [2 ]
Vasquez, Alberto [3 ]
Pereira, Angel [3 ]
机构
[1] Univ Oriente, Dept Food Technol, Nucleo De Nueva Esparta, Guatamara, Venezuela
[2] Univ Oriente, Dept Stat, Nucleo De Nueva Esparta, Guatamara, Venezuela
[3] Univ Oriente, Dept Chem Engn, Barcelona, Spain
关键词
energy and exergy analyses; thin layer drying; coroba slices;
D O I
10.1016/j.jfoodeng.2007.05.008
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Energy and exergy analyses were conducted of the thin layer drying of coroba slices at three different air temperatures (71, 82 and 93 degrees C) and velocities (0.82-1.00 and 1.18 m/s). The effects of inlet air temperature and velocity and drying time oil both energy and exergy were studied. Both energy utilization and energy utilization ratio increased with increasing drying time while exergy efficiency decreased. The values of energy utilization and energy utilization ratio were found to be in the range of 0.009-0.65 kJ/s and 0.00007-0.008 from 71 degrees C to 93 degrees C with drying air velocities of 0.82 m/s-1.18 m/s, respectively. The values of exergy inflow and exergy outflow were found to be in the range of 0.33-0.87 kJ/s and 0.25-0.75 kJ/s from 71 degrees C to 93 degrees C with drying air velocities of 0.82 m/s-1.18 m/s, respectively. The values of exergy loss and exergy efficiency were found to be in the range of 0.005-0.010 kJ/s and 0.97-0.80 from 71 degrees C to 93 degrees C with drying air velocities of 0.82 m/s-1.18 m/s, respectively. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:151 / 161
页数:11
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