Apolinar Picado - Energy and Exergy Analyses of Thin-Layer Drying of

Conference paper

Apolinar Picado, Steve Alfaro, Rafael Gamero
19th International Conference on Chemical Engineering (ICCE 2017), J.A. Nelson, vol. 19(12), World Academy of Science, Engineering and Technology (WASET), Miami, USA, 2017 Dec 14, Paper No. 17US120041

DOI: 10.5281/zenodo.4577943

Cite

APA Click to copy
Picado, A., Alfaro, S., & Gamero, R. (2017). Energy and Exergy Analyses of Thin-Layer Drying of Pineapple Slices. In J. A. Nelson (Ed.) (Vol. 19, pp. Paper No. 17US120041). Miami, USA: World Academy of Science, Engineering and Technology (WASET). https://doi.org/10.5281/zenodo.4577943

Chicago/Turabian Click to copy
Picado, Apolinar, Steve Alfaro, and Rafael Gamero. “Energy and Exergy Analyses of Thin-Layer Drying of Pineapple Slices.” In , edited by J.A. Nelson, 19:Paper No. 17US120041. 19th International Conference on Chemical Engineering (ICCE 2017). Miami, USA: World Academy of Science, Engineering and Technology (WASET), 2017.

MLA Click to copy
Picado, Apolinar, et al. Energy and Exergy Analyses of Thin-Layer Drying of Pineapple Slices. Edited by J.A. Nelson, vol. 19, no. 12, World Academy of Science, Engineering and Technology (WASET), 2017, pp. Paper No. 17US120041, doi:10.5281/zenodo.4577943.

BibTeX Click to copy

@inproceedings{apolinar2017a,
  title = {Energy and Exergy Analyses of Thin-Layer Drying of Pineapple Slices},
  year = {2017},
  month = dec,
  day = {14},
  address = {Miami, USA},
  issue = {12},
  pages = {Paper No. 17US120041},
  publisher = {World Academy of Science, Engineering and Technology (WASET)},
  series = {19th International Conference on Chemical Engineering (ICCE 2017)},
  volume = {19},
  doi = {10.5281/zenodo.4577943},
  author = {Picado, Apolinar and Alfaro, Steve and Gamero, Rafael},
  editor = {Nelson, J.A.},
  month_numeric = {12}
}

Energy and exergy analyses of thin-layer drying of pineapple slices (Ananas comosus L.) were conducted in a laboratory tunnel dryer. Drying experiments were carried out at three temperatures (100, 115, and 130 °C) and an air velocity of 1.45 m/s. The effects of drying variables on energy utilisation, energy utilisation ratio, exergy loss, and exergy efficiency were studied. The enthalpy difference of the gas increased as the inlet gas temperature increased. It is observed that at 75 minutes of the drying process, the outlet gas enthalpy achieves a maximum value that is very close to the inlet value and remains constant until the end of the drying process. This behaviour is due to the reduction of the total enthalpy within the system, or in other words, the reduction of the effective heat transfer from the hot gas flow to the vegetable being dried. Further, the outlet entropy exhibits a significant increase that is not only due to the temperature variation but also to the increase of the water vapour phase contained in the hot gas flow. The maximum value of the exergy efficiency curve corresponds to the maximum value observed within the drying rate curves. This maximum value represents the stage when the available energy is efficiently used in the removal of moisture within the solid. As the drying rate decreases, the available energy is started to be less employed. The exergetic efficiency was directly dependent on the evaporation flux and since convective drying is less efficient than other types of dryer, it is likely that the exergetic efficiency has relatively low values.