IZTECH Research Centers Collection / İYTE Araştırma Merkezleri Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/11147/2636

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Scopus Q: search.filters.scopusQuartile.Q2Subject: search.filters.subject.Drying

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  • Article
    Citation - WoS: 27
    Citation - Scopus: 28
    An Exergetic Performance Assessment of Three Different Food Driers
    (SAGE Publications Inc., 2010) Hepbaşlı, Arif; Erbay, Zafer; Çolak, Neslihan; Hancıoğlu, Ebru; İçier, Filiz
    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 performance of the driers along with their main components was evaluated and compared by using the exergy analysis method. The most important component for improving the system efficiency was determined to be the fan-heater combination for both the tray and fluid bed driers, and the motor-compressor assembly for the HP drier. The exergy loss and flow diagram (the so-called Grassmann diagram) of the driers was also presented to give quantitative information regarding the proportion of the exergy input dissipated in the various system components. Effects of the drying air temperature on the performance of the drying process were discussed. The highest exergetic efficiency values were obtained to range from 72.72 to 75.66 per cent for the HP drier, followed by the tray and fluid bed driers varying between 37.94 and 39.46 per cent, and between 22.83 and 24.07 per cent, respectively.
  • Article
    Citation - WoS: 71
    Citation - Scopus: 77
    A Comparative Study on Exergetic Performance Assessment for Drying of Broccoli Florets in Three Different Drying Systems
    (Taylor and Francis Ltd., 2010) İçier, Filiz; Çolak, Neslihan; Erbay, Zafer; Hancıoğlu Kuzgunkaya, Ebru; Hepbaşlı, Arif
    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 of the drying process were investigated. The exergy destruction rate for the drying chamber increased with the rise in the drying air temperature at 1.5 m/s, both in the tray and the heat pump dryer. The highest exergy efficiency value was obtained as 90.86% in the fluid bed dryer in comparison to the other two drying systems and the improvement potential rate was the highest in the heat pump dryer during drying of broccoli at the drying air temperature of 45°C and the drying air velocity of 1.0 m/s. © 2010 Taylor & Francis Group, LLC.