Energy and exergy analyses in microwave drying of orange slices

Document Type : Research Article-en

Authors

• Mohsen Azadbakht ¹
• Mohammad Vahedi Torshizi ²
• Fatemeh Noshad ²
• Arash Rokhbin ²

¹ Department of Biosystem Mechanic, Gorgan Agricultural and Natural Resources University, Gorgan, Iran

² Department of Biosystem Mechanic, Gorgan Agricultural and Natural Resources University, Gorgan, Iran.

https://doi.org/10.22067/ifstrj.v16i3.81125

Abstract

The orange samples were cut into slices with a thickness of 4 mm and treated with ohmic method for 3, 5, and 7 min as ohmic pre-treatment in three voltages 30, 50 and 70 V. Then, they were dried in three replicates using a microwave dryer and at three powers of 90, 360, and 900 W. The statistical analysis results showed that the ohmic time, ohmic voltage and microwave power are significant for the energy and exergy efficiency and specific energy and exergy loss at 1% level. The highest energy and exergy efficiency was observed at 900 W and in the ohmic time of 7 min. The highest energy and exergy efficiency was observed at 59.041% and 47.76%, respectively. The maximum energy loss was seen at 90 W and ohmic time of 3 min. The microwave power, ohmic time, and ohmic voltage were statistically significant for all the parameters (energy and exergy) such that with increasing them, the energy and exergy efficiency increased, while the specific exergy and energy loss decreased.

Keywords

• Microwave
• Energy and exergy
• Orange
• Ohmic pre-treatment

References

Abdelmotaleb, A., El-Kholy, M. M., Abou-El-Hana, N. H., & Younis, M. A. (2009). Thin layer drying of garlic slices using convection and combined (convection - infrared) heating modes. Misr J. Ag. Eng., 26(January 2009), 251–281.

Azadbakht, M., Torshizi, M. V., Ziaratban, A., & Aghili, H. (2017). Energy and exergy analyses during eggplant drying in a fluidized bed dryer. International Agricultural Engineering Journal, 19(3), 177–182.

Azadbakht, M., Vehedi Torshizi, M., Aghili, H., & Ziaratban, A. (2018). Application of artificial neural network (ann) in drying kinetics analysis for potato cubes. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(2), 96–106.

Brooker, D. B., Bakker-Arkema, F. W., & Hall, W. (1992). Drying and storage of grains and oilseeds. Van Nostrand Reinhold, New York., 49(0), 450.

Darvishi, H. (2017). quality, performance analysis, mass transfer parameters and modeling of drying kinetics of soybean. Brazilian Journal of Chemical Engineering, 34(1), 143–158. doi:10.1590/0104-6632.20170341s20150509

Darvishi, H., Zarein, M., & Farhudi, Z. (2016). Energetic and exergetic performance analysis and modeling of drying kinetics of kiwi slices. Journal of Food Science and Technology, 53(5), 2317–2333. doi:10.1007/s13197-016-2199-7

Darvishi, H., Zarein, M., Minaei, S., & Khafajeh, H. (2014). Exergy and energy analysis, drying kinetics and mathematical modeling of white mulberry drying process. International Journal of Food Engineering, 10(2), 269–280. doi:10.1515/ijfe-2013-0065

Deshmukh, A. W., Varma, M. N., Yoo, C. K., & Wasewar, K. L. (2013). Effect of ethyl oleate pretreatment on drying of ginger: Characteristics and mathematical modelling. Journal of Chemistry, 2013. doi:10.1155/2013/890384

Dincer, I. (2000). Thermodynamics , Exergy and Environmental Impact. Energy Sources, 22(January 2014), 723–732. doi:10.1080/00908310050120272

Dincer, I., & Sahin, A. Z. (2004). A new model for thermodynamic analysis of a drying process. International Journal of Heat and Mass Transfer, 47(4), 645–652. doi:10.1016/j.ijheatmasstransfer.2003.08.013

Jindarat, W., Rattanadecho, P., & Vongpradubchai, S. (2011). Analysis of energy consumption in microwave and convective drying process of multi-layered porous material inside a rectangular wave guide. Experimental Thermal and Fluid Science, 35(4), 728–737. doi:10.1016/j.expthermflusci.2010.11.008

Min, Z., Chunli, L., & Xiaolin, D. (2005). Effects of Heating Conditions on the Thermal Denaturation of White Mushroom Suitable for Dehydration. Drying Technology, 23(5), 1119–1125. doi:10.1081/drt-200059145

Mokhtarian, M., Tavakolipour, H., & Kalbasi-Ashtari, A. (2016). Energy and exergy analysis in solar drying of pistachio with air recycling system. Drying Technology, 34(12), 1484–1500. doi:10.1080/07373937.2015.1129499

Nouroallahi Soghani, B., Azadbakht, M., & Darvishi, H. (2018). Ohmic blanching of white mushroom and its pretreatment during microwave drying.

Orikasa, T., Ono, N., & Watanabe, T. (2018). Impact of blanching pretreatment on the drying rate and energy consumption during far-infrared drying of Paprika ( Capsicum annuum L .), (April), 1–7. doi:10.1093/fqsafe/fyy006

R, I. D. (2002). On energetic , exergetic and environmental aspects of drying systems S, 727(May 2001), 717–727. doi:10.1002/er.792

Salengke, S., & Sastry, S. K. (2005). An Effect of Ohmic Pretreatment on the Drying Rate of Grapes and Adsorption Isotherm of Raisins. Drying Technology, 23(November 2013), 37–41. doi:10.1081/DRT-200054131

Sarker, M. S. H., Ibrahim, M. N., Abdul Aziz, N., & Punan, M. S. (2015). Energy and exergy analysis of industrial fluidized bed drying of paddy. Energy, 84, 131–138. doi:10.1016/j.energy.2015.02.064

Sharma, G. P., & Prasad, S. (2006). Specific energy consumption in microwave drying of garlic cloves. Energy, 31(12), 1585–1590. doi:10.1016/j.energy.2005.08.006

Soysal, Y., Öztekin, S., & Eren, Ö. (2006). Microwave Drying of Parsley: Modelling, Kinetics, and Energy Aspects. Biosystems Engineering, 93(4), 403–413. doi:10.1016/j.biosystemseng.2006.01.017

Wray, D., & Ramaswamy, H. S. (2015). Novel Concepts in Microwave Drying of Foods. Drying Technology, 33(7), 769–783. doi:10.1080/07373937.2014.985793

Yogendrasasidhar, D., & Pydi Setty, Y. (2018). Drying kinetics, exergy and energy analyses of Kodo millet grains and Fenugreek seeds using wall heated fluidized bed dryer. Energy, 151, 799–811. doi:10.1016/j.energy.2018.03.089