Effects of microwave pretreatment on the energy and exergy utilization in thin-layer drying of sour pomegranate arils

Chemical Industry and Chemical Engineering Quarterly

关键词: energy and exergy;    microwave pretreatment;    Thin Layer Drying;    pomegranate;   

DOI  :  10.2298/CICEQ110702047M

来源: DOAJ

【 摘 要 】

Energy and exergy analyses may be considered as important tools for design,analysis and optimization of thermal systems. This paper reports on energyand exergy analyses of thin-layer drying of sour pomegranate arils withmicrowave pretreatment. There were two microwave pretreatments (100W for 20min and 200 W for 10 min) along with a control treatment (convection dryingwith no microwave pretreatment). Experiments were carried out at three airtemperatures (50, 60 and 70ºC) and three air velocities (0.5, 1 and 1.5 m/s).Results showed that energy utilization and energy utilization ratio increasedwith time, while exergy efficiency decreased. Energy utilization and dryingtime decreased considerably with microwave pretreatment of pomegranate arils.The minimum values of exergy loss and exergy efficiency were associated withthe 200W microwave pretreatment, while they were maximum for controltreatment.

【 授权许可】

Unknown