Drying of Food Industry Wastes Using Solar Energy Supported and Infrared-Combined Pulsed Spouted Bed Dryer
Project no. 23134 · Status: Kapanmış (Yayın bekleniyor) · 2021
Summary
<p>The aim of the project is to design an infrared-assisted spouted bed dryer system, to produce this dryer and to use the dryer for drying peas and orange peels; The aim is to examine the effects on drying efficiency, energy consumption and final product quality. The possible advantages of the designed dryer over convection drying, which is frequently used in food drying processes, and microwave drying, which has been used recently, are revealed with data.</p><p>Within the scope of this study, a modified design was developed in which the spouted bed dryer system was combined with infrared (spiral cabin form) and highlight effect. In addition, a certain part of the energy consumption of the modified spouted bed was covered by solar cells, thus a new dryer design as well as an efficient dryer system in terms of energy saving was developed. The drying experiments were conducted in an infrared-assisted spouted bed drier at three different temperatures (50, 60, and 70 °C), air flow rates (1.0-1.5 and 2.0 m/s), and infrared powers (900-1200-1800W). Convective drying was performed for three different temperatures (50, 60, and 70 °C) at 1.5 m/s air flow. Microwave drying experiments were also conducted out with three different microwave powers (90-160-350W). It has been determined that the infrared assisted spouted bed drying method, under the most suitable conditions (70°C-1m/s-1400W: pea peel, 70°C-1m/s-900W: orange peel), is generally superior to other dryers in terms of final product quality, especially water activity and colour properties, when compared to conventional and microwave drying methods.</p><p><strong>Keywords:</strong> Spouted bed drying, solar energy, infrared drying, pulse effect, energy consumption.</p>