Energy and exergy analyses of spray drying of a fruit puree (cornelian cherry puree)
by Gülsefa Saygı; Zafer Erbay; Nurcan Koca; Fikret Pazır
International Journal of Exergy (IJEX), Vol. 16, No. 3, 2015

Abstract: In this study, a fruit powder was produced from the mixture of cornelian cherry puree (CCP)/maltodextrin by spray drying. The performance of spray drying process and the drying system was evaluated by energy and exergy analyses. Experiments were carried out with an inlet drying air temperature range of 130-160°C, an outlet drying air temperature range of 65-85°C and CCP/maltodextrin ratio was chosen as 60/40, 50/50, and 40/60 (w/w). While the energetic and exergetic efficiencies for the drying process were calculated between 3.2-17.3% and 0.7-4.1%, the exergetic efficiencies of the spray dryer and overall system were found to vary between 27.0-39.1% and 26.7-32.9%, respectively. Results showed that high inlet and low outlet air temperatures caused high effectiveness for drying process. However, maltodextrin concentration of the feed did not have significant effects on the process performance.

Online publication date: Wed, 25-Mar-2015

The full text of this article is only available to individual subscribers or to users at subscribing institutions.

 
Existing subscribers:
Go to Inderscience Online Journals to access the Full Text of this article.

Pay per view:
If you are not a subscriber and you just want to read the full contents of this article, buy online access here.

Complimentary Subscribers, Editors or Members of the Editorial Board of the International Journal of Exergy (IJEX):
Login with your Inderscience username and password:

Username:        Password:          Forgotten your password?

Want to subscribe?
A subscription gives you complete access to all articles in the current issue, as well as to all articles in the previous three years (where applicable). See our Orders page to subscribe.

If you still need assistance, please email subs@inderscience.com