Authors: Ebru Hancioglu, Arif Hepbasli, Filiz Icier, Zafer Erbay, Neslihan Colak
Addresses: Geothermal Energy Research and Application Center, Izmir Institute of Technology, TR-35430 Urla, Izmir, Turkey. ' Department of Mechanical Engineering, Ege University, TR-35100 Izmir, Turkey. ' Department of Food Engineering, Ege University, TR-35100 Izmir, Turkey. ' Department of Food Engineering, Ege University, TR-35100 Izmir, Turkey. ' Department of Food Engineering, Pamukkale University, TR-20070 Denizli, Turkey; Solar Energy Institute, Ege University, TR-35100 Izmir, Turkey
Abstract: The performance of a tray dryer system for the parsley drying process was assessed using energy and exergy analysis methods in this study. The drying temperature ranged from 40°C to 60°C, while the drying air velocity varied from 0.5 m/s to 1.5 m/s. The higher temperature and lower velocity led to higher exergy and energy efficiencies. The exergy efficiency value for the overall system on a product/fuel basis was found to be 3.62%. The values for Specific Moisture Extraction Rate (SMER) and Specific Moisture Exergetic index (SMExR) were obtained to be 0.08 and 2.47 kg/kWh, respectively.
Keywords: exergy analysis; energy analysis; parsley drying; performance evaluation; tray dryers.
International Journal of Exergy, 2010 Vol.7 No.2, pp.193 - 210
Available online: 26 Jan 2010 *Full-text access for editors Access for subscribers Purchase this article Comment on this article