Article: Energy and exergy analyses of spray drying of a fruit puree (cornelian cherry puree) Journal: International Journal of Exergy (IJEX) 2015 Vol.16 No.3 pp.315 - 336 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. Inderscience Publishers - linking academia, business and industry through research

Title: Energy and exergy analyses of spray drying of a fruit puree (cornelian cherry puree)

Authors: Gülsefa Saygı; Zafer Erbay; Nurcan Koca; Fikret Pazır

Addresses: Graduate School of Natural and Applied Sciences, Food Engineering Branch, Ege University, 35100 Izmir, Turkey ' Faculty of Engineering and Natural Sciences, Department of Food Engineering, Adana Science and Technology University, 01180 Seyhan, Adana, Turkey ' Faculty of Engineering, Department of Food Engineering, Ege University, 35100 Izmir, Turkey ' Faculty of Engineering, Department of Food Engineering, Ege University, 35100 Izmir, Turkey

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.

Keywords: spray drying; spray driers; performance evaluation; cornelian cherry; fruit powder; energy analysis; exergy analysis; fruit puree; inlet drying temperature; outlet drying temperature; exergy efficiency; energy efficiency; maltodextrin.

DOI: 10.1504/IJEX.2015.068229

International Journal of Exergy, 2015 Vol.16 No.3, pp.315 - 336

Received: 31 Jan 2014
Accepted: 01 Apr 2014
Published online: 25 Mar 2015 *

Full-text access for editors Full-text access for subscribers Purchase this article Comment on this article

Title: Energy and exergy analyses of spray drying of a fruit puree (cornelian cherry puree)

Keep up-to-date