International journal of

ADVANCED AND APPLIED SCIENCES

EISSN: 2313-3724, Print ISSN:2313-626X

Frequency: 12
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 Volume 4, Issue 12 (December 2017), Pages: 68-72

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 Original Research Paper

 Title: Investigation of infrared assisted dryer effect on energy consumption during drying of tomato

 Author(s):  Hany S. EL-Mesery 1, 2, Hanping Mao 1, *

 Affiliation(s):

 1Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, China
 2Department of Crop Handling and Processing, Agricultural Engineering Research Institute, Agricultural Research Center, 12311, Giza, Egypt

 https://doi.org/10.21833/ijaas.2017.012.014

 Full Text - PDF          XML

 Abstract:

The specific energy consumption involved in the two drying processes was estimated from the energy supplied to the various components of the dryer during the drying period. The specific energy consumption was computed by dividing the total energy supplied by amount of water removed during the drying process. Tomato slices were dried from an initial moisture content of 15.9 to 0.17 gwater/gdry solids by involving infrared radiation and convection-infrared combination drying, respectively. Specific energy consumption for the tomato slices were compared at these different drying conditions. In particular, the experiments were carried out at three different infrared intensity levels 0.15, 0.2 and 0.3 W/cm2 and air velocity levels 0.5, 0.7 and 1 m/s under infrared drying. For combination of infrared and hot-air convection drying there were three air temperature levels of 40, 50 and 60oC and three air velocity levels 0.5, 0.7 and 1 m/s while the infrared intensity was set at 0.15, 0.2 and 0.3 W/cm2. Results of data analysis showed that the lowest and highest energy consumption levels in drying tomato slices were associated with the hot air convection-infrared combination and infrared dryers, respectively. In infrared drying, it was observed that increasing the air velocity increases the drying time and consequently the amount of energy consumed. However, a reduction in energy consumption was noted with increasing infrared intensities under combination drying relative to infrared drying alone. 

 © 2017 The Authors. Published by IASE.

 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

 Keywords: Infrared radiation, Combined infrared and hot air, Tomato slices

 Article History: Received 1 February 2017, Received in revised form 25 September 2017, Accepted 11 October 2017

 Digital Object Identifier: 

 https://doi.org/10.21833/ijaas.2017.012.014

 Citation:

 EL-Mesery HS and Mao H (2017). Investigation of infrared assisted dryer effect on energy consumption during drying of tomato. International Journal of Advanced and Applied Sciences, 4(12): 68-72

 Permanent Link:

 http://www.science-gate.com/IJAAS/V4I12/Mesery.html

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