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Investigation of drying kinetics of tomato slices dried by using a closed loop heat pump dryer

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Abstract

In this study, tomato slices were dried at three different drying air temperatures (35, 40 and 45 °C) and at 1 m/s air velocities by using a closed loop heat pump dryer (HPD). To explain the drying characteristics of tomato slices, ten thin-layer drying models were applied. The drying of tomato slices at each temperature occurred in falling-rate period; no constant-rate period of drying was observed. The drying rate was significantly influenced by drying temperature. The effective moisture diffusivity varied between 8.28 × 10−11 and 1.41 × 10−10 m2/s, the activation energy was found to be 43.12 kJ/mol. Besides, at the end of drying process, the highest mean specific moisture extraction ratio and coefficient of performance of HPD system were obtained as 0.324 kg/kWh and 2.71, respectively, at the highest drying air temperature (45 °C).

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Abbreviations

COP hp :

Coefficient of performance of heat pump

COP sys :

Coefficient of performance of whole system

\(\dot{W}_{comp}\) :

Power consumption of compressor (kW)

\(\dot{Q}_{cd}\) :

The amount of heat transferred to drying air (kW)

\(\dot{W}_{fan }\) :

Power consumption of fan (kW)

\(\dot{m}_{a}\) :

Mass flow rate of drying air (kg/s)

h A :

Specific enthalpy of drying air at condenser outlet (kJ/kg)

h E :

Specific enthalpy of drying air at condenser inlet (kJ/kg)

SMER :

Specific moisture extraction ratio (kg/kWh)

\(\dot{m}_{w}\) :

Mass flow rate of water extracted from product (kg/h)

MR:

Moisture ratio

Mt :

Moisture ratio at any time

Mo :

Initial moisture ratio

Me :

Equilibrium moisture ratio

DR:

Drying rate

MR exp,i :

Experimental dimensionless moisture ratio

MR pre,i :

Predicted dimensionless moisture ratios

N :

Number of observations

z :

Number of constants

D eff :

Effective moisture diffusivity (m2/s)

t :

Time (s)

L :

Half-thickness of samples (m)

n :

Number of arguments and summation index

D 0 :

Pre-exponential factor (m2/s)

E a :

Activation energy (kJ/mol)

R :

Universal gas constant (kJ/mol K)

T :

Drying air temperature (K)

un :

Error rates

UF :

Total uncertainty

a:

Air, constant in drying models

w:

Water

comp:

Compressor

fan:

Fan

i:

Inlet

o:

Outlet

hp:

Heat pump

sys:

System

b:

Constant in drying models

c:

Constant in drying models

g:

Coefficient in drying models, 1/s

k:

Coefficient in drying models, 1/s

n:

Constant in drying models

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Acknowledgements

The authors wish to extend their thanks to the Yalova University Scientific Research Projects Coordination Unit for their support of Project No. 2013/BAP/082 entitled “Investigation Regarding the Quality and Energy Efficiency of the Use of the Heat Pump in The Drying of Agricultural Products” and to the Laboratory of the Atatürk Horticultural Research Institute which was opened for their use.

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Authors and Affiliations

  1. Electric and Energy Department, Air Conditioning and Refrigeration Technology Program, Vocational School of Technical Science, 16059, Bursa, Turkey

    Salih Coşkun

  2. Department of Chemical Engineering, Yildiz Technical University, 34210, Esenler, Istanbul, Turkey

    İbrahim Doymaz

  3. Electric and Energy Department, Air Conditioning and Refrigeration Technology Program, Yalova Community College, Yalova University, 77100, Yalova, Turkey

    Cüneyt Tunçkal

  4. Atatürk Horticultural Central Research Institute, 77102, Yalova, Turkey

    Seçil Erdoğan

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  1. Salih Coşkun
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  3. Cüneyt Tunçkal
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Correspondence to Salih Coşkun.

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Coşkun, S., Doymaz, İ., Tunçkal, C. et al. Investigation of drying kinetics of tomato slices dried by using a closed loop heat pump dryer. Heat Mass Transfer 53, 1863–1871 (2017). https://doi.org/10.1007/s00231-016-1946-7

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