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Energy and exergy efficiencies analysis of microwave drying of orange pomace biomass

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Abstract

Orange pomace with mass of 39.65 ± 0.76 g with moisture content of 82.56 ± 0.17 g/100 g was dried in a microwave oven using two different power levels, 40% and 100%, until the moisture ratio stabilized. Sample mass and temperature measurements were taken to analyze the effect of power level on drying parameters and drying kinetics. The kinetic drying model that best fitted the experimental data was the Midilli. Drying at 40% takes longer (9.67 min) than at 100% (8.93 min). An initial rapid increase in temperature was observed for both power levels. The evaporated mass of available water was higher to 100% with drying mass efficiency of 96.4%. Both energy and exergy efficiencies were higher for 40% power level, respectively, 27.8% and 2.3%. High temperatures are a main factor for the exergy efficiency to be relatively low, specially at 100%, with more energy being converted to sensible heat rather than being used in water evaporation. The constant drying rate period is decisive for microwave drying. The analysis of the process with a power level of 40% showed average values of exergy efficiency in the constant and decreasing rate periods equal to 3.6% and 0.6%, respectively, resulting in a global average of 2.3% in the entire process. A high-energy consumption at the end of the process suggests that a combination of the microwave with other drying operations should be assessed.

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Acknowledgements

The authors are grateful to CNPq (National Council for Scientific and Technological Development) and Universidade Federal de São João del-Rei (UFSJ) for the financial support.

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Authors and Affiliations

  1. Department of Chemical Engineering, Universidade Federal de Minas Gerais, Av. Pres. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, 31270-901, Brazil

    Diego Henrique de Souza Chaves, Viviane Santos Birchal & Andrea Lucia Teixeira Charbel

  2. Department of Thermal and Fluid Sciences, Universidade Federal de São João del-Rei, Praça Frei Orlando 170, Centro, São João del-Rei, MG, 36307-352, Brazil

    Victoria Macedo Avila, Leandro Antônio Fonseca Domingues, Mariana Miranda Oliveira & Andrea Lucia Teixeira Charbel

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  1. Diego Henrique de Souza Chaves
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Contributions

DHSC was involved in conceptualization, methodology, software, validation, formal analysis, investigation, data curation, writing—original draft, writing—review and editing, visualization. VMA helped in methodology, software, investigation, data curation, writing—review and editing, visualization. LAFD contributed to conceptualization, methodology, investigation, writing—review and editing. MMO was involved in conceptualization, methodology, investigation, writing—review and editing. VSB helped in writing—review and editing, visualization, supervision, project administration, funding acquisition. ALTC was involved in conceptualization, methodology, validation, formal analysis, investigation, resources, writing—review and editing, visualization, supervision, project administration, funding acquisition.

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Correspondence to Diego Henrique de Souza Chaves.

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Chaves, D.H.d.S., Avila, V.M., Domingues, L.A.F. et al. Energy and exergy efficiencies analysis of microwave drying of orange pomace biomass. J Therm Anal Calorim 148, 13413–13425 (2023). https://doi.org/10.1007/s10973-023-12644-w

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