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Energetic and exergetic performance analysis and modeling of drying kinetics of kiwi slices

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Abstract

This work focused on the effects of the moisture content, slices thickness and microwave power on aspects of energy and exergy, drying kinetics, moisture diffusivity, activation energy, and modeling of the thin layer drying of kiwi slices. Results showed that energy and exergy efficiency increased with increasing microwave power and decreasing slice thickness while values of energy efficiency (15.15–32.27 %) were higher than exergy efficiency (11.35–24.68 %). Also, these parameters decreased with a decrease in moisture content. Specific energy consumption varied from 7.79 to 10.02, 8.59 to 10.77 and 9.57 to16.20 to MJ/kg water evaporated for 3, 6 and 9 mm, respectively. The values of exergy loss were found to be in the range of 5.90 and 14.39 MJ/kg water and decreased as the microwave power increased and slice thickness decreased. Effective diffusivity increased with decreasing moisture content and increasing microwave power and slice thickness. Average effective moisture diffusivity of kiwi slices changes between 1.47 × 10−9 and 39.29 × 10−9 m2/s within the given variables range. Activation energy (17.96–21.38 W/g) showed a significant dependence on the moisture content. Although the Midilli model showed the best fit, Page’s model was selected, since it had almost a similar performance but the model is simpler with two parameters instead of four.

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Abbreviations

A, B, C, D:

Constant of Eq. (23)

Cp :

Heat capacity (J/kg K)

Dem :

Effective moisture diffusivity (m2/s)

Dr:

Drying rate (kg water/kg dry matter.min)

Ea :

Activation energy for moisture diffusivity (W/g)

Eloss :

Specific energy loss (J/kg water)

Esc :

Specific energy consumption (J/kg water)

EX:

Exergy (J)

ex:

Specific exergy (J/kg water)

EXabs :

Exergy absorbed (J)

EXin :

Exergy input (J)

exloss :

Specific exergy loss (J/kg water)

exexap :

Exergy of evaporation water (J/kg water)

EXref :

Exergy reflected (J)

EXtra :

Exergy transmitted (J)

F(M):

Function of moisture content

F0 :

Fourier number (dimensionless)

Fave :

Average value of F(M)

hm :

Mass transfer coefficient (m/s)

L:

Half thickness of slice (m)

m:

Mass (kg)

m0 :

Initial mass of sample (kg)

md :

Mass of dry sample (kg)

mwt :

Mass of water evaporated (kg)

M:

Moisture content (kg water/kg dry matter)

M0 :

Initial moisture content (kg water/kg dry matter)

Mcr :

Critical moisture content (begin falling rate period) (kg water/kg dry matter)

Me :

Equilibrium moisture content (kg water/kg dry matter)

MR:

Moisture ratio (dimensionless)

Mt :

Moisture content at any time (kg water/kg dry matter)

P:

Microwave power (W)

Pabs :

Microwave power absorbed (W)

Pin :

Microwave power emitted by the magnetron (W)

Pref :

Microwave power reflected (W)

Ptra :

Microwave power transmitted (W)

R2 :

Coefficient of determination (−)

t:

Time (s)

tcr :

Time of begin fall rate period (s)

T:

Temperature (K)

T0 :

Ambient temperature (K)

ηen :

Energy efficiency (%)

ηex :

Exergy efficiency (%)

λk :

Latent heat of sample (J/kg)

λwf :

Latent heat of free water (J/kg)

RMSE:

Root mean square error (−)

χ2 :

Chi-square (−)

ave:

Average

in:

Input

out:

Output

pd:

Dry product

wp:

Wet product

w:

Water evaporate

cr:

Critical point

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Authors and Affiliations

  1. Department of Biosystems Engineering; Faculty of Agriculture, University of Kurdistan, P.O.Box: 416, Sanandaj, Iran

    Hosain Darvishi & Zanyar Farhudi

  2. Department of Biosystems Engineering; Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

    Mohammad Zarein

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  1. Hosain Darvishi
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Correspondence to Hosain Darvishi.

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Darvishi, H., Zarein, M. & Farhudi, Z. Energetic and exergetic performance analysis and modeling of drying kinetics of kiwi slices. J Food Sci Technol 53, 2317–2333 (2016). https://doi.org/10.1007/s13197-016-2199-7

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  • DOI: https://doi.org/10.1007/s13197-016-2199-7

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