Optimization of operating conditions in tunnel drying of food

Journal Article · Fri Jan 01 00:00:00 EST 1993 · Drying Technology; (United States)

OSTI ID:6047892

Lee, Dong Sun ^[1]; Pyun, Yu Ryang ^[2]

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1. Kyuingnam Univ., Masan (Korea, Republic of). Dept. of Food Engineering
2. Yonsei Univ., Seoul (Korea, Republic of). Dept. of Food Engineering

A food drying process in a tunnel dryer was modeled from Keey's drying model and experimental drying curve, and optimized in operating conditions consisting of inlet air temperature, air recycle ratio and air flow rate. Radish was chosen as a typical food material to be dried, because it has the typical drying characteristics of food and quality indexes of ascorbic acid destruction and browning during drying. Optimization results of cocurrent and counter current tunnel drying showed higher inlet air temperature, lower recycle ratio and higher air flow rate with shorter total drying time. Compared with cocurrent operation counter current drying used lower air temperature, lower recycle ratio and lower air flow rate, and appeared to be more efficient in energy usage. Most of consumed energy was shown to be used for sir heating and then escaped from the dryer in the form of exhaust air.

• OSTI ID: 6047892
• Journal Information: Drying Technology; (United States), Vol. 11:5; ISSN 0737-3937
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
DRYERS
ENERGY ANALYSIS
ENERGY EFFICIENCY
FOOD
DEHYDRATION
AIR FLOW
ENERGY CONSUMPTION
FLOW RATE
FOOD PROCESSING
MATHEMATICAL MODELS
OPERATION
OPTIMIZATION
RADISHES
RECYCLING
TEMPERATURE DEPENDENCE
EFFICIENCY
FLUID FLOW
GAS FLOW
MAGNOLIOPHYTA
MAGNOLIOPSIDA
PLANTS
PROCESSING
VEGETABLES
320303* - Energy Conservation
Consumption
& Utilization- Industrial & Agricultural Processes- Equipment & Processes