Exergy Analysis for Parboiled Paddy Drying in Infrared - Hot Air Combined Dryer

Document Type : Research Article

Authors

1 Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran.

2 Department of Agricultural Technology Engineering, Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

3 Associate professor, Shahrekord University

Abstract

Exergy analysis is performed to determine the exergy yields and losses using the second law of thermodynamics. In this study, an infrared-hot air combined dryer system was studied for drying of parboiled paddy (Fajr variety) and the exergy analysis of its drying process was investigated in laboratory scale. Experiments were performed at 1 m/s inlet speed 0.32 and 0.49 W/〖cm〗^2 infrared radiation as well as three inlet air temperatures of 40.50 and 60 ° C. The results showed that the highest exergy efficiency was at 60 ° C with an average value of 66% and the lowest exergy loss was at temperature of 40 ° C with an average of 1.33 kJ/s. The average exergy efficiency for 0.49 W/〖cm〗^2 at three temperatures of 40, 50, 60 ° C was 8.6, 1.23 and 7.28% higher than the average exergy efficiency at 0.32 W/〖cm〗^2, respectively. This study shows a successful and efficient combination of infrared and hot air in parboiled paddy drying. This study shows a high exergy efficiency and efficient combination of infrared and hot air in parboiled paddy drying which increases the efficiency by increasing the inlet hot air and infrared radiation.

Graphical Abstract

Exergy Analysis for Parboiled Paddy Drying in Infrared - Hot Air Combined Dryer

Highlights

  • Exergy analysis of infrared - hot air combined dryer in drying of parboiled paddy
  • Exergy analysis for determination of efficiency amount during drying process
  • Exergy analysis to determine exergy losses during drying process
  • Exergy analysis at three different temperatures and radiation intensities

Keywords

References

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Innovative Food Technologies
Volume 7, Issue 3
May 2020
Pages 447-460

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History

  • Receive Date: 08 October 2019
  • Revise Date: 17 December 2019
  • Accept Date: 11 January 2020

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