Kinetic Parameters Identification of Conductive Enhanced Hot Air Drying Process of Food Waste
Аутори
Milanović, Mihailo P.Komatina, Mirko S.
Zlatanović, Ivan J.
Manić, Nebojša G.
Antonijević, Dragi Lj.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The efficient utilization of waste from food industry is possible after thermal treatment of the material. This treatment should be economically feasible and compromise the energy efficient drying process. The main goal of this investigation is to determine drying characteristics of nectarine pomace as a waste from food industry. The measurements were performed in an experimental dryer by combined conductive-convective drying method with disk-shaped samples of 5, 7, and 10 mm thickness and 100 mm in diameter at the air temperatures of 30, 40, 50, 60, and 70°C, hot plate temperatures of 50, 60, and 70°C and air velocity of 1.5 m/s. The drying curves were compared to a few semi-theoretical mathematical models. The Logarithmic model showed the best correlation. On the basis of experiments, it is determined that the drying process takes place in a falling rate period and it is accepted that the main mechanism of moisture removal is diffusion. The effective coefficient of diffusion was dete...rmined using experimental results by calculating the slope of the drying curves. Drying time and equilibrium moisture are determined for each experiment. Analysis of drying curves showed that the conductive-enhanced drying method reduces drying times and increases the diffusivity coefficient. The character of drying rate curves for conductiveenhanced drying was analysed and compared with pure convective drying of nectarine pomace.
Кључне речи:
convective-conductive drying / drying models / drying rate / effective diffusivity / nectarine pomaceИзвор:
Thermal Science, 2021, 25, 1785-1807Издавач:
- Serbian Society of Heat Transfer Engineers
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200105 (Универзитет у Београду, Машински факултет) (RS-MESTD-inst-2020-200105)
DOI: 10.2298/TSCI200312223M
ISSN: 0354-9836
WoS: 000652180700013
Scopus: 2-s2.0-85107623931
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Milanović, Mihailo P. AU - Komatina, Mirko S. AU - Zlatanović, Ivan J. AU - Manić, Nebojša G. AU - Antonijević, Dragi Lj. PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5871 AB - The efficient utilization of waste from food industry is possible after thermal treatment of the material. This treatment should be economically feasible and compromise the energy efficient drying process. The main goal of this investigation is to determine drying characteristics of nectarine pomace as a waste from food industry. The measurements were performed in an experimental dryer by combined conductive-convective drying method with disk-shaped samples of 5, 7, and 10 mm thickness and 100 mm in diameter at the air temperatures of 30, 40, 50, 60, and 70°C, hot plate temperatures of 50, 60, and 70°C and air velocity of 1.5 m/s. The drying curves were compared to a few semi-theoretical mathematical models. The Logarithmic model showed the best correlation. On the basis of experiments, it is determined that the drying process takes place in a falling rate period and it is accepted that the main mechanism of moisture removal is diffusion. The effective coefficient of diffusion was determined using experimental results by calculating the slope of the drying curves. Drying time and equilibrium moisture are determined for each experiment. Analysis of drying curves showed that the conductive-enhanced drying method reduces drying times and increases the diffusivity coefficient. The character of drying rate curves for conductiveenhanced drying was analysed and compared with pure convective drying of nectarine pomace. PB - Serbian Society of Heat Transfer Engineers T2 - Thermal Science T1 - Kinetic Parameters Identification of Conductive Enhanced Hot Air Drying Process of Food Waste EP - 1807 SP - 1785 VL - 25 DO - 10.2298/TSCI200312223M ER -
@article{ author = "Milanović, Mihailo P. and Komatina, Mirko S. and Zlatanović, Ivan J. and Manić, Nebojša G. and Antonijević, Dragi Lj.", year = "2021", abstract = "The efficient utilization of waste from food industry is possible after thermal treatment of the material. This treatment should be economically feasible and compromise the energy efficient drying process. The main goal of this investigation is to determine drying characteristics of nectarine pomace as a waste from food industry. The measurements were performed in an experimental dryer by combined conductive-convective drying method with disk-shaped samples of 5, 7, and 10 mm thickness and 100 mm in diameter at the air temperatures of 30, 40, 50, 60, and 70°C, hot plate temperatures of 50, 60, and 70°C and air velocity of 1.5 m/s. The drying curves were compared to a few semi-theoretical mathematical models. The Logarithmic model showed the best correlation. On the basis of experiments, it is determined that the drying process takes place in a falling rate period and it is accepted that the main mechanism of moisture removal is diffusion. The effective coefficient of diffusion was determined using experimental results by calculating the slope of the drying curves. Drying time and equilibrium moisture are determined for each experiment. Analysis of drying curves showed that the conductive-enhanced drying method reduces drying times and increases the diffusivity coefficient. The character of drying rate curves for conductiveenhanced drying was analysed and compared with pure convective drying of nectarine pomace.", publisher = "Serbian Society of Heat Transfer Engineers", journal = "Thermal Science", title = "Kinetic Parameters Identification of Conductive Enhanced Hot Air Drying Process of Food Waste", pages = "1807-1785", volume = "25", doi = "10.2298/TSCI200312223M" }
Milanović, M. P., Komatina, M. S., Zlatanović, I. J., Manić, N. G.,& Antonijević, D. Lj.. (2021). Kinetic Parameters Identification of Conductive Enhanced Hot Air Drying Process of Food Waste. in Thermal Science Serbian Society of Heat Transfer Engineers., 25, 1785-1807. https://doi.org/10.2298/TSCI200312223M
Milanović MP, Komatina MS, Zlatanović IJ, Manić NG, Antonijević DL. Kinetic Parameters Identification of Conductive Enhanced Hot Air Drying Process of Food Waste. in Thermal Science. 2021;25:1785-1807. doi:10.2298/TSCI200312223M .
Milanović, Mihailo P., Komatina, Mirko S., Zlatanović, Ivan J., Manić, Nebojša G., Antonijević, Dragi Lj., "Kinetic Parameters Identification of Conductive Enhanced Hot Air Drying Process of Food Waste" in Thermal Science, 25 (2021):1785-1807, https://doi.org/10.2298/TSCI200312223M . .