SavedAdd your journal

Journals / Teknik Bilimler Dergisi / 2021 / Cilt: 11 Sayı: 2

Thermodynamics Analysis of The Experimental Freeze Drying System

Deneysel Dondurarak Kurutma Sisteminin Termodinamik Analizi

Tuğba Kovacı(ISPARTA UYGULAMALI BİLİMLER ÜNİVERSİTESİ)0000-0002-0974-1660
Erkan Dikmen(Isparta Uygulamalı Bilimler Üniversitesi)0000-0002-6804-8612
Arzu Şencan Şahin(ISPARTA UYGULAMALI BİLİMLER ÜNİVERSİTESİ TEKNOLOJİ FAKÜLTESİ)0000-0001-8519-4788
Pages
28–31
Publication Date
2021-07-26
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Thus, it will be possible to integrate this system with other drying systems, to reduce energy consumption and to increase energy efficiency.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The drying process is an area with high energy consumption in the sector.
📊
Key Findings & Data:The freeze-drying process carried out at low vapour pressure involves a longer drying time than other drying systems; therefore, it involves significant energy consumption.
💡
Conclusion & Impact:Thus, it will be possible to integrate this system with other drying systems, to reduce energy consumption and to increase energy efficiency.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Dondurarak kurutma · Enerji · Ekserji

Abstract

The drying process is an area with high energy consumption in the sector. The freeze-drying process carried out at low vapour pressure involves a longer drying time than other drying systems; therefore, it involves significant energy consumption. Aim should be to reduce time and energy consumption while maintaining the quality of the sample. In this study, energy and exergy analysis of an experimental freeze-drying system were made. Thus, it will be possible to integrate this system with other drying systems, to reduce energy consumption and to increase energy efficiency.

Özet

Kurutma işlemi enerji tüketimi yüksek olan bir sektördür. Düşük buhar basıncında gerçekleştirilen dondurarak kurutma işleminde, diğer kurutma sistemlerinden daha uzun bir kuruma süresi söz konusudur. Bu nedenle, enerji tüketimi fazladır. Kurutma işleminde amaç, numunenin kalitesini korurken zaman ve enerji tüketimini azaltmak olmalıdır. Bu çalışmada deneysel bir dondurarak kurutma sisteminin enerji ve ekserji analizi yapılmıştır. Böylece bu sistemi diğer kurutma sistemleriyle entegre etmek, enerji tüketimini azaltmak ve enerji verimliliğini artırmak mümkün olabilecektir.

🔖

Cite This Article

Kovacı, T., Dikmen, E., Şahin, A. Ş. (2021). Thermodynamics Analysis of The Experimental Freeze Drying System. Teknik Bilimler Dergisi, Cilt: 11 Sayı: 2, 28–31. https://doi.org/10.35354/tbed.946156

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (28)

  1. Jiang, H., Zhang, M., Liu, Y., Mujumdar, A. S., & Liu, H. (2013). The energy consumption and color analysis of freeze/microwave freeze banana chips. Food and Bioproducts Processing, 91(4), 464-472.
  2. Muzaffar, K., Nayik, G. A., & Kumar, P. (2015). Stickiness problem associated with spray drying of sugar and acid rich foods: a mini review. Journal of Nutrition & Food Sciences(S12), 1.
  3. Nakagawa, K., & Kono, S. (2021). Monitoring of primary drying in the freeze-drying process using an open-ended coaxial microwave resonator. Journal of Food Engineering, 289, 110163.
  4. Xu, X., Zhang, L., Feng, Y., Zhou, C., Yagoub, A. E. A., Wahia, H., Sun, Y. (2021). Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product. Ultrasonics Sonochemistry, 70, 105300.
  5. Younis, M., Abdelkarim, D., & Zein El-Abdein, A. (2018). Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices. Saudi J Biol Sci, 25(2), 332-338.
  6. Chumroenphat, T., Somboonwatthanakul, I., Saensouk, S., & Siriamornpun, S. (2021). Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods. Food Chemistry, 339, 128121.
  7. Jafar, F., & Farid, M. (2003). Analysis of Heat and Mass Transfer in Freeze Drying. Drying Technology, 21(2), 249-263.
  8. Fissore, D., Pisano, R., & Barresi, A. A. (2014). Applying Quality-by-Design to Develop a Coffee Freeze-Drying Process. Journal of Food Engineering, 123, 179-187.
  9. Patel, S. M., Jameel, F., & Pikal, M. J. (2010). The effect of dryer load on freeze drying process design. Journal of pharmaceutical sciences, 99(10), 4363-4379.
  10. Patel, S. M., Doen, T., & Pikal, M. J. (2010). Determination of end point of primary drying in freeze-drying process control. Aaps Pharmscitech, 11(1), 73-84.
  11. Tarafdar, A., Shahi, N. C., & Singh, A. (2018). Freeze-drying behaviour prediction of button mushrooms using artificial neural network and comparison with semi-empirical models. Neural Computing and Applications, 31(11), 7257-7268.
  12. Merone, D., Colucci, D., Fissore, D., Sanjuan, N., & Carcel, J. (2020). Energy and environmental analysis of ultrasound-assisted atmospheric freeze-drying of food. Journal of Food Engineering, 283, 110031.
  13. Ratti, C. (2001). Hot air and Freeze Drying of High-Value Foods: A Review. Journal of Food Engineering, 49, 311-319.
  14. Dikmen, E., Boyar, S., & Bayhan, K. A. (2014). Modeling of Heat Pump Assisted Heating-Drying System. Paper presented at the The 18th World Congress of CIGR, China.
  15. Mujumdar, A. S. (2006). Handbook of industrial drying (pp. 1279).
  16. Jangam, S. V., Law, C.-L., & Mujumdar, A. S. (2010). Drying of Foods Vegetables and Fruits In S. V. Jangam, C.-L. Law & A. S. Mujumdar (Eds.), (Vol. 1/3).
  17. Dincer, I., & Rosen, M. A. (2012). Exergy: Energy, Environment and Sustainable Development: Newnes.
  18. Aghbashlo, M., Mobli, H., Rafiee, S., & Madadlou, A. (2013). A Review on Exergy Analysis of Drying Processes and Systems. Renewable and Sustainable Energy Reviews, 22, 1-22.
  19. Çengel, Y. A., & Boles, M. A. (2012). Thermodynamics An Engineering Approach (Fifth ed.).
  20. Prommas, R., Rattanadecho, P., & Cholaseuk, D. (2010). Energy and Exergy Analyses in Drying Process of Porous Media Using Hot Air. International Communications in Heat and Mass Transfer, 37(4), 372-378. doi: 10.1016/j.icheatmasstransfer.2009.12.006
  21. Karagüzel, İ., Topuz, A., & Tekin, E. (2011). Akışkan Yataklı Kurutma Prosesinin Enerji ve Ekserji Analizi. Paper presented at the ULIBTK’11 18. Ulusal Isı Bilimi ve Tekniği Kongresi, Zonguldak.
  22. Sarker, M. S. H., Ibrahim, M. N., Abdul Aziz, N., & Punan, M. S. (2015). Energy and Exergy Analysis of Industrial Fluidized Bed Drying of Paddy. Energy, 84, 131-138.
  23. Nireesha, G., Divya, L., Sowmya, C., Venkateshan, N., Babu, M. N., & Lavakumar, V. (2013). Lyophilization/Freeze Drying-An Review. International Journal of Novel Trends in Pharmaceutical Sciences, 3(4).
  24. Huang, L.-l., Zhang, M., Mujumdar, A. S., Sun, D.-f., Tan, G.-w., & Tang, S. (2009). Studies on decreasing energy consumption for a freeze-drying process of apple slices. Drying Technology, 27(9), 938-946.
  25. Kovacı, T. (2019). Dondurarak kurutma sistemi tasarımı ve tıbbi aromatik ürünlerin kurutma parametrelerinin araştırılması (PhD Thesis), Isparta University of Applied Sciences, The Institute of Graduate Education, Department of Energy Systems Engineering, Isparta, Türkiye (In Turkish).
  26. Kovacı, T., Dikmen, E., & Şahin, A. Ş. (2020). Energy and exergy analysis of freeze‐drying of mint leaves. Journal of Food Process Engineering, 43(11), e13528.
  27. Liu, Y., Zhao, Y., & Feng, X. (2008). Exergy Analysis for a Freeze-Drying Process. Applied Thermal Engineering, 28(7), 675-690.
  28. Ratti, C. (2001). Hot air and Freeze Drying of High-Value Foods: A Review. Journal of Food Engineering, 49, 311-319.