文章基本信息

标题：Design of low-energy consumption hybrid dryer: A case study of garlic (Allium sativum) drying process
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作者：Hany S. EL-Mesery ; Frederick Sarpong ; Weixing Xu 等
期刊名称：Case Studies in Thermal Engineering
印刷版ISSN：2214-157X
电子版ISSN：2214-157X
出版年度：2022
卷号：33
页码：101929
语种：English
出版社：Elsevier B.V.
摘要：As part of improving energy efficiency and quality of dried product, a hybrid infrared dryer was constructed by combining infrared (IF) and hot-air heating (HAD) systems and can be used to dry fruits and vegetables. This hybrid drying system is composed of hot-air drying and infrared heating system and was tested by drying garlic slices (3 mm) at 0.7 m/s using three temperatures of 40, 50, and 60 °C and infrared heating intensity of 1500, 2000, and 3000 W/m2. The Newton, Page, and Wang & Singh models were used to predict the moisture ratio (MR) and the results show that all the tested models exhibited MR prediction in garlic. The hybrid infrared dryer was efficient in energy consumption by conserving energy by 533–552% when compared with HAD drying system. Also, there was significant (p<0.05) improvement in rehydration capacity, allicin content and colour when compared with HAD and IF drying techniques. In effect, this hybrid dryer could provide a better drying alternative for industrial applications as it has the potential of saving energy and improving the quality of dried products.
关键词：Hybrid dryer Garlic Thermodynamics Energy consumption Allicin content