International Journal of Food Engineering
Editor-in-Chief: Chen, Xiao Dong
IMPACT FACTOR increased in 2015: 0.712
SCImago Journal Rank (SJR) 2015: 0.298
Source Normalized Impact per Paper (SNIP) 2015: 0.398
Impact per Publication (IPP) 2015: 0.738
Low Temperature Drying With Air Dehumidified by Zeolite for Food Products: Energy Efficiency Aspect Analysis
Citation Information: International Journal of Food Engineering. Volume 7, Issue 6, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1930, December 2011
- Published Online:
Developments in low temperature drying of food products are still an interesting issue; especially with respect to the energy efficiency. This research studies the energy efficiency that can be achieved by a dryer using air which is dehumidified by zeolite. Experimental results are fitted to a dynamic model to find important variables for the drying operation. The results show that ambient air temperature as well as the ratio between air flow for drying and air flow for regeneration, affect the energy efficiency significantly. Relative humidity of used air, and shift time have a minor effect on the dryer performance. From the total work, it can be noted that the dryer efficiency operated at 50-60°C achieves 75 percent, which is attractive for drying of food products.
Here you can find all Crossref-listed publications in which this article is cited. If you would like to receive automatic email messages as soon as this article is cited in other publications, simply activate the “Citation Alert” on the top of this page.