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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

IMPACT FACTOR increased in 2015: 0.712

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Low Temperature Drying With Air Dehumidified by Zeolite for Food Products: Energy Efficiency Aspect Analysis

Mohamad Djaeni1 / C. J. van Asselt2 / P. V. Bartels3 / J. P. M. Sanders4 / Gerrit van Straten5 / Anton J. van Boxtel6

1Diponegoro University

2Wageningen University

3Wageningen University

4Wageningen University

5Wageningen University

6Wageningen University

Citation Information: International Journal of Food Engineering. Volume 7, Issue 6, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1930, December 2011

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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.

Keywords: drying; adsorption; regeneration; energy efficiency; zeolite

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