Analysis of Mass And Heat Transfer Coefficients, Energy Consumption and Efficiency of in Dehydration of Cornelian Cherry

Abstract

Drying is the process of removing water or other liquids from materials. However, drying is commonly used to remove water from food by thermal methods. Drying technology is a combination of transport phenomena and material science. Knowing the mass and heat transfer properties and the energy for the drying process is very important in terms of controlling and improving the process. In the present study, the effects of experimental parameters such as the temperature and velocity of air on mass and heat transfer coefficients, consumption and efficiency of energy in the dehydration of cornelian cherry were investigated. The cornelian cherry fruit was dried in a single layer in a dryer as convective at three different values (50, 60 and 70°C) of air temperatures and three different values (0.4, 0.7 and 1.0 m/s) of air velocities. The effective diffusivity values of moisture (Deff), coefficient of mass transfer (k), and Bi number were calculated using Dincer and Dost analytical approach. The heat capacity, thermal diffusivity and thermal conductivity are calculated as a function of moisture content. The convective heat and mass transfer coefficients were determined using engineering correlations and the Chilton-Colburn analogy. The consumption and efficiency of energy, thermal efficiency, and the efficiency of drying were analyzed for all experimental conditions.