Analysis and control of hybrid convection‐radiation drying systems toward energy saving strategy DOI Open Access
Mohamed Qenawy,

Mona Ali,

Hany S. El‐Mesery

и другие.

Journal of Food Science, Год журнала: 2024, Номер unknown

Опубликована: Ноя. 24, 2024

Abstract Food drying is a vital technology in agricultural preservation, where hybrid provides efficient moisture removal. However, the transient behavior of ratio () and associated rate could increase energy consumption if not managed with an effective energy‐saving strategy. This study investigates impacts convection‐radiation on , time, consumption. Unlike previous studies, which have fully addressed connections between operating conditions kinetics, this work new insights into these relationships. Additionally, artificial neural network (ANN) control model applied to optimize consumption, offering approach improving efficiency process. During experiment, airflow velocity was varied from 0.7 m/s 1.5 m/s, temperature 40°C 60°C, radiation intensity 1500 W/m 2 3000 . The results showed that exhibited four data groups consistent through mean statistical analysis. Increasing air has decreased while higher increased time. indices were enhanced by increasing reducing velocity. measured all similar kinetics behavior, clustering self‐organizing map. Those findings further controlled using ANN 99% predicting accuracy. With airborne heating at 60°C transiently controlled, showing 6.5% time reduction 36% saving. Thus, controlling its impact slice properties highly desirable future work. help designers improve processing conservation garlic slices drying.

Язык: Английский

Analysis and control of hybrid convection‐radiation drying systems toward energy saving strategy DOI Open Access
Mohamed Qenawy,

Mona Ali,

Hany S. El‐Mesery

и другие.

Journal of Food Science, Год журнала: 2024, Номер unknown

Опубликована: Ноя. 24, 2024

Abstract Food drying is a vital technology in agricultural preservation, where hybrid provides efficient moisture removal. However, the transient behavior of ratio () and associated rate could increase energy consumption if not managed with an effective energy‐saving strategy. This study investigates impacts convection‐radiation on , time, consumption. Unlike previous studies, which have fully addressed connections between operating conditions kinetics, this work new insights into these relationships. Additionally, artificial neural network (ANN) control model applied to optimize consumption, offering approach improving efficiency process. During experiment, airflow velocity was varied from 0.7 m/s 1.5 m/s, temperature 40°C 60°C, radiation intensity 1500 W/m 2 3000 . The results showed that exhibited four data groups consistent through mean statistical analysis. Increasing air has decreased while higher increased time. indices were enhanced by increasing reducing velocity. measured all similar kinetics behavior, clustering self‐organizing map. Those findings further controlled using ANN 99% predicting accuracy. With airborne heating at 60°C transiently controlled, showing 6.5% time reduction 36% saving. Thus, controlling its impact slice properties highly desirable future work. help designers improve processing conservation garlic slices drying.

Язык: Английский

Процитировано

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