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Design of low-energy consumption hybrid dryer: A case study of garlic (Allium sativum) drying process by Hany S. EL-Mesery; Frederick Sarpong; Weixing Xu; Mona A. Elabd is a Engineering article available to read on EtoBox.

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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/m 2 . 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

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Author

Hany S. EL-Mesery; Frederick Sarpong; Weixing Xu; Mona A. Elabd

Publisher

Elsevier BV

Published

2022

Language

EN

Field

Engineering (Physical Sciences)