Drying Food Waste Using a Conventional Tray Cabinet Dryer
- سال انتشار: 1402
- محل انتشار: مجله تحقیقات بیومکانیسم و بیوانرژی، دوره: 2، شماره: 2
- کد COI اختصاصی: JR_BBR-2-2_001
- زبان مقاله: انگلیسی
- تعداد مشاهده: 100
نویسندگان
Department of Biosystems, Eghlid Branch, Islamic Azad University, Eghlid, Iran.
Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization, Karaj, Iran.
Department of Biosystems, Eghlid Branch, Islamic Azad University, Eghlid, Iran.
چکیده
In order to reduce leachate from food waste a conventional tray cabinet dryer was designed and built, and the drying process of these wastes was investigated. A ۲.۷ kW heater equipped with an axial fan was used as the heating source. The experiments were performed at three temperatures of ۵۰, ۶۰, and ۷۰ °C and three air velocities of ۱, ۱.۵, and ۲ m/s with a thickness of ۳ cm. A conventional tray was used for drying. The Drying kinetics, effective moisture diffusivity and activation energy during drying of food waste were obtained. Results showed that improving air distribution in the back of the tray and no passing air on the sides of the tray causes that increase the drying rate significantly. The minimum drying process was occurred in temperature of ۷۰°C and air velocity of ۲ m/s at the ۱۲۰ min. Effective moisture diffusivity of waste food during the drying process was in the range of ۲.۷۴×۱۰-۹-۳.۶۵×۱۰-۸ m۲/s. The values for activation energy have ranged from a minimum of ۲۱.۶ kJ/mol in ۱.۵ m/s air velocity up to a maximum of ۶۴.۰ kJ/mol in ۲m/s air velocity.کلیدواژه ها
Food waste, activation energy, Drying kinetics, Leachate of wasteاطلاعات بیشتر در مورد COI
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