Exergy analyses of onion drying by convection: Influence of dryer parameters on performance

Autores
Castro, María; Román Barón, María Celia; Echegaray, Marcelo Eduardo; Mazza, German Delfor; Rodriguez, Rosa
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This research work is concerned in the exergy analysis of the continuous-convection drying of onion. The influence of temperature and air velocity was studied in terms of exergy parameters. The energy and exergy balances were carried out taking into account the onion drying chamber. Its behavior was analyzed based on exergy efficiency, exergy loss rate, exergetic improvement potential rate, and sustainability index. The exergy loss rates increase with the temperature and air velocity augmentation. Exergy loss rate is influenced by the drying air temperatures and velocities because the overall heat transfer coefficient varies with these operation conditions. On the other hand, the exergy efficiency increases with the air velocity augmentation. This behavior is due to the energy utilization was improved because the most amount of supplied energy was utilized for the moisture evaporation. However, the exergy efficiency decreases with the temperature augmentation due to the free moisture being lower, then, the moisture begins diffusing from the internal structure to the surface. The exergetic improvement potential rate values show that the exergy efficiency of onion drying process can be ameliorated. The sustainability index of the drying chamber varied from 1.9 to 5.1. To reduce the process environmental impact, the parameters must be modified in order to ameliorate the exergy efficiency of the process.
Fil: Castro, María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Román Barón, María Celia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Echegaray, Marcelo Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Mazza, German Delfor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Rodriguez, Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Materia
EXERGETIC IMPROVEMENT POTENTIAL RATE
EXERGY ANALYSIS
ONION DRYING
SUSTAINABILITY INDEX
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/89480
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/89480
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Exergy analyses of onion drying by convection: Influence of dryer parameters on performanceCastro, MaríaRomán Barón, María CeliaEchegaray, Marcelo EduardoMazza, German DelforRodriguez, RosaEXERGETIC IMPROVEMENT POTENTIAL RATEEXERGY ANALYSISONION DRYINGSUSTAINABILITY INDEXhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2This research work is concerned in the exergy analysis of the continuous-convection drying of onion. The influence of temperature and air velocity was studied in terms of exergy parameters. The energy and exergy balances were carried out taking into account the onion drying chamber. Its behavior was analyzed based on exergy efficiency, exergy loss rate, exergetic improvement potential rate, and sustainability index. The exergy loss rates increase with the temperature and air velocity augmentation. Exergy loss rate is influenced by the drying air temperatures and velocities because the overall heat transfer coefficient varies with these operation conditions. On the other hand, the exergy efficiency increases with the air velocity augmentation. This behavior is due to the energy utilization was improved because the most amount of supplied energy was utilized for the moisture evaporation. However, the exergy efficiency decreases with the temperature augmentation due to the free moisture being lower, then, the moisture begins diffusing from the internal structure to the surface. The exergetic improvement potential rate values show that the exergy efficiency of onion drying process can be ameliorated. The sustainability index of the drying chamber varied from 1.9 to 5.1. To reduce the process environmental impact, the parameters must be modified in order to ameliorate the exergy efficiency of the process.Fil: Castro, María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaFil: Román Barón, María Celia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaFil: Echegaray, Marcelo Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaFil: Mazza, German Delfor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Rodriguez, Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaMolecular Diversity Preservation International2018-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/89480Castro, María; Román Barón, María Celia; Echegaray, Marcelo Eduardo; Mazza, German Delfor; Rodriguez, Rosa; Exergy analyses of onion drying by convection: Influence of dryer parameters on performance; Molecular Diversity Preservation International; Entropy; 20; 5; 4-2018; 310-3191099-4300CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/1099-4300/20/5/310info:eu-repo/semantics/altIdentifier/doi/10.3390/e20050310info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:09:16Zoai:ri.conicet.gov.ar:11336/89480instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:09:17.213CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Exergy analyses of onion drying by convection: Influence of dryer parameters on performance
title Exergy analyses of onion drying by convection: Influence of dryer parameters on performance
spellingShingle Exergy analyses of onion drying by convection: Influence of dryer parameters on performance
Castro, María
EXERGETIC IMPROVEMENT POTENTIAL RATE
EXERGY ANALYSIS
ONION DRYING
SUSTAINABILITY INDEX
title_short Exergy analyses of onion drying by convection: Influence of dryer parameters on performance
title_full Exergy analyses of onion drying by convection: Influence of dryer parameters on performance
title_fullStr Exergy analyses of onion drying by convection: Influence of dryer parameters on performance
title_full_unstemmed Exergy analyses of onion drying by convection: Influence of dryer parameters on performance
title_sort Exergy analyses of onion drying by convection: Influence of dryer parameters on performance
dc.creator.none.fl_str_mv Castro, María
Román Barón, María Celia
Echegaray, Marcelo Eduardo
Mazza, German Delfor
Rodriguez, Rosa
author Castro, María
author_facet Castro, María
Román Barón, María Celia
Echegaray, Marcelo Eduardo
Mazza, German Delfor
Rodriguez, Rosa
author_role author
author2 Román Barón, María Celia
Echegaray, Marcelo Eduardo
Mazza, German Delfor
Rodriguez, Rosa
author2_role author
author
author
author
dc.subject.none.fl_str_mv EXERGETIC IMPROVEMENT POTENTIAL RATE
EXERGY ANALYSIS
ONION DRYING
SUSTAINABILITY INDEX
topic EXERGETIC IMPROVEMENT POTENTIAL RATE
EXERGY ANALYSIS
ONION DRYING
SUSTAINABILITY INDEX
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This research work is concerned in the exergy analysis of the continuous-convection drying of onion. The influence of temperature and air velocity was studied in terms of exergy parameters. The energy and exergy balances were carried out taking into account the onion drying chamber. Its behavior was analyzed based on exergy efficiency, exergy loss rate, exergetic improvement potential rate, and sustainability index. The exergy loss rates increase with the temperature and air velocity augmentation. Exergy loss rate is influenced by the drying air temperatures and velocities because the overall heat transfer coefficient varies with these operation conditions. On the other hand, the exergy efficiency increases with the air velocity augmentation. This behavior is due to the energy utilization was improved because the most amount of supplied energy was utilized for the moisture evaporation. However, the exergy efficiency decreases with the temperature augmentation due to the free moisture being lower, then, the moisture begins diffusing from the internal structure to the surface. The exergetic improvement potential rate values show that the exergy efficiency of onion drying process can be ameliorated. The sustainability index of the drying chamber varied from 1.9 to 5.1. To reduce the process environmental impact, the parameters must be modified in order to ameliorate the exergy efficiency of the process.
Fil: Castro, María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Román Barón, María Celia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Echegaray, Marcelo Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Mazza, German Delfor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Rodriguez, Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
description This research work is concerned in the exergy analysis of the continuous-convection drying of onion. The influence of temperature and air velocity was studied in terms of exergy parameters. The energy and exergy balances were carried out taking into account the onion drying chamber. Its behavior was analyzed based on exergy efficiency, exergy loss rate, exergetic improvement potential rate, and sustainability index. The exergy loss rates increase with the temperature and air velocity augmentation. Exergy loss rate is influenced by the drying air temperatures and velocities because the overall heat transfer coefficient varies with these operation conditions. On the other hand, the exergy efficiency increases with the air velocity augmentation. This behavior is due to the energy utilization was improved because the most amount of supplied energy was utilized for the moisture evaporation. However, the exergy efficiency decreases with the temperature augmentation due to the free moisture being lower, then, the moisture begins diffusing from the internal structure to the surface. The exergetic improvement potential rate values show that the exergy efficiency of onion drying process can be ameliorated. The sustainability index of the drying chamber varied from 1.9 to 5.1. To reduce the process environmental impact, the parameters must be modified in order to ameliorate the exergy efficiency of the process.
publishDate 2018
dc.date.none.fl_str_mv 2018-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/89480
Castro, María; Román Barón, María Celia; Echegaray, Marcelo Eduardo; Mazza, German Delfor; Rodriguez, Rosa; Exergy analyses of onion drying by convection: Influence of dryer parameters on performance; Molecular Diversity Preservation International; Entropy; 20; 5; 4-2018; 310-319
1099-4300
CONICET Digital
CONICET
url http://hdl.handle.net/11336/89480
identifier_str_mv Castro, María; Román Barón, María Celia; Echegaray, Marcelo Eduardo; Mazza, German Delfor; Rodriguez, Rosa; Exergy analyses of onion drying by convection: Influence of dryer parameters on performance; Molecular Diversity Preservation International; Entropy; 20; 5; 4-2018; 310-319
1099-4300
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/1099-4300/20/5/310
info:eu-repo/semantics/altIdentifier/doi/10.3390/e20050310
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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