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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/89480
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T10:37:03Zoai: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:34982025-09-29 10:37:03.926CONICET 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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1844614391027204096 |
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13.070432 |