Comparison of kinetics, energy, and thermal properties processing hackberry fruits by hot air
摘要
Hackberry fruit is used as a snack and animal supplement feed after drying due to its nutritious properties. It needs to be dried in order to be consumed for a long time as a snack or feed additive. In this study, the effects of drying temperatures of 50, 60, and 70 ºC on the drying rate, modeling, effective moisture diffusion-activation energy, exergy energy, energy efficiency, thermodynamics, heat-mass transfer and color properties of hackberry fruit processing by conventional type dryer were investigated. The effective moisture diffusion value was determined as 3.42 × 10–9—1.56 × 10–8 m2/s and the activation energy was determined as 69.36 kJ/mol. The color properties of dried hackberry fruits were determined best at 60 ºC drying temperature. The Exin, Exout, and evaporation energy values were determined as 0.183—0.531 J/s, 0.162—0.486 J/s and 5.240—8.627 J/s, respectively. Mass and heat transfer values were calculated as 1.93—5.32 × 10–7 m/s and 4.271—4.202 × 10–13 W/m2K, respectively. The enthalpy, entropy, and Gibbs Free energy values of the drying processes were determined as 2.56—2.72 kJ/mol, 0.63—0.93 kJ/molK and 2264.03—2431.84 kJ/mol, respectively. By increasing the drying temperatures, the drying kinetics and thermodynamic properties of hackberry fruit improved and energy consumption decreased.