Performance assessment and optimization of industrial pasta drying |
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| Authors: | Neslihan Colak Zafer Erbay Arif Hepbasli |
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| Affiliation: | 1. Faculty of Engineering, Department of Food Engineering, Pamukkale University, , 20020 Denizli, Turkey;2. Faculty of Engineering, Department of Food Engineering, Ege University, , 35100, Izmir, Turkey;3. Department of Mechanical Engineering, College of Engineering, King Saud University, , Riyadh, 11421 Kingdom of Saudi Arabia |
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| Abstract: | Drying is a high‐energy‐intensive operation and an important step in the pasta production. In this study, exergy analysis of a four‐step drying system in a farfalle pasta production line using actual operational data obtained from a plant located in Izmir, Turkey, was performed. Exergy loss rates, evaporation rates, exergy efficiencies, and improvement in potential rates for each dryer section were determined in this drying system. The exergy efficiency values varied between 0.25% and 5.27% from the predrying to the final drying section. The exergy efficiency value for the entire drying system was calculated to be 2.96%, and the highest exergetic improvement in potential rate was 165.54 kW for the first dryer section. Copyright © 2013 John Wiley & Sons, Ltd. |
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| Keywords: | drying exergy analysis pasta improvement potential performance analysis |
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