Article
Engineering, Chemical
Pavitra Singh, Pinakeswar Mahanta, Pankaj Kalita, Alok Kumar Singh
Summary: A rotating fluidized bed in a static geometry dryer without a slit is highly recommended for various operations. A highly efficient moisture removal technique is proposed, reducing energy loss and improving drying efficiency.
Article
Thermodynamics
Hanyu Jin, Qiang Wu, Shuai Wang, Yurong He
Summary: In this study, the mass and heat transfer behaviors of ellipsoid wet particles in a fluidized bed dryer were investigated using the CFD-DEM method. The heat transfer mechanisms caused by contact, convection, and liquid bridge were analyzed. The study found that a reduction in liquid content weakens the heat flow between particles, and the agglomeration of non-spherical particles during the drying process leads to a lower drying rate.
APPLIED THERMAL ENGINEERING
(2024)
Article
Thermodynamics
M. Yahya, Arfidian Rachman, R. Hasibuan
Summary: The paddy drying performance of a solar-biomass hybrid heat pump batch-type horizontal fluidized bed dryer was investigated. The study compared the drying system with heat recovery and without heat recovery, and analyzed the moisture content reduction, energy consumption, and efficiency of the drying process.
Article
Thermodynamics
K. Nanan, S. Eiamsa-ard, S. Chokphoemphun, Manoj Kumar, M. Pimsarn, V. Chuwattanakul
Summary: The aim of this study was to investigate the shrimp drying process in a fluidized-bed dryer in order to develop a more efficient method compared to traditional sun drying. The influence of shrimp size, bed height, and air temperature on the drying rate was studied, with the moisture content of boiled shrimp decreasing at higher drying temperatures. Reducing bed height and shrimp size both increased shrimp moisture removal. The highest dried shrimp production rate was achieved at a bed height of 1.0 and drying temperature of 80 degrees C.
CASE STUDIES IN THERMAL ENGINEERING
(2023)
Article
Engineering, Chemical
Mengke Lu, Patrick Kranz, Andrew Salmon, Sam Wilkinson, Rok Sibanc
Summary: This work aims to evaluate thermal behaviors and develop a soft sensor for online prediction of LOD in the Seg-FBD. Heat transfers and conductions among the Seg-FBD are evaluated based on temperature measurements. The models are calibrated and a soft sensor is established, showing the capability of predicting real-time LOD.
Article
Green & Sustainable Science & Technology
Hui Wang, Mehdi Torki, Arian Taherian, Mohsen Beigi, Hong-Mei Xiao, Xiao-Ming Fang
Summary: Recently, it has been proven that the combined use of non-thermal technologies can improve the performance of hot air dryers in terms of energy and quality. However, there is no study on the thermodynamic analysis of such hybrid systems. This study investigated the influence of ultrasonic power combined with convective hot air dryer on the exergetic performance of the system. The results showed that the exergy loss decreased with increasing power level, while the exergy destruction decreased at higher air temperatures and velocities. The combination of ultrasonic power with hot air intensified the exergy destruction.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS
(2023)
Article
Thermodynamics
Muhammad Yahya, Hendriwan Fahmi, Rosdanelli Hasibuan, Ahmad Fudholi
Summary: This study evaluated a hybrid solar-assisted heat pump dryer (HS-AHPD) for drying paddy and found that it decreased the weight of paddy with high efficiency and improved product quality. The system used R22 as a working fluid and achieved an average drying rate of 8.34 kg/s, specific moisture extraction rate (SMER) of 0.44 kg/kWh, and specific energy consumption (SEC) of 4.69 kWh/kg. The HS-AHPD's thermal efficiency and exergy efficiency were 29.1% and 18.4%, respectively. The furnace and solar collector contributed significant energy to the system. The drying process resulted in higher head rice yield, lower broken rice, and lower rice grouts.
CASE STUDIES IN THERMAL ENGINEERING
(2023)
Article
Green & Sustainable Science & Technology
Ali Etem Gurel, Umit Agbulut, Alper Ergun, Ilhan Ceylan, Adnan Sozen, Azim Dogus Tuncer, Ataollah Khanlari
Summary: Solar thermal systems are commonly used for sustainable thermal energy, and a temperature-controlled fluidized bed solar drying system has been successfully designed in this study. The efficiency of the system was found to be 64%, with the flat plate and plate with zigzag fins achieving exergy efficiencies of 7.2% and 11.6% respectively. Response surface methodology was used to model moisture content values, showing accurate predictions with high fitting performance.
SUSTAINABLE ENERGY TECHNOLOGIES AND ASSESSMENTS
(2022)
Article
Automation & Control Systems
Francis Gagnon, Andre Desbiens, Eric Poulin, Jocelyn Bouchard, Pierre-Philippe Lapointe-Garant
Summary: This paper examines the impact of advanced process control on the operation efficiency and product quality in wet granulation lines. The results show that using an economic model predictive controller or a classical predictive control framework can significantly reduce energy consumption and improve product quality.
JOURNAL OF PROCESS CONTROL
(2022)
Article
Thermodynamics
Agustami Sitorus, Novrinaldi, Satya Andika Putra, Irwin Syahri Cebro, Ramayanty Bulan
Summary: The study investigated the drying kinetic model of paddy under different capacities drying conditions in a swirling fluidized bed (SFB) dryer. The results showed that the drying rate of paddy decreased as the drying time increased in all treatment capacities evaluated. Among the models examined, the linear-plus-exponential model was able to describe the paddy drying kinetics using the SFB dryer effectively.
CASE STUDIES IN THERMAL ENGINEERING
(2021)
Article
Thermodynamics
Cuneyt Tunckal, Mehmet Direk, Ibrahim Doymaz, Zekiye Goksel, Arif Atak
Summary: This study investigated the drying of different grape cultivars using a heat pump-drying system. The performance of the system was evaluated for each cultivar, and exergy analysis was performed. The results showed that the evaporator efficiency and total coefficient of performance were higher when the external condenser was in the on position.
THERMAL SCIENCE AND ENGINEERING PROGRESS
(2022)
Article
Thermodynamics
Alpaslan Alkan, Ahmet Kolip, Murat Hosoz
Summary: The study compared the energy and exergy performance of an automotive heat pump (AHP) with R1234yf and R134a, finding that while the R1234yf system had slightly lower conditioned air temperature, heating capacity, and coefficient of performance (COP), it had lower total exergy destruction rate and TEWI in comparison with the system using R134a. Additionally, the R1234yf system showed larger exergy destruction in outdoor unit, compressor, and expansion device but lower exergy destruction in the indoor unit.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2021)
Article
Engineering, Chemical
Kai-Shing Yang, Khalid Hamid, Shih-Kuo Wu, Uzair Sajjad, Chi-Chuan Wang
Summary: This study compared the performance of three heat pump dryers using moist sodium polyacrylate as the drying material. The experiments showed differences in parameters such as COPHP and moisture extraction rate among the different dryer designs, with the desiccant wheel design performing well in terms of moisture extraction rate and COPHP.
Article
Engineering, Environmental
Qiuya Tu, Zhiyang Ma, Haigang Wang
Summary: The wet particle drying process in a fluidized bed dryer is studied using a two-fluid model coupled with mass and heat transfer. Online electrical capacitance tomography and offline moisture meter are used for measurement. The drying rate varies at different stages, and the particle temperature increases gradually and remains constant. The internal circulation and the mass and heat transfer mainly occur in the lower part of the dryer and at the contact region between bubbles and solids phase.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Thermodynamics
Hirakh Jyoti Das, Rituraj Saikia, Pinakeswar Mahanta
Summary: A thermo-economic assessment was conducted on three atmospheric bubbling fluidized bed paddy dryers to investigate the effects of inlet air temperature, superficial air velocity, and amount of paddy on exergy efficiency at the equilibrium moisture content (EMC). The study found that dryers with a larger cone angle and shorter payback period had higher annual profits.
Article
Food Science & Technology
Derya Saygili, Deniz Doner, Filiz Icier, Cem Karagozlu
Summary: This study investigated the microbiological flora and rheological properties of kefir made from different types of milk and incubated at different temperatures, finding that the incubation temperature has an impact on the consistency coefficient of the product.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Serdal Sabanci, Filiz Icier
Summary: The ohmic assisted vacuum evaporation (OAVE) process can be used to concentrate orange juice to a higher soluble solid content. Increasing the evaporation temperature leads to higher evaporation rates, energy efficiency, and water removal ratio.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Food Science & Technology
Abdullah Mohammed Naji, Bulent Basyigit, Hamza Alasalvar, Pelin Salum, Serap Berktas, Zafer Erbay, Mustafa Cam
Summary: This study investigated the optimal extraction conditions of bioactive compounds from roselle, the effect of air inlet temperatures during spray drying on the final product, and the changes in volatile compounds during the conversion of plant extracts into soluble powder forms. The extraction process at 54 degrees C for 120 minutes produced extracts with high total phenolic and anthocyanin content, as well as strong radical scavenging activity. Spray drying at higher air inlet temperatures resulted in increased microencapsulation yield but decreased solubility of the powder forms. Anthocyanins tended to degrade at higher temperatures. There was no interaction between process temperatures and antioxidant properties. However, significant changes in volatile compound concentrations were observed during the process.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Pelin Salum, Serap Berktas, Deniz Bas, Mustafa Cam, Zafer Erbay
Summary: This study aimed to optimize the spray drying process of enzyme-modified cheese powder to improve its physical properties. The results revealed that low inlet temperature, medium feed flow rate, and aspiration rate can lead to improved powder physical properties.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Engineering, Chemical
Aylin Esiz Dereboylu, Ulas Uguz, Deniz Doner, Omer F. Cokgezme, Buse M. Cabas, Filiz Icier
Summary: This study aimed to examine the effect of the moderate electric field-assisted hydro-distillation (MEF-D) method on the microstructural changes of thyme samples. The results showed that MEF-D method increased the yield of essential oil.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Food Science & Technology
Mahmut Ertekin, Ozlem Ugurlu, Pelin Salum, Zafer Erbay
Summary: This study investigated the production and ripening process of Antep cheese made with different milk types. It was found that low proteolytic activity during ripening resulted in low REI values for the cheeses. Lipolysis during ripening increased the concentrations of total FFA, especially short-chain FFAs. Goat milk was found to have the highest FFA concentrations, and volatile FFA ratios exceeded 10% in the third month of ripening. The impact of ripening time was more significant than the milk types used in the production.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Serap Berktas, Mustafa Cam, Pelin Salum, Zafer Erbay
Summary: The effects of coating quince slices with CaCl2 and pectin followed by drying with microwave (MWD-C + P) or with hot air (HAD-C + P) were investigated. The best drying conditions were achieved by coating quince slices with C + P and drying with microwave at 450 W. MWD-C + P had positive effects on the physicochemical, techno-functional, textural, and volatile components of dried quince slices.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Mechanics
Omer Faruk Cokgezme, Filiz Icier
Summary: The use of alternative extraction methods has increased due to the drawbacks of conventional methods. The application of electric field has been found to enhance extraction yield and reduce processing time. This study investigated the effects of frequency and wave type on the extraction of oleuropein from olive leaves. The frequency and wave significantly influenced yield, cell disintegration index, microstructural changes, and mass transfer coefficient.
Article
Green & Sustainable Science & Technology
Esmanur Ucal, Hasan Yildizhan, Arman Ameen, Zafer Erbay
Summary: This study evaluated the energy and environmental consumption of whole milk powder production. The results showed that raw milk production accounted for the largest energy and exergy consumption, while spray drying, evaporation, and pasteurization were the most energy-intensive processes in the dairy factory. Replacing fossil fuels with renewable energy sources and using pasture feeding showed significant improvements in energy efficiency and renewability of the overall process.
Article
Food Science & Technology
Deniz Doner, Omer Faruk Cokgezme, Mutlu Cevik, Filiz Icier
Summary: Thawing is a common processing method in the meat industry, and it should be carried out carefully to ensure food safety and protect meat quality. This study focused on ohmic thawing, a novel method, and used a custom-designed prototype to thaw frozen minced beef samples in different shapes and with different electrode designs. The optimal thawing condition was determined, and it was found that ohmic thawing was highly efficient and effective in achieving optimal thawing outcomes.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Ebru Yilmaz, Mithat Kurban, Zafer Erbay
Summary: This study used ultrasound technology to produce enzyme-modified cheese (EMC) with a concentrated cheese flavor. Optimal conditions for proteolysis were determined to be 46.28 W ultrasound power, 9.8 min ultrasound pretreatment, and 10.49 h proteolysis. These conditions resulted in a 12.5% reduction in proteolysis time and produced an EMC comparable to one produced without ultrasound pretreatment for 12 h proteolysis. The characteristics of the final EMC were primarily determined by lipolysis and were not influenced by ultrasound pretreatment prior to proteolysis.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Pelin Salum, Serap Berktas, Perihan Kendirci, Deniz Bas, Mustafa Cam, Zafer Erbay
Summary: This study focused on the microencapsulation of enzyme-modified cheese (EMC) through emulsification and spray drying. The most suitable wall material combination and microencapsulation formulation were determined, and the physical, chemical, and sensorial characteristics of the powders were evaluated. Microencapsulation improved the physical properties of the powders, increased the drying yield, reduced the loss of free fatty acids, and increased the concentration of ester compounds.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Pelin Keyf, Ozlem Ugurlu, Ozgur Cem Erkin, Levent Yurdaer Aydemir, Zafer Erbay
Summary: This study investigated the potential bioactive properties of white cheeses produced in different regions of Turkey, and found that they have potential antioxidant, antihypertensive, and antidiabetic activities, but no antimicrobial and anticancer activities. The bioactivity potential may vary depending on the region of production.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Physical
Pelin Salum, Cagla Ulubas, Onur Güven, Levent Yurdaer Aydemir, Zafer Erbay
Summary: In this study, different emulsifiers were compared for the production of stable primary emulsions with desired viscosity and droplet size. It was found that PGPR-based emulsions exhibited superior stability and lower viscosity compared to other emulsifiers.
COLLOIDS AND INTERFACES
(2023)
Article
Food Science & Technology
Aysun Altinyuzuk Akilli, Ozgur Cem Erkin, Levent Yurdaer Aydemir, Zafer Erbay
Summary: This study aimed to explore the bioactive potentials of enzyme-modified cheese (EMC) during production stages and after digestion. The results showed that EMC has antioxidant, antihypertensive, antidiabetic, antimicrobial, and antiproliferative potentials. Further research is needed to investigate the components formed during production stages in detail.
INTERNATIONAL DAIRY JOURNAL
(2023)
