ENERGY ANALYSIS OF COMBINED FLUIDIZED-BATCH BED DRYER

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VARTEHPARVAR V.; KIANMEHR M.H.; ARABHOSSEINI A.; HASAN BEYGI S.R.

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2014 | Volume:5 | Issue:4 (18) Page(s): 17-23

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Title

ENERGY ANALYSIS OF COMBINED FLUIDIZED-BATCH BED DRYER

Author(s)

VARTEHPARVAR V. | KIANMEHR M.H. | ARABHOSSEINI A. | HASAN BEYGI S.R. | Issue Writer Certificate

Keywords

FIXED BED DRYERQ2

ENERGY CONSUMPTION RATIOQ2

FLUIDIZED BED DRYERQ2

THERMODYNAMIC FIRST LAWQ2

Abstract

In FLUIDIZED BED DRYER, high velocity of air causes wastage of thermal energy. In order that FIXED BED DRYER be combined with FLUIDIZED BED DRYER, it was mounted after fluidized bed in air way. According to the first law of thermodynamic, energy and effective parameters on energy consume were analyzed. Experiments were performed at three temperature ranges of 50, 60 and 70oC, three bed depths of 4, 6 and 8cm for the lower bed and two bed depths of 6 and 8 cm for the higher. Increasing bed depth of each bed showed clear effects on EU and EUR of the other floor. The EU value of top floor was more than that of bottom floor. Maximum energy consumption was obtained in 70oC at 8dw-8up bed depth and ENERGY CONSUMPTION RATIO was obtained in 50oC at 8dw-8up.

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APA: Copy

VARTEHPARVAR, V., KIANMEHR, M.H., ARABHOSSEINI, A., & HASAN BEYGI, S.R.. (2014). ENERGY ANALYSIS OF COMBINED FLUIDIZED-BATCH BED DRYER. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(4 (18)), 17-23. SID. https://sid.ir/paper/176581/en

Vancouver: Copy

VARTEHPARVAR V., KIANMEHR M.H., ARABHOSSEINI A., HASAN BEYGI S.R.. ENERGY ANALYSIS OF COMBINED FLUIDIZED-BATCH BED DRYER. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2014;5(4 (18)):17-23. Available from: https://sid.ir/paper/176581/en

IEEE: Copy

V. VARTEHPARVAR, M.H. KIANMEHR, A. ARABHOSSEINI, and S.R. HASAN BEYGI, “ENERGY ANALYSIS OF COMBINED FLUIDIZED-BATCH BED DRYER,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 4 (18), pp. 17–23, 2014, [Online]. Available: https://sid.ir/paper/176581/en

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