مشخصات پژوهش

عنوان	Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
نوع پژوهش	مقاله چاپ‌شده در مجلات علمی
کلیدواژه‌ها	energy, exergy, microwave drying, white mulberry
چکیده	The energy and exergy analysis, drying characteristics and mathematical modeling of the thin-layer drying kinetics of white mulberry using microwave drying were investigated. Results indicated that values of exergy efficiency (33.63–57.08%) were higher than energy efficiency (31.85–55.56%). Specific energy consumption increased with increasing microwave power while improvement potential decreased. The specific energy consumption and improvement potential varied from 3.97 to 6.73 MJ/kg water and 0.71 to 2.97 MJ/kg water, respectively. Also, energy efficiency decreased with decrease in moisture content and microwave power level. The best exergy and energy aspect was obtained by drying at 100Wmicrowave power. Drying took place mainly in warming up, constant rate and falling rate periods. The Page model showed the best fit to experimental drying data. Effective diffusivity increased with decreasing moisture content and increasing microwave power. It varied from 1.06 10−8 to 3.45 10−8 m2/s, with an energy activation of 3.986 W/g.
پژوهشگران	حمید خفاجه (نفر چهارم)، سعید مینایی (نفر سوم)، محمد زارعی (دانشجوی گروه شیمی) (نفر دوم)، حسین درویشی (نفر اول)