Effect of External Insulation on Drying Time and Energy Consumption in Food Drying Oven
Journal Title: Gazi Üniversitesi Fen Bilimleri Dergisi Part C: Tasarım ve Teknoloji - Year 2019, Vol 7, Issue 3
Abstract
In the experimental study, the effect of glasswool and stone wool insulation on energy consumption and drying time in FDO, which was previously designed and manufactured by microcontroller, was investigated. The apple was selected as the food to be dried and all the tests were done at 80 ° C in order to compare the insulated and non-insulated findings. This measurement error is minimized by using an arduino card load cell with microcontroller to reduce measurement device errors, such as measuring the weight, taking it out of the oven and taking it back into the oven and continuing to dry. The experiments carried out without insulation in the drying period lasted 240 minutes, while the glass wool and stone wool insulation tests lasted for 330 minutes. The average (arithmetic) electricity consumption of the uninsulated experiments was 0.15 kWh and the average (arithmetic) electricity consumption of glass wool and stone wool was 0.1 kWh. The cumulative electricity consumption of all experiments was 1,287 kWh in glass wool, 1,265 kWh in stone wool and 1,420 kWh in uninsulated. Compared to uninsulated and uninsulated energy consumption, 10,97% energy savings were achieved. Specific Energy Consumption (SEC) in the range of 60-120 minutes has been observed in the range of 10 kWh / kgwater and has increased sharply after 150th minute in uninsulated and 240th minute in insulated. 60-120. The Specific Moisture Extraction Rate (SMER) reached its peak in the range of 60-90 minutes and received values in the range of 0.14-0.16 kg / kWh. Thereafter, a sharp reduction of up to 180 minutes was obtained. After 180 minutes, SMER of stone wool and glass wool was found to be 0,4 kg water / kWh.
Authors and Affiliations
Faruk KILIÇ
Keywords
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- EP ID EP674514
- DOI 10.29109/gujsc.570387
- Views 115
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