气候变化领域集成服务门户(CCPortal): Comparison of different drying techniques and their carbon emissions in green peas

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DOI	10.1016/j.cep.2020.108274
	Comparison of different drying techniques and their carbon emissions in green peas
	Kaveh M.; Abbaspour-Gilandeh Y.; Nowacka M.
发表日期	2021
ISSN	2552701
卷号	160
英文摘要	The aim of the study was to analyze the drying process of green pea using different dryers and different parameters of drying, and evaluate the specific energy consumption, energy efficiency, drying efficiency, thermal efficiency, and greenhouse gas (CO2) emission of used drying method. The drying methods included convective, infrared, microwave, convective-vacuum, convective-infrared, convective-microwave, convective-rotary dryer, infrared-rotary dryer, and microwave-dryer. Results indicated the lowest specific energy consumption for the microwave dryer working at the power of 810 W (12.15 MJ/kg); whereas the highest specific energy consumption (215.45 MJ/kg) was observed in the convective drying (40 °C, 1.5 m/s). The highest energy efficiency, drying efficiency, and thermal efficiency (57.98 %, 65.11 %, and 57.98 %, respectively) were obtained by the microwave working at the power of 810 W. The energy, thermal, and drying efficiencies showed an increasing trend with elevating the temperature, microwave power, and infrared power. Furthermore, the analysis showed that by increasing the air temperature, microwave, infrared powers, and rotation speed, and reducing the inlet air velocity, the CO2 generation was decreased. The lowest CO2 amount (5.5 kg/kg water) was produced during the microwave drying at the power of 810 W. © 2020 Elsevier B.V.
英文关键词	Drying; Energy efficiency; Green peas; Greenhouse gas; Thermal efficiency
scopus关键词	Air; Carbon; Carbon dioxide; Dryers (equipment); Energy efficiency; Energy utilization; Greenhouse gases; Microwaves; Carbon emissions; Convective drying; Drying efficiency; Drying technique; Microwave dryers; Microwave drying; Specific energy consumption; Thermal efficiency; Infrared drying
来源期刊	Chemical Engineering and Processing - Process Intensification
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/177230
作者单位	Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland
推荐引用方式 GB/T 7714	Kaveh M.,Abbaspour-Gilandeh Y.,Nowacka M.. Comparison of different drying techniques and their carbon emissions in green peas[J],2021,160.
APA	Kaveh M.,Abbaspour-Gilandeh Y.,&Nowacka M..(2021).Comparison of different drying techniques and their carbon emissions in green peas.Chemical Engineering and Processing - Process Intensification,160.
MLA	Kaveh M.,et al."Comparison of different drying techniques and their carbon emissions in green peas".Chemical Engineering and Processing - Process Intensification 160(2021).