Baza Publikacji Pracowników Politechniki Lubelskiej

Status:
Autorzy:	Zadhossein Safoura, Abbaspour-Gilandeh Yousef, Kaveh Mohammad, Szymanek Mariusz, Khalife Esmail, Samuel Olusegun David, Amiri Milad, Dziwulski Jacek
Dyscypliny:
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Rok wydania:	2021
Wersja dokumentu:	Elektroniczna
Język:	angielski
Numer czasopisma:	16
Wolumen/Tom:	14
Numer artykułu:	4838
Strony:	1 - 19
Impact Factor:	3,252
Web of Science® Times Cited:	22
Scopus® Cytowania:	24
Bazy:	Web of Science \| Scopus
Efekt badań statutowych	NIE
Materiał konferencyjny:	NIE
Publikacja OA:	TAK
Licencja:
Sposób udostępnienia:	Witryna wydawcy
Wersja tekstu:	Ostateczna wersja opublikowana
Czas opublikowania:	W momencie opublikowania
Data opublikowania w OA:	9 sierpnia 2021
Abstrakty:	angielski
	The study targeted towards drying of cantaloupe slices with various thicknesses in a microwave dryer. The experiments were carried out at three microwave powers of 180, 360, and 540 W and three thicknesses of 2, 4, and 6 mm for cantaloupe drying, and the weight variations were determined. Artificial neural networks (ANN) and adaptive neuro-fuzzy inference systems (ANFIS) were exploited to investigate energy and exergy indices of cantaloupe drying using various afore-mentioned input parameters. The results indicated that a rise in microwave power and a decline in sample thickness can significantly decrease the specific energy consumption (SEC), energy loss, exergy loss, and improvement potential (probability level of 5%). The mean SEC, energy efficiency, energy loss, thermal efficiency, dryer efficiency, exergy efficiency, exergy loss, improvement potential, and sustainability index ranged in 10.48–25.92 MJ/kg water, 16.11–47.24%, 2.65–11.24 MJ/kg water, 7.02–36.46%, 12.36–42.70%, 11.25–38.89%, 3–12.2 MJ/kg water, 1.88–10.83 MJ/kg water, and 1.12–1.63, respectively. Based on the results, the use of higher microwave powers for drying thinner samples can improve the thermodynamic performance of the process. The ANFIS model offers a more accurate forecast of energy and exergy indices of cantaloupe drying compare to ANN model

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Exergy and Energy Analyses of Microwave Dryer for Cantaloupe Slice and Prediction of Thermodynamic Parameters Using ANN and ANFIS Algorithms

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