Exergy and Energy Analyses of Microwave Dryer for Cantaloupe Slice and Prediction of Thermodynamic Parameters Using ANN and ANFIS Algorithms
Artykuł w czasopiśmie
MNiSW
140
Lista 2021
| 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: | 16 |
| Scopus® Cytowania: | 19 |
| 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 |
