Exergy analysis of industrial pasta drying process

OZGENER L., Ozgener O.

INTERNATIONAL JOURNAL OF ENERGY RESEARCH, cilt.30, ss.1323-1335, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 30 Konu: 15
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1002/er.1227
  • Sayfa Sayıları: ss.1323-1335


In this study we present an energy and exergy modelling of industrial final macaroni (pasta) drying process for its system analysis, performance evaluation and optimization. Using actual system data, a performance assessment of the industrial macaroni drying process through energy and exergy efficiencies and system exergy destructions is conducted. The heat losses to the surroundings and exergy destructions in the overall system are quantified and illustrated using energy and exergy flow diagrams. The total energy rate input to system is 316.25 kW. The evaporation rate is 72 kg h(-1) (0.02 kg s(-1)) and energy consumption rate is found as 4.38 kW for 1 kg water evaporation from product. Humidity product rate is 792 kg h(-1) (0.22 kg s(-1)) and energy consumption rate is found about 0.4 kW for 1 kg short cut pasta product. The energy efficiencies of the pasta drying process and the overall system are found to be as 7.55-77.09% and 68.63%. The exergy efficiency of pasta drying process is obtained to be as 72.98-82.15%. For the actual system that is presented the system exergy efficiency vary between 41.90 and 70.94%. Copyright (c) 2006 John Wiley & Sons, Ltd.