Isothermal and non-isothermal drying behavior for grape (Vitis vinifera) by new improved system: exergy analysis, RSM, and modeling

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dc.authoridArslanoğlu, Hasan/0000-0002-3132-4468
dc.authoridAYDOĞMUŞ, ERCAN/0000-0002-1643-2487
dc.authoridDEMIRPOLAT, Ahmet Beyzade/0000-0003-2533-3381
dc.authorwosidArslanoğlu, Hasan/V-5791-2018
dc.authorwosidAYDOĞMUŞ, ERCAN/V-6983-2018
dc.contributor.authorAydogmus, Ercan
dc.contributor.authorDemirpolat, Ahmet B.
dc.contributor.authorArslanoglu, Hasan
dc.date.accessioned2024-08-04T20:59:48Z
dc.date.available2024-08-04T20:59:48Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, drying of grape (Vitis vinifera) in isothermal and non-isothermal conditions has been done with the newly improved proportional integral derivative (PID) system. The average energy efficiency has been calculated in the processes in which the grapes are dried is 53.4% in the isothermal PID system, 59.7% in the non-isothermal PID system, and 30.5% in the tray dryer (forced convection). To maximum exergy efficiency in the tray dryer, the experimental optimization is made according to the response surface methodology (RSM). In the RSM design, the results have been evaluated by working at different airflow rates (1.5 m/s, 2.2 m/s, 2.9 m/s) and different temperatures (298 K, 308 K, and 318 K). In natural conditions, the drying of grapes took approximately 8 days in the sun and 11 days in the shade. A new shrinkage model has been improved based on the transformation rate, considering the drying behavior of grape grains. The consistency of the obtained model equation with the experimental data has been determined with the help of statistical analysis (R-2 0.9987, SST 0.0098). Moreover, when the diffusion behavior of grapes has been investigated, it is determined that both temperature and airflow rate increase the effective diffusion coefficient in the tray dryer. The maximum effective diffusion coefficient in the tray dryer is 2.11.10(9) m(2)/s at a temperature of 318 K and an airflow rate of 2.9 m/s.en_US
dc.identifier.doi10.1007/s13399-021-02034-3
dc.identifier.endpage536en_US
dc.identifier.issn2190-6815
dc.identifier.issn2190-6823
dc.identifier.issue2en_US
dc.identifier.startpage527en_US
dc.identifier.urihttps://doi.org/10.1007/s13399-021-02034-3
dc.identifier.urihttps://hdl.handle.net/11616/103540
dc.identifier.volume12en_US
dc.identifier.wosWOS:000707689300001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSpringer Heidelbergen_US
dc.relation.ispartofBiomass Conversion and Biorefineryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGrape dryingen_US
dc.subjectExergy efficiencyen_US
dc.subjectShrinkage modelen_US
dc.subjectEffective diffusionen_US
dc.subjectRSMen_US
dc.titleIsothermal and non-isothermal drying behavior for grape (Vitis vinifera) by new improved system: exergy analysis, RSM, and modelingen_US
dc.typeArticleen_US

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