Energetic and exergetic performance analysis and modeling of drying kinetics of kiwi slices.

摘要: This work focused on the effects of moisture content, slices thickness and microwave power aspects energy exergy, drying kinetics, diffusivity, activation energy, modeling thin layer kiwi slices. Results showed that exergy efficiency increased with increasing decreasing slice while values (15.15-32.27 %) were higher than (11.35-24.68 %). Also, these parameters decreased a decrease in content. Specific consumption varied from 7.79 to 10.02, 8.59 10.77 9.57 to16.20 MJ/kg water evaporated for 3, 6 9 mm, respectively. The loss found be range 5.90 14.39 MJ/kg as decreased. Effective diffusivity content thickness. Average effective changes between 1.47 × 10(-9) 39.29 × 10(-9) m(2)/s within given variables range. Activation (17.96-21.38 W/g) significant dependence Although Midilli model best fit, Page's was selected, since it had almost similar performance but is simpler two instead four.