| Investigating and analyzing the specific energy required of a combined infrared-hot air dryer for drying white shrimp in different environmental conditions of the dryer |
| Paper ID : 1399-NICAME1402 |
| Authors: |
|
marzieh jahani * Khuzestan University of Agricultural Sciences and Natural Resources |
| Abstract: |
| Population, food and energy are the basic factors of human survival. Therefore, trying to produce more food and waste less energy can undoubtedly create a calmer and more secure future for mankind. The purpose of this research is optimization along with energy analysis of the combined infrared-hot air dryer, and further, the quality of dried shrimp is influenced by the factors of distance to the radiation source (5-10-15cm), temperature ( 55-65-75) degree Celsius and intensity of infrared light radiation (250-500-750w) on drying time, texture and color of shrimp were investigated. This study showed that the developed dryer is very suitable for producing good quality shrimp with energy saving. In recent years, infrared (IR) drying has gained more acceptance than other conventional drying systems due to its rapid drying behavior, lower energy consumption, and superior product quality. The results of this research showed that, The specific energy was the lowest at a temperature of 75 degrees Celsius and a radiant power of 750 and at a distance of 5 cm from the sample, and finally at a temperature of 75 and at a power of 750 watts and at a distance of 5 cm from the sample to the lamp, less energy was consumed. |
| Keywords: |
| Dried shrimp, infrared - hot air, energy analysis, specific energy consumption |
| Status : Paper Accepted (Poster Presentation) |
