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Drying process optimization of garlic slices in closed-loop heat pump drying system by Box-Behnken design

文献类型： 外文期刊

作者： Liu, Haolu 1 ; Yousaf, Khurram 1 ; Yu, Zhenwei 4 ; Riaz, Asad 5 ; Nyalala, Innocent 1 ; Chattha, Muhammad Waqas Alam 3 ; Chen, Kunjie 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Engn, 40 Dianjiangtai Rd, Nanjing 210031, Jiangsu, Peoples R China

2.Minist Agr & Rural Affairs, Nanjing Inst Agr Mechanizat, Nanjing, Peoples R China

3.Natl Univ Sci & Technol, Atta Ur Rahman Sch Appl Biosci, Islamabad 44000, Pakistan

4.Shandong Agr Univ, Coll Mech & Elect Engn, Tai An, Shandong, Peoples R China

5.Jiangsu Acad Agr Sci, Inst Agro Prod & Proc, Nanjing, Peoples R China

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.609； 五年影响因子：2.61 ）

ISSN： 0145-8892

年卷期： 2022 年 46 卷 1 期

页码：

收录情况： SCI

摘要： The current research focused on the study of the completely enclosed circulation cycle drying of garlic slices of 3 mm thickness. The relationship between temperature and air circulation cycle through heat pump (HP) drying was studied to maintain the food product quality and to optimize its processing cost. The Box-Behnken design was used to investigate the effect of first- and second-stage bypass air ratio (BAR) and temperature on HP-specific moisture extraction rate (SMER), moisture evaporation rate (MER), and garlic slice quality. Maximum SMER (1.530 kg kW(-1) h(-1)) was observed, when the temperature was 45 degrees C and first- and second-stage BARs were 0.40 and 0.60, respectively. The highest MER was observed when both BARs were set at 0.20. The ambient temperature and humidity conditions have a lesser effect on the closed HP drying system; however, it is mainly affected by BAR. The best performance of the system can be attained when the BAR is between 0.2 and 0.6. Our results show that quality score, MER, SMER, and comprehensive evaluation are the most suitable parameters for a closed HP drying system to dry the garlic slices. For single-objective optimization, under the constraints of 0.2 <= X-1 <= 0.6, 0.2 <= X-2 <= 0.6, and 45 degrees C <= X-3 <= 55 degrees C, the objective functions took the maximum value. As experimental indices gained the best hot air bypass rates and temperature which can guide the efficient HP drying production. Novelty impact statement The quality of food products is one of the main parameters in the mechanical drying process. To maintain the quality, energy consumption must be least to make the product economical for end users. Therefore, different bypass air ratios and temperatures could be used in different drying stages to improve the drying effect and reduce energy consumption. Design expert was used to process data and develop models for quality score, MER, SMER, and comprehensive evaluation; these models were significant and could be used as a reference model in actual production.

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