TY - JOUR
TI - Quantitative assesment of the improvement of the drying process by increasing the turbulence level
AU - Carrera-Escobedo José L
AU - Guzman-Valdivia César H
AU - Ortiz-Rivera Arquímedes
AU - Garcia-Ruiz Mario Alberto
AU - Cruz-Domínguez Oscar
JN - Thermal Science
PY - 2019
VL - 23
IS - 2
SP - 953
EP - 963
PT - Article
AB - The drying process of vegetable species is a widely used technique for food  conservation. The process requires large amounts of energy and it is  responsible for the emission of pollutants to the environment. Therefore,  many investigations have been made in order to improve the energy aspects of  the process. It is very common that the effect of temperature and drying air  mass flow rate on the drying process are included in research but the effect  of the turbulence level has not been studied yet. In this paper, the effect  of the drying air turbulence level, temperature and mass flow rate in the  drying time, efficiency and energy consumption involved in the drying  process of three types of chilies are studied. Under the conditions studied  the turbulence level is the most influential factor in the drying process,  followed by drying temperature. Also, the energy invested in increasing the  turbulence level is very advantageous.