Energy and exergy analyses of spray drying of a fruit puree (cornelian cherry puree)

摘要

In this study, a fruit powder was produced from the mixture of cornelian cherry puree (CCP)/maltodextrin by spray drying. The performance of spray drying process and the drying system was evaluated by energy and exergy analyses. Experiments were carried out with an inlet drying air temperature range of 130-160 degrees C, an outlet drying air temperature range of 65-85 degrees C and CCP/maltodextrin ratio was chosen as 60/40, 50/50, and 40/60 (w/w). While the energetic and exergetic efficiencies for the drying process were calculated between 3.2-17.3% and 0.7-4.1%, the exergetic efficiencies of the spray dryer and overall system were found to vary between 27.0-39.1% and 26.7-32.9%, respectively. Results showed that high inlet and low outlet air temperatures caused high effectiveness for drying process. However, maltodextrin concentration of the feed did not have significant effects on the process performance.