Drying the samples was performed in the inlet temperatures of 45, 50, and 55 C, air velocity of 3.2, 6.8, and 9.1 m s1, and bed depth of 1.5, 2.2, and 3 cm. The effects of these parameters were evaluated on energy utilization, energy efficiency and utilization ratio and exergy loss and efficiency. Furthermore, artificial neural network was employed in order to predict the energy and exergy parameters, and simulation of thermodynamic drying process was carried out, using the ANN created. A network was constructed from learning algorithms and transfer functions that could predict, with good accuracy, the exergy and energy parameters related to the drying process. The results revealed that energy utilization, efficiency, and utilization ratio increased by increasing the air velocity and depth of the bed; however, energy utilization and efficiency were augmented by increasing the temperature; additionally, energy utilization ratio decreased along with the rise in temperature. Also was found that exergy loss and efficiency improved by increasing the air velocity, temperature, and depth of the bed. Finally, the results of the statistical analyses indicated that neural networks can be utilized in intelligent drying process which has a large share of energy utilization in the food industry.
کلید واژگان :Energy utilization Exergy loss Potatoes Fluidized bed dryer Artificial neural network
ارزش ریالی : 600000 ریال
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