THERMODYNAMIC ANALYSIS OF DRYING POTATO CUBES IN A FLUIDIZED BED DRYER

In this study, wasted exergy and energy were analyzed in the laboratory for the drying of potatoes using a fluidized bed dryer. Drying was performed at the inlet temperatures of 45, 50 and 55 °C and the air velocity of 3.2, 6.8 and 9.1 m.s-1 and bed depth of 1.5, 2.2 and 3 cm. The effects of temperature, air velocity and bed depth on energy consumed and the waste of exergy were investigated. The results showed that with increasing temperature and velocity and depth of the bed of samples, consumed energy and wasted exergy were increased. The lowest energy consumption was obtained at a depth of 1.5 cm, a velocity of 3.2 m/s and a temperature of 45 ° C, and the maximum energy consumption was obtained at a depth of 3, a velocity of 9.1 m/s and the temperature of 55 °C. Also, the minimum wasted exergy was at a depth of 1.5 cm, a velocity of 3.2 m/s and a temperature of 45 ° C and the maximum exergy was a depth of 3, a velocity of 9.1 m/s and the temperature of 55 °C.

Consumed energy wasted Exergy potatoes fluidized bed dryer