Thermoelectric Heat Pump (TE) Drying System Simulation And Performance Analysis For Tomatoes
DOI:
https://doi.org/10.64252/y6bqdp89Keywords:
Peltier; Drying; Energy required; Tomato; Simulation; Thermoelectric; TE; Heat Pump.Abstract
The main aim of the study was to preserve and dry the tomato crop to keep it for a long time and be easy to preserve, transport, and maintain its quality. By manufacturing a fast-drying and continuous drying chamber that preserves the tomatoes' quality and their nutrient. The effect of using Peltier in drying tomato slices was investigated at three thicknesses (0.5, 1 and 1.5 cm), on some thermodynamic parameters (Drying rate, Energy consumption for dried sliced tomato (ET), Specific energy consumption (Esp), Specific energy consumption (SEC) and Energy Efficiency ( ) and chemical characterization of tomato (lycopene, β – carotene and antioxidant activity) under using four air velocities (0.5, 1.5, 2 and 2.5 cm) at three-outlet fan area of (20, 40 and 60 cm2). A Simulation analysis using ANSYS was done to study the distribution of drying airflow inside the drying chamber in different cases (when no fans are used, with a fan at the outlet only, with only two small fans inside the drying chamber, and with a fan at the outlet and two small fans inside the drying chamber at different air velocities (0.5, 1.5, 2 and 2.5 m s-1) and different fan outlet areas (20, 40 and 60 cm2). Experimental data showed that the energy consumption varied between 0.42 and 2.49 kWh; whereas (Esp) varied between 0.43 kWh kg-1 of initial mass and 2.54 kWh kg-1 of initial mass, and SEC varied between 0.57 kWh kg-1 of moisture removed and 6.26 kWh kg-1. Energy efficiency (ηE) of sliced tomato samples ranged between . The maximum ηE value was obtained at 0.5 cm slice thickness, 0.5 m s-1 and 20 cm2 outlet fan area treatment combination. The maximum values of lycopene contents and β-carotene was (52.46 mg/100 gm and 93.35 mg/100 gm) respectively at a slice thickness of 0.5 cm and 0.5 m s-1 air velocity, and 20 cm2 fan outlet area. The maximum antioxidant value was 30.37 % at a tomato slice thickness of 1.5 cm and air velocity (2.5 m s-1) at a fan outlet area of 60 cm2




