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Sustainability 2018, 10(9), 3216; https://doi.org/10.3390/su10093216

Design and Thermal Analysis of an Air Source Heat Pump Dryer for Food Drying

College of Engineering, Nanjing Agricultural University, Nanjing 210031, Jiangsu, China
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Received: 18 July 2018 / Revised: 30 August 2018 / Accepted: 3 September 2018 / Published: 8 September 2018
(This article belongs to the Section Sustainable Agriculture, Food and Wildlife)
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Abstract

In this study, an experimental heat pump dryer was designed. The specific moisture extraction rate and moisture extraction rate were used as performance indicators to explore the influence of environmental factors and the style of the hot air cycle on heat pump drying. The average temperature and humidity in Nanjing’s summer, winter, and throughout the whole year were taken as the experimental ambient temperature and humidity. Garlic slices 3 mm thick, with an initial moisture content of 66.714% w.b., were dried until the end moisture content was 10% w.b. Experimental results and thermal analysis showed that the open and semi-open heat pump dryers were greatly affected by ambient temperature and humidity. The closed heat pump drying system was greatly affected by the bypass air rate. View Full-Text
Keywords: heat pump dryer; ambient temperature and humidity; specific moisture extraction rate; moisture extraction rate heat pump dryer; ambient temperature and humidity; specific moisture extraction rate; moisture extraction rate
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Liu, H.; Yousaf, K.; Chen, K.; Fan, R.; Liu, J.; Soomro, S.A. Design and Thermal Analysis of an Air Source Heat Pump Dryer for Food Drying. Sustainability 2018, 10, 3216.

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