Performance Study of a Hybrid Heat Pump Dryer based on Numerical Analysis and Experimental Set-up
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https://doi.org/10.1007/s11630-020-1384-1
Article ID: 1003-2169(2020)00-0000-00
Performance Study of a Hybrid Heat Pump Dryer based on Numerical Analysis and Experimental Set-up SHAMSUDDEEN Mohamed Murshid1,2, CHA Dong-An2, KIM Seon-Chang1,2, KANEMOTO Toshiaki3, KIM Jin-Hyuk1,2* 1. Industrial Technology, Korea University of Science & Technology, Daejeon 34113, Republic of Korea 2. Thermal & Fluid System R&D Group, Korea Institute of Industrial Technology, Cheonan 31056, Republic of Korea 3. Institute of Ocean Energy, Saga University, Honjo 1, Saga 840-8502, Japan © Science Press, Institute of Engineering Thermophysics, CAS and Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract: Seafood, especially sea cucumbers and oysters are an expensive delicacy in several Asian countries. Traditional sun-drying of these products takes 3 to 4 days and fetches a lower market price. Modern industrial drying machines used for seafood drying are unable to dry sea cucumbers and oysters without texture and color degradation as they are delicate, temperature-sensitive and have longer drying time. An economical drying system that does not cause texture or color degradation is the heat pump drying system and is commonly applied for agriculture and fabric drying. In this study, the heat pump technology is applied to develop two hybrid dryer models (bottom discharge and front discharge) to dry shellfish and sea cucumbers in large scale for storage and transportation. Each model is tested in a laboratory-scale with wet sponges as input material for its dehumidification capacity and the power consumed to attain the target dryness. The front discharge model is found to have rapid drying capability and economy. Computational fluid dynamic tools are used to study the hot air flow behavior and flow uniformity inside the drying chamber. The front discharge model showed smooth uniform flow over the trays with fewer losses in the flow velocity. The front discharge model with higher drying rate, lower power consumption and uniform airflow distribution over the trays is chosen for the industrial-scale design.
Keywords: heat pump, hybrid dryer, CFD, drying rate, sea cucumber, oyster
1. Introduction 1.1 Background The moisture removal process is essential to preserve food products such as oysters and sea cucumbers for a long time. Drying preserves the seafood by inactivating enzymes and removing the moisture which is crucial for bacterial and mold growth. Drying techniques have been in use beginning with the drying under direct sunlight to Received: Oct 16, 2019
AE: QIU Lin
the development of modern drying machines. The archaic method of drying under direct sunlight is tedious and dirty. Oysters and sea cucumbers are delicate and expensive seafood delicacies in East Asian countries. The price of the commodity is determined based on the color, smell, appearance and texture of the dried products [1]. The common drying techniques used for seafood drying are cabinet drying, conduction drying and freeze-drying [2–4].
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