Exergy analysis of a cabinet type dryer to be used in drying pepper

In this study, the effects of drying air speed and drying temperature on red pepper were experimentally examined in a convective type dryer. For this purpose, experiments were carried out for drying air speeds of 1 m/s and 1.5 m/s at temperature values of 25ºC, 35℃ and 45℃ and 10% relative humidity. In the experiments, red pepper with an average weight of 142 grams was used. The lowest drying time (5 hours 30 minutes) was obtained at 45 oC and 1.5 m/s, and the highest drying time (12 hours) was obtained at 25 oC and 1 m/s. Exergy analysis of the convective type dryer designed using the first and second law of thermodynamics was carried out. Dried red pepper samples had low moisture content at the end of the drying period. As a result of the calculations, it was seen that the exergy values entering and exiting the system increased with temperature, while exergy losses decreased. Similarly, exergy efficiency occurred at the highest drying air temperature. Calculations were made taking into account the second law analysis to determine the efficiency of the dryer and the magnitude of energy losses. As a result of the calculations, the energy consumed was analyzed and the results were presented in graphs. It was observed that the inlet and outlet exergy increased as the air temperature used for the drying process increased.