The effect of drying temperature and drying velocity on exergy efficiency at drying process

In this study, drying and commonly used drying systems are described. Also drying system's exergy destruction rates and exergy efficiency values are calculated rates for 5, 10, 15 kg apple, broccoli and tomato products, 0.5, 1.0, 1.5 m/s air velocities at 318, 323, 328 K temperatures. These values are explained with charts and graphs. In the calculations, 298.15 K parameter to atmospheric temperature in the system was used and it was considered to be the atmospheric pressure of 1 atm. Some products of specific values were taken from various references. As a result of this study; for product of apple, the best values are; velocity of 0.5 m/s and 318 K of air temperature, of 15 kg product with value of % 9.55. The highest exergy destruction rate is 15.77, at velocity of 1.5 m/s and 328 K of air temperature, when sending system to 15 kg masses of product. For product of broccoli, the best values are; velocity of 0.5 m/s and 318 K of air temperature, masses of 15 kg with value of % 10.35. The highest exergy destruction rate is 15.84, at velocity of 1.5 m/s and 328 K of air temperature, when sending system to 15 kg masses of product. For product of tomato the best values are velocity of 0.5 m/s and 318 of air temperature, masses of 15 kg with value of % 10.94. The highest exergy destruction rate is 15.89, at velocity of 1.5 m/s and 328 K of air temperature, when sending system to 15 kg masses of product. Keywords : Drying, Drying Systems, Exergy, Exergy Analysis.