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Author: search.filters.author.Minh, Vo QuangSubject: search.filters.subject.energy consumption

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    MODEL KINETIC AND TECHNO-ANALYSIS OF MORINGA LEAVES HOT AIR-DRYING PROCESS FOR SUSTAINABILITY DEVELOPMENT
    (2024-01-01)
    Van Tai, Ngo
    ;
    Thuy, Nguyen Minh
    ;
    Huong, Huynh Thi Thu
    ;
    Dang, Pham Cam
    ;
    Minh, Vo Quang
    Background. The economic worth of moringa leaves may increase if drying is applied to the leaves to produce a powder. This is a source that can be applied to a variety of food products instead of using it as animal feed or discarding it. In addition, the key factors that affect a product’s quality and impact on the environment are its energy consumption and quality change. Material and methods. In this study, the impact of various drying temperatures (55-70°C) on kinetic behaviour, effective moisture diffusivity coefficient (D<inf>eff</inf>), activation energy (E<inf>a</inf>), specific energy consumption (SEC), rehydration index, hunter whiteness, and gas emissions was evaluated. Results. Seven models were applied and fitted on actual data for the drying process. Among these, Page showed the best fit, with high R<sup>2</sup>, low RMSE (Root-mean-square error), and low Chi-square. The results showed that D<inf>eff</inf> and E<inf>a</inf> values were 8.36 x 10<sup>-12</sup> - 1.22 x 10<sup>-11</sup> m<sup>2</sup>/s and 20.14 kJ/mol, respectively. The energy consumption of drying the moringa leaves ranged from 39.92 to 154.01 kWh/kg. The high in hunter whiteness and low in gas emissions were found when the sample was dried at 65-70°C. Conclusion. The grade of dried moringa leaves and the amount of energy used were both significantly influenced by temperature. Additionally, the first data concerning the amount of energy used to dry moringa leaves also offer greater details on the impact of drying on environmental carbon emissions. To ensure sustainable agricultural production in the future, research aiming at enhancing product quality and reducing environmental consequences should be carried out and put into practice.
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    IMPACT OF DRYING TEMPERATURES ON DRYING BEHAVIOURS, ENERGY CONSUMPTION AND QUALITY OF PURPLE SWEET POTATO FLOUR
    (2022-01-01)
    Thuy, Nguyen Minh
    ;
    Hiep, Le Huy
    ;
    Tai, Ngo Van
    ;
    Huong, Huynh Thi Thu
    ;
    Minh, Vo Quang
    to purple sweet potatoes could enhance the economic value of this material. Furthermore, energy consumption, as well as the change in the quality of the product, are the important characteristics that determine the product’s quality and effect on the environment. Material and methods. This research examined the impact of various drying temperatures on kinetic behaviour, effective moisture diffusivity coefficient (D<inf>eff</inf>), activation energy (E<inf>a</inf>), specific energy consumption (SEC), color, shrinkage and physicochemical characteristics of purple sweet potatoes. The final quality of the sample was also evaluated. Results. Seven models were applied and fitted to actual data of the drying process. The two-term model showed the best fit with high R<sup>2</sup>, and low RMSE and Chi-square. The calculated D<inf>eff</inf> and Ea values were 1.58– 2.67 m2/s and 17.95 kJ/mol, respectively. The energy consumption of drying purple sweet potatoes ranged from 107.92 to 119.01 kWh/kg. The quality of the product was maintained when a sample was dried at 60°C. Conclusion. Temperature strongly affected the quality of dried purple sweet potatoes and energy consumption. The first report about the value of energy used during the drying process of sweet potatoes also provides more information about the effect of the drying process on carbon emissions to the environment. Therefore, research aimed at improving product quality and minimizing environmental impacts should be implemented in the future and concerned with ensuring sustainable agricultural production.