Evaluation of exergy performance and onion drying properties in a multi-stage semi-industrial continuous dryer: Artificial neural networks (ANNs) and ANFIS models

Mohammad Kaveh,Reza Amiri Chayjan,Iman Golpour,Sébastien Poncet,Farhad Seirafi,Behrooz Khezri

Food and Bioproducts Processing（2021）

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摘要

•Exergy performance and onion drying properties in a MSSICB dryer were evaluated.•EU, EUR and IP increased with increase in air-drying temperature and velocity and decrease in the belt linear speed.•Exergy efficiency and SEC decreased by increasing the air-drying temperature and velocity.•The ANFIS had designed more capability to predict the energy and exergy items for drying onion compared to ANNs method.

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关键词

Onion slices,Drying process,Specific energy consumption,Energy utilization,ANN,ANFIS

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