Exergy and Energy Analyses of Microwave Dryer for Cantaloupe Slice and Prediction of Thermodynamic Parameters Using ANN and ANFIS Algorithms

Safoura Zadhossein, Yousef Abbaspour-Gilandeh, Mohammad Kaveh, Mariusz Szymanek, Esmail Khalife, Olusegun D. Samuel, Milad Amiri and Jacek Dziwulski
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Safoura Zadhossein: Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
Yousef Abbaspour-Gilandeh: Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
Mohammad Kaveh: Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
Mariusz Szymanek: Department of Agricultural, Forest and Transport Machinery, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
Esmail Khalife: Department of Civil Engineering, Cihan University-Erbil, Kurdistan Region, Erbil 44001, Iraq
Olusegun D. Samuel: Department of Mechanical Engineering, Federal University of Petroleum Resources, Effurun P.M.B. 1221, Delta State, Nigeria
Milad Amiri: Faculty of Mechanical Engineering and Ship Technology, Institute of Energy, Gdańsk University of Technology, Gdańsk, Narutowicza 11/12, 80-233 Gdańsk, Poland
Jacek Dziwulski: Department of Strategy and Business Planning, Faculty of Management, Lublin University of Technology, ul. Nadbystrzycka 38D, 20-618 Lublin, Poland

Energies, 2021, vol. 14, issue 16, 1-19

Abstract: The study targeted towards drying of cantaloupe slices with various thicknesses in a microwave dryer. The experiments were carried out at three microwave powers of 180, 360, and 540 W and three thicknesses of 2, 4, and 6 mm for cantaloupe drying, and the weight variations were determined. Artificial neural networks (ANN) and adaptive neuro-fuzzy inference systems (ANFIS) were exploited to investigate energy and exergy indices of cantaloupe drying using various afore-mentioned input parameters. The results indicated that a rise in microwave power and a decline in sample thickness can significantly decrease the specific energy consumption (SEC), energy loss, exergy loss, and improvement potential (probability level of 5%). The mean SEC, energy efficiency, energy loss, thermal efficiency, dryer efficiency, exergy efficiency, exergy loss, improvement potential, and sustainability index ranged in 10.48–25.92 MJ/kg water, 16.11–47.24%, 2.65–11.24 MJ/kg water, 7.02–36.46%, 12.36–42.70%, 11.25–38.89%, 3–12.2 MJ/kg water, 1.88–10.83 MJ/kg water, and 1.12–1.63, respectively. Based on the results, the use of higher microwave powers for drying thinner samples can improve the thermodynamic performance of the process. The ANFIS model offers a more accurate forecast of energy and exergy indices of cantaloupe drying compare to ANN model.

Keywords: cantaloupe; improvement potential; energy efficiency; exergy; ANN; ANFIS (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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