农产品加工业空气源热泵干燥机的优化设计

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Engineering Reviews Pub Date : 2023-03-09 DOI:10.1007/s12393-023-09337-3

A. J. Fernando, Kurt A. Rosentrater

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引用次数: 1

摘要

本文从优化设计的角度对农业生产部门的空气源热泵干燥系统进行了综述，从而对热泵干燥过程进行了优化。几种复杂的设计已被用于优化热泵干燥过程。采用多冷凝器的多蒸发器、多干燥室、梯级热泵干燥系统、混合热泵干燥系统、热泵组件的不同配置以及对环境影响较小的制冷剂，实现了热泵干燥机的优化设计，从而实现了农产品的最佳干燥条件。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry

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Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry

Air source heat pump drying systems in the agricultural production sector were reviewed in this study in terms of optimal designs, leading to the optimization of the heat pump drying process. Several intricate designs have been used to optimize the heat pump drying process. Multiple evaporators with multiple condensers, multiple drying chambers, cascade heat pump drying systems, hybrid heat pump drying systems, different configurations of the heat pump components, and refrigerants with lower environmental impacts have been used to accomplish optimal heat pump dryer designs and thereby optimum drying conditions for agricultural products.

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来源期刊

Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.20

自引率

1.50%

发文量

审稿时长

>12 weeks

期刊介绍： Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.