• Vol 7, No 2 (2016)
  • Mechanical Engineering

Combination of Electric Air Heater and Refrigeration System to Reduce Energy Consumption: A Simulation of Thermodynamic System

Engkos A. Kosasih, Nanang Ruhyat


Cite this article as:

Kosasih, E.A., Ruhyat, N., 2016. Combination of Electric Air Heater and Refrigeration System to Reduce Energy Consumption: A Simulation of Thermodynamic System. International Journal of Technology. Volume 7(2), pp.288-295

131
Downloads
Engkos A. Kosasih Applied Heat Transfer Laboratory, Department of Mechanical Engineering, Faculty of Engineering, Universitas Indonesia, Kampus UI Depok, Depok 16424, Indonesia
Nanang Ruhyat Applied Heat Transfer Laboratory, Department of Mechanical Engineering, Faculty of Engineering, Universitas Indonesia, Kampus UI Depok, Depok 16424, Indonesia
Email to Corresponding Author

Abstract
image

This study is about the analysis of thermodynamic system of a refrigeration system with two condensers coupled in series to the electric air heater system. The condenser produces waste heat reaches 90oC and the heat is accumulated into a space heater up to 140oC. That means: the heater works only up to 50oC, so the temperature of the air is high and dry, but has a very low RCES (Ratio of Specific Energy Consumption) in dew point 20oC, which is indicate that the system is very significant.

Electric air heater, Energy consumption, Refrigeration system, Simulation of thermodynamic system

References

Abadio, F.D.B., Domingues, A.M, Borges, S.V., Oliveira, V.M., 2004. Physical Properties of Powdered Pineapple (Ananas Comosus) Juice–Effect of Maltodextrin Concentration and Atomization Speed. Journal of Food Engineering, Volume 64(3), pp. 285–287

Al-Asheh, S., Jumah, R, Banat, F., Hammad, S., 2003. The Use of Experimental Factorial Design for Analysing the Effect of Spray Dryer Operating Variables on the Production of Tomato Powder. Food and Bioproducts Processing, Volume 81(2), pp. 81–88

Brennan, J.G., 2006. Food Processing Handbook. Weinheim: Wiley-VCH

Broadhead, J., Edmond Rouan, S.K., Rhodes, C.T., 1992. The Spray Drying of Pharmaceuticals. Drug Development and Industrial Pharmacy, Volume 18(11–12), pp. 1169–1206

Cai, Y.Z., Corke, H., 2000. Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. Journal of Food Science, Volume 65(7), pp. 1248–1252

Chegini, G.R., Ghobadian, B., 2005. Effect of Spray-drying Conditions on Physical Properties of Orange Juice Powder. Drying Technology, Volume 23(3), pp. 657–668

Cheow, W.S., Hadinoto, K., 2010. Enhancing Encapsulation Efficiency of Highly Water-soluble Antibiotic in Poly (Lactic-co-glycolic Acid) Nanoparticles: Modifications of Standard Nanoparticle Preparation Methods. Colloids and Surfaces A: Physicochemical and Engineering Aspects, Volume 370(1), pp. 79–86

Desobry, S.A., Netto, F.M., Labuza, T.P., 1997. Comparison of Spray?drying, Drum?drying and Freeze?drying for ??Carotene Encapsulation and Preservation. Journal of Food Science, Volume 62(6), pp. 1158–1162

Erenturk, S., Gulaboglu, M.S., Gultekin, S., 2005. The Effects of Cutting and Drying Medium on the Vitamin C Content of Rosehip during Drying. Journal of Food Engineering, Volume 68(4), pp. 513–518

Fang, Z., Bhandari, B., 2012. Food Materials Science and Engineering. UK: Wiley-Blackwell

Goula, Athanasia M., Adamopoulos, Konstantinos G., 2005. Spray Drying of Tomato Pulp in Dehumidified Air: II. The Effect on Powder Properties.

Journal of Food Engineering, Volume 66(1), pp. 35–42

Kalil, M.A, Sial, M.B., 1974. Spray Drying of Mango Juice Powder. Mesopotamia Journal of Agriculture, Volume 9(1/2), pp. 47–56

King, C.J, Kieckbusch, T.G, Greenwald, C.G., 1984. Food Quality Factors in Spray Drying. Advances in Drying, Volume 1, pp. 71–120

Kosasih, E.A., Jefrie R., 2014. Pengaruh Laju Aliran, Kelembaban dan Temperatur Udara Pengering terhadap Kinerja Pengering Semprot pada Tekanan Udara Nozel Pneumatik 2 bar Absolut. Seminar Nasional Tahunan Teknik Mesin (SNTTM) XIII (in Bahasa)

Langrish, T.A.G., Fletcher, D.F., 2001. Spray Drying of Food Ingredients and Applications of CFD in Spray Drying. Chemical Engineering and Processing: Process Intensification, Volume 40(4), pp. 345–354

Liu, F., Cao, X., Wang, H., Liao, X., 2010. Changes of Tomato Powder Qualities during Storage. Powder Technology, Volume 204(1), pp. 159–166

Masters, K., 1991. Spray Drying Handbook (5th ed.). London: Longman Scientific and Technical

Medina-Torres, L., García-Cruz, E.E, Calderas, F., Laredo, R.F, González, Sánchez-Olivares, G., Gallegos-Infante, J.A., Rodríguez-Ramírez, J., 2013. Microencapsulation by Spray Drying of Gallic Acid with Nopal Mucilage (Opuntia Ficus Indica). LWT-Food Science and Technology, Volume 50(2), pp. 642–650

Rattes, A.L.R., Oliveira, W.P., 2007. Spray Drying Conditions and Encapsulating Composition Effects on Formation and Properties of Sodium Diclofenac Microparticles. Powder Technology, Volume 171(1), pp. 7–14

Salunkhe, D.K., Kadam, S.S., 1998. Handbook of Vegetable Science and Technology: Production, Compostion, Storage, and Processing: CRC press

Schuck, P., 2002. Spray Drying of Dairy Products: State of the Art. Le Lait, Volume 82(4), pp. 375–382

Sollohub, K., Cal, K., 2010. Spray Drying Technique: II. Current Applications in Pharmaceutical Technology. Journal of Pharmaceutical Sciences, Volume 99(2), pp.587–597

Tee, L.H., Chuah, L., Pin, K.Y., Rashih, A., Yusof, Y.A., 2012. Optimization of Spray Drying Process Parameters of Piper Betle L. (Sirih) Leaves Extract Coated with Maltodextrin. Journal of Chemical and Pharmaceutical Research, Volume 4(3), pp. 1833–1841