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THE INFLUENCE OF DRYING MODE ON THE DRYING TIME OF ANCHOVY FISH IN A HYBRID INFRARED-CONVECTIVE DRYER: DRYING TIME CORRELATION AND TAGUCHI ANALYSIS
Authors:
Minh Ha Nguyen1
,
Luan Nguyen Thanh2
1 Division of Mechanical Engineering, Campus in Ho Chi Minh City, University of Transport and
Communications, Vietnam
2 Faculty of Vehicle and Energy Engineering, Ho Chi Minh City University of Technology and Education
(HCMUTE), Vietnam
Received: 2 September 2023
Revised: 10 November 2023
Accepted: 21 November 2023
Published: 31 December 2023
Abstract:
This work assesses the drying time correlation of anchovy fish in a hybrid infrared-convective dryer. The correlation of drying time was determined using the regression method. Moreover, the influence of drying mode on drying time was analyzed via the Taguchi approach. The effects of 0.4-0.8 kW infrared power, 0.5-1.5 m/s air velocity, and 50-70oC air temperature were considered. The maximum error of the value predicted using the drying time correlation and the experimental data was 2.7%. Analysis of the influence of input variables on drying time, performed according to the smaller-the-better criterion, showed an infrared power influence of 79.85%, air temperature influence of 19.30%, and air velocity influence of 0.85%. This result is a good orientation when setting up a drying mode in a hybrid dryer. Furthermore, the Taguchi approach fully visualizes the effects of the input variables on the drying time, which is an effective strategy for the present study.
Keywords:
Anchovy fish, infrared-convective dryer, Taguchi analysis, hybrid dryer, regression method
References:
[1] W. Dongbang, A. Matthujak, Anchovy drying using infrared radiation. American Journal of Applied Sciences, 10(4), 2013: 353-360. https://doi.org/10.3844/ajassp.2013.353.360
[2] L. Hamza, K. Mounir, B. Younes, T. Zakaria, M. Haytem, M. Hind, L. Abdelkader, I. Ali, Physicochemical study of the conservation of Moroccan anchovies by convective solar drying. Renewable Energy, 152, 2020: 44-54. https://doi.org/10.1016/j.renene.2020.01.039
[3] J.S. Kum, K.J. Park, C.H. Lee, J.S. Im, Physicochemical properties of dried anchovy (Engraulis japonica) subjected to microwave drying. Korean Journal of Food Science and Technology, 30(1), 1998: 103-109.
[4] K.d. Moraes, L.A.d.A. Pinto, Drying kinetics, biochemical and functional properties of products in convective drying of anchovy (Engraulis Anchoita) fillets. International Journal of Food Engineering, 9(4), 2013: 341-351. https://doi.org/10.1515/ijfe-2012-0213
[5] D.A. Delfiya, R. Sneha, K. Prashob, S. Murali, P. Alfiya, M.P. Samuel, Hot air‐assisted continuous infrared dryer for anchovy fish drying. Journal of Food Process Engineering, 45(6), 2022: e13824.
https://doi.org/10.1111/jfpe.13824
[6] B. Abraha, M. Samuel, A. Mohammud, H.M. Habte-Tsion, H. Admassu, N.Q.M. Al-Hajj, A comparative study on quality of dried anchovy (Stelophorus heterolobus) using open sun rack and solar tent drying methods. Turkish Journal of Fisheries and Aquatic Sciences, 17(6), 2017: 1107-1115.
https://doi.org/10.4194/1303-2712-v17_6_04
[7] Y.J. Cho, K.B. Shim, T.J. Kim, S.T. Kang, H.S. Lee, Y.J. Choi, Effects of Drying Conditions on Lipid Oxidation and Patty acid Compositions of Large Anchovy. Korean Journal of Fisheries and Aquatic Sciences, 33(3), 2000: 192-197.
[8] A. Al-Saadi, P.B. Pathare, M. Al-Rizeiqi, I. Al-Bulushi, A. Al-Ismaili, Quality Improvement of Dried Anchovies at Three Solar Drying Methods. Journal of Food Quality, 2023.
https://doi.org/10.1155/2023/4939468
[9] R. Ragasudha, P. Karthickumar, S. Murali, R. Pradeep, K. Rathnakumar, C. Mercy Amrita, D. Babiyola, N. Manimehalai, Design and performance analysis of a PV-powered solar-infrared hybrid dryer for anchovy fish drying. Biomass Conversion and Biorefinery, 2023: 1-12. https://doi.org/10.1007/s13399-023-03944-0
[10] L.N. Thanh, H.N. Minh, H.S.N. Le, N.L. Hoai, Thin-Layer Drying Kinetics of Pseudapocryptes Elongatus Fish in a Convective Dryer. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 108(1), 2023: 158-172. https://doi.org/10.37934/arfmts.108.1.158172
[11] S.A.O. Adeyeye, An overview of fish drying kinetics. Nutrition & Food Science, 49(5), 2019: 886-902. https://doi.org/10.1108/NFS-10-2018-0296
[12] L.T. Nguyen, M.H. Nguyen, H.S.N. Le, Thin-Layer Drying of Burdock Root in a Convective Dryer: Drying Kinetics and Numerical Simulation. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 104(1), 2023: 21-36. https://doi.org/10.37934/arfmts.104.1.2136
[13] M.H. Riadh, S A.B. Ahmad, M.H. Marhaban, A.C. Soh, Infrared heating in food drying: An overview. Drying technology, 33(3), 2015: 322-335. https://doi.org/10.1080/07373937.2014.951124
[14] D.T.H. Hai, N. Van Dung, N.M. Phu, Experimental Determination of Transport Parameters of Dragon Fruit Slices by Infrared Drying. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 97(2), 2022: 80-90. https://doi.org/10.37934/arfmts.97.2.8090
[15] Z. Geng, H. Wang, M. Torki, M. Beigi, L. Zhu, X. Huang, X. Yang, B. Hu, Thermodynamically analysis and optimization of potato drying in a combined infrared/convective dryer. Case Studies in Thermal Engineering, 42, 2023: 102671. https://doi.org/10.1016/j.csite.2022.102671
[16] S. Zadhossein, Y. Abbaspour‐Gilandeh, M. Kaveh, D. Kalantari, E. Khalife, Comparison of two artificial intelligence methods (ANNs and ANFIS) for estimating the energy and exergy of drying cantaloupe in a hybrid infrared‐convective dryer. Journal of Food Processing and Preservation, 46(10), 2022: e16836. https://doi.org/10.1111/jfpp.16836
[17] H.S. EL-Mesery, R.M. Kamel, R.Z. Emara, Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer. Case Studies in Thermal Engineering, 27, 2021: 101365. https://doi.org/10.1016/j.csite.2021.101365
[18] R. Brandao, L. Santos, L. Marques, M. Prado. Heat and mass transfer and energy aspects in combined infrared-convective drying of bee-pollen. Defect and Diffusion Forum, 2015.
[19] H. Nemati, V. Souriaee, M. Habibi, K. Vafai, Design and Taguchi-based optimization of the latent heat thermal storage in the form of structured porous-coated pipe. Energy, 263, 2023: 125947. https://doi.org/10.1016/j.energy.2022.125947
[20] L.N. Thanh, The influence of baffled channel for cooling hot surface: Numerical simulation and Taguchi analysis. Case Studies in Thermal Engineering, 2023: 103646. https://doi.org/10.1016/j.csite.2023.103646
[21] R.S. Kumar, K. Sureshkumar, R. Velraj, Optimization of biodiesel production from Manilkara zapota (L.) seed oil using Taguchi method. Fuel, 140, 2015: 90-96. https://doi.org/10.1016/j.fuel.2014.09.103
[22] M.N. Pervez, W.S. Yeo, L. Lin, X. Xiong, V. Naddeo, Y. Cai, Optimization and prediction of the cotton fabric dyeing process using Taguchi design-integrated machine learning approach. Scientific reports, 13(1), 2023: 12363. https://doi.org/10.1038/s41598-023-39528-1
[23] X. Huang, F. Li, Y. Li, X. Meng, X. Yang, B. Sundén, Optimization of melting performance of a heat storage tank under rotation conditions: Based on Taguchi design and response surface method. Energy, 271, 2023: 127100. https://doi.org/10.1016/j.energy.2023.127100
[24] P.S. Minh, H.-S. Dang, N.C. Ha, Optimization of 3D cooling channels in plastic injection molds by Taguchi-integrated principal component analysis (PCA). Polymers, 15(5), 2023: 1080.
https://doi.org/10.3390/polym15051080
[25] B. Stojanovic, J. Blagojevic, M. Babic, S. Velickovic, S. Miladinovic, Optimization of hybrid aluminum composites wear using Taguchi method and artificial neural network. Industrial lubrication and tribology, 69(6), 2017: 1005-1015. https://doi.org/10.1108/ILT-02-2017-0043
[26] Minitab release 17: statistical software for windows. Minitab Inc, USA, 2014.
[27] S.A. Klein, F. Alvarado, EES-engineering equation solver. F-chart software, 2002.
© 2023 by the authors. This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0)
Volume 9
Number 4
December 2024
Last Edition
Volume 9
Number 4
December 2024
How to Cite
M.H. Nguyen, L.N. Thanh, The Influence of Drying Mode on the Drying Time of Anchovy Fish in a Hybrid Infrared-Convective Dryer: Drying Time Correlation and Taguchi Analysis. Applied Engineering Letters, 8(4), 2023: 167-174.
https://doi.org/10.18485/aeletters.2023.8.4.4
More Citation Formats
Nguyen, M.H., & Thanh, L.N. (2023). The Influence of Drying Mode on the Drying Time of Anchovy Fish in a Hybrid Infrared-Convective Dryer: Drying Time Correlation and Taguchi Analysis. Applied Engineering Letters, 8(4), 167-174.
https://doi.org/10.18485/aeletters.2023.8.4.4
Nguyen, Minh Ha, & Luan Nguyen Thanh. “The Influence of Drying Mode on the Drying Time of Anchovy Fish in a Hybrid Infrared-Convective Dryer: Drying Time Correlation and Taguchi Analysis.“ Applied Engineering Letters, vol. 8, no. 4, 2023, pp. 167-174.
https://doi.org/10.18485/aeletters.2023.8.4.4.
Nguyen, Minh Ha, and Luan Nguyen Thanh. 2023. “The Influence of Drying Mode on the Drying Time of Anchovy Fish in a Hybrid Infrared-Convective Dryer: Drying Time Correlation and Taguchi Analysis.“ Applied Engineering Letters, 8 (4): 167-174.
https://doi.org/10.18485/aeletters.2023.8.4.4.
Nguyen, M.H. and Thanh, L.N. (2023). The Influence of Drying Mode on the Drying Time of Anchovy Fish in a Hybrid Infrared-Convective Dryer: Drying Time Correlation and Taguchi Analysis. Applied Engineering Letters, 8(4), pp. 167-174.
doi: 10.18485/aeletters.2023.8.4.4.
THE INFLUENCE OF DRYING MODE ON THE DRYING TIME OF ANCHOVY FISH IN A HYBRID INFRARED-CONVECTIVE DRYER: DRYING TIME CORRELATION AND TAGUCHI ANALYSIS
Authors:
Minh Ha Nguyen1
,
Luan Nguyen Thanh2
1 Division of Mechanical Engineering, Campus in Ho Chi Minh City, University of Transport and
Communications, Vietnam
2 Faculty of Vehicle and Energy Engineering, Ho Chi Minh City University of Technology and Education
(HCMUTE), Vietnam
Received: 2 September 2023
Revised: 10 November 2023
Accepted: 21 November 2023
Published: 31 December 2023
Abstract:
This work assesses the drying time correlation of anchovy fish in a hybrid infrared-convective dryer. The correlation of drying time was determined using the regression method. Moreover, the influence of drying mode on drying time was analyzed via the Taguchi approach. The effects of 0.4-0.8 kW infrared power, 0.5-1.5 m/s air velocity, and 50-70oC air temperature were considered. The maximum error of the value predicted using the drying time correlation and the experimental data was 2.7%. Analysis of the influence of input variables on drying time, performed according to the smaller-the-better criterion, showed an infrared power influence of 79.85%, air temperature influence of 19.30%, and air velocity influence of 0.85%. This result is a good orientation when setting up a drying mode in a hybrid dryer. Furthermore, the Taguchi approach fully visualizes the effects of the input variables on the drying time, which is an effective strategy for the present study.
Keywords:
Anchovy fish, infrared-convective dryer, Taguchi analysis, hybrid dryer, regression method
References:
[1] W. Dongbang, A. Matthujak, Anchovy drying using infrared radiation. American Journal of Applied Sciences, 10(4), 2013: 353-360. https://doi.org/10.3844/ajassp.2013.353.360
[2] L. Hamza, K. Mounir, B. Younes, T. Zakaria, M. Haytem, M. Hind, L. Abdelkader, I. Ali, Physicochemical study of the conservation of Moroccan anchovies by convective solar drying. Renewable Energy, 152, 2020: 44-54. https://doi.org/10.1016/j.renene.2020.01.039
[3] J.S. Kum, K.J. Park, C.H. Lee, J.S. Im, Physicochemical properties of dried anchovy (Engraulis japonica) subjected to microwave drying. Korean Journal of Food Science and Technology, 30(1), 1998: 103-109.
[4] K.d. Moraes, L.A.d.A. Pinto, Drying kinetics, biochemical and functional properties of products in convective drying of anchovy (Engraulis Anchoita) fillets. International Journal of Food Engineering, 9(4), 2013: 341-351. https://doi.org/10.1515/ijfe-2012-0213
[5] D.A. Delfiya, R. Sneha, K. Prashob, S. Murali, P. Alfiya, M.P. Samuel, Hot air‐assisted continuous infrared dryer for anchovy fish drying. Journal of Food Process Engineering, 45(6), 2022: e13824.
https://doi.org/10.1111/jfpe.13824
[6] B. Abraha, M. Samuel, A. Mohammud, H.M. Habte-Tsion, H. Admassu, N.Q.M. Al-Hajj, A comparative study on quality of dried anchovy (Stelophorus heterolobus) using open sun rack and solar tent drying methods. Turkish Journal of Fisheries and Aquatic Sciences, 17(6), 2017: 1107-1115.
https://doi.org/10.4194/1303-2712-v17_6_04
[7] Y.J. Cho, K.B. Shim, T.J. Kim, S.T. Kang, H.S. Lee, Y.J. Choi, Effects of Drying Conditions on Lipid Oxidation and Patty acid Compositions of Large Anchovy. Korean Journal of Fisheries and Aquatic Sciences, 33(3), 2000: 192-197.
[8] A. Al-Saadi, P.B. Pathare, M. Al-Rizeiqi, I. Al-Bulushi, A. Al-Ismaili, Quality Improvement of Dried Anchovies at Three Solar Drying Methods. Journal of Food Quality, 2023.
https://doi.org/10.1155/2023/4939468
[9] R. Ragasudha, P. Karthickumar, S. Murali, R. Pradeep, K. Rathnakumar, C. Mercy Amrita, D. Babiyola, N. Manimehalai, Design and performance analysis of a PV-powered solar-infrared hybrid dryer for anchovy fish drying. Biomass Conversion and Biorefinery, 2023: 1-12. https://doi.org/10.1007/s13399-023-03944-0
[10] L.N. Thanh, H.N. Minh, H.S.N. Le, N.L. Hoai, Thin-Layer Drying Kinetics of Pseudapocryptes Elongatus Fish in a Convective Dryer. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 108(1), 2023: 158-172. https://doi.org/10.37934/arfmts.108.1.158172
[11] S.A.O. Adeyeye, An overview of fish drying kinetics. Nutrition & Food Science, 49(5), 2019: 886-902. https://doi.org/10.1108/NFS-10-2018-0296
[12] L.T. Nguyen, M.H. Nguyen, H.S.N. Le, Thin-Layer Drying of Burdock Root in a Convective Dryer: Drying Kinetics and Numerical Simulation. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 104(1), 2023: 21-36. https://doi.org/10.37934/arfmts.104.1.2136
[13] M.H. Riadh, S A.B. Ahmad, M.H. Marhaban, A.C. Soh, Infrared heating in food drying: An overview. Drying technology, 33(3), 2015: 322-335. https://doi.org/10.1080/07373937.2014.951124
[14] D.T.H. Hai, N. Van Dung, N.M. Phu, Experimental Determination of Transport Parameters of Dragon Fruit Slices by Infrared Drying. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 97(2), 2022: 80-90. https://doi.org/10.37934/arfmts.97.2.8090
[15] Z. Geng, H. Wang, M. Torki, M. Beigi, L. Zhu, X. Huang, X. Yang, B. Hu, Thermodynamically analysis and optimization of potato drying in a combined infrared/convective dryer. Case Studies in Thermal Engineering, 42, 2023: 102671. https://doi.org/10.1016/j.csite.2022.102671
[16] S. Zadhossein, Y. Abbaspour‐Gilandeh, M. Kaveh, D. Kalantari, E. Khalife, Comparison of two artificial intelligence methods (ANNs and ANFIS) for estimating the energy and exergy of drying cantaloupe in a hybrid infrared‐convective dryer. Journal of Food Processing and Preservation, 46(10), 2022: e16836. https://doi.org/10.1111/jfpp.16836
[17] H.S. EL-Mesery, R.M. Kamel, R.Z. Emara, Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer. Case Studies in Thermal Engineering, 27, 2021: 101365. https://doi.org/10.1016/j.csite.2021.101365
[18] R. Brandao, L. Santos, L. Marques, M. Prado. Heat and mass transfer and energy aspects in combined infrared-convective drying of bee-pollen. Defect and Diffusion Forum, 2015.
[19] H. Nemati, V. Souriaee, M. Habibi, K. Vafai, Design and Taguchi-based optimization of the latent heat thermal storage in the form of structured porous-coated pipe. Energy, 263, 2023: 125947. https://doi.org/10.1016/j.energy.2022.125947
[20] L.N. Thanh, The influence of baffled channel for cooling hot surface: Numerical simulation and Taguchi analysis. Case Studies in Thermal Engineering, 2023: 103646. https://doi.org/10.1016/j.csite.2023.103646
[21] R.S. Kumar, K. Sureshkumar, R. Velraj, Optimization of biodiesel production from Manilkara zapota (L.) seed oil using Taguchi method. Fuel, 140, 2015: 90-96. https://doi.org/10.1016/j.fuel.2014.09.103
[22] M.N. Pervez, W.S. Yeo, L. Lin, X. Xiong, V. Naddeo, Y. Cai, Optimization and prediction of the cotton fabric dyeing process using Taguchi design-integrated machine learning approach. Scientific reports, 13(1), 2023: 12363. https://doi.org/10.1038/s41598-023-39528-1
[23] X. Huang, F. Li, Y. Li, X. Meng, X. Yang, B. Sundén, Optimization of melting performance of a heat storage tank under rotation conditions: Based on Taguchi design and response surface method. Energy, 271, 2023: 127100. https://doi.org/10.1016/j.energy.2023.127100
[24] P.S. Minh, H.-S. Dang, N.C. Ha, Optimization of 3D cooling channels in plastic injection molds by Taguchi-integrated principal component analysis (PCA). Polymers, 15(5), 2023: 1080.
https://doi.org/10.3390/polym15051080
[25] B. Stojanovic, J. Blagojevic, M. Babic, S. Velickovic, S. Miladinovic, Optimization of hybrid aluminum composites wear using Taguchi method and artificial neural network. Industrial lubrication and tribology, 69(6), 2017: 1005-1015. https://doi.org/10.1108/ILT-02-2017-0043
[26] Minitab release 17: statistical software for windows. Minitab Inc, USA, 2014.
[27] S.A. Klein, F. Alvarado, EES-engineering equation solver. F-chart software, 2002.
© 2023 by the authors. This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0)
Volume 9
Number 4
December 2024
Last Edition
Volume 9
Number 4
December 2024
How to Cite
M.H. Nguyen, L.N. Thanh, The Influence of Drying Mode on the Drying Time of Anchovy Fish in a Hybrid Infrared-Convective Dryer: Drying Time Correlation and Taguchi Analysis. Applied Engineering Letters, 8(4), 2023: 167-174.
https://doi.org/10.18485/aeletters.2023.8.4.4
More Citation Formats
Nguyen, M.H., & Thanh, L.N. (2023). The Influence of Drying Mode on the Drying Time of Anchovy Fish in a Hybrid Infrared-Convective Dryer: Drying Time Correlation and Taguchi Analysis. Applied Engineering Letters, 8(4), 167-174.
https://doi.org/10.18485/aeletters.2023.8.4.4
Nguyen, Minh Ha, & Luan Nguyen Thanh. “The Influence of Drying Mode on the Drying Time of Anchovy Fish in a Hybrid Infrared-Convective Dryer: Drying Time Correlation and Taguchi Analysis.“ Applied Engineering Letters, vol. 8, no. 4, 2023, pp. 167-174.
https://doi.org/10.18485/aeletters.2023.8.4.4.
Nguyen, Minh Ha, and Luan Nguyen Thanh. 2023. “The Influence of Drying Mode on the Drying Time of Anchovy Fish in a Hybrid Infrared-Convective Dryer: Drying Time Correlation and Taguchi Analysis.“ Applied Engineering Letters, 8 (4): 167-174.
https://doi.org/10.18485/aeletters.2023.8.4.4.
Nguyen, M.H. and Thanh, L.N. (2023). The Influence of Drying Mode on the Drying Time of Anchovy Fish in a Hybrid Infrared-Convective Dryer: Drying Time Correlation and Taguchi Analysis. Applied Engineering Letters, 8(4), pp. 167-174.
doi: 10.18485/aeletters.2023.8.4.4.