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In contemporary dryer design and development, the prevailing approach involves treating dryers as unknown boxes, with only inlet and outlet parameters being considered. This practice calls for a deeper understanding of the complex interactions involving mass, energy, and exergy within the dryer, moving beyond the conventional focus on overall equipment performance. This paper applies mass and exergy balances to three distinct sections (control volumes) within a novel concept dryer. Experimental conditions involved an initial drying temperature of 100 °C, a byproduct mass flow of 100 kg/h, and a rotational speed of 1.0 rpm. The results revealed a significant reduction in cashew nut shell moisture content (68%) as measured in the last control volume of the dryer. This outcome was attributed to the thermal shock resulting from the interaction between the raw material and the hot screw. The analysis also identified the first control volume as having the highest exergy destruction values, leading to diminished flow exergies in subsequent control volumes. Remarkably, substantial heat losses reaching 11.62 kW were observed throughout the equipment, with the first and second control volumes experiencing particularly pronounced losses. These findings could provide insights into the design of novel screw dryers.

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Cashew Nut Shells Drying: Raw Material Behavior and Exergy Analysis During Drying in a Novel Concept Screw Dryer

  • 会议论文

  • 发表日期：

    2025年

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  • L. Carmo-Calado,
  • Manuel Jesús Hermoso-Orzáez,
  • Lourinho Gonçalo,
  • Alves Octávio,
  • Garcia Bruno,
  • José La Cal-Herrera,
  • Paulo Brito,
  • Julio Terrados-Cepeda

摘要

In contemporary dryer design and development, the prevailing approach involves treating dryers as unknown boxes, with only inlet and outlet parameters being considered. This practice calls for a deeper understanding of the complex interactions involving mass, energy, and exergy within the dryer, moving beyond the conventional focus on overall equipment performance. This paper applies mass and exergy balances to three distinct sections (control volumes) within a novel concept dryer. Experimental conditions involved an initial drying temperature of 100 °C, a byproduct mass flow of 100 kg/h, and a rotational speed of 1.0 rpm. The results revealed a significant reduction in cashew nut shell moisture content (68%) as measured in the last control volume of the dryer. This outcome was attributed to the thermal shock resulting from the interaction between the raw material and the hot screw. The analysis also identified the first control volume as having the highest exergy destruction values, leading to diminished flow exergies in subsequent control volumes. Remarkably, substantial heat losses reaching 11.62 kW were observed throughout the equipment, with the first and second control volumes experiencing particularly pronounced losses. These findings could provide insights into the design of novel screw dryers.