Closed Loop CO2 Heat Pump Drying Optimizes Kiwifruit Processing Quality and Energy Use Efficiency
DOI:
https://doi.org/10.66238/jaeee29Keywords:
Heat Pump Drying, Carbon Dioxide Refrigerant, Kiwifruit Processing, Transcritical Cycle, OptimizationAbstract
The preservation of agricultural produce through dehydration is a critical component of global food supply chains, yet traditional hot air drying methods are notoriously energy-intensive and often result in significant degradation of product quality. This paper investigates the optimization of a closed-loop carbon dioxide heat pump drying system specifically tailored for the processing of kiwifruit. Kiwifruit is highly perishable and sensitive to thermal degradation, making it an ideal candidate for advanced, low-temperature, environmentally friendly drying technologies. Utilizing carbon dioxide as a natural refrigerant in a transcritical cycle offers superior environmental benefits, including a global warming potential of one and zero ozone depletion potential, while simultaneously providing excellent temperature glide matching for the sensible heating of drying air. The study systematically evaluates the interplay between drying air temperature, air velocity, and bypass ratio within the closed-loop system to determine the optimal conditions for maximizing the specific moisture extraction rate and minimizing the loss of vital nutrients such as ascorbic acid. Through extensive experimental trials and multi-objective optimization techniques, the research demonstrates that the closed-loop carbon dioxide heat pump system significantly outperforms conventional drying methods in both energy efficiency and final product quality. The findings provide a comprehensive framework for scaling this technology in industrial agricultural processing, offering a sustainable alternative that aligns with modern environmental regulations and consumer demands for high-quality dried fruit products.
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