Effect of step-down temperature drying on energy consumption and product quality of walnuts

The objective of this study was to investigate the effect of step-down temperature drying on the energy consumption and product quality of walnuts in a column dryer. Hot air drying experiments were conducted under constant and stepwise decrease temperature conditions (43, 55, 65 and 75 °C) at fixed air velocity (0.7 m/s). Energy and exergy analyses were performed to determine the energy utilization ratio and the exergy efficiency during the...