This study aims to examine the energy-related aspects of a hybrid convection-radiation drying technique employed in the drying process of garlic slices. Several factors, including infrared radiation intensity (1500, 2000, and 3000 W/m2), air temperature (40, 50, and 60 °C), and airflow rates of the drying chamber (0.7, 1.0, and 1.5 m/s) were evaluated to optimize the responses of drying time (min), energy consumption (kJ), thermal efficiency (%), and specific energy consumption (MJ/kg). Furthermore, an Artificial Neural Network model was employed to predict the effects of the parameters above on the drying system's specific energy consumption, energy consumption, drying time, and thermal efficiency. The obtained data were analyzed using a self-organizing map and principal component analysis. Interestingly, the findings showed that increasing the air temperature and infrared radiation intensity led to shorter drying times, while higher airflow rates resulted in longer drying durations. Additionally, it was found that higher infrared intensity and air temperature, combined with lower airflow rates, improved the energy indices. Increasing the air velocity to 1.0 and 1.5 m/s at the same air temperature and radiation intensity resulted in a considerable increase in drying time by 9 and 22.7%, respectively. The lowest efficiency value of 10.1% was observed at 40 °C temperature and an air velocity of 1.5 m/s. The Artificial Neural Network model demonstrated high accuracy with a Root Mean Square Error of 0.05 and an overall accuracy of (95%) in predicting the drying parameters. Notably, the self-organizing map visualization revealed that higher air temperatures and radiation corresponded to lower drying times, energy consumption, and specific energy consumption. Conversely, higher airflow rates resulted in increased drying time and energy consumption. The present study suggested that 60 °C, 3000 W/m2 and 0.7 m/s are optimum conditions for efficiently drying garlic slices under the hybrid dryer. This investigation addresses the limitations and deficiencies of previous work on energy optimization and efficiency analysis of garlic under a hybrid dryer with infrared heating systems. Further studies on the economic feasibility of applying such a system for sample drying and the impact of drying on the thermal behaviors of the products need additional investigation.
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