Investigation of Microwave Drying of a Firefighting Hose

Abstract

The hoses used for fire extinguishing must be dried and stored after use in order to be cleaned, maintained and long-lasting. For this purpose, microwave energy which is a fast drying technology, was applied at power values of 2450 MHz and 120 W, 350 W and 460 W. The aim here is to dry the hoses quickly and show the effect of microwave energy by looking at SEM images and taking thermal photographs. In addition to it, nine drying models were compared with each other in order to determine the moisture content of the hose. The performances of these models were compared according to the correlation coefficient value (r), the estimated standard error (es) and the sum of squares of the residuals (χ2). According to the results, it was determined that the Logarithmic model for all drying conditions explains the drying behavior of the products better than the others. In addition, the effect of microwave drying did not cause a change on the internal structure of the sample but in consequence of thermal analysis, a fast rising was observed in the sample’s temperature with the energy rise.

Keywords

• Fire hose
• Microwave energy
• SEM
• Thermal analysis
• Modeling

References

1. Bursa Metropolitian Municipality, Department of Fire Brigade, In-Service Training Textbook, (2016), Bursa, Turkey, http://itfaiye.bursa.bel.tr/wp-content/uploads/2011/11/Ders-kitabi-filigranli-2.pdf. Accessed 18.02.2020.
2. [2] Dağlı, M., Çelen, S. and Moralar, A. “Internal structure and thermal analysis of fire fighting hose”, Engineering and architecture sciences theory, current researches and new trends, IVPE publishing, 71-89, (2020).
3. [3] Istanbul Metropolitian Municipality, Department of Fire Brigade, Firefighting Equipments, (2014), Istanbul, Turkey, http://itfaiye.ibb.gov.tr/img/111819432020__47571064.pdf. Accessed 18.02.2020.
4. [4] Izmir Metropolitian Municipality, Department of Fire Brigade, Fire Fighting Equipment and Product Information, (2015), Izmir, Turkey, http://itfaiye.izmir.bel.tr/yangin.pdf. Accessed 18.02.2020.
5. [5] Dağlı, M. “Drying Parameters of the Fire Hose and Selection of Appropriate Dryer”, MSc. Thesis, Tekirdağ Namık Kemal University, Tekirdağ, (2020).
6. [6] Çelen, S., Aktaş, T., Karabeyoğlu, S.S. and Akyildiz, A., “Drying behaviour of prina (crude olive cake) using different type of dryers”, Drying Technology, 34: 843-853, (2016).
7. [7] Deng, S., Wang, X., Tan, H., Mikulcic, H., Li, Z., Cao, R., Wang, Z. and Vujanovic, M. “Experimental and modeling study of the long cylindrical oily sludge drying process”, Applied Thermal Engineering, 91: 354-362, (2015).
8. [8] Ceylan, İ., Aktaş, M. and Doğan, H. “Mathematical modeling of drying characteristics of tropical fruits”, Applied Thermal Engineering, 27: 1931-1936, (2007).

9. [9] Wang, C, Y. and Singh, R, P., “A single layer drying equation for rough rice”, ASAE Paper No: 3001, ASAE, St. Joseph, MI, (1978).
10. [10] J. Gomez-de la Cruz, F., J. Casanova-Pelaz,P., M. Palomar-Carnicero, J. and Cruz-Peragon, F., “Modeling of olive-oil mill waste rotary dryers: Green energy recoverysystems”, Applied Thermal Engineering, 80: 362-373, (2015).
11. [11] Midilli, A., Küçük, H. and Yapar, Z., “A new model for single layer drying”, Drying Technology, 20: 1503-1513, (2002).
12. [12] Baptestini, F, M., Correa, P, C., Almeida, L, F, J., Oliveria, G, H, H. and Vargas-Elias, G, A., “Constant and decreasing periods of pineapple slices dried by infrared”, Agragia – Revista Braileira de Ciencias Agrarias, 11: 53-59, (2016).
13. [13] Çelen, S., Kahveci, K. and Akyol, U., “Drying behaviour cultured mushrooms”, Journal of Food Processing and Preservation, 34: 27-42, (2010).
14. [14] Verma, L, R., Bucklin, R, A., Endon, J, B. and Wratten, F, T., “Effects of drying air parameters on rice drying models”, Transactions of the ASAE, 85: 296-301, (1985).
15. [15] Omolola, A.O., Kapila, P.F. and Silungwe, H.M., “Mathematical modeling of drying characteristics of Jew’s mallow (Corchorus olitorius) leaves”, Information Processing in Agriculture, 6: 109–115, (2019).
16. [16] Çelen, S. and Kuş, S., “Effect of microwave energy to the drying of quince slices”, Electronic Journal of Vocational Colleges, December, 30-40, (2016).
17. [17] Karaaslan, S. and Tunçer, İ, K., “Investigating of Drying Characteristics and Determining of a Drying Model for Microwave-Fan Assisted Convection Drying of Red Pepper”, Kahramanmaraş Sütçü İmam University Journal Of Natural Sciences, 12: (2009).
18. [18] Mbegbu, N.N., Nwajinka, C.O. and Amaefule, D.O., “Thin layer drying models and characteristics of scent leaves (Ocimumgratissimum) and lemon basil leaves (Ocimum africanum)”, Heliyon, 7, e05945, (2021).
19. [19] Aregba, A.W., Sebastian, P. and Nadeau, J.P., “Stationary deep-bed drying: A comparative studybetween a logarithmic model and a non-equilibrium model”, Journal of Food Engineering, 77, 27–40, (2006).
20. [20] Lopes, A.C., Neto, A.J.S. and Santiago, J.K., “Comparison of equilibrium and logarithmic modelsfor grain drying”, Biosystems Engineering, 118, 105-114, (2014).
21. [21] Huang, J., Zhang, M., Adhikari, B. and Yang, Z., “Effect of microwave air spouted drying arranged in two and three-stages on the drying uniformity and quality of dehydrated carrot cubes”, Journal of Food Engineering, 177: 80-89, (2016).
22. [22] Dağlı, M. and Çelen, S., “Investigation of surface temperature on drying the fire hose”, Engineering and architecture research theory, applicatıon and new approaches, Iksad publishing, 153-174, (2020).
23. [23] Ekici, T., “Investigation of drying parameters of municipal wastewater sludge”, MSc. Thesis, Tekirdağ Namık Kemal University, Tekirdağ, (2019).
24. [24] Çelen, S., “Effect of microwave drying on the drying characteristics, color, microstructure, and thermal properties of Trabzon Persimmon”, Foods, 8: 1-19, (2019).