In this work an experimental procedure and the determination of first and second law efficiencies for the cooking process of eggplant using a solar cooker box-type are shown. The eggplant was modelled as cylinder. In the experimental process a NI Compact Field Point was used as acquisition data system which allows measure temperatures in simultaneous form. The temperatures evolution was defined using thermocouples located at water, surface and central point of the eggplant. After to measure the evolution temperatures in a solar cooker thermodynamics principles were applied to determine the first and second laws. The results obtained indicates what is the numerical difference between the first and second laws in the cooking process of eggplant. The results allow to understand how the inlet energy that impacts on solar cooker is converted in energy useful in the cooking process of eggplant. This work be used in future designs of solar cookers.
The objective of this article is to describe the modelling and simulation of the dehydration of chickpea in a complex drying system process, using COMSOL Multiphysics Program. A model, based on mass and energy balances, was developed for the simulation of unsteady convective drying with air (3.0 m/s and 60 °C). The program predicted an 8 hours-dehydration time, with an effective moisture diffusivity of 3.1 *10− 10 which was experimentally obtained. The empirical model that best represented the process was the exponential one.
Chickpea, (Cicer arietinum) is commonly known as garbanzo is a type of pulse, with one seedpod containing two or three peas. There are two main kinds of chickpeas: Desi, which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran; and Kabuli, which has lighter coloured, larger seeds and a smoother coat. In 2011 in Mexico, 132 000 tons were produced for human consumption. The results observed in this work show that it is possible to dry chickpeas using an indirect-type solar dryer. The studied chickpeas came from Guanajuato State, in Mexico, and had an average moisture content of 0.52 kg water/kg dry mass (dm). At the end of the drying process this content was of 0.02 kg water/kg dm. The required time to accomplish this drying quality was 40 hours in April and 32 hours in May, 2012. The empirical model that best represented the process was the exponential one, with the three imposed conditions
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