A Simulation Model for Solar Thin-Layer Drying Process

Abstract

A mathematical formulation of the physical process of solar drying based on conventional heat a n d mass transfer equations is presented. The model Includes: a ) a technique of estimating the solar radlatlon on a 8oul.h-facing tilted panel using the meteorological and geographical parameter8 for a typical location; b) th.e procedures for obtaining the thermal performance of n solar alr-l~eater for a flat-plate flow-over-absorber design; c) an analysis of the drylng process based o n the Lewis analogy and t h e Equilibrium Moisture Content concept. result^ predicted by the simulation model are presented.

Simulation model for a solar drying process

“…As expected, there is an acceleration of the drying process due to the decrease of the air humidity of the drying air from 20% to 40%. Similar results for similar products have been reported in the literature [7,8].…”

Mathematical modeling of infrared radiation thin layer drying of onion slices

“…Therefore, energy consumption in infrared drying is relatively lower. IR energy is transferred from the heating element to the product surface without heating the surrounding air (Jones, 1992 The drying and energy requirements of a specific crop and cost effectiveness are the main considerations while designing a dryer (Steinfeld & Segal, 1986). Simulation models are needed in the design and operation of a dryer.…”

Mathematical modelling of solar tunnel drying of thin layer organic tomato

“…Full-scale experimentation for different products and systems configurations is sometimes costly and not possible. The use of a simulation model is a valuable tool for prediction of performance of solar drying systems (Steinfeld & Segal, 1986). Several thin layer equations available in the literature for explaining drying behaviour of agricultural products have been used by Diamente and Munro (1993) for sweet potato slices, Madamba, Driscoll, and Buckle (1996) for garlic slices, Midilli (2001) for pistachio, Yaldız, Ertekin, and Uzun (2001) for grape, Basunia and Abe (2001) for rough rice, Panchariya, Popovic, and Sharma (2002) for black tea, Dandamrongrak, Young, and Mason (2002) for banana and Lahsasni et al (2004) for prickly pear peel.…”