Design, construction, and application of a low‐cost solar dryer: A kinetic study of Araticum pulp drying

Abstract

Low-cost solar dryers are an alternative for democratizing access to this technology. This work aimed to design a low-cost solar dryer and to evaluate its viability by modeling the drying kinetics of araticum (Annona crassiflora Mart.). The construction of the prototype used low-cost materials. The araticum drying occurred until the samples reached equilibrium moisture. The data were processed to adapt the kinetic models.The araticum pulp, after 420 min of drying, had a constant mass with 2.67% ± 0.28% of moisture. The Midilli, Kucuk & Yapar model was the evaluated model that best fit the drying curve. It was possible to determine three diffusion coefficients associated with the process. It was inferred that the built dryer and the climatic conditions were efficient for drying the product and demanded little expense for its construction. The tested empirical models were able to accurately describe the solar drying of this fruit. Novelty impact statement:The designed dryer showed efficacy in the drying process of araticum pulp. It was possible to mathematically model the solar drying process kinetics for araticum. The equipment requests low investment and can democratize access to the drying process.

Scientific Advances in the Last Decade on the Recovery, Characterization, and Functionality of Bioactive Compounds from the Araticum Fruit (Annona crassiflora Mart.)

“…Furthermore, this fruit is highly perishable, making it difficult to preserve the postharvest freshness. For this reason, one way to make it available during the off-season is to diversify the way it is presented to the consumer market through methods that allow its conservation without affecting the sensory and nutritional characteristics [ 87 , 88 ].…”

Physical, physicochemical, and functional technological properties of flour produced from gueroba fruit pulp

“…Dehydration, drying, or desiccation is one of the oldest processing methods aimed at preserving food in general. It can be carried out by sublimation, removal of water by solvent, the addition of osmotic agents such as salts and sugar, or by a process that usually uses thermal energy to remove part or almost all of the free or surface water from the raw material, that is, evaporation, without removing bonded water (Aguirre & Gasparino Filho, 2002;Almeida et al, 2022). On the contrary, food drying can cause sensory, physical, chemical, and nutritional changes that can affect the quality parameters of the product and its acceptability by consumers (Chen et al, 2016;Jihéne et al, 2013;Puttalingappa et al, 2022).…”

Fitting of mathematical models in the drying of araticum (Annona crassiflora) seeds

“…The drying operation is extremely important in the technology that allows the production of high-quality food products, enabling the preservation of physical and chemical properties and reducing the moisture content to safe levels for storage so that the product can be used in periods when there is no production of the fruit (Resende et al, 2018). The drying kinetics are represented by statistical modeling under different processing conditions (Almeida et al, 2022). Mathematical modeling is used to satisfactorily represent the drying kinetics of various products.…”