Development of prototype solar-biomass hybrid dryer and its performance evaluation using salted fish (Cynoglossus spp.)

Elavarasan, K.; Verma, Vinitha; Shamasundar, B.A.

doi:10.21077/ijf.2017.64.special-issue.76242-17

Cited by 6 publications

(2 citation statements)

References 11 publications

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“…Nonetheless, it also means that they will hold the heat during a more extended period than their counterpart Caturra; this characteristic could have a positive impact on reducing drying times, allowing even moisture removal across the bean's volume (Ramirez‐Martinez et al, 2010; Ramírez‐Martínez et al, 2013). Relevant outcomes when sun drying, for example, where the temperature fluctuations occur rapidly in time (Briceño‐Martínez et al, 2020; Elavarasan et al, 2017; Udomkun et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Thermophysical properties of parchment coffee: New Colombian varieties

Duque‐Dussán

Sanz‐Uribe²,

Lubert

et al. 2023

J Food Process Engineering

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The thermophysical properties of coffee have a special partaking during the drying process since a material‐depending heat and mass transfer occurs between the bean and the drying air. Conditional to the thermophysical properties of the parchment coffee, the drying can be more or less efficient, affecting the final quality and seed safety. Several coffee varieties have been studied; however, the National Coffee Research Center of Colombia has developed new highly productive coffee varieties resistant to different diseases: Cenicafé 1 and Castillo®. Nevertheless, the thermophysical properties of these specific varieties were not yet investigated; moreover, the availability of information related to these properties of different coffee varieties in the literature is relatively scarce. Thus, this study targeted to determine the parchment coffee thermophysical properties of these new varieties at five different moisture contents % (wb): 53%, 42%, 32%, 22% and 11%, using optimized techniques and methods to ensure high accuracy and exactness. It was found that the new varieties have larger, heavier, and denser beans; it was also seen that the bulk thermal conductivity and the bulk‐specific heat are higher in these varieties than in the older ones. It was also revealed that the length, width, thickness, and surface area did not change as the moisture was removed, whereas the bulk density, kernel density, mass, bulk‐specific heat, and bulk thermal conductivity decreased as the moisture was reduced. Displaying better thermophysical properties will improve the drying and roasting processes; hence, a better final product can be expected from these varieties. Practical applications Knowing the thermal and physical properties of these new varieties will allow the growers and coffee processing facilities to predict, simulate and control different post‐harvesting processes such as pulping, fermentation, drying, storing, and roasting. Also, the already developed mathematical models to estimate coffee drying times can be updated, improving the accuracy of the predictions, bed porosities, mass, and heat transfer in order to safeguard the innocuousness of the product.

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Section: Resultsmentioning

confidence: 99%

Thermophysical properties of parchment coffee: New Colombian varieties

Duque‐Dussán

Sanz‐Uribe²,

Lubert

et al. 2023

J Food Process Engineering

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“…Elavarasan, Verma, & Shamasundar [64] invented a solar-biomass hybrid dryer (SBHD) using coconut husk with shell as the source of biomass. The dryer was used to dry salted soles (Cynoglossus spp.).…”

Section: Hybrid Solar Dryer (Biomass)mentioning

confidence: 99%

Recent advances in solar drying system: A Review

Razak

Tarminzi²,

Azmi³

et al. 2021

IJETS

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Research on solar dryer technology proliferates since it reduces the drying period while keeping nutritional values in the agricultural products. This paper presented a review of recent advances in the solar drying system. This review is composed of working principles and classifications of solar dryers. They were classified into two main elements: airflow modes, either passive or active, and the way heat is transferred: direct, indirect, mixed-mode, and hybrid. The hybrid system used several types of elements to supply additional heat in the drying system, as elaborated in this paper, such as the electrical heater, biomass, and photovoltaic system. The advantages and disadvantages of the solar dryer also being discussed in this paper

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Recent Advancements in Design, Application, and Simulation Studies of Hybrid Solar Drying Technology

Jha

Tripathy

2020

Food Eng Rev

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Development of prototype solar-biomass hybrid dryer and its performance evaluation using salted fish (Cynoglossus spp.)

Cited by 6 publications

References 11 publications

Thermophysical properties of parchment coffee: New Colombian varieties

Thermophysical properties of parchment coffee: New Colombian varieties

Recent advances in solar drying system: A Review

Recent Advancements in Design, Application, and Simulation Studies of Hybrid Solar Drying Technology

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