Economic analysis and drying kinetics of a geothermal‐assisted solar dryer for tomato paste drying

Hadibi, Tarik; Boubekri, Abdelghani; Mennouche, Djamel; Benhamza, Abderrahmane; Kumar, Anil

doi:10.1002/jsfa.11326

Cited by 20 publications

(8 citation statements)

References 25 publications

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“…Otherwise, SD of tomato paste showed a high damage on final quality due to the long exposure to the sun. The same remark was observed byHadibi, Boubekri, Mennouche, Benhamza, and Abdenouri (2021) andHadibi, Boubekri, Mennouche, Benhamza, and Kumar (2021).…”

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confidence: 84%

“…Otherwise, one of the applications of solar thermal is the solar drying (SD) of crops, marines, pharmaceutical products, fish, and so forth. SD can be a good alternative option for food processing (Hadibi, Boubekri, Mennouche, Benhamza, & Abdenouri, 2021;Hadibi, Boubekri, Mennouche, Benhamza, & Kumar, 2021;Mennouche, Boubekri, Chouicha, Bouchekima, & Bouguettaia, 2017). It is a continuous process where moisture content, air, and product temperature change simultaneously along with the two basic inputs to the system (Benhamza et al, 2021).…”

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confidence: 99%

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Solar–geothermal drying/instant controlled pressure drop‐swell drying of mechanically dewatered tomato paste

Hadibi

Boubekri

Mennouche

et al. 2021

J Food Process Engineering

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The economic value of many fruits and vegetables is closely related to their suitability for processing and preservation. In the case of tomatoes (about 94% wet basis wb), the manufacture of 1 kg of dry basis (db) powder (5% wb) or concentrate (30% wb) requires the evaporation of 15.9 or 15.7 kg H 2 O/kg db, respectively. In the current study, mechanical dewatering and geothermal-assisted solar drying (SD) of tomato paste at 5.8 kg H 2 O/kg db allowed reaching the required final moisture level of 0.053 ± 0.002 kg H 2 O/kg wb with low-cost energy. The instant controlled pressure drop (DIC) was used for texturing the predried tomato paste using the operative parameters of absolute saturated steam-pressure P = 0.3 MPa and thermal holding-time t = 30 s. The final hot air-drying step of tomato paste was carried out at 39, 50, and 70 C with a constant velocity of 3 m s À1 . The phenomenological modeling of the drying kinetics allowed identifying the starting accessibility and the effective water diffusivity. DIC texturing reduced drying time from 7 to 1.5 hr and improved the effective water diffusivity from 1.43 Â 10 À9 to 3.67 Â 10 À9 m 2 s À1 for T = 70 C. The lowest activation energy was recorded for DIC samples with 25.69 kJ mol À1 compared with 41.87 kJ mol À1 for control samples. A comparison of visual quality revealed a huge enhancement for DIC-samples compared with the control samples (RM). Moreover, the high economic value of dewatered tomato water was noticeable. Practical ApplicationsHigh quality, low energy consumption, and processing time are decisive factors for the industrial drying operations of agro-products. Solar-geothermal drying combined with innovative treatment technology called instant controlled pressure drop (DIC)swell drying can be a good alternative to conventional drying methods such as hot air drying. Mechanical dewatering as a first step followed by solar-geothermal drying/ DIC-swell drying may greatly reduce drying time and improve the quality of the dried product on the one hand, and reduce energy consumption on the other hand. In addition to that, mechanical dewatering and separation allow us to benefit the peels and seeds, in addition to free product juice with less energy. | INTRODUCTIONToday, large quantities of tomatoes are produced in Algeria. According to FAO (2014), Algeria ranks 18th in the world tomato production with 1,065,609 tons per year. Due to their fragility and the distances between production and consumption areas, tons of harvested tomatoes are lost every year. There is therefore a considerable need for conservation and processing techniques. Drying is a remarkable way

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confidence: 99%

Solar–geothermal drying/instant controlled pressure drop‐swell drying of mechanically dewatered tomato paste

Hadibi

Boubekri

Mennouche

et al. 2021

J Food Process Engineering

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“…The amount of heat supplied with solar energy and absorbed by the heat-receiving surface, 𝑑𝑄 с.э = 𝑞 с.э (𝑡)𝐹 т.п 𝜀𝑑𝑡, (3) where: qс.э(t) -solar energy flux density depending on the time during the drying period, W/m 2 ; Fт.п -heat-receiving surface area, m 2 ; ε -surface blackness degree.…”

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confidence: 99%

Heat Balance of Combined Heat Exchanger Aerodynamic Heating Dryers

Купреенко¹,

Isaev²,

Kuznetsov³

et al. 2022

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Today, the use of aerodynamic dryers for drying various types of fruit crops is very current. In them, the electric energy spent on the drive of the centrifugal fan is transformed into thermal energy due to the mutual friction of the air flows circulating in the closed chamber. In order to increase the energy efficiency of the drying process, the heat of the waste drying agent was used in the research. The presented dryer was equipped with a combined heat exchanger. In order to predict the thermal performance of the combined heat exchanger depending on external factor variables, the dependence of the temperature of the fresh drying agent at the outlet of the combined heat exchanger on the dryer operation time is theoretically determined on the basis of the heat balance equation. The air solar collector in the combined heat exchanger made it possible to increase the temperature of the drying agent at the outlet by another 10oC without extra costs of electrical energy. A comparative analysis of the results of experimental and theoretical studies showed their high convergence.

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“…As far as the economy and environmental impact are considered, using renewable energy sources has been encouraged. From this perspective, several attempts have been made to use solar energy systems in tomato drying (Djebli et al, 2019; Hadibi, Boubekri, Mennouche, Benhamza, Besombes, & Allaf, 2021; Hadibi, Boubekri, Mennouche, Benhamza, & Kumar, 2021; Samimi‐Akhijahani & Arabhosseini, 2018). Despite its advantages, solar drying has some limitations, like the possibility of drying in the daytime only, dependence of drying on weather conditions, and longer drying time (El Hage et al, 2018).…”

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confidence: 99%

Recent developments in tomato drying techniques: A comprehensive review

Pravitha,

Dipika Agrahar,

Ajesh Kumar

2024

J Food Process Engineering

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Tomatoes, a highly perishable agricultural product, are commonly dried to extend their shelf life. They serve as raw materials in various domains, including direct consumption and as key ingredients in processed foods, functional foods, and nutraceuticals. However, producing dried tomato products with quality attributes equivalent to fresh tomatoes, such as nutrient content, appearance, flavor, texture, and reconstitution properties, poses significant challenges. Several research attempts have been made to evaluate the feasibility of different drying methods for tomatoes. Solar drying, hot air drying, and spray drying are commonly employed techniques, each with its own set of advantages and disadvantages. Conventional solar drying practices often result in extended drying times and undesirable quality parameters. Hence, it is imperative to adopt enhanced solar drying techniques for the large‐scale production of dried tomato products. Additionally, hybrid‐drying approaches can be explored to achieve better quality products with reduced drying times. Pretreatments before drying can also enhance overall drying performance. Combining conventional drying with novel drying methods, precise selection of drying parameters and pretreatments are demonstrated as efficient ways to improve the drying rate while preserving food quality. Modeling the drying process is also critical for designing large‐scale dryers, selecting appropriate drying conditions, maintaining product quality, and process optimization. Therefore, this article aims to provide detailed insight into existing drying methods with their unique features and modeling approaches, which may enable professionals and scientists to choose better and optimized tomato drying method to deliver the highest quality product to consumers.Practical ApplicationsProcessing tomatoes as dried products is a potential area to explore to minimize their postharvest loss. Lack of awareness regarding how to process, what parameters to consider, and which method to employ are hurdles in adopting and popularizing dried tomato products. Hence, it is crucial to consolidate the key findings pertaining to tomato drying from various methods into a unified platform. This will provide valuable guidance to future researchers and enable consumers to make informed decisions when selecting the most suitable drying method. Therefore, this comprehensive review aims to elucidate the current practices in tomato drying, highlighting their potential benefits and limitations.

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Economic analysis and drying kinetics of a geothermal‐assisted solar dryer for tomato paste drying

Cited by 20 publications

References 25 publications

Solar–geothermal drying/instant controlled pressure drop‐swell drying of mechanically dewatered tomato paste

Solar–geothermal drying/instant controlled pressure drop‐swell drying of mechanically dewatered tomato paste

Heat Balance of Combined Heat Exchanger Aerodynamic Heating Dryers

Recent developments in tomato drying techniques: A comprehensive review

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