Forced Convection Drying of Indian Groundnut: An Experimental Study

Sahdev, Ravinder Kumar; Kumar, Mahesh; Dhingra, Ashwani Kumar

doi:10.22190/fume160812011s

Cited by 9 publications

(8 citation statements)

References 6 publications

(6 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The average values of h c and h e were varied from 0.71 to 1.03 W/m 2 °C and 106.24 to 63.82 W/m 2 °C, respectively. Sahdev et al (2017b) also calculated h c and h e for the Indian groundnuts under indoor forced convection drying (IFCD) mode. The average values of h c and h e were reported to be 2.48 W/ m 2 °C and 35.08 W/ m 2 °C, respectively.…”

Section: Practical Applicationsmentioning

confidence: 99%

Experimental investigations on latent heat storage based modified mixed‐mode greenhouse groundnuts drying

Shimpy

Kumar

Sahdev

et al. 2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

This work explores the effect of latent heat storage on the performance of a passive‐type mixed‐mode greenhouse dryer for groundnuts drying. Experiments were conducted for mixed‐mode greenhouse groundnuts drying (MMGGD), modified mixed‐mode greenhouse groundnuts drying (MMMGGD), and open sun groundnuts drying (OSGD) under the climate of Hisar (India). Average convective heat transfer coefficients for MMGGD, MMMGGD, and OSGD were 0.738, 0.607, and 0.555 W/m2 °C, respectively, and the respective average evaporative heat transfer coefficients were 113.304, 41.483, and 14.266 W/m2 °C. Energy and exergy efficiencies were found higher for MMMGGD, whereas the specific energy consumption was found lower as compared to MMGGD. Statistical analysis has shown the appropriateness of the page model for predicting the thin‐layer drying behavior of groundnuts for MMGGD, MMMGGD, and OSGD. The lower value of energy payback time (4.47 years) and the higher value of CO2 mitigation (953.299 tons) for MMMGGD show the environmental suitability as compared to MMGGD. Practical applications The present study focuses on the development of drying systems to prevent post‐harvest losses in groundnuts due to moisture and uncontrolled weather conditions. The temperature range of the proposed modified mixed‐mode greenhouse dryer is suitable for drying for most of the agricultural commodities. This drying system can be used for a range of food crops in different small and medium industries. Due to electrical independence, the proposed system seems best suited for small farms and farmers in remote and rural areas. The modified mixed‐mode greenhouse may also be used as a field‐based storage house for grains and freshly harvested crops.

show abstract

Section: Practical Applicationsmentioning

confidence: 99%

Experimental investigations on latent heat storage based modified mixed‐mode greenhouse groundnuts drying

Shimpy

Kumar

Sahdev

et al. 2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

show abstract

“…Further values of the appliance can be calculated from these in accordance with tab. 7 [9,18]. Tuning the correct terms of PID controller by Z-N method is uniqueness in the field of refrigerator, because the most commercial refrigerators in the given cooling capacity range on the market are controlled differently.…”

Section: Tuning Of the Pid Controller And Energetic Investigationmentioning

confidence: 99%

“…There are several other further advanced hard and soft control strategies for refrigeration systems, such as optimal, nonlinear, adaptive, and robust, neural networks, fuzzy logic, genetic algorithms and identification of the application of the technique fusion of hard and soft control has to be determined by the best features of hard and soft control techniques are captured [15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Experimental optimization of energy consumption for direct current refrigerator by PID controller tuning and comparison with ON/OFF refrigerator

Kassai¹,

Kajtár²,

Nyers³

2019

THERM SCI

View full text Add to dashboard Cite

In this research the optimization of energy consumption for DC refrigerator used in commercial cold store was conducted. To achieve this object a test facility was installed into the introduction room of a national refrigeration company. Due to the imperfect data given by the producer, the proportional-integral-derivative controller of DC refrigerator had to be tuned by setting the correct proportional, integral and derivative parameter values to achieve optimal energetic operation. During the research the energy consumption of this system was compared with a very commonly used traditional refrigerator system on the home market operated by reciprocating compressor, mechanical expansion valve and on/off controller technic in the similar cooling capacity range. The combined effects of electronic expansion valve, scroll compressor operation and the correct experimental settings of proportional-integral-derivative controller in DC refrigerator results around 62.4% energy saving opposed to the traditional on/off controlled appliance under the same operational conditions in the same cold store.

show abstract

“…The performance of thin layer drying was estimated and compared with experimental and predicted moisture ratio in terms of statistical parameters namely Coefficient of determination ( R 2 ), reduced chai‐square ( χ 2 ), root mean square error (RMSE), and the sum of squares (SSE). In another work from the same authors, the evaporative heat transfer coefficient (EHTC) and convective heat transfer coefficient (CHTC) of peanuts were estimated under indoor forced convective drying (IFCD, Sahdev et al, 2017b). They studied the effect of mass on the CHTC and EHTC for different masses of peanuts under open sun drying mode.…”

Section: Introductionmentioning

confidence: 99%

Experimental study of solar drying of multi‐layer peanuts and development of drying model

Prajapati

Sheorey

2022

Food Processing Preservation

View full text Add to dashboard Cite

The ancient method of solar drying remains an essential food safety and preservation technique, where solar irradiation acts as a source of thermal energy for drying the produce. Drying is a phenomenon in which excess water is removed from the agricultural produce to enhance shelf life and prevent it from degradation. Moisture is removed in the form of water vapor by thermal vaporization while the temperature remains below the boiling point of water. Removal of water significantly inhibits microbial growth, slows down enzymatic growth, and reduces many degradation reactions. Moreover, solar drying has other advantages namely, no need for a costlier cooling system for preservation, thereby minimizing the energy and equipment cost. The main objective of drying is to reduce drying

show abstract

Forced Convection Drying of Indian Groundnut: An Experimental Study

Abstract: Abstract. In this paper, convective and evaporative heat transfer coefficients of the

Cited by 9 publications

References 6 publications

Experimental investigations on latent heat storage based modified mixed‐mode greenhouse groundnuts drying

Experimental investigations on latent heat storage based modified mixed‐mode greenhouse groundnuts drying

Experimental optimization of energy consumption for direct current refrigerator by PID controller tuning and comparison with ON/OFF refrigerator

Experimental study of solar drying of multi‐layer peanuts and development of drying model

Contact Info

Product

Resources

About