Industrial solar drying

Khanna, Mohan Lal; Singh, Narinder Mohan

doi:10.1016/0038-092x(67)90046-1

Cited by 15 publications

(4 citation statements)

References 2 publications

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“…In manufacturing processes where drying is required, the cost of drying can approach to 60-70% of the total cost (Bahu, 1991). Detailed discussions on the performance, energy consumptions, energy savings, automations, drying quality, and designs of the industrial drying systems and optimization methods used to improve system output are detailed discussed in past publications (e.g., Khanna and Singh, 1967;Botteril, 1975;Keey, 1978;Mujumdar, 1987;Holmes et al, 1988;Kiranoudis et al, 1996;Moraitis and Akritidis, 1996;Hills et al, 1997;Bray and Prat, 1999;Feng et al, 2001;Guler et al, 2002;Zhu and Rolf, 2002;Sahin and Dincer, 2002;Migliori et al, 2005;Sheehan et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Exergy analysis of industrial pasta drying process

Özgener

2006

Int. J. Energy Res.

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SUMMARYIn this study we present an energy and exergy modelling of industrial final macaroni (pasta) drying process for its system analysis, performance evaluation and optimization. Using actual system data, a performance assessment of the industrial macaroni drying process through energy and exergy efficiencies and system exergy destructions is conducted. The heat losses to the surroundings and exergy destructions in the overall system are quantified and illustrated using energy and exergy flow diagrams. The total energy rate input to system is 316.25 kW. The evaporation rate is 72 kg h À1 (0.02 kg s À1) and energy consumption rate is found as 4.38 kW for 1 kg water evaporation from product. Humidity product rate is 792 kg h À1 (0.22 kg s À1 ) and energy consumption rate is found about 0.4 kW for 1 kg short cut pasta product. The energy efficiencies of the pasta drying process and the overall system are found to be as 7.55-77.09% and 68.63%. The exergy efficiency of pasta drying process is obtained to be as 72.98-82.15%. For the actual system that is presented the system exergy efficiency vary between 41.90 and 70.94%.

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Section: Introductionmentioning

confidence: 99%

Exergy analysis of industrial pasta drying process

Özgener

2006

Int. J. Energy Res.

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“…°C compared to the dryer with a collector (ISD and MMSD). This was due to the higher airflow in the dryer with a collector, caused by a height difference of approximately 2 meters between the inlet and outlet, which created thermosiphon properties [40]. After nearly 48 hours of drying, the moisture content of the samples decreased significantly (P < 0 05) to different levels: 96%, 10%, 120%, and 130% based on DSD, MMSD, ISD, and OSD, respectively.…”

Section: Temperature and Relative Humidity Of Ambient Air Andmentioning

confidence: 99%

Drying Kinetics and Quality Attributes of Solar-Dried Red Peppers: A Comparative Study with Traditional and Industrial Methods

Chaji,

Sharayei,

Hedayatizadeh

et al. 2024

Journal of Food Processing and Preservation

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Red pepper is a valuable ingredient known for its abundance of vitamins and antioxidants. But, it usually needs to be dried for longer preservation. Hence, this research is aimed at examining the drying kinetics and quality attributes of dried red peppers utilizing various solar drying methods, in comparison with traditional open sun drying (OSD) and industrial laboratory thin layer dryers (LTLD). Analysis parameters employed include determining moisture content, measuring color properties, evaluating antioxidant capacity, analyzing capsaicinoid content, and assessing microbial presence. The drying process took place in a sunny environment with fluctuations in temperature and relative humidity as evidence of the dynamic conditions experienced within the solar dryers. It was observed that the logarithmic model was the most accurate in predicting moisture ratio over time, estimating a drying time of 25 hours to achieve 10% moisture content. The result demonstrated that direct solar dryers (DSD), indirect solar dryers (ISD), and mix mode solar dryers (MMSD) methods showed moderate changes in color parameters, with average ΔL∗, Δa∗, and Δb∗ values of -5.08, -23.71, and -13.62, respectively. The average overall color difference (ΔE) for these methods was 27.96. In addition, after comparing it to the LTLD method, which showed the highest content of phenolic compounds at 47.89%, MMSD displayed a slightly lower content of 44.71%. Similarly, MMSD exhibited higher levels of DPPH radical scavenging activity and ferric reducing power, measuring at 44.22% and 1163.75 μmol Fe2+/L, respectively. The capsaicin content remained relatively consistent across all drying methods, with MMSD, DSD, and LTLD demonstrating similar levels of approximately 31 mg/g. Although MMSD had slightly higher mold and yeast counts compared to LTLD, ISD, and DSD, it remained lower than OSD (less than 0.56 log10cfu/g). Furthermore, MMSD showed a lower total microbial count in comparison to other drying methods. These findings suggest that MMSD shows promise as a drying technique for preserving the phenolic compounds and antioxidant activity of the dried product.

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“…5 ' 9 Bliss 10 used a solar air heater/wiremesh-type porous absorber. Whillier, 11 ' 12 Close, 13 Khanna and Singh, 14 and Gupta and Garg 15 analyzed and reported the performance of nonporous air heaters.…”

Section: Introductionmentioning

confidence: 99%

Performance of a matrix air heater

et al. 1982

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This communication presents a study of a porous flat plate solar air heater. An earlier theory used to analyze such a system has been modified by using 1) appropriate boundary conditions and also 2) by considering the realistic case of different air and matrix temperatures. Numerical calculations have been performed to bring out the difference between the earlier theory and the present theory. The results of the present theory are found to be in excellent agreement with the measurements of an experiment. The yearly performance of the system has also been evaluated for Delhi-type climates. Nomenclature a = extinction coefficient C p = specific heat of air, kJ/kg°C K = effective matrix conductivity, W/m°C L = matrix thickness, m m = mass flow rate of air, kg/h/m 2 Q = solar radiation intensity, W/m 2 T = temperature of the matrix, °C T A ,6 A = ambient air temperature, °C T g = transmittivity of the glass cover U = volumetric heat transfer coefficient between matrix and air, W/m 3 °C U L -effective heat loss coefficient between the matrix and ambient through the insulation, W/m 2 °C UP = effective heat loss coefficient between the matrix and ambient through the glazing, W/m 2 °C V = velocity of flowing air, m/s y -distance measured up to some depth in the matrix from the top surface facing the sun, m 6 = temperature of the flowing air, °C # in = temperature of inlet air, °C 6 0 = temperature of the air at the outlet, °C

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Industrial solar drying

Cited by 15 publications

References 2 publications

Exergy analysis of industrial pasta drying process

Exergy analysis of industrial pasta drying process

Drying Kinetics and Quality Attributes of Solar-Dried Red Peppers: A Comparative Study with Traditional and Industrial Methods

Performance of a matrix air heater

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