Influence of hot water blanching and saline immersion period on the thermal effusivity and the drying kinetics of hybrid solar drying of sweet potato chips

Ndukwu, Macmanus Chinenye; Onyenwigwe, D.; Abam, Fidelis I.; Lamrani, Bilal; Simo-Tagne, Merlin; Bekkioui, Naoual; Bennamoun, Lyes; Said, Zafar

doi:10.1016/j.solener.2022.05.026

Cited by 20 publications

(9 citation statements)

References 42 publications

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“…The results showed variable moisture content of the dried product can be achieved as desired for tomato pomace while prune pomace can be dried to 0.18 water activity level, indicating shelf stability. Ndukwu et al (2022 b) presented a novel solar hybrid dryer with paraffin and crankcase oil infused in copper tubing coiled from the collector to the drying chamber as thermal storage to dry ginger rhizomes. The drying efficiency between, the two thermal storage was less than 1.5 %.…”

Section: Introductionmentioning

confidence: 99%

“…The United Nations documents stated that energy systems should show the CO2 emission mitigation potential in the energy mix to elevate renewable energy alternatives and decrease the fossil in the energy mix (Ndukwu et al, 2022c). This will convince policymakers of the impact of fossil energy on the environment and the need to adopt renewable energy alternatives.…”

Section: Introductionmentioning

confidence: 99%

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Eco-thermal Analysis and Response Surface Optimization of the Drying Rate of Potato Slices in a Mix-Mode Solar Dryer

Onyenwigwe

Ndukwu

Abam

et al. 2023

Iran J Sci Technol Trans Mech Eng

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This research aims to establish the interconnectivity between mix-mode solar dryer designs with carbon and energy cost mitigation using different energy scenarios and study the drying kinetics to obtain the optimal drying rates for drying blanched potato s dryer fabricators and also assist them in making the right choice for carbon emission management for environmental sustainability and determining the end point of drying potato slices for energy conservation. Hence a mix mode solar dryer was deployed with sun-drying using blanched potato as a case study. The potato slices were spread on the drying tray to form a thin layer. Mass loss data and Temperature and relative humidity data were recorded at 1 h intervals until the desired moisture content was achieved. The dryer utilized 4.562 M J to dry the potato slices from 64 % w.b initial moisture content to 7.56 % w.b final moisture content. The percentage of the energy utilization ratio (EUR) ranged from 4.19 to 82.68 % with an average value of 39.46% while the thermal efficiency of the solar dry varied from 0.6 % to 34 % with an average value of 17 %. The dryer can save from$74.22 to $741.22 per year at a 10 to 100% rate of usage with an indicative payback period of 0.17 1.64 years at the same rate of usage. The decarbonisation potential of the solar dryer was high when compared to coal, diesel or grid electricity-powered dryers as an energy case scenario with the values ranging from 2.9 -237.71tones of CO2 per year with earned carbon credit ranging from $41.98 to $ 3446.85 per year. Blanching time affected the drying rate and effective moisture diffusivity of the potato slices with effective moisture diffusivity varying from 6.35 × 10 11 to 7.07 × 10 10 m 2 /s for sun-dried potato slices and 9.86 × 10 11 to 1.24 × 10 9 m 2 /s for solar drying potato slices. Using the solar dryer reduced the drying time by 25.81 to 34.48 % compared to open sun drying. The optimum drying rate for the solardried untreated potato slices was 0.0239665 kg/h at a collector temperature of 40.93 o C and thermal efficiency of 17.30 % while blanching for 3 minutes, 6 minutes and 9 minutes gave optimum drying rate of 0.0177959kg/h, collector temperature (T) of 40.9 o -treatments.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Eco-thermal Analysis and Response Surface Optimization of the Drying Rate of Potato Slices in a Mix-Mode Solar Dryer

Onyenwigwe

Ndukwu

Abam

et al. 2023

Iran J Sci Technol Trans Mech Eng

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“…However, in certain countries, such as North Korea, Islamic region primarily due to cultural preferences and nutritional requirements, chips may not enjoy such widespread recognition. For example, in countries where traditional cuisine favors healthier and nonfried snacks, chips may have less pronounced popularity (Chinenye et al, 2022).…”

Section: Literature Reviewmentioning

confidence: 99%

Optimization of production of blanched apple chips using sublimation drying

Kenzhekhanova,

Mukhametov,

Mamayeva

2024

J Food Process Engineering

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The aim of the research is to investigate the efficiency of producing blanched apple chips utilizing an innovative technology, namely sublimation drying. Apples of the “Aport Almaty” variety were stored at a temperature of 4°C prior to processing. They were peeled, seeded, sliced into segments of specific thickness, and subjected to drying in a drying chamber at temperatures of 45, 50, and 60°C. Following drying, the samples were analyzed for antioxidant content, phenolics, minerals, and vitamins. For comparative analysis, methods such as sublimation drying, conventional drying, and low‐temperature drying were also employed. Atomic absorption spectroscopy and high‐performance liquid chromatography methods are employed for the analysis of the mineral and vitamin composition. Each group consists of 30 samples. Analysis of variance revealed statistically significant differences in antioxidants (F(3, 116) = 12.48, p < .001), water activity (F(3, 116) = 7.22, p < .01), and phenols (F(3, 116) = 9.85, p < .001) among the drying methods. Sublimation drying demonstrated higher levels of antioxidants and phenols (p < .05). At 45°C, sublimation drying resulted in higher levels of antioxidants (p < .05) and vitamin C, as well as low water activity (p < .05). Dry mass significantly correlated with storage stability (r = −0.75, p < .05). Sublimation drying exhibited superiority in moisture loss (F > 24.17, p < .001). The correlation coefficient between dry mass and moisture content was −0.82 (p < .01). Blanching improved antioxidant activity (75% vs. 65%) and color preservation.Practical applicationsOur study deepened the understanding of sublimation drying processes in apple chip production by determining optimal conditions for achieving high product quality. The obtained results provide valuable recommendations for practical application in the food industry, including optimal temperature regimes and the use of blanching to enhance chip quality. The universality of our study results supports their applicability in various sectors of the food industry that involve the drying of fruits and vegetables. Sublimation drying with blanching demonstrated high effectiveness in preserving the biochemical characteristics of the product, extending shelf life, and enhancing organoleptic properties.

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“…Ndukwu, Bilal et al. (2022); Ndukwu, Doris et al. (2022) studied the thermodynamic and economic feasibility analysis for potato chips drying in hybrid solar dryer coupled with a V‐corrugated solar collector containing a granite rock bed as a heat storage unit and open sun drying.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies were conducted on modeling of hybrid solar dryers for potato chips drying. ; Ndukwu, Doris et al (2022) studied the thermodynamic and economic feasibility analysis for potato chips drying in hybrid solar dryer coupled with a V-corrugated solar collector containing a granite rock bed as a heat storage unit and open sun drying. Average air velocity in V-corrugated solar air heater (SAH) or solar collector is 0.5 m/s, and average mass flow rate is 0.0186 kg/s.…”

Section: Introductionmentioning

confidence: 99%

Development of FE modeling for hybrid greenhouse dryer for potato chips drying

Kumar

Prakash

2023

Journal of Food Science

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In this communication, a combination of heat and mass transfer model was developed using finite element (FE) model to explain the drying performance of the hybrid greenhouse dryer for potato chips. The hybrid greenhouse dryer is integrated with a single-pass solar air heater (SAH). A partial differential equation for a combined set of heat and mass transfer was numerically solved by the FE method. In order to see the spatial moisture distribution within the potato sample, a 3-dimensional FE model was created, and moisture removal takes place from the surface during drying of the products. Lagrange triangle FEs of extremely small size and second-order geometry shape were employed for meshing the geometry of model. Time-dependent study was express the fluctuation in time interval of 0-5 h. The developed model showed the maximum crop and ground temperature are 67.1 and 79.1 • C, respectively. Moisture ratio in dry basis is reduced from 1 to 0.005 in 03 h and remains constant at 0.005. Thus, average moisture ratio in dry basis was found as 0.18902. Drying efficiency for the hybrid greenhouse dryer found to be 20.52%, whereas thermal efficiency for SAH was found 54.53%. Relative humidity inside the drying chamber found to be 26.50% in hybrid greenhouse dryer. The predicted versus the experimental results observed that hybrid greenhouse dryer having moderate inside temperature is suitable for crop drying as well as ith sustaining the environmental balance, hybrid greenhouse proves to be most effective.

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Influence of hot water blanching and saline immersion period on the thermal effusivity and the drying kinetics of hybrid solar drying of sweet potato chips

Cited by 20 publications

References 42 publications

Eco-thermal Analysis and Response Surface Optimization of the Drying Rate of Potato Slices in a Mix-Mode Solar Dryer

Eco-thermal Analysis and Response Surface Optimization of the Drying Rate of Potato Slices in a Mix-Mode Solar Dryer

Optimization of production of blanched apple chips using sublimation drying

Development of FE modeling for hybrid greenhouse dryer for potato chips drying

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