Potential application of domestic solar dryers for coriander leaves: Drying kinetics, thermal efficiency, and quality assessment

Kaur, Sukhanjot; Singh, Manpreet; Zalpouri, Ruchika; Kaur, Kulwinder

doi:10.1002/ep.14092

Cited by 4 publications

(3 citation statements)

References 51 publications

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“…As antioxidants, antibacterial, antiviral, and anti-inflammatory compounds, flavonoids have been found to be beneficial for human health, as well as potential-reducing agents that protect from oxidative damage due to hydroxyl groups [80,81]. The retention of flavonoids in dried products is important, since they also function as free radical scavengers [82]. The interaction effect of the thickness of puree and drying method was non-significant (p > 0.05) on TFC, whereas the drying method had a significant (p < 0.05) effect on TFC.…”

Section: Total Flavonoid Content (Tfc)mentioning

confidence: 99%

Drying Kinetics, Physicochemical and Thermal Analysis of Onion Puree Dried Using a Refractance Window Dryer

et al. 2023

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Onions have a high moisture content, which makes them more susceptible to microbial growth. Drying is one of the postharvest preservation methods applied to decrease onion moisture content, thereby increasing its storage life. In this study, onions were peeled, washed, cut into quarters, hot water blanched, and pureed. The puree was further dried using two different drying methods: refractance window drying (RWD) (water temperature: 70 °C) and convective drying (CD) (50 °C). The puree was spread on prefabricated trays at varying thicknesses of 2 mm, 4 mm, and 6 mm. It was observed that, irrespective of the drying method, moisture ratio (MR) decreased and drying time and effective moisture diffusivity increased with respect to the thickness of the puree. In addition, the Lewis model and the Wang and Singh model showed the highest R2 and lowest SEE value for RWD and CD, respectively. Moreover, the MR of onion puree during RWD and CD was predicted using a multi-layer feed-forward (MLF) artificial neural network (ANN) with a back-propagation algorithm. The result showed that the ANN model with 12 and 18 neurons in the hidden layer could predict the MR, with a high R2 value for RWD and CD, respectively. The results also showed that the thickness of the puree and drying method significantly affected the physicochemical quality (color characteristics, pyruvic acid content, total phenolic content, total flavonoid content, antioxidant capacity, and hygroscopicity) of onion powder. It was concluded that RWD proved to be a better drying method than CD in terms of the quality of dried powder and reduced drying time. Irrespective of the drying method, 2 mm-thick puree dried yielded the best-dried onion powder in terms of physicochemical quality, as well yielding the lowest drying time. These samples were further analyzed for calculating the glass transition temperature.

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Section: Total Flavonoid Content (Tfc)mentioning

confidence: 99%

Drying Kinetics, Physicochemical and Thermal Analysis of Onion Puree Dried Using a Refractance Window Dryer

et al. 2023

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“…The household sector is responsible for about 61% of global food loss and wastage followed by service and retail sectors (UNEP, 2021). In the past few years, several developments have been made in the field of solar drying (Dubey et al, 2022;Eltawil et al, 2012;Eustache, 2017;Ezekoye and Enebe, 2006;Haque et al, 2018;Kaur et al, 2023;Kumar et al, 2023b;Saleh and Badran, 2009;Singh et al, 2006;Ugwuoke et al, 2019) but none of them got the acceptance among household users. The lower thermal performance, higher heat losses, larger drying time and the obvious intermittent operating behavior are some of the limitations of the solar dryers developed for domestic and small-scale applications (Manchanda et al, 2019;Shimpy et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…, 2012; Eustache, 2017; Ezekoye and Enebe, 2006; Haque et al. , 2018; Kaur et al. , 2023; Kumar et al.…”

Section: Introductionmentioning

confidence: 99%

Design and optimization of a domestic solar dryer: an analytical approach

Shimpy,

Kumar,

Kumar

2024

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PurposeFood loss and wastage is an issue of global concern and the household sector is one of the biggest contributors to this. Solar drying has been explored by many eminent researchers as a solution to this problem but there have been concerns about the lack in designs, higher cost, lower performance, and consumer acceptability. The present research aims to design a small-scale domestic solar dryer by using computer software.Design/methodology/approachResponse surface methodology (RSM) and computational fluid dynamics (CFD) are used to design the domestic solar dryer. Initially, design variables (inlet and outlet vent height) are identified and a design of experiments has been created using RSM for set of experimental runs. The experimental runs suggested by RSM were carried out using CFD simulation in COMSOL Multiphysics software and the results were used for optimization of response variables (outlet velocity and drying chamber temperature) in RSM.FindingsOutlet vent height was found to be most significantly affecting parameter to both the responses. The optimum values of inlet and outlet vent heights were 0.5 and 2.5 cm, respectively with the overall desirability of 0.728. The model accuracy was tested by conducting a confirmation test as post processing in design expert software.Originality/valueDesigning a solar dryer is a complex, costly and time consuming process, this study presents an easy, economic and fast method to design a new solar dryer. It would help researchers to design and develop new domestic as well as large size industrial solar dryer.

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Drying behavior and nutritional quality of bitter‐gourd slices dried in a solar dryer with tray and skewer arrangement

Borse,

Singh,

Kaur

et al. 2024

Env Prog and Sustain Energy

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In this investigation, we assessed the efficacy of an indirect‐type solar drying system that utilized skewers and rack arrangements, comparing it to a conventional drying cabinet equipped with trays for dehydrating bitter gourd slices. We examined the influence of pretreatment methods and loading quantities on the solar drying process for bitter gourd slices in both configurations. The drying behavior of various combinations was scrutinized, and the physicochemical attributes of the dried bitter gourd samples, including total phenolic content, total flavonoid content, total chlorophyll content, antioxidant capacity, ascorbic acid content, and color, were analyzed. Rehydration characteristics, such as rehydration ratio, coefficient of rehydration, percent water in the rehydrated sample, and hardness of the rehydrated sample, were also determined. The bitter gourd slices achieved a final moisture content of 6.84%–8.27% wb after drying from an initial range of 88%–90% wb, within a total elapsed time of 28–55 h. The solar drying cabinet utilizing skewers exhibited enhanced efficiency, featuring reduced drying time and superior product quality compared to the tray‐equipped drying cabinet. This improved performance is ascribed to enhanced hot air circulation over the produce surface, facilitated by the uniform spacing between skewers on racks within the drying chamber.

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Potential application of domestic solar dryers for coriander leaves: Drying kinetics, thermal efficiency, and quality assessment

Cited by 4 publications

References 51 publications

Drying Kinetics, Physicochemical and Thermal Analysis of Onion Puree Dried Using a Refractance Window Dryer

Drying Kinetics, Physicochemical and Thermal Analysis of Onion Puree Dried Using a Refractance Window Dryer

Design and optimization of a domestic solar dryer: an analytical approach

Drying behavior and nutritional quality of bitter‐gourd slices dried in a solar dryer with tray and skewer arrangement

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