Solar energy dryer kinetics using flat-plate finned collector and forced convection for potato drying

Batubara, Fatimah; Misran, Erni; Dina, Sari Farah; Heppy,

doi:10.1063/1.4985529

Cited by 5 publications

(10 citation statements)

References 7 publications

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“…The renewable energy of the Sun in the form of heat, allows to dry all organic matter that is exposed to the solar rays, where the energy of the photons is established by the equation E = hf, known as the Planck-Einstein relation, with h = 6.626×10 -34 J•s and f that represents the wave frequency associated with sunlight. The use of artificial dryers that use fuel has been used for several decades, due to its low cost of fuel, due to the increase in its cost, dryers that use solar energy have been developed, with the use of new techniques and drying methods outdoor [Batubara et al, 2017]. The energy from the Sun that reaches the earth's surface in the form of heat or electromagnetic particles (photon) is used to heat the air flow inside the solar dryer due to the greenhouse effect.…”

Section: Methodsmentioning

confidence: 99%

Solar Dryer with Electronic PID Controller for Dry Potato Production

Morales¹,

Carbajal-Morán²,

Elescano³

2022

Ecol. Eng. Environ. Technol.

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Section: Methodsmentioning

confidence: 99%

Solar Dryer with Electronic PID Controller for Dry Potato Production

Morales¹,

Carbajal-Morán²,

Elescano³

2022

Ecol. Eng. Environ. Technol.

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“…The effect of the relative humidity to drying kinetic performance The relative humidity (RH per cent) have a reverse trend with ambient temperature. The higher the relative humidity, the lower the ambient temperature (Batubara et al, 2017; Solar dyer design Fudholi et al, 2011;Khama et al, 2016). During the drying process, the optimization of the air driving force inside the drying chamber is important to control drying time.…”

Section: Solar Dyer Designmentioning

confidence: 99%

“…The acceptable color of good quality of drying was influenced JEDT 20,6 by proper drying method including constant air temperature distribution above the optimum ambient temperature at the entire drying chamber, uniform velocity and continuous drying even after sun off. A poor dryer performance will result in loss of texture due to the development of rupture cells at undesirable drying air temperature (Batubara et al, 2017;Bhardwaj et al, 2017). Drying by indirect solar dryers has known to prevent and minimize discoloration and cracking (Pandikesavan and Ronak, 2017).…”

Section: Solar Dyer Designmentioning

confidence: 99%

“…The water vapor of the product flows to surrounding air when the hot air flows through the product, which is it actually leads to the increasing of the pressure of the product water vapor than the pressure of water vapor in surrounding air. It will continue until the equilibrium state is reached between product water vapor pressure and surrounding air pressure (Batubara et al , 2017; Maundu et al , 2017). The reduction of moisture content of the products up to 10% to 20% dry basis will help to prevent the bacteria, yeast, mold and enzyme to grow up.…”

Section: Literature Reviewmentioning

confidence: 99%

“…The indirect solar dryer (forced convection) was considered as an effective dryer compared to the direct dryer and OSD method with superior final product quality with shorter drying time (Batubara et al , 2017; Hegde et al , 2015; Youcef-Ali and Desmons, 2005). The performance of the indirect solar dryer is related to it drying capacity (drying kinetics) and aspect ratio of the chamber that can help in optimizing the drying rate performance.…”

Section: Forced Convection Solar Dryer (Active Dryer)mentioning

confidence: 99%

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A review of the significance effect of external factors of the solar dyer design to dried foods product quality

Pagukuman

Ibrahim

2021

JEDT

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Purpose The purpose of this paper is to present and discuss the external factors of the solar dryer design that influenced the thermal efficiency of the solar dryer that contribute to the better quality of dried food products. Design/methodology/approach From the reviewed works of literature, the external factors including the drying temperature, airflow rate and relative humidity have significant effects to increase the rate of moisture diffusivity of the freshly harvested products during the drying process. The proper controls of airflow rate (Q), velocity (V), relative humidity (RH%) and drying temperature (°C) can influence the dried product quality. The dehydration ratio is the procedure to measure the quality of the dried food product. Findings The indirect solar dryer including the mixed-mode, hybrid and integrated was found shorter in drying time and energy-intensive compared to sun drying and direct drying. The recommended drying temperature is from 35.5°C to 70°C with 1–2 m/s velocity and 20%–60% relative humidity. The optimum thermal efficiency can be reached by additional devices, including solar collectors and solar accumulators. It gives a simultaneous effect and elongated the drying temperature 8%–10% higher than ambient temperature with 34%–40% energy saving. The recommended airflow rate for drying is 0.1204 to 0.0894 kg/s. Meanwhile, an airflow rate at 0.035–0.04 kg/m2 is recommended for an optimum drying kinetic performance. Research limitations/implications This paper discusses the influence of the external factors of the solar dryer design on the thermal performance of the solar dryer and final dried food products quality. Therefore, the findings cannot serve as a statistical generalization but should instead be viewed as the quantitative validation subjected to fundamentals of the solar dryer design process and qualitative observation of the dried food product quality. Practical implications A well-designed of solar dryer with low operating and initial fabrication cost, which is simple to operate is useful for the farmers to preserve surplus harvested crops to an acceptable and marketable foods product. The optimization of the external and internal factors can contribute to solar dryer thermal performance that later provides an organoleptic drying condition that results in good quality of dried product and better drying process. The recommended drying temperature for a drying method is between 35°C up to 70°C. Drying at 65.56°C was effective to kill microorganisms. Meanwhile, drying at 50°C consider as average drying temperature. The recommended airflow rate for drying is 0.1204 to 0.0894 kg/s. Meanwhile, air flowrate at 0.035–0.04 kg/m2 is recommended for optimum drying kinetic performance. The recommended value of aspect ratio and mass flow rate is 200 to 300 for an optimum evaporation rate. The good quality of dried products and good performance of solar dryers can be developed by proper control of airflow rate (Q), velocity (V), relative humidity (RH%) and drying temperature (°C). Social implications The proper control of the drying temperature, relative humidity and airflow rate during the drying process will influence the final dried food products in terms of shape, color, aroma, texture, rupture and nutritious value. It is crucial to control the drying parameters because over-drying caused an increment of energy cost and reduces the dry matter. The quick-drying will disturb the chemical process during fermentation to be completed. Originality/value This study identifies the potential of the solar drying method for dehydrating agricultural produces for later use with the organoleptic drying process. The organoleptic drying process can reduce mold growth by promising an effective diffusion of moisture from freshly harvested products. The research paper gives useful understandings that well-designed solar drying technology gives a significant effect on dried product quality.

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