Solar PV powered mixed-mode tunnel dryer for drying potato chips

Eltawil, Mohamed A.; Azam, Mostafa M.; Alghannam, Abdulrahman O.

doi:10.1016/j.renene.2017.10.007

Cited by 96 publications

(17 citation statements)

References 42 publications

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“…

L_{0}^{*}

a_{0}^{*}

, and

b_{0}^{*}

are primary color parameters (before drying), L * , a * , and b * are secondary color parameters (after drying), and

Δ L^{*}

Δ a^{*}

, and

Δ b^{*}

are color parameter changes from before until after drying. Total color change (

Δ E

), which shows pistachio kernel changes of color in the

L_{0}^{*}

a_{0}^{*}

, and

b_{0}^{*}

color space, was calculated through Equation (15) (Das & Arora, 2018; Eltawil, Azam, & Alghannam, 2018).

Δ E = {[{(Δ L^{*})}^{2} + {(Δ a^{*})}^{2} + {(Δ b^{*})}^{2}]}^{0.5}

…”

Section: Methodsmentioning

confidence: 99%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Jahanbakhshi

Kaveh

Taghinezhad

et al. 2020

J Food Process Preserv

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The aim of this study is to determine the kinetics and quality properties of pistachios under different microwave powers (270, 450, and 630 W) and ultrasound (US) pretreatment at 0, 10, 20, 40, and 60 min. It is also aimed at comparing the estimations of the moisture ratio of pistachio by mathematical modeling, artificial neural networks (ANNs), and adaptive neuro‐fuzzy inference system (ANFIS) methods. The minimum and maximum values of effective moisture diffusivity (Deff) were 1.43 × 10–8 and 4.30 × 10–8 m2/s, respectively. Specific energy consumption (SECtotal) of the samples was varied between 58.097 and 122.21 kWh/kg. The lowest value of shrinkage (13.1%) and color change (19.97) were reported in a microwave power of 270 W and duration of US 0 min. The results showed that considering (R2 = .9997) and Mean Square Error (b∗ = 0.0004), the ANFIS model had a better performance in predicting the moisture ratio of pistachios compared to the mathematical models and ANNs. Practical applications Drying is defined as the process of removing moisture through the simultaneous transfer of heat and mass. Heat transfer from the surrounding environment to the foodstuff leads to the evaporation of the surface moisture. Moisture can also be transferred from inside the product to its surface and then evaporate there. The use of US waves has been suggested in combination drying methods especially in situations where preserving the appearance and nutritional value of the food are the main priority. The effective moisture diffusion coefficient is one of the important parameters in modeling, designing, and optimizing the drying process. Color is an important indicator of the quality of the food and represents the chemical, biochemical, and microbiological characteristics of the product. During the drying process, due to the evaporation of moisture from the foodstuff, the phenomenon of shrinkage occurs and this also affects the physical properties of the solids and the appearance of the final product.

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“…

L_{0}^{*}

a_{0}^{*}

, and

b_{0}^{*}

are primary color parameters (before drying), L * , a * , and b * are secondary color parameters (after drying), and

Δ L^{*}

Δ a^{*}

, and

Δ b^{*}

are color parameter changes from before until after drying. Total color change (

Δ E

), which shows pistachio kernel changes of color in the

L_{0}^{*}

a_{0}^{*}

, and

b_{0}^{*}

color space, was calculated through Equation (15) (Das & Arora, 2018; Eltawil, Azam, & Alghannam, 2018).

Δ E = {[{(Δ L^{*})}^{2} + {(Δ a^{*})}^{2} + {(Δ b^{*})}^{2}]}^{0.5}

…”

Section: Methodsmentioning

confidence: 99%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Jahanbakhshi

Kaveh

Taghinezhad

et al. 2020

J Food Process Preserv

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“…Kufri Jyoti ) bought from the local market, IIT Kharagpur, India. There are developed heat and mass transfer correlations regarding regular geometry of the product such as cylinder, cube, slices, and strips (Tripathy & Kumar, 2009b; Eltawil et al., 2018). However, in depth study was lacking.…”

Section: Methodsmentioning

confidence: 99%

Development, validation, and comparison of FE modeling and ANN model for mixed‐mode solar drying of potato cylinders

Dhalsamant

2021

Journal of Food Science

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This work aims to develop a finite element (FE) model for predicting temperature and moisture ratio of potato cylinders having diameters of 8, 10, 13 mm and 50 mm length during solar drying using COMSOL Multiphysics software. The developed model computed conduction, convection, and radiation with appropriate governing and boundary conditions by coupling heat transfer in solid, laminar flow, transport of diluted species, and moving mesh modules together. Moving mesh module was employed to embrace the effect of inevitable shrinkage parameter all through solar drying. Experimentations and calculations were done based on the requirement of FE model. The developed model showed the increment of product temperature from 299.51-313.73 K, 299.07-313.03 K, and 298.34-314.57 K in case of 8, 10, and 13 mm diameter samples for an effective drying period of 3 h 15 min, 4 h 15 min, and 5 h, respectively. At the same time, the moisture content reduced from 83.57%, 86.57%, and 82.12% (wb) to 9.08%, 9.99%, 10.44% (wb) for the respective samples. To prove the reliability of the FE model predicted results, an attempt was made through the artificial neural network (ANN) model for describing the drying performance of the potato as well. It was found that the FE model better simulated the drying behavior with higher R 2 values (R 2 = 0.988-0.995). The drying chamber air temperature was also simulated from FE model and validated with experimental data during drying of samples. The prediction capability of FE proposed model based on statistical error analysis showed lower values than ANN model. Nomenclature: ΔC, Moisture concentration gradient (kg/m 3 /m); A, Surface area (m 2 ); C, Moisture concentration (mol/m 3 ); C a , Specific heat capacity of the air (J/kg/K); C p , Specific heat capacity of the product (J/kg/K); D, Diameter of product (m); D eff , Effective moisture diffusivity (m 2 /s); h c , Convective heat transfer coefficient (W/m 2 /K); h c,p-a , Convective heat transfer coefficient (air and absorber plate) (W/m 2 /K); h m , Convective mass transfer coefficient (m/s); h r,p-g , Radiative heat transfer coefficient (glass cover and absorber plate) (W/m 2 /K); I, Solar insolation (W/m 2 ); J 1 , First order Bessel functions of the first kind; J o , Zeroth order Bessel function of the first kind; k, Thermal conductivity

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“…The analysis showed that a much higher temperature compared to ambient temperature was achieved with a north wall-insulated solar dryer. Eltawil et al [62] discussed the working STD-FPC for the drying of potato chips. The analysis shows that the thermal performance can be enhanced by maintaining the temperature inside the dryer.…”

Section: Recent Advancement In Pv/t Air Collectormentioning

confidence: 99%

Photovoltaic–thermal (PV/T) technology: a comprehensive review on applications and its advancement

Diwania

Agrawal

Siddiqui

et al. 2019

Int J Energy Environ Eng

160

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Over the most recent couple of decades, tremendous consideration is drawn towards photovoltaic–thermal systems because of their advantages over the solar thermal and PV applications. This paper intends to show different electrical and thermal aspects of photovoltaic–thermal systems and the researches in absorber design modification, development, and applications. From the previous review articles, it has been concluded that the heat energy exhausted from the PV module can be further utilized in different ways and helps in achieving better efficiency. Furthermore, the types of photovoltaic–thermal systems such as air collector, water collector, and combi system, coupling with heat pump and their application to buildings are also stated. This paper also discussed certain design aspects like modifications in the flow channel by adding fins, thin metallic sheets, roll-bond absorber, and porous media and the effect of these modifications on the hybrid system’s efficiency. Furthermore, the use of the latest technologies such as nanofluids, thermoelectric generators, and phase-change materials improves the overall system performance. The role of soft-computing techniques is forecasting the impact of various parameters on the photovoltaic–thermal system is also discussed.

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Solar PV powered mixed-mode tunnel dryer for drying potato chips

Cited by 96 publications

References 42 publications

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Development, validation, and comparison of FE modeling and ANN model for mixed‐mode solar drying of potato cylinders

Photovoltaic–thermal (PV/T) technology: a comprehensive review on applications and its advancement

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