Thermal modeling and drying kinetics of bitter gourd flakes drying in modified greenhouse dryer

Chauhan, Prashant Singh; Kumar, Anil; Nuntadusit, Chayut; Banout, Jan

doi:10.1016/j.renene.2017.11.069

Cited by 46 publications

(22 citation statements)

References 19 publications

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“…The air temperature and moisture reduction on lima beans compared to parabolic and even span roof have followed the similar trend (Chauhan et al, 2018; Pankaew et al, 2020; Purusothaman & Valarmathi, 2021). But the maximum temperature observed in the parabolic dryer is 46°C whereas in even span roof dryer 45°C at 3 p.m. and the average temperature is also higher than the even span roof dryer.…”

Section: Resultsmentioning

confidence: 63%

“…The moisture of the lima beans during the experimentation is measured every day and moisture content (%) of green lima beans during drying, is calculated using the Equation (1) on wet basis. The drying rates are estimated by using the Equation (2) (Chauhan et al, 2018; Karthikeyan & Murugavelh, 2018).

MC = ((), \frac{((), W_{w} - W_{d})}{W_{i}}) X 100

DR = ((), \frac{((), M_{i} - M_{f})}{Total drying hours})

The thermal efficiency is also called as energy utilization ratio that is defined as the ratio of the energy utilized to evaporate the moisture in the product to the total input energy into the dryer on daily basis.…”

Section: Methodsmentioning

confidence: 99%

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Experimental investigation of drying characteristics of lima beans with passive and active mode greenhouse solar dryers

Mani

Valarmathi

2021

J Food Process Engineering

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In the study, the thermal performance of the even span and parabolic roof type solar greenhouse dryers is investigated under the active and passive modes under the same operating conditions. Dryers were covered with the 200‐μm UV stabilized polyethylene sheets to enhance the solar insolation effect. The performance of these dryers is evaluated for drying lima beans (Phaseolus lunatus). The moisture content of Lima beans was reduced from 75% (w.b.) to 11% (w.b). For both of active and passive mode conditions, the parabolic dryer could dry in 28 and 32 hr, respectively and that for the even span dryer, it could achieve the same state in 32 and 36 hr, respectively. The open sun drying took as high as 40 hr to dry time for the lima beans. The highest thermal efficiency of the dryers was estimated to be 14.7% for the active mode parabolic dryer and the minimum as 12.03% in the passive mode even span dryers. The nutrition retainment was the highest for parabolic active mode dryer with the payback period as 2.15 years, as against 10 years of expected solid life span and strong suggestion is made for the use of the small scale needful farmers. Practical Applications Drying is an energy consuming processes, and industries require more amount of energy for drying a food grain. In the current scenario, more attention is toward for usage of the Solar based dryers for the abundance of availability of solar energy which makes cost effective. However, the popularly available conventional method of open Sun drying of lima beans resulted in contamination of product from external dirt, degradation due to direct heating, existence of uncontrolled dry rate and additional dry time. To solve the above constraints, in open sun drying and to improve the dried product quality, the author constructed a simple, compact and economically modified greenhouse solar dryer. The quality of dried lima beans under active mode convection parabolic roof was superior. The much needed carbohydrate and protein values, of dried lima beans of 100 g sample for forced convection parabolic roof greenhouse solar dryer had shown the increase of 2 and 10% than open sun dry sample. Among various seeds used to making food stuff, the lima beans are one of the choices for people.

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Section: Resultsmentioning

confidence: 63%

MC = ((), \frac{((), W_{w} - W_{d})}{W_{i}}) X 100

DR = ((), \frac{((), M_{i} - M_{f})}{Total drying hours})

Section: Methodsmentioning

confidence: 99%

Experimental investigation of drying characteristics of lima beans with passive and active mode greenhouse solar dryers

Mani

Valarmathi

2021

J Food Process Engineering

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“…The experimental moisture content (dry basis) and moisture ratio of the products were calculated by using Eqs. (8) and (9).…”

Section: Drying Kineticsmentioning

confidence: 99%

“…The drying times reduced from 22h to 20h for green chili, and 35h to 32h for red chili in tunnel based dryer than that under open sun. Chauhan et al [9] performed the experimental analysis in the modified greenhouse dryer for the drying the bitter gourd flakes and compared the thermal models in various modes of the drying. The results of thin-layer drying showed that there was a fair agreement between the theoretical and experimental values.…”

Section: Introductionmentioning

confidence: 99%

Experimental and theoretical performance analysis of a hybrid photovoltaic-thermal (PVT) solar air dryer for green chillies

Gupta

Das

Mondol³

2020

International Journal of Ambient Energy

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A hybrid photovoltaic-thermal (PVT) solar dryer for drying green chilis is developed to investigate the performance parameters at North East Indian climatic conditions. Drying kinetics of green chilis has also been studied to compare the results theoretically and experimentally. The statistical analysis showed that the Modified Henderson and Pabis model is the most suitable model for predicting the moisture ratio for the solar drying process whereas the Two-term exponential model found to be the best for the open sun drying conditions. The initial moisture content of 4.0 (g water/g dry matter) of green chilis was dried to the moisture content of 0.45 (g water/g dry matter) and 1.15 (g water/g dry matter) in the solar dryer and open sun drying, respectively, during 8 hrs of the experiment. Results indicated that the solar drying process removes moisture at a 130% higher rate compared to the natural open sun drying process.

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“…Chen et al (2013) reported thickness of slice also has significant effect on drying time, temperature can minimize drying duration but more slice thickness prolonged it. Hybrid dryers such as modified greenhouse dryer assisted with solar dryer (Chauhan, Kumar, Nuntadusit, & Banout, 2018) and infrared-based blanching with hybrid dryer showed better results in higher retention of ascorbic acid (86.3%), charantin (68.4%), and chlorophyll contents (42,9%), respectively (Nalawade, Sinha, & Hebbar, 2018).…”

Section: Bitter Gourdsmentioning

confidence: 99%

Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review

Hasan

Malik

Ali

et al. 2019

J Food Process Preserv

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Fresh fruits and vegetables have higher moisture contents and deteriorate over a short period of time if not handled appropriately. Available storage technologies such as refrigeration and controlled atmospheres are expensive as these need continuous energy for system operation throughout the whole supply chain. So, the use of drying techniques is being encouraged as it reduces the postharvest losses and provides easiness in storage, transport, and ensures product availability round the year. Drying of fruits and vegetables through conventional approaches such as sun or open‐air drying found a slow process and may lead to the inferior quality product due to contamination. Various advanced drying techniques such as solar, microwave, vacuum, infrared, freeze, oven drying, and different hybrid drying technologies have been developed around the globe as being successfully used for various fruits and vegetables. This paper mainly focuses to review crop‐specific operations, its impact on quality, efficiency, cost‐effectiveness, and nutrient retention ability. Practical applications Dried products are broadly used by the industries related to confectionery, bakery, and sweet and distilling industries in the development of versatile by‐products including sauces, teas, puddings, garnishments, and food supplements for infants as well as children. Fruits and vegetables can be dried with suitable retention of nutrients and health‐promoting compounds. Crop‐specific drying technologies have been optimized for the quality conservation of dehydrated products. Several novel drying techniques discussed in this review could be helpful to researchers and relevant industry stakeholders for application and improvement.

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Thermal modeling and drying kinetics of bitter gourd flakes drying in modified greenhouse dryer

Cited by 46 publications

References 19 publications

Experimental investigation of drying characteristics of lima beans with passive and active mode greenhouse solar dryers

Experimental investigation of drying characteristics of lima beans with passive and active mode greenhouse solar dryers

Experimental and theoretical performance analysis of a hybrid photovoltaic-thermal (PVT) solar air dryer for green chillies

Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review

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