Evaluation of thermal efficiency of oscillating-bed solar dryer through drying of sunflower seeds

Shanmugam, S.; Kumar, Prashant; Veerappan, Ar.

doi:10.1063/1.3618742

Cited by 2 publications

(2 citation statements)

References 21 publications

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“…The average thermal efficiency of the dehydrating ivy gourd is found in the range of 31.4 and 3.2% for forced and natural convection dryer, respectively. The average thermal efficiency of forced convection solar dryer was found similar to the (Shanmugam et al, 2011) whereas the natural convection solar dryer result higher than existed literature by (Seetapong, Chulok, & Khoonphunnarai, 2017), respectively. Inside the dryer, there are many boundaries where energy and exergy losses are occurred.…”

Section: Resultssupporting

confidence: 77%

“…The thermal efficiency of dryer is ratio of energy supplied to evaporate the moisture from ivy gourd to the energy used to the system was calculated by following equation reported by (Shanmugam, Kumar, & Veerappan, 2011).

η_{th} = \frac{l m_{l}}{t {\dot{m}}_{a} C_{p} ((), T_{in} - T_{ot})}

where m l is mass of ivy gourd evaporated at particular time, l is latent heat of vaporization of water, t is drying period,

{\dot{m}}_{a}

is inlet mass flow rate, C p is specific heat of air, and T in and T ot is bed and drying air temperature.…”

Section: Experimental Set‐upmentioning

confidence: 99%

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Experimental study on drying kinetics of ivy gourd using solar dryer

Elangovan

Natarajan

2021

J Food Process Engineering

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Vegetable preservation through drying technology is an effective method to minimize wastage while satisfying the essential nutrition requirements. It is necessary to expand the existing technologies to preserve seasonal and regional specific vegetables. The present study is intended to find suitable conditions to increase preservation capacity through solar drying. A single slope solar dryer (SSSD) is designed, fabricated and ivy gourd is taken as a vegetable sample. Experiments are carried out in the highest temperature region in South India at 10.925°N latitude, 79.838°E longitude. The safe moisture content of the passive and active mode solar dryer was attained in 9 and 7 hr whereas it took 11 hr in sun drying. During the dehydrating process, the temperature of the system varied from 35 to 71°C. Existing kinetics models are used to optimize the “goodness of fit” and proposed a novel model to suit India's environmental conditions. Exergy analysis and thin layer drying kinetic studies are performed and studied the influence of various parameters in the dehydrating of ivy gourd. The study revealed that the air temperature, RH, global radiation, and airspeed, significantly influence the drying kinetics. However, all the above four drying parameters are interconnected to enhance the drying process and which in turn enhance the drying kinetics process. Obtained results are explained with suitable discussions. Practical Application Almost 40–50% amount of food items annually are rotten all over the global due to deficiency of proper preservation methods. Solar drying is found as a sustainable approach for food preservation; however, the food items dehydrated under sun dehydrating lose their nutritional, medicinal properties due to slow and nonuniform dehydrating rate. In this article, the newly designed SSSD is developed and a thin‐layer dehydrating mathematical correlation for freshly harvested ivy gourd is conducted. The results showed that forced convection solar drying setup could enhance the product quality of ivy gourd and also decrease the dehydrating time.

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Section: Resultssupporting

confidence: 77%

η_{th} = \frac{l m_{l}}{t {\dot{m}}_{a} C_{p} ((), T_{in} - T_{ot})}

where m l is mass of ivy gourd evaporated at particular time, l is latent heat of vaporization of water, t is drying period,

{\dot{m}}_{a}

is inlet mass flow rate, C p is specific heat of air, and T in and T ot is bed and drying air temperature.…”

Section: Experimental Set‐upmentioning

confidence: 99%

Experimental study on drying kinetics of ivy gourd using solar dryer

Elangovan

Natarajan

2021

J Food Process Engineering

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Kinetics modeling of the drying of sunflower stem (Helianthus annuus L.) in a forced convection tunnel

López

Vaca

Terres

et al. 2015

J. Phys.: Conf. Ser.

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The sunflower is an annual plant native to the Americas. It possesses a large inflorescence (flowering head), and its name is derived from the flower's shape and image, which is often used to capture the sun. The plant has a rough, broad, hairy stem, coarsely toothed, with rough leaves, and circular flower heads. The sunflower seeds are appreciated for their oil, which has become a widespread cooking ingredient. Leaves of the sunflower can be used as cattle feed, while the stems contain a fiber that may be used in paper production. Recently this flower has been used in phytoremediation of soils, contaminated with heavy metals. Sunflower has been probed as an efficient phytoextractor of chromium, lead, aluminum, zinc, cadmium from soil. In this work we present the experimental results of the drying of the sunflower stem, cut in 100 mm longitudinal sections, with diameters in the range of 11-18 mm. The aim was to obtain a dry and easy-to-handle final product, since these plants were originally cultivated in order to extract heavy metals from a polluted soil. The dried stems could then be easily confined or sent to recycle premises to concentrate the metals. The drying process was done in forced convection within a hot air tunnel. The used temperature was 60 °C, the velocity of air was 3 m/s and the required times were 8 hours. The initial average wet mass was 28 g and the final value was 5 g, resulting in the aimed product.

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Evaluation of thermal efficiency of oscillating-bed solar dryer through drying of sunflower seeds

Cited by 2 publications

References 21 publications

Experimental study on drying kinetics of ivy gourd using solar dryer

Experimental study on drying kinetics of ivy gourd using solar dryer

Kinetics modeling of the drying of sunflower stem (Helianthus annuus L.) in a forced convection tunnel

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