Performance analysis of a tubular solar dryer for drying Mexican mint (Plectranthus amboinicus) — An experimental approach

P, Muruganantham; Kamalakannan, K.; Sathyamurthy, Ravishankar; Sundaram, K. Mohana

doi:10.1016/j.egyr.2021.05.056

Cited by 6 publications

(1 citation statement)

References 13 publications

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“…However, drying products in direct sunlight faces many problems such as requiring a lot of drying space, contaminated dust or dirt, birds and insects are disturbed [6]- [8]. Based on the above problems, methods for dehumidifying products have been developed to prevent contamination from dust and insects by using dryers, thus improving product cleanliness and quality [9], [10]. However, the dryer requires heat energy to dislodge moisture.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Performance of Passive and Active Solar Dryer

Boonthum,

Sirichana,

Namkhet

et al. 2024

KEM

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Performance of solar dryers were tested. In the past, to study the efficiency of solar dryers. A dryer with one drying chamber was built and tested by changing the conditions. In each experiment, the solar irradiance value is different, which can cause the results to be inaccurate. Therefore, in this study, a number of drying chambers are designed according to the number of experimental conditions to be studied during the same period. To reduce factors that will cause discrepancies in the experimental results. The solar dryer with 4 drying chambers was constructed in 1 unit and tested the performance of passive solar dryer (PSD) and active solar dryer (ASD). Air flowrate of ASD varied at 0.03 m3/s (ASD0.03), 0.06 m3/s (ASD0.06) and 0.09 m3/s (ASD0.09). Pork was selected as testing material with initial moisture content of 265% dry basis. Drying rate, solar dryer efficiency and specific energy consumption are criteria to evaluate of solar dryer performance. Result from the experimental was found that the performance of PSD is lowest compared with ASDs. Furthermore, it was revealed that the drying rate of ASD0.06 is higher than that for PSD, ASD0.03 and ASD0.09 by 22% 10% and 8%, respectively. Results from the experimental reveal the ASDs performance are higher than that of PSD. Moreover, it was found that the drying rate of ASD0.06 is higher than that for PSD, ASD0.03 and ASD0.09 by 22% 10% and 8%, respectively. Whereas, specific energy consumption of ASD0.06 is lower than that PSD, ASD0.03 and ASD0.09 by 26%, 11% and 9%, respectively. Finally, it was also found that solar dryer efficiency of PSD, ASD0.03, ASD0.06 and ASD0.09 are 11.68%, 13.34%, 14.89% and 13.73%, respectively.

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Section: Introductionmentioning

confidence: 99%

Comparative Study on Performance of Passive and Active Solar Dryer

Boonthum,

Sirichana,

Namkhet

et al. 2024

KEM

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Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality

de Mendonça,

Holanda,

Leão

et al. 2024

Cereal Chem

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Background and ObjectivesThe potential of Plectranthus amboinicus aqueous extract (PAAE) to enhance the quality properties of wheat bread was investigated. PAAE was incorporated as an ingredient in bread formulations to improve shelf life.FindingsThe results indicate that the technological characteristics of bread formulations were enhanced with the inclusion of up to 75% PAAE. This enhancement led to increased specific volume and expansion properties. Scanning electron microscopy analysis demonstrated improved interaction between gluten and starch. PAAE exhibited potential in retarding bread hardening and preventing mold growth.ConclusionsPAAE holds promise as a novel ingredient for use in baked products. Its inclusion in bread formulations significantly improved technological characteristics, including specific volume and color, and positively influenced the interaction between gluten and starch. Additionally, PAAE showed potential in extending the shelf life of bread and inhibiting fungal growth.Significance and NoveltyThis study is significant due to the introduction of a novel ingredient, PAAE, in the field of baking. The incorporation of this extract represents an innovation in the quest for improvements in the nutritional and technological properties of baked goods. The ability of PAAE to function as an antifungal agent holds great relevance for the food industry.

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