Solar drying system for energy conservation

Kamble, A. K.; Kalbande, S. R.; Deshmukh, M. M.; Gadge, S. R.

doi:10.3103/s0003701x11020101

Cited by 7 publications

(1 citation statement)

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“…In the developing countries, still drying of agricultural products using traditional methods (sun drying) is done. This method has the advantages of simplicity and the low capital, but requiring the long drying times, is extremely weather dependent, possibility of microbial activity during drying and undesirable quality of the dried product its disadvantages (Kamble et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Energy Aspects of Apple Drying in the Hot-Air and Infrared Dryers

Samadi

Loghmanieh

2013

Energy Research Journal

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Drying is an energy-intensive process. In general, heating and evaporation require large quantities of energy. This study has been conducted to evaluate analysis for dying apple slices in two drying systems including hot-air convection and infrared drying.The apple samples were dried at temperatures of 90, 120 and 150°C and radiation intensity of 0.22, 0.31 and 0.49 W/cm 2 in the hot-air and infrared dryer, respectively. The results showed that the minimum energy consumed for drying apple slices in infrared dryer was 1 kW h while minimum energy consumption in hot air dryer was 7.02 kW h. Also, the specific energy consumption in IR dying was about 82-86% shorter than that of hot-air drying. The value of SEC of apple under IR and hot air drying was ranged from 110.35 to 71.78 kWh/kg water and 635.53 to 501.15 kWh/Kg water , respectively. The calculated value of moisture diffusivity varied from 3.499×10-7-4.746×10-7 m 2 /sec and 3.671×10-7-5.101×10-7 m 2 /sec and the value of energy activation were found to be 140.1 and 94.62 kJ moL −1 for IR and hot air drying, respectively. Therefore, one way to improve drying operations is to use infrared energy.

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Section: Introductionmentioning

confidence: 99%