Experimental ginger drying by a novel mixed-mode vertical solar dryer under partial and fully loaded conditions

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Innovative Food Science & Emerging Technologies Pub Date : 2024-07-01 DOI:10.1016/j.ifset.2024.103736
Amit Malik, Mahesh Kumar
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Abstract

An innovative and compact mixed-mode vertical solar dryer (MVSD) with a circular solar collector is developed and tested for ginger slices drying under partial and fully loaded conditions. Ginger slices samples of 4, 5 and 6 mm thick were used for natural convective drying in MVSD under partially loaded condition. The thickness of the ginger slices was observed to affect the performance of the MVSD. The drying rate and thermal efficiency were observed to be highest for 5 mm thick ginger slices sample under partially loaded condition. The MVSD was further tested with full loading capacity for 5 mm thick ginger slices drying under natural and forced convection modes (NC and FC modes). The drying behavior of ginger slices was well described by Midilli-Kucuk model. Heat transfer coefficients and efficiency (thermal and exergy) were observed to be higher under forced convection mode. Embodied energy and energy payback time were observed as 554.44 and 585.53 kWh; and 2.85 and 2.99 years under NC and FC modes, respectively. The values of annualized capital cost and payback period were observed as INR 389.41 and 408.17; and 1.85 and 6.86 years under NC and FC modes, respectively. The quality of the ginger dried under FC mode was found comparatively better than that of under NC mode.

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新型混合模式立式太阳能干燥机在部分和全负荷条件下的生姜干燥实验
本研究开发了一种创新的紧凑型混合模式立式太阳能干燥器(MVSD),该干燥器配有一个圆形太阳能集热器,用于在部分和完全负载条件下干燥生姜片。厚度分别为 4、5 和 6 毫米的姜片样品在部分负载条件下在 MVSD 中进行自然对流干燥。据观察,姜片的厚度会影响 MVSD 的性能。在部分负载条件下,厚度为 5 毫米的姜片样品的干燥速率和热效率最高。在自然对流和强制对流模式(NC 和 FC 模式)下,对 5 毫米厚的生姜片进行了全负载能力的 MVSD 进一步测试。Midilli-Kucuk 模型很好地描述了姜片的干燥行为。据观察,强制对流模式下的传热系数和效率(热能和放能)较高。在 NC 和 FC 模式下,体现能耗和能源回收期分别为 554.44 千瓦时和 585.53 千瓦时,以及 2.85 年和 2.99 年。在 NC 和 FC 模式下,年化资本成本和投资回收期分别为 389.41 和 408.17 印度卢比,以及 1.85 和 6.86 年。在 FC 模式下烘干的生姜质量相对优于 NC 模式。
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来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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