Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Engineering Reviews Pub Date : 2024-08-30 DOI:10.1007/s12393-024-09382-6
Dhiraj Kumar Yadav, Santanu Malakar, Vinkel Kumar Arora, Narender Sinhmar
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Abstract

Evacuated tube solar collector (ETSC) has gained significant attention due to its high thermal efficiency and ability to harness solar energy more effectively as compared to flat plate solar collector. The present review analyzed the in-depth mechanism of analytical modeling of ETSC, different factors influencing the performance, and applications in drying of Agri-commodities. Evacuated tubes with and without heat pipes are used for air heating purposes. ETSC with tracking and non-tracking, selective coating techniques, and for reducing heat loss during drying operations are reported. The system performance is greatly influenced by the ETSC design, absorber coating, heat transfer fluid, mass flow rate of working fluid, inclination or tilt angle, collector size, and distance between tubes. Moreover, Computational fluid dynamic (CFD) simulations of the various ETSC-based drying systems were compiled to investigate their flow patterns, heat transfer characteristics, and overall system performance. This literature inherently provides the way for the development of evacuated tube-based innovative and sustainable solar dryers in small and industrial scale.

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基于蒸发管太阳能集热器的干燥系统:农产品干燥的分析模型、影响因素和最新进展
与平板太阳能集热器相比,蒸发管太阳能集热器(ETSC)热效率高,能够更有效地利用太阳能,因此备受关注。本综述深入分析了蒸发管太阳能集热器的分析建模机制、影响其性能的不同因素以及在农产品干燥中的应用。带热管和不带热管的蒸发管被用于空气加热。报告还介绍了采用跟踪和非跟踪、选择性涂层技术的 ETSC,以及用于减少干燥操作过程中的热量损失的 ETSC。系统性能在很大程度上受 ETSC 设计、吸收涂层、导热液体、工作液体的质量流量、倾斜角度、集热器尺寸和管间距离的影响。此外,还汇编了各种基于 ETSC 的干燥系统的计算流体动力学(CFD)模拟,以研究其流动模式、传热特性和整体系统性能。这些文献为在小型和工业规模上开发基于抽真空管的创新型可持续太阳能干燥器提供了理论依据。
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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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