Designs, Performance and Economic Feasibility of Domestic Solar Dryers

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Engineering Reviews Pub Date : 2022-10-20 DOI:10.1007/s12393-022-09323-1
Shimpy, Mahesh Kumar, Anil Kumar
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引用次数: 9

Abstract

Present article is an overview of available solar drying technologies developed for small rural agricultural farms emphasizing domestic applications. A huge amount (about 61%) of perishable items gets wasted annually at the household level due to lack of awareness, negligence, improper handling, and inadequate storage facilities. Domestic solar dryers are reviewed and presented under the categories of natural and forced convection modes. The maximum attainable temperature inside the drying chamber under natural and forced convection mode is observed 98.6 and 78.1 °C, respectively. Thermal efficiency of solar dryers varies from 5.16 to 64.36% for the drying of various commodities. Natural convection solar dryers are appropriate for rural and undeveloped areas due to simple design and lower capital and electrical requirements. In comparison, forced convection solar dryers are more attractive due to better performance, higher drying rate, and lower drying time for high moisture content products. The designs of indirect and mixed-mode solar dryers seem very rare in the area of domestic solar drying. Solar dryers have potential to reduce the conventional drying cost by 50% and improve the return by 30%.

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家用太阳能烘干机的设计、性能和经济可行性
本文综述了针对小型农村农业农场开发的太阳能干燥技术,重点介绍了国内应用。由于缺乏意识、疏忽、处理不当和储存设施不足,每年在家庭层面上浪费了大量(约61%)易腐物品。从自然对流和强制对流两种模式对国产太阳能干燥机进行了综述和介绍。在自然对流和强制对流模式下,干燥室内可达到的最高温度分别为98.6℃和78.1℃。太阳能干燥机的热效率为5.16 ~ 64.36%,适用于各种商品的干燥。自然对流太阳能干燥机由于设计简单,资本和电力要求较低,适用于农村和欠发达地区。相比之下,强制对流太阳能干燥机因其性能更好、干燥速度更快、干燥时间更短而对高含水率产品更具吸引力。间接式和混合式太阳能干燥机的设计在国内太阳能干燥领域显得非常少见。太阳能干燥机有潜力将传统干燥成本降低50%,并将回报提高30%。
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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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