{"title":"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","authors":"Amit Malik, Mahesh Kumar","doi":"10.1016/j.ifset.2024.103736","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Experimental ginger drying by a novel mixed-mode vertical solar dryer under partial and fully loaded conditions\",\"authors\":\"Amit Malik, Mahesh Kumar\",\"doi\":\"10.1016/j.ifset.2024.103736\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856424001759\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424001759","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Experimental ginger drying by a novel mixed-mode vertical solar dryer under partial and fully loaded conditions
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.
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.