Professional Documents
Culture Documents
ISSN: 2278-0181
Vol. 3 Issue 3, March - 2014
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area). Drying under open sun using the solar radiations for
food preservation is practised since ancient times [3].
Drying involves a heat and mass transfer phenomenon in
which heat energy supplied to the product surface is
utilized in two ways: (i) to increase the product surface
temperature in the form of sensible heat and (ii) to vaporize
the moisture present in product through the provision of the
latent heat of vaporization. The removal of moisture from
the interior of the product takes place due to induced
vapour pressure difference between the product and
surrounding medium. The moisture from the interior
diffuses to the product surface to replenish the evaporated
surrounding moisture. The working principle of open sun
drying is shown in figure 1.1 [4]. It is the oldest and most
common traditional method to preserve agricultural
products, grains, fruits, vegetables, fish etc. [5] in which
products are spread on ground directly exposed to solar
radiations. The solar radiations falling on the surface is
partly reflected and partly absorbed. The absorbed
radiations and surrounding air heat up the surface. A part of
this heat is utilized to evaporate the moisture from the
surface to the surrounding air. The part of this heat is lost
through long wave length radiations to the atmosphere and
through the conduction to the ground.
I INTRODUCTION
Drying is defined as a moisture removal process due to
simultaneous heat and mass transfer [1]. It is a traditional
method of food preservation, as fruits, vegetables, fish,
grains, agricultural products etc [2]. Drying rate depends
on external parameters (solar radiations, ambient
temperature, wind velocity and relative humidity) and
internal parameters (initial moisture content, type of crop,
crop absorptivity, and mass of product per unit exposed
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2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
Crop
Paddy, raw
Paddy, parboiled
Maize
Wheat
Corn
Rice
Pulses
Oil seed
Green peas
Cauliflower
Carrots
Green beans
Onions
Garlic
Cabbage
Sweet potatoes
Potatoes
Chillies
Apples
Apricot
Grapes
Bananas
Guavas
Okra
Pineapple
Tomatoes
Brinjal
Peanuts
Tomatoes
Fig
Coffee
Spinach
ginger
Turmeric
Prunes
Peaches
Guavas
Mulberries
Yam
Nutmeg
Sorrel
Groundnuts
Initial moisture
content (% w.b.)
22-24
30-35
35
20
24
24
20-22
20-25
80
80
70
70
80
80
80
75
75
80
80
85
80
80
80
80
80
96
95
40-55%
95
70
65
80
80
80
85
85
80
80
80
80
80
40
Final Moisture
content (% w.b.)
11
13
15
16
14
11
9-10
7-9
5
6
5
5
4
4
4
7
13
5
24
18
15-20
15
7
20
10
10
6
8-10%
7
20
11
10
10
10
15
18
7
10
10
20
20
9
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Maximum allowable
temperature (oC)
50
50
60
45
50
30
40-60
40-60
65
65
75
75
55
55
55
75
75
65
70
65
70
70
65
65
65
60
60
60
70
55
65
65
65
65
65
65
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Figure 2.1 Experimental set up for open sun drying: (a) green peas, (b)
cauliflower [21]
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Year
Commodity
Remarks
2001
The values of convective heat transfer coefficient were reported to vary from
3.71 25.98 W/m2oC.
2013
2003
Togrul
2003
Sahdev et al.
Togrul
2005
Apricot
2004
7
8
Chong et al.
Doymaz
2009
2012
Akpinar
2006
10
Prasad
2009
11
Sahdev
2012
12
Kumar et al.
2011
Papad
13
Jain
2006
14
15
2007
2006a
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The values of convective heat transfer coefficient were reported to vary from
0.252 3.3 W/m2oC
The value of convective heat transfer coefficient was reported to be 3.91 W/m2oC
and moisture content was controlled upto 16% m.c.
The value of convective heat transfer coefficient was reported to vary from 1.045
2.046 W/m2oC moisture content was maintained from 80%-82.7w.b. and
18.53%-29.81% w.b.)
Moisture content was maintained up to 15 17% d.b.
Chiku was dried in 3 days.
Moisture content maintained upto 22% (w.b.). The midilli et al. model was found
to be the most suitable.
The value of convective heat transfer coefficient was reported as 1.861, 6.691,
11.323, 1.136, 8.224, 8.224, 8.224 and 8.224 W/m2C for mulberry, strawberry,
apple, garlic, potato, pumpkin, eggplant and onion respectively.
The values of convective heat transfer coefficients were reported to vary from
1.57 3.89 W/m2oC, 2.32 3.42 W/m2oC and 1.62 3.34 W/m2oC for Giloe,
turmeric and ginger respectively.
The value of convective heat transfer coefficient was reported to be 5.61 and
4.13 W/m2oC for vermicelli for diameter of 2mm and 1.25mm respectively.
The values of convective heat transfer coefficient was reported to be 3.54 and
1.56 W/m2oC under open sun drying condition and indoor forced convection
drying mode respectively and moisture content was maintained till of 15%.
The values of convective heat transfer coefficient were reported to be 0.472
9.929 W/m2oC
Prawn took 2 days and chelwa fish took 3 days to dry.
Modified Page (I) model and verma et al. model were found to be most suitable
for mint and basil leaves and parsley leaves respectively.
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Figure 2.3: Face view (a), plant view (b), and operational scheme(c) of forced convection tunnel greenhouse dryer [60]
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Figure 2.4 Experimental set up of open sun and natural convection greenhouse drying and schematic diagram of greenhouse drying with natural convection
drying mode [63].
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Figure 2.5 Experimental set up and schematic diagram of forced convection greenhouse drying [63].
Figure 2.8: Quonset shape low cost greenhouse for drying of onion slices (a); Onion slices drying in trays (b); and dehydrated onion slices packed in
polypropylene (c) [70].
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Figure 2.14 Schematic view for papad under forced convection greenhouse drying mode [86]
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Researcher
Condori
Saravia
Manohar
Chandra
Condori et al.
and
1998
Agricultural
products
vegetables
Sweet pepper
and
2000
Rewetted mustard
Greenhouse drying was reported to be 20% to 45% faster than open sun drying mode.
2001
&
(2003)
5
6
7
8
9
10
Condori
and
Saravia
Farhet et al.
Jain and Tiwari
Jain and Tiwari
Koyuncu
Sacilik et al.
Kumar and Tiwari
(2004)
2004
2004 a
(2006)
(2006)
2007
Pepper
Cabbage and Peas
Cabbage and Peas
Pepper
Organic Tomato
Onion
11
Janjai et al.
2008
12
2009
13
14
Kadam et al.
Janjai
2011
2012
16
17
Artesty
Wulandani
Fadhel et al.
19
18
20
21
22
23
24
25
26
2014
Onion slices
Osmotically
dehydrated tomato
Wild ginger
2014
Fadhel et al.
Ergunes et al.
2005
2005
2005
2006
2008
Janjai et al.
Rathore
Panwar
Janjai et al.
2010
2010
Sultanine grapes
European Plume
(Prunus domestica
L.)
Apple
Amla pulp
Thompson seedless
grapes
Peeeld logan and
banana
Licthi flesh
Seedless Grapes
and
and
2009
Proposed modified solar greenhouse dryer having inclined reflected north wall. Moisture content was
maintained upto 7% db.
Thermal efficiency was reported to be 20.82%.
Presented a large scale greenhouse dryer with LPG burner
Moisture content was maintained up to 8 11%(wb).
Studied and analyzed the drying of red pepper by three different solar processes (open sun, greenhouse and
solar dryer).
Moisture content was maintained up to 16%.
Greenhouse dryer took 6 12 days to dry halved pitted plums as compared to 13 22 days in open sun.
29
30
Almuhanna
Tiwari et al.
Boonyasri et al.
Tiwari et al.
Tiwari et al.
2012
2006
2011
2009
2004
Banana,
chilli and coffee
Dates
Prawn
pork
Fish
Jaggery
31
2006
Jaggery
32
(2012)
Jaggery
33
34
2013
2011 a
Jaggery
Khoa
35
Kumar
2014
Khoa
36
Kumar
2013
Papad
37
Kumar et al.
2013
No load condition
38
39
40
2013-a
2013-b
(2013)
Unload condition
Unload conditions
Review
41
42
2014
2008
43
Ozgener
Ozgener
Ayyappu
Mayilswamy
Sadodin
Kashani
and
2009
Review
Energy and exergy
analyses
Exergy analysis
and
2010
copra
and
2011
copra
27
28
44
45
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Remarks
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Banana, chilli and coffee were dried in 5, 3 and 2 days respectively under solar greenhouse dryer.
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2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
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17. Togrul I.K. and Pehlivan D. (2004), Modelling of thin layer drying
kinetics of some fruits under open air sun drying process, Journal of
Food Engineering 65: pp 413425.
18. Mujumdar A.S. Advances in drying, Vol. 4. Washington:
Hemisphere Publishing Corporation; 1987.
19. El-Sebaii AA, Aboul-Enein S, Ramadan MRI, El-Gohary HG(2002),
Experimental investigation of an indirect type natural convection
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20. Purohit P, Kumar A, Kandpal T.C., (2006), Solar drying vs. open
sun drying: a framework for nancial evaluation, Solar Energy,80:
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21. Anwar S. I. and Tiwari G. N. (2001), Evaluation of convective heat
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