Solar drying

2008 ◽  
Vol 4 (2) ◽  
pp. 1-8 ◽  
Author(s):  
István Farkas
Keyword(s):  
Solar Drying

Global advancement of solar drying technologies and its future prospects: A review

Solar Energy ◽  
2021 ◽  
Vol 221 ◽  
pp. 559-582
Author(s):  
Azwin Kamarulzaman ◽  
M. Hasanuzzaman ◽  
N.A. Rahim
Keyword(s):  
Solar Drying ◽  
Future Prospects

scholarly journals CFD investigation of a combined biomass furnace and solar drying system for paver blocks

2021 ◽  
Vol 1109 (1) ◽  
pp. 012057
Author(s):  
A H Atienza ◽  
L A Adorador ◽  
J A Hernandez ◽  
F J Vinagrera
Keyword(s):  
Solar Drying ◽  
Drying System

Experimental Study of Notoginseng Drying Based on a Solar Air Heating System

2011 ◽  
Vol 71-78 ◽  
pp. 2073-2076
Author(s):  
Fen E Hu ◽  
Zhi Juan Wang
Keyword(s):  
Winter Season ◽  
Heating System ◽  
Solar Drying ◽  
Mass Rate ◽  
Drying Time ◽  
Air Heating ◽  
Solar Air Collector ◽  
Air Blower ◽  
Drying System ◽  
Air Channels

A solar air drying system including solar air collector, drying cabinet and air blower for notoginseng drying has been constructed and tested. Two identical air solar collectors with two air channels, V-groove absorption heat plates and a single glass cover have been employed. The results of test show that the solar air collectors can obtain a good thermal performance in winter season. When the air flow mass rate is fixed at 0.0597kg·s-1, the maximum values of thermal efficiency and outlet air temperature are 76.0% and 62.2°C, respectively. The experimental analysis between two sampling notoginseng drying suggests that the solar drying is very effective, and the drying time has been shorten to about 440 minutes from 990 minutes of the traditional drying by sun. It is also observed that using the solar drying system notoginseng has a higher quality than traditional drying method.

scholarly journals Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
P. T. Akonor ◽  
H. Ofori ◽  
N. T. Dziedzoave ◽  
N. K. Kortei
Keyword(s):  
Ash Content ◽  
Moisture Loss ◽  
Drying Methods ◽  
Moisture Removal ◽  
Solar Drying ◽  
Nutritional Properties ◽  
Drying Characteristics ◽  
Red Color ◽  
Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

scholarly journals Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
James Owusu-Kwarteng ◽  
Francis K. K. Kori ◽  
Fortune Akabanda
Keyword(s):  
Natural Convection ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Plain Water ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Sun Drying ◽  
Overall Acceptability ◽  
Solar Dryer

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.

Mathematical modelling of the thin layer solar drying of sweet potato slices

Solar Energy ◽  
1993 ◽  
Vol 51 (4) ◽  
pp. 271-276 ◽  
Author(s):  
L.M. Diamante ◽  
P.A. Munro
Keyword(s):  
Mathematical Modelling ◽  
Thin Layer ◽  
Sweet Potato ◽  
Solar Drying ◽  
Potato Slices

Applications of Soft Computing in Solar Drying Systems

2017 ◽  
pp. 419-438
Author(s):  
Om Prakash ◽  
Saurabh Ranjan ◽  
Anil Kumar ◽  
P. P. Tripathy
Keyword(s):  
Soft Computing ◽  
Solar Drying
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