FORCED CONVECTION SOLAR DRYER
- 2. A FORCED CONVECTION DRYER WAS DESIGNED AND COMMISSIONED FOR DRYING PROCESS IT IS BASED ON THE MIXED MODE WITH DIRECT AND INDIRECT TYPE OF HEATING MECHANISM
- 3. S.NO TITLE AUTHOR DESCRIPTION 1. A REVIEW PAPER ON SOLAR DRYER UMESH , TOSHNIWAL, R.R.KARALE IT DEPENDS ON SOLAR ENERGY TO REDUCE FOSSIL FUEL CONSUMPTION 2. FORCED CONVECTION SOLAR DRYER INTEGRATED WITH GRAVEL AS HEAT STORAGE MATERIAL FOR CHILI DRYING M.MOHANRAJ, P.CHANDRA SEKAR , KUCHING SARAWAK A BRIEF DESIGN, DESCRIPTION, DETAILS OF THE FORCED CONVECTION EXPERIMENT 3. OPTIMIZATION OF MIXED MODE AND INDIRECT MODE NATURAL CONVECTION SOLAR DRYER I.N.SIMATE IT PRESENT A COMPARISON OF OPTIMIZED MIXEDMODE AND INDIRECT MODE NATURAL CONVECTION SOLAR DRYERS FOR MAIZE
- 4. S.NO TITLE AUTHOR DESCRIPTION 4. DESIGN AND FABRICATION OF EFFICIENT SOLAR DRYER R. VIDYA SAGER, RAJU DESIGN A INDIRECT SOLAR DRYER AND PERFORMANCE OF THE SYSTEM 5. EXPERIMENTAL PERFOMANCE OF SOLAR TUNNEL DRYER FOR DRYING SILKWORM PUPAE TAWON USUB, LIFENG YANG PERFORMANCE OF MIXED MODE TYPE FORCED CONVECTION SOLAR TUNNEL DRYER 6. DETERMINATION OF DRYING CHARACTERISTICS OF APPLES IN A HEAT PUMP AND SOLAR DRYER MUSTAFA AKTAS, IIHAN CEYLAN BOTH HEAT PUMP AND SOLAR DRYER WAS DESIGNED AND MANUFACTURE
- 5. S.N O TITLE AUTHOR DESCRIPTION 7. INVESTIGATION OF DIFFERENT SOLAR DRYERS AND VEGETABLES DRYING VINOD KUMAR, SHARMA DETAILS OF THE EXPERIMENT CONDUCTED AND THE CONCLUSIONS DRAWN AND FEATURES 8. STUDY ON EGG PLANT DRYING BY AN INDIRECT SOLAR DRYER ALIREZAAZIMI EFFECTIVE MOISTURE DIFFUSIVITY BY SLOPE METHOD FOLLOWS 9. FORCED CONVECTION TYPE SOLAR TUNNEL FOR INDUSTRIAL APPLICATION M.S.DULAWAT, N.S. RATHORE. DESIGN A FORCED CONVECTION AND CALCULATE PERFORMANCE 10. DESIGN A SOLAR DRYER FOR FOOD MATERIAL MD.RUKSHAD, ASISH KUMAR, HARI K SINGH IT USER THE SOLAR ENERGY TO DEVELOP A SOLAR FOOD DRYER
- 6. THE DISADVANTAGE OF OPEN SUN DRYING NEEDS AN APPROPRIATE TECHNOLOGY THAT CAN HELP IN IMPROVING THE QUALITY OF THE DRIED PRODUCTS AND IN REDUCING THE WASTAGE HOWEVER, THE HIGH COST OF OIL AND ELECTRICITY IS HIGH THEREFORE THE INTEREST HAS BEEN FOCUSED MAINLY ON THE FORCED CONVECTION SOLAR DRYER
- 7. BRING OUT A NEW DESIGN OF SOLAR DRYER WHICH UTILIZES BOTH THE NATURALAND FORCED CONVECTION THROUGH THE HEAT SYSTEMS OBTAIN THE EXPERIMENTAL DATA THAT CAN BE USED IN THE FUTURE DEVELOPMENT OF THE DRYER ASSESS THE PRRFORMANCE OF THIS NEW DESIGN OF FORCED CONVECTION SOLAR DRYER FROM A CONSTRUCTED PROTOTYPE
- 8. ACTIVE TYPE SOLAR DRYING SYSTEM 1. DIRECT METHOD 2. INDIRECT METHOD PASSIVE TYPE SOLAR DRYING SYSTEM 1. DIRECT METHOD 2. INDIRECT METHOD OPEN SOLAR DRYING
- 11. Dried food generates a much better benefit on the market than the unprocessed fruit. Up to 50% of the fruits and vegetable and 25% of the harvested food grain rotten in the tropical countries During the harvest the high quantity of food can not be sold or the price is not good! Drying in the direct sun has the risk of damaging the complete harvest by rainfall Animals decrease the quality of the product By drying the farmer can have more income and for a longer time
- 13. Dried foods are tasty, nutritious, the nutritional value and flavor of food is only minimally affected by drying Dried foods are high in fiber and carbohydrates and low in fat, making them healthy food choices Vitamin A is retained during drying Storage space is minimal, easy-to-store Transportation costs are reduced; dried Products weigh only about 1/6 of the fresh food product The energy input is less than what is needed to freeze or can easy-to-prepare; solar food drying is a very simple skill
- 15. Can open new markets and income and is a good start-up technology. It improves the bargaining position of farmers. Sometimes farmers sell at very low prices during the harvest season You can have up to 50% more productivity in agriculture For diabetics dried fruit prepared without adding sugar is a healthy choice instead of desserts. Dried fruit can be used in stews, soups and casseroles or enjoyed as snacks. It can also be added to cereals for breakfast or used in making ice cream and baked products
- 16. Protection of the drying products from insects but also from birds, dogs, especially for drying meat and fish. the product is hygienic because microorganisms, insects and flies are killed protection of rain Protection of pollution by dust etc. Protection of the wind which can blow away the food. reduction of drying time (reduces changes through spoilage)
- 17. No Loss Of Colors Of The Product (Tomato, Paprika Powder Etc) Drying Is Faster Because Inside The Dryer It Is Warmer Than Outside Less Risk Of Spoilage Because Of The Speed Of Drying. (If The Drying Process Is Slow The Fruit Start To Ferment And The Product Is Spoiled). It Is Labour Saving. The Product Can Be Left In The Dryer Overnight Or During Rain. The Quality Of The Product Is Better In Terms Of Nutrients, Hygiene And Color
- 18. More Expensive Than With Direct Sun Drying (Solar Dryer Costs About 70 $) If You Have Huge Quantities To Dry You Need Big Dryers.
- 19. Fruits: Apples, Apricots, Grapes, Pineapples And Banana (Taste Great When Dried), Melon, Plums, Beets, Mangoes, Dates, Figs. Vegetables (Cabbage, Broccoli, Peppers, Herbs, Onions, Squash, Tomatoes, Asparagus, Celery, Potatoes, Peas, Carrots, Peppers, Yams, Red Cedar) Corn, Maize, Rise, Cassava, Cocoa
- 20. Fish Meat Mushrooms (may be can be cultivated in the dryer as well with a plastic-foil on the button) Spices (dried chili, peppers, garlic) Medical plants Tea, coffee, cacao, tobacco, cashew and macadamia, milk, hay, copra (kernel of the coconut)
- 21. Apples, apricots, coconuts, dates, figs, guavas, plums, avocados, bananas, breadfruit, and grapes. Most vegetables, chilies, corn, potatoes, cassava root, onion flakes, and the leaves of various herbs and spices. more difficult to dry: Asparagus, beets, broccoli, carrots, celery, various greens, pumpkin, squash and tomatoes Fruits are ideal for preservation by drying since they are high in sugar and acid, which act to preserve the dried fruit. Vegetables are more challenging to preserve since they are low in sugar and acid
- 22. 1. Selection (fresh, undamaged products) 2. Cleaning (washing & disinfection) 3. Preparation (peeling, slicing etc) 4. Pre-treatment (e.g., blanching, anti-discoloration by coating with vitamin C, de-waxing by briefly boiling and quenching, and sulfurization by soaking or fumigating. Fish is often salted) 5. Drying 6. Cooling down (wait till Temperature is down)
- 24. Ready dried spices dried apples Mixed dried food
- 25. Bread with dry-fruits, very delicious! Muesli in the morning with dry-fruits. Can the day begin with something better? Storage of dried fruits