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Heat Transfer Research
インパクトファクター: 0.404 5年インパクトファクター: 0.8 SJR: 0.264 SNIP: 0.504 CiteScore™: 0.88

ISSN 印刷: 1064-2285
ISSN オンライン: 2162-6561

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Heat Transfer Research

DOI: 10.1615/HeatTransRes.2017012421
pages 1497-1514

ENVIRONOMICAL ANALYSIS AND MATHEMATICAL MODELING OF POTATO CHIPS DRYING IN A MODIFIED SOLAR GREENHOUSE DRYER

Om Prakash
Department of Mechanical Engineering, Birla Institute of Technology, Mesra Ranchi-835215, India
Anil Kumar
Energy Technology Research Center, Department of Mechanical Engineering, Faculty of Engineering, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Department of Energy (Energy Center), Maulana Azad National Institute of Technology, Bhopal-462003, India
Perapong Tekasakul
Energy Technology Research Center, Department of Mechanical Engineering, Faculty of Engineering, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
A. M. Abdel-Ghany
Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
I. M. Al-Helal
Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia

要約

In this communication, potato chips drying has been discussed along with the environomical analysis and mathematical modeling. Drying was done in open-sun drying and a modified greenhouse dryer, which operates in active and passive modes. The potato chips were dried with initial moisture content of 75% w.b. to final moisture content of 13.54% w.b. and 13.10% w.b. for a dryer in an active and a passive mode, respectively. Eight standard mathematical models for thin layer drying were studied. A two-term model is found to be most effective as compared to other models in terms of statistical parameters. Environomical analysis represents environmental and economical analysis of the system. Four environmental protection parameters, which are energy payback time (EPBT), embodied energy, CO2 emission, and earned carbon credit have been analyzed. The dryer in an active mode is found to be more efficient for potato chips drying as compared to passive-mode and open-sun drying. The payback period of the dryer in a passive mode (1.25 years) is found to be less than for a dryer in an active mode (1.9 years). The biochemical nutrient contents of dried potato were also examined. Potato chips dried in dryers possess superior nutrient content as compared to open-sun dried product. However, between two dryers, potato chips dried in the dryer in an active mode are found to be more nutritious as compared to the other. Experimental internal, external, and total uncertainties are 9.90%, 0.50%, and 10.40% for the passive mode and 9.78%, 0.50%, and 10.28% for the active mode, respectively, which are quite acceptable.