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

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Heat Transfer Research

DOI: 10.1615/HeatTransRes.2018018321
pages 309-325

FORCED CONVECTION GREENHOUSE GROUNDNUT DRYING: AN EXPERIMENTAL STUDY

Ravinder Kumar Sahdev
Department of Mechanical Engineering, University Institute of Engineering and Technology, Maharshi Dayanand University, Rohtak, 124001, India
Mahesh Kumar
Department of Mechanical Engineering, Guru Jambheshwar University of Sciences and Technology, Hisar, 125001, India
Ashwani Kumar Dhingra
Department of Mechanical Engineering, University Institute of Engineering and Technology, Maharshi Dayanand University, Rohtak, 124001, India

要約

In this study, the convective and evaporative heat transfer coefficients of groundnut were evaluated in a forced convection greenhouse drying (FCGHD) mode. The groundnuts were dried in the roof-type even span greenhouse with a floor area of 1.20 × 0.8 m2 in a forced mode in the climatic conditions of Rohtak, India (28°54'0"N 76°34'0"E). Three different wire mesh trays of 0.15 × 0.25 m2 (Sample 1), 0.25 × 0.40 m2 (Sample 2), and 0.35 × 0.60 m2 (Sample 3) sizes were used to accommodate a thin layer of groundnuts. Groundnuts were dried in the FCGHD mode till an optimum safe moisture storage level of 8−10% was reached. The hourly experimental data were used to determine the values of experimental constants C and n in the Nusselt number expression by simple linear regression analysis and, consequently, the convective heat transfer coefficients (CHTC) were calculated. The value of CHTC was found to decrease with increase in the tray size. The average value of the greenhouse efficiency was found to be 38.56%, 26.95%, and 31.99% for drying groundnut Samples 1, 2, and 3, respectively. The energy and exergy efficiencies were also evaluated and their values were observed to be 54.45%, 77.92%, and 65% and 2.57%, 1.01%, and 0.95% for drying groundnut Samples 1, 2, and 3 in the FCGHD mode, respectively. The experimental errors in terms of percent uncertainty were also evaluated. They were found to vary from 19.62% to 64.10%. The error bars for CHTC and evaporative heat transfer coefficient (EHTC) are also shown for groundnut drying under FCGHD conditions.


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