Beruflich Dokumente
Kultur Dokumente
263-271, 1985
Printed in Great Britain. All rights reserved
Moisture content
Humidity ratio
NOMENCLATURE
Air temperature
Fruit temperature
Drying
A=
C=
G=
ht =
ha, =
h~, =
hrg=
K=
k =
Ki =
M =
Me =
m=
Qe,, =
S(t) =
Subscripts
a = ambient air
part of this heat travels into the interior of the p r o d uct, causing a rise in t e m p e r a t u r e a n d f o r m a t i o n of
water v a p o u r a n d the r e m a i n i n g a m o u n t is utilized in
e v a p o r a t i o n of the moisture from the surface. The
moisture a n d water v a p o u r from the interior diffuses
to the surface to replace the loss o f m o i s t u r e by evaporation. In the initial stages, the moisture removal is
rapid since the excess moisture o n the surface of the
p r o d u c t s presents a wet surface to the drying air. Subsequently, drying depends u p o n the rate at which the
moisture within the p r o d u c t moves to the surface by
a diffusion process d e p e n d i n g u p o n the type o f material to be dried. T h e p r o d u c t s chosen for the present
study were highly hygroscopic. This has a residual
b o u n d m o i s t u r e - - s u c h as water t r a p p e d in closed
c a p i l l a r i e s - - a n d u n b o u n d water held within the
p r o d u c t by the surface tension o f the water itself. The
external p a r a m e t e r s t h a t affect the drying process are
temperature, humidity, velocity of air stream, heat
supply, state o f subdivision of the solid, a n d the contact between the h o t surfaces and the wet solid. In
open sun drying the external p a r a m e t e r s are fixed by
the prevailing weather conditions, and, hence, c a n n o t
be controlled. In a controlled cabinet type drying
process, these factors are carefully controlled to provide the desired drying rates c o m p a t i b l e with the
a t t a i n m e n t of the desired p r o d u c t quality.
f = fruit material
G = ground
V = vapour inside fruit
2. ANALYTICAL STUDY
1. INTRODUCTION
264
Fig. 1. Layout for the present analytical study of open sun drying.
i.e.
~ g S ( t ) = hi [Tg(x = 0, t ) -
evaporation
T~(t)]
-'k Qev
- K 8T~(x, t) ~=o
8x
(1)
(9)
m=l
where
(2)
(3)
P~(T) = ( 2 9 3 . 3 T - 3 9 1 1 . 5 0 5 ) x 10 2.
(4)
Q,~=he~{[Tg(x=O,t)-TT~]p,-p2},
(5)
Pl = 293.3 10 -2 N / m 2 C
p 2 = 3911.505(1 --V) x 10 2N/m2.
The temperature distribution inside the product
Tg(x, t) is characterized by the heat conduction
equation
daT(x, t)
OT(X, t)
= pC
8----7--
(10)
where
So,~ = Cm
, e -~om, T,,,=B~,e -iota, e) = 2~/24.
C~, is the time-dependent part of So,. in W/m 2.
B~, is the time-dependent part of T~,. in C.
0,. and (~m are the phase factors in radians.
Using equations (1), (7)-(10) and the following
boundary conditions
where
K ~ Ox
6
TAt) = T~o + ~ T,"eim'G
m=,
(i)
- K g ~3Tg(x,t)
[~=,
= _ K o O Oy
l o y=0
(ii)
T~(x = l) = T~(y = O)
(iii)
TG is finite as y ~
the u n k n o w n A0, B0, A,,, a 0 and b~ are easily evaluated and are given as follows:
A0 = [~gS0 + T~o(h, + yh~p~) + h,~,p2]/(h ~+ he~,Pl) (11)
ao = Ao
(6)
(12)
(13)
where
= (imo)pgCg~l/2
(7)
ZI = -[KgPgCg/KGpGCG]I/2
A,. = Z2 Bm
b,, = Z~ (Am ep~t- Brae a~t)
(14)
(15)
B0 = 0 .
(16)
(8)
dm,,
dt
KxA
t!~ [T,(t) -- Tg(x = 0, t)]
265
adt
M - ~',.
1 K:h/A[T,(t) - Tg(x = 0, t)].
(17)
dM _
dt
(22)
m = m~ + (m o - me)e -k'
W(x, t) = A t x e -kt + Wi.
(23)
co
5
Gt
. =0 n !
V(Tar~i.)~ Cl)
x 1-
C2
-B
e-kt
(B - k)"
(t
n)
- C3 B"
"~'t"-J'e
B;-+ f -
-~'
(-n----}~ ~!
j= 0
x ~'(Tar(/-~n)~'-iCl)
k(M -Me)
(B:
C2
(B - k)i + 1
or
M, = e-*'.
(18)
M o - Me
4-
c3(;
BJ+2
--j]
(24)
OW
dM
O. ax = --Pz-ot-"
(19)
Equations for the calculations of inside air temperature, Ta, and fruit temperature Ti are placed as
follows:
The heat balance equation for the inside air ternperature may be written as
j= 0
(n--j)!
a6t
~T.,(~.)-[
--
Cl)
B J+'
C2
C3(j + I ) } ]
( B - k ) j+~ F B ; + ~
,
a7 e-kt
(25)
Energy used in
moisture evaporation,
i.e.
(~rxe)S, = a~ Ca ~ -
OM
where
(20)
A I = pfk (m o -- me)
and the heat balance equation for the fruit ternperature may be written as
Direct heat absorbed
by fruit
G,
i.e.
~Ti
(21)
Tar(O, t) = Tar(in )
W(0, t) = W~,
Ti(x, 0) = Ti0
The analytical explicit expressions for fruit moisture
content, air humidity ratio, air and fruit temperatures
Energy utilized to
increase the temp. of
fruit,
266
'o~Wooden frame
Fig. 2. Wooden and wire mesh tray used for the experimental study.
with the product was weighed on a physical balance
to note the amount of water evaporated. Copperconstantan thermocouples were placed at different
points of the tray to record the temperature. Precaution was taken in inserting the thermocouple
points so that they would be shielded from the direct
rays of the sun. The tray was covered with a black
plastic sheet during off-sunshine hours to reduce heat
losses and to keep the product at a higher ternperature for a longer period. A strict vigil was needed
to protect the product from dirt and insects,
3.2. Cabinet type drier
o o
Side
pane
Wire mesh
frays
(a)
I , ,
I~J
L f;
I--
Holes for
air
I
~ll
l,,
III
Ill
I 1.2 m 2
"
I--.__,_
~1'
It
IJl
~.-
Bose area
(b)
Back view
(c)
Fig. 3 (a-c). Experimental setup of a cabinet type drier.
SODHA
et al.:
OPEN
SUN
DRYING
AND
A CABINET
TYPE
DRIER
267
7 = 0.5,
hfg = 2268.0 k J / k g
Winter:
pg ( k g / m 3)
C~ (J/kg C)
Kg ( W / m 2 ~K)
Apple
Peaches
840.0
3654.(~1658.0
0.418
0.82
960
3780
0.5080
0.85
[1]
Cherries
1050
3612
0.4993
0.77
[3]
25
40
Summer
Winter
-23
~
21
35-
17
30
25
15
O0 001
0.03
0.05
0.07
0.09
Thickness
0.01
Q03
005
007
11
10
009
(rnl
Fig. 4. Variation o f m a x i m u m temperature o f the product vs its thickness for typical s u m m e r and winter
days.
268
S O D H A et al.:
. . . . . .
Sumrner
1 June 1 9 8 2
W,nter 6 D . . . .
her 1 9 8 2
50
E 25
20
6
14
22
14
22
Time (h)
Fig. 5. Hourly variation of product temperature corresponding to 5 cm thickness during summer and
winter days.
thickness of 5 cm. This reveals the fact that open sun
drying for high moisture content fruits should be
carried out for thicknesses less than 5 cm. Corresponding to this thickness of 5 cm of the fruits, the
hourly variation of the product temperature during
summer and winter days is shown in Fig. 5.
Though the maxima of solar intensity occurs at about
13 h, the maxima of product temperature occurs at
15 h which establishes the fact that the product has
appreciable storage effects,
Similarly, the variation of moisture content of
apples, peaches and cherries (corresponding to a layer
thickness of 5 cm) as a function of drying hours is
exhibited in Fig. 6. It is obvious from the figure
that the surface of the product behaves like a water
surface for nealy 8 and 15 h in summer and winter,
80
Winter
60
8
~_ 40
o
20-
I
8
I
16
I
24
1
10
I
20
1
30
Sunshine (h)
Fig. 6. Variation of moisture content vs sunshine hours for typical s u m m e r and winter days (layer
thickness = 5 cm).
SODHA et al.:
~oo
M
zP \
7c
269
For Delhiclimate
M-mongo
A - apple
c -cherries
'
P-peaches
d
-:~ 5o
25
Sunshine (h)
OBSERVATIONS
I 12
I 14
I 16
I 18
[ 20
[ 22
i
2 4I 6I 8I 10
AND
DISCUSSION
22
20
18
16
14
0,07
12
-
10
-
- -
- -
Go . 0 . 0 2 9
kgls
Go - 0 . 0 1 9
kg/s
0.06
20
22
0.05
O.04.
0.03(~
10
Sunshine
12
14
16
18
(h)
Fig. 8. Variation of humidity ratio with sunshine hours as a function of air flow rate (Ga) for four different
fruits in a cabinet type drier.
(26)
270
S O D H A et al.:
100-
28
Ga = 0.029
kg/s
Ga =0.019 kg/s
----
E
a.
Go = 0 0 2 9 kg/s
75-
26
._,3
-,~
25--
~ 22--
I
4
I
6
Sunshine
I
8
I
10
2(
10
(h)
Sunshine
100
I
2
(h)
--
80
~x
\\
~
GO ~
Sunshine
10
12
Cabinet
drier days)
(for
lypicaltype
summer
14
(h)
4
6
Sunshine (h)
I
8
I
10
Table 2. Drying data for typical summer (1-2 June 1982) days
Drying
hours
Solar
intensity
(W/m 2)
Total mass of
mango in cabinet
type drier (g)
Total mass of
mango in open
sun drying (g)
Temperature
inside cabinet
type drier (cC)
0
1
2
3
4
5
6
7
8
9
10
11
12
332.31
804.54
839.52
891.99
961.95
899.99
839.52
647.13
454.74
369.80
342.41
640.46
810.72
9000
2250
1296.8
899.7
681.6
557.5
527.4
521.3
517.1
515.9
514.1
9000
1890
1090
758
577
540
535.7
531.3
527.5
523.7
520.4
519.8
519.0
35.3
48.2
50.9
58.4
64.8
72.0
68.0
64.0
62.0
60.0
50.0
SODHA et al.:
6. CONCLUSIONS
APPENDIX
Various terms in equations (24) and (25) are elucidated as
below:
P f C f + Pl C,,m = Q .
(i)
(~sr/C/m) = A
(%rg/GaCa) = C
ECM 25;3--B
271
(ii)
(iii)
(hor/Cjm) = B
(iv)
(v)
(vi)
(ha,/GaQ) = D
k(m-m~)prhfg E
Ga Ca
D X = fl
and
C/D = J
and I/D = L
and EB/D = N
(vii)
BDX= %
(viii)
(ix)
(x)
BC + AD = I
E/D = M
C2 = M -
(xi)
(xii)
(xiii)
(xiv)
N/k
C3 = LS,
AS,
C3
a~ = ~ - +
C~-~-
a 2 = C 3, a~ =--C2~B
( B - k)
a4
AS,
Ti0 ~ C~
T,~(,,)- C I
as
B"
C~
(xv)
C2B
(B - k)
(xvi)
C3n
C3
a6 = - -
C~
~-~
B
(xvii)
(xviii)
B.
C2B
a7
(B -- k) n+ 1
(xix)