APROJECT SEMINAR

ON“DEVELOPMENT OF SOLAR AIR DRYER USING EVACUATED TUBE COLLECTORS.”

 

Group Member:-

Sirsat Dnyaneshwar Prakash 

Waghmode Samadhan Pandurang

Kshirsagar Mangesh Ankush

Dagade Sambhaji Ratilal

INTRODUCTION:

Preservation of fruits, vegetables, and food are essentialto keeping them for a long time without deterioration inthe quality of the product. The more number of process

technologies have been employed on an industrial scale topreserve food products; the important ones are canning,freezing, and dehydration. Among these, drying which is

suitable for developing countries with low-temperature andless thermal processing facilities. It offers a most effectiveand practical way of preservation to reduce losses duringpostharvest and offset the shortages in supply. Drying is a

simple process of removing moisture from a product inorder to reach the equilibrium moisture content and is an

energy intensive operation.

KEYWORDS

-Forced convection.

-Evacuated tube collector.

-Solar drier.

-Efficiency.

-Moisture content.

FACTORS AFFECTING FOOD DRYING:

There are three major factors affecting food drying:

-temperature,

-humidity

-air flow.

Evacuated tube

Evacuated tube solar collector.

EXPERIMENTAL SETUP

Fig Schematic diagram of the experimental set-up :-

1.temperature sensor

2.blower 3.evacuated tube collector 4.drying chamber

5.chimney

APPLICATIONS1. Spices Drying Chillies, Coriander, Pepper, Turmeric, etc.

2. Vegetables Dehydration: Carrot, Beetroot, potato, Bitter guard, Bell pepper,

etc.

3. Fruits Dehydration: Mango, Sapota, Grapes, Banana, Papaya, Potato chips,

etc.

4. Herbs Drying: Tulsi ,Alue Vera, Neem, Sweet Neem, etc.

5. Medicinal plants Drying.

6. Dal Drying, Paddy Drying, Cashew Drying, Mushroom Drying, Leather

Drying.

Thank You..