Drying of the orange slices, and energetic analysis of the drying chamber alimented by a solar air collector for extraction of the water from an orange slice

Abstract

This study is focused on the extraction of water from sliced oranges through the process of solar drying, while also integrating an energy analysis of the drying chamber, which is powered by a solar air collector for the water extraction process. The experimental investigation encompasses various parameters, including the dimensions of the drying chamber, the solar collector, and the geometry of the orange slices (with a diameter D of 80 mm and thicknesses of ep = 3 mm and 5 mm). The results present the moisture ratio of the orange slices over the drying time and mass flow rate, with three different values (0.019, 0.024, and 0.033 kg/s). Throughout the experiments, the distance between the product support and the drying chamber's heat source was maintained at 140 mm. The report provides an energetic analysis that encompasses the enthalpy of the product, water, vapor, drying chamber, solar collector, and latent heat, all contributing to the control of the drying system. The effects of different mass flow rates (0.019, 0.024, and 0.033 kg/s) on the drying process are also examined in this study, with a focus on the important effects on the moisture ratio and drying velocity. Ultimately, the findings demonstrate that the mass flow rate plays a crucial role in determining the outlet temperature of the solar collector and the inlet temperature of the drying chamber, thereby affecting the kinetics of the drying process and the resulting moisture ratio.

Keywords

• Dehydration
• Sliced orange
• Solar drying
• Temperature
• Thickness
• Power