Solar Drying: Fundamentals,Applications and Innovations - National ...
Solar Drying: Fundamentals,Applications and Innovations - National ...
Solar Drying: Fundamentals,Applications and Innovations - National ...
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Bala <strong>and</strong> Hossain - <strong>Solar</strong> <strong>Drying</strong> of Fishery Products<br />
60<br />
Collector outlet temperature,<br />
50<br />
40<br />
30<br />
20<br />
10<br />
0<br />
100 200 300 400 500 600<br />
<strong>Solar</strong> radiation, W/m 2<br />
Figure 4.8. Air temperature at the outlet of the collector as a function of solar radiation<br />
<strong>Solar</strong> tunnel driers have been widely tested in the fields in Bangladesh for drying of<br />
fish. The typical drying curves of three different types of fish in solar drier <strong>and</strong> those<br />
dried in the sun are shown in Figure 4.9 to Figure 4.11. Figure 4.9 shows that drying in<br />
the solar tunnel drier required 3 days to dry silver Jew fish from 74.45% (wb) to 14.29%<br />
(wb) as compared to 74.4% (wb) to 20.29% (wb) in 3 days in traditional sun drying.<br />
Moisture content, %<br />
80<br />
70<br />
60<br />
50<br />
40<br />
30<br />
20<br />
10<br />
0<br />
Sample<br />
Control<br />
0 5 10 15 20 25 30<br />
<strong>Drying</strong> time, hr<br />
Figure 4.9. Moisture content profile during solar drying of silver Jew fish<br />
Figure 4.10 shows that drying in the solar tunnel drier required 3.75 days to dry<br />
ribbon fish from 73.03% (wb) to 14.19% (wb) as compared to 73.03% (wb) to 23.46%<br />
(wb) in 3.75 days in traditional sun drying while Figure 4.11 shows that drying in the<br />
solar tunnel drier required 1.5 days to dry Bombay duck from 90.32% (wb) to 13.73%<br />
(wb) as compared to 90.32% (wb) to 26.04% (wb) in 1.5 days in traditional sun drying.<br />
There was considerable reduction in drying time of fish in solar tunnel drier <strong>and</strong><br />
there was no difference in drying rate at different positions of solar tunnel drier. The<br />
solar dried fish was better in terms of color, texture, taste <strong>and</strong> flavor.<br />
104 <strong>Drying</strong> of Foods, Vegetables <strong>and</strong> Fruits