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Visavale - Principles, Classification and Selection of Solar Dryers Total energy supplied in drying process H = , kJ/kg water evaporated (1.16) Amount of water removed during drying Enthalpy of the drying air was estimated from psychometric properties. Specific energy consumption in drying process, H is defined as follows h1 + h 2 + h 3 + h 4 H = , kJ/kg water evaporated (1.17) Amount of water removed during drying where, h 1 is energy required to heat the air, kJ; h 2 is energy requirement of the air blower, kJ; h 3 is energy requirement of the vacuum pump, kJ; h 4 is energy requirement for freezing the fish sample before freeze drying, kJ. In case of SCD only h 2 was estimated whereas for HAD, both the h 1 and h 2 values were calculated and for FD only h 3 and h 4 were considered. All drying methods were compared using one way ANOVA at 5% level of significance. The values of critical difference were calculated for all the quality parameters and specific energy consumption and pair wise comparison between drying methods was done to find the significant difference. The best drying method was selected on the basis of selected quality attributes like rehydration ratio, change in color, hardness, sensory quality (overall acceptability) and specific energy consumption. Specific energy consumption for selected fish (Bombay duck, prawn, pomfret, mandeli, jawala, ribbon fish) dried using four methods is given in Table 1.4 and 1.5. There was no significant difference (p>0.05) in specific energy consumption during drying of fish by OSD and SCD. It can be observed that, OSD is least energy intensive process as solar radiation is freely available whereas, FD was the most expensive drying process with 21,200 and 13,507 kJ/kg water removal E sp for Bombay duck and Prawn, respectively as high energy is required for prefreezing at (-10°C for 10 h) and to maintain vacuum. After FD, HAD was energy intensive process with 18,950 and 13,507 kJ/kg water removal E sp for Bombay duck and Prawn, respectively. SCD was found to be significantly low energy intensive process saving 88 to 93% (approx.) energy compared to FD and HAD. In SCD only electric energy was used for air recirculation which was quite negligible whereas, free solar radiation was used to heat the drying air. 34 Drying of Foods, Vegetables and Fruits
Visavale - Principles, Classification and Selection of Solar Dryers Average drying rate, kg water kg -1 dm min -1 0.050 0.040 0.030 0.020 0.010 OSD SCD FD HAD 0.000 0 1 2 3 4 5 6 7 8 Average moisture content, kg water kg-1dm Figure 1.38. Effect of drying method on variation of drying rate with average moisture content for Bombay duck Average drying rate, kg water kg -1 dm min -1 0.060 0.050 0.040 0.030 0.020 0.010 0.000 OSD SCD FD HAD 0 1 2 3 4 5 Average moisture content, kg water kg -1 dm Figure 1.39. Effect of drying method on variation of drying rate with average moisture content for Prawn Drying of Foods, Vegetables and Fruits 35
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