Abstracts Book - IMRC 2018

• SC4-P076
STUDY OF THE DRY KINETICS OF Moringa oleifera IN A SOLAR
HYBRID DRYER SOLAR - WIND, WITH ACCUMULATION SYSTEMS
OF HEAT AND ELECTRIC ENERGY
Roilan Iglesias 1,2 , María Teresa de Jesús Pérez Figueroa 3 , Luis Alberto Hernandez Dominguez 1
1 Universidad de Ciencias y Artes de Chiapas, Instituto de Investigación e Innovación en
Energías Renovables, Mexico. 2 Universidad de Ciencias y Artes de Chiapas, Postgrado -
Maestría en Materiales Y sistemas Energéticos Renovables, Mexico. 3 Universidad de Ciencias y
Artes de Chiapas, Posgrado en Materiales y Sistemas Energéticos Renovables, Mexico.
In Mexico, there are municipalities such as Tuzantla, Múgica, Uruapan,
Michoacán; Monterrey, Nuevo León, Torreón, Coahuila, Tuxtla Gutiérrez and
Chiapa de Corzo, these last two in the State of Chiapas, where there are
plantations of Moringa oleifera with commercial purposes. However, the postharvest
drying procedure does not contribute to improving its final quality since
it is currently done in platforms. It is proposed in this work to find an appropriate
drying process, studying the kinetics of drying of the Moringa. For this study we
used a hybrid solar - aeolian dryer with heat and electric energy accumulation
systems. These systems are designed for the drying process to continue with
total energy autonomy. The drying was carried out at constant temperatures of
(40 ° C, 50 ° C and 60 ° C), recording the mass loss and determining the free
moisture for each one. We chose 4 mathematical models (Newton, Page,
Henderson and Verma) that are the most suitable to the characteristics of this
plant. The analysis and processing of the experimental data were carried out
through a program developed in Matlab, that determined which of the selected
models best suited them. Determining that the Page model is the one that best
describes the Moringa drying process. The diffusion coefficient (1.54745E-08)
and the activation energy (44.36 - 44.49 kJ / mol) were also determined. The
drying curves show that the best drying time is 7 hours at 60 °C. The organoleptic
quality of the product was evaluated by comparing it with other commercial
samples of Moringa. The sample dried at 60 ° C obtained the highest numbers
of favoritism as well as, smell, color, texture and flavor, and was preferred by
more than 60% of the surveyed.
Keywords: Moringa, Hybrid solar dryer, Drying kinetics
Presenting authors email: roilan2008@hotmail.com