Research article of Global Journal of Energy and Environment
Experimental Study on Natural and Force Convection Hybrid Active Greenhouse Solar Drying of Mushroom
Anand Kushwah*, M.K.Gaur , Puspendra Singh, Vikas Thakur
Mechanical Engineering Department, Madhav Institute of Technology and Science, Gwalior, (M.P.)
This manuscript deals with drying of food to avoid losses between accumulation and consumption of edible material (food), as higher moisture content is one of the reasons for its spoilage during the storage period at time of accumulation (harvesting) .High moisture content in crops leads to fungus infection, attacked by insects, pests and the increased respiration of agriculture produce, which further all threat to food productivity and food security. In order to ensure this concern Solar drying of Mushroom is conducted to investigate the performance of the hybrid active greenhouse for drying mushroom and also study the drying behavior of mushroom (Pleurotus Florida) in terms of its convective heat transfer coefficient and moisture removing rate (% db). The green house consists of a transparent UV stabilized plastic covered and wire & tube type heat exchanger and drying chamber unit. Various experiments are conducted during the course of winter season, in months November and December 2017 and also January 2018 at Madhav Institute of Technology and Science, Gwalior campus (26ᵒ.2183N and 78ᵒ.1828E), India. Experimental set up is situated on the open floor to have a good exposure to the solar radiation. Experimental data are used to calculate the Nusselt number constants using linear regression method. The products (mushroom) to be dried are placed on a single layer wire mesh in the drying chamber to receive energy from hot water obtained from the evacuated tube solar collector (ETSC) and the incident solar radiation on products. During the experimental procedure minimum and maximum solar radiations are 243 W/m² and 925 W/m² respectively. The generated voltages for the 40 W solar modules are 4.5. V to 14.8 V and temperatures in the drying chamber varied from 37.0°C to 72.5° C. Moisture content of mushrooms are decreasing from about 89.41% to 5.94% in 5 hours. In the same time the moisture content of mushrooms reduced from 89.41% to15% in the traditional sun drying method also called OSD. In addition, the Mushroom being dried in the hybrid active greenhouse solar drier are fully protected from rain, insects and dust, and the dried mushrooms are great quality dried products terms of flavor, color and texture. As the fans are powered by a solar module, the drier could be used in rural areas where there is no supply of electricity from grid.
Keywords: Indirect solar dryer; mushroom drying; natural convection drying; convective heat transfer coefficient; moisture removing rate.
How to cite this article:
nand Kushwah, M.K.Gaur , Puspendra Singh, Vikas Thakur. Experimental Study on Natural and Force Convection Hybrid Active Greenhouse Solar Drying of Mushroom. Global Journal of Energy and Environment, 2020,2:11. DOI:10.28933/gjee-2019-11-2606
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