Experimental Investigation on Hybrid Solar Dryer for drying mangoes

Abstract

Abstract Solar energy is considered free and clean energy. Solar drying technology is adopted as a sustainable way of food preservation. In this research, the drying of mango and preparation of bread toast has been investigated through experiments. A baffled-type solar dryer with a feature for hot air exhaust recirculation has been used for the experimental analysis. The collector efficiency, drying efficiency, and drying rate have been calculated by creating turbulence and exhaust hot air recirculation with and without exhaust hot air circulation. Performance indicators such as drying rate, coefficient of performance, heat utilization factor, and drying efficiency have been evaluated. A satisfactory drying effect is produced by employing an electric coil at night to raise the temperature within the drying chamber to a maximum of 66.7°C. It is observed that the drying rate in the case of forced convection type hybrid solar dryer is higher when compared to natural convection type and open sun drying. Thus, solar drying is a hygienic process without negative environmental externalities and is most suitable in food processing industries.