Browsing by Author "Mukul Sengar"

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Computational study of the performance of a solar dryer for improvement in the shelf life of the food materials
(Springer, 2024) Mukul Sengar; Dhananjay Singh; Pradeep Kumar Mishra; Deepak Singh; Balendu Shekher Giri
In this study, the thermal and drying characteristics of a thin layer food sample were investigated. An indirect type, simple, efficient, and economically feasible solar dryer was fabricated and used for food preservation. However, a dynamic model of a fabricated solar dryer was also presented to gain a better insight into the drying and thermal actions. This model consists of thermal modeling of the drying chamber, solar collector, and solar-dried food sample. The law of conservation of energy was applied to evaluate the temperature at different sections of the solar dryer with respect to drying time. All listed model equations were solved in the MATLAB environment. This study helps to examine the influence of solar radiation on the collector plate temperature, drying chamber temperature, food sample temperature, and performance parameters such as thermal efficiency with respect to drying time. Model data was found in good agreement with experimental data within a 4% error. It is concluded that the drying of food material is affected by air temperature, the collector temperature, mode of heat transfer, and material characteristics such as dimension and mass of the food sample. © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2024.
Drying kinetics, thermal and morphological analysis of starchy food material: Experimental investigation through an induced type solar dryer
(Elsevier B.V., 2023) Mukul Sengar; Reeta Rani Singhania; Deepak Singh; Pradeep Kumar Mishra; Dhananjay Singh; Manish Kumar; Balendu Shekher Giri
Solar drying is a green and clean energy-based technique for food preservation. In this study, drying kinetics and thermal, and morphological analyses of food material have been investigated. A mathematical model has also been studied and modified to validate experimental findings. An induced-type solar dryer setup has been fabricated and experiments have been conducted with potatoes as food samples. The weight loss and temperature variations were monitored in all three types of food samples. The average drying efficiency of the dryer has been found as 20.3 %. Scanning electron microscopy analysis has also been done to examine the surface morphology of the solar-dried food samples. The spherical-shaped sample has shown interesting results and they have the quality to attain maximum temperature due to the small surface area among all three shapes. The fabricated experimental setup has an initial cost and better payback period of $ 205.78 and 1.50 yr respectively. © 2023
Performance evaluation of solar dryer integrated with solar panel for drying of carrot (Daucus carota) vegetable
(Taylor and Francis Ltd., 2024) Mukul Sengar; Dhananjay Singh; Pradeep Kumar Mishra
Solar energy is a well-known and economically efficient energy source. Solar energy is harvested in two modes: one is direct and another is indirect. In the direct type, the global radiation is used directly to dry the food samples, while in indirect mode, solar energy is converted into electricity to operate the integrated exhaust fan for enhancement of the drying rate. Thermal analyses of the various components of the PVT hybrid dryer have been incorporated into this performance evaluation. Carrot has been chosen as a food sample because it has good moisture content and is used for nutritive purposes. The maximum ambient temperature has been monitored as 41°C at maximum global radiation conditions. The effect of the PVT system with solar dryer in both cases i.e. natural convection and forced convection have also been discussed in terms of temperature profiles of the drying chamber, sample temperature, and thermal efficiency. The thermal efficiency has been found as 55.3% for forced convection and 53.4% for natural convection. Similarly, a 3°C temperature increment has been found in food samples. Results have been supported and analyzed by the comparison between outcomes of natural and induced convection. © 2024 Indian Institute of Chemical Engineers.