Evaluation of Drying Model and Quality Analysis of Turmeric Using Solar Thermal System
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R UNITS AND THEIR APPLICATION
Evaluation of Drying Model and Quality Analysis of Turmeric Using Solar Thermal System M. R. Nukulwara, * and V. B. Tungikara aSGGS
Institute of Engineering and Technology, Nanded, Maharashtra, 431606 India *e-mail: [email protected]
Received November 4, 2019; revised January 10, 2020; accepted April 30, 2020
Abstract—This study is aimed to find the quality and appropriate thin layer mathematical model suitable for drying kinetics of turmeric which has the least impact of weather conditions. A user-friendly indirect natural convection solar dryer (INCSD) working on compound parabolic concentrator (CPC) was developed and fabricated for this purpose. It is observed that there is a dominant impact of the environmental conditions on the efficiency of solar drying. Adverse weather conditions hinder the collection of solar radiation. It was observed that the moisture content reduces from 77 to 18% in the solar dryer in 24 h as compared to open sundrying, which requires 40 h. Six thin layer mathematical models reported in the literature have been tried for INCSD and open sun-drying. Thin layer mathematical modeling at different temperatures is presented with quality analysis. Maximum curcumin percentage 3.73% in the turmeric is found at 55°C drying air temperature. Minimum ash content is found to be 6.5% at 60°C. Experimental results reveal that the page model fits best for INCSD as well as for open sun-drying (OSD). Keywords: compound parabolic concentrator, curcumin content, dryer, mathematical modeling, solar drying, turmeric DOI: 10.3103/S0003701X20040088
NOMENCLATURE a, b, c, n: Drying constants k, k1, k2: Empirical coefficient in drying models (1/s) n: Number of constant in equation 7 N: Number of observation md: Mass of dry matter in the oven (kg) mi: Initial mass of sample (kg) mp: Mass of product (kg) mt: Mass of sample at time t (kg) ms: Mass of sample dried in solar dryer (kg) M0: Initial moisture content (wet basis %) Mf: Final moisture content (wet basis %) Me: Equilibrium moisture content (wet basis %) Mt: Moisture content at time t INTRODUCTION Turmeric, also known as Curcuma Longa L comes from Zingiberaceae family. Turmeric is the most ancient medicinal spice and traditionally ubiquitous. It was popular even in Vedic times because of its unique properties of color, flavor and also its importance as medicine in Ayurveda besides its uses as cosmetics and significance in religious ceremonies and auspicious occasions. Turmeric is widely used for
Indian curries, popular for food coloring and flavoring. The demand for spices has been increasing with the increase in population. It is observed that losses while drying turmeric using the traditional method are high. Good quality turmeric possesses a high percentage of curcumin and low moisture content. Different parameters such as the quantity of water used for boiling, fuel used for boiling, temperature of boiling water, a mass flow rate of air for drying, temperature of drying, time of drying have an influence on the quality
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