Ijraset Journal For Research in Applied Science and Engineering Technology

Abstract

In this research paper, the behavior of heat and mass transfer phenomenon during greenhouse papad drying under forced convection mode has been investigated. Various experiments were performed during the month of April 2020 at SRCEM Banmore, morena (26o34’13” N 78o10’48” E). Experimental data obtained for forced convection greenhouse drying of papad were used to determine the constants in the Nusselt number expression by using the simple linear regression analysis and, consequently, the values of convective and evaporative heat transfer coefficients were evaluated. The average values of experimental constants C and n were determined as 0.9714 and 0.0129 respectively. The average values of convective and evaporative heat transfer coefficients were determined as 0.0886 W/m2 oC and 6.7583 W/m2 oC respectively. The experimental error in terms of percentage uncertainty was also evaluated.

Introduction

I. INTRODUCTION

Most Indian households consume papad, which is one of the most common diet adjuncts. India is the world's largest papad producer, with domestic or cottage size production accounting for about 95% of total production. It is made with a dough made up of several pulses and flours, as well as other ingredients. It's made by rolling dough balls with low moisture content (27 percent to 30 percent) into circular discs (130 mm to 210 mm diameter) with thicknesses ranging from 0.4 to 0.7 mm.

Papad drying is a simultaneous heat and mass transfer process in which heat is transported to the papad-air interface via convection and radiation, and then to the interior of the papad via conduction. Diffusion transports water from inside the papad to the papad-air contact, while convection transports water from the interface to the air stream. As a result, papad drying entails the removal of moisture in order to preserve the papad. Sunlight based drying of food is a compelling methods for food safeguarding and is particularly valuable in creating regions where fuel assets are scant. Food drying jelly food by easing back down the activity of proteins, microbes, yeasts, and molds [1]. Sunlight based drying has been utilized since ancient occasions to dry food varieties like vegetables, organic products, fish, and meat just as different things like creature skins and soil blocks to assemble homes [1]. Regular drying strategies were created around the eighteenth century are as yet used in industry today [1]. Today, crop drying is predominantly done at mechanical levels in huge food driers for mass business sectors. Normal dried food things incorporate oat grains, natural products, and grapes. Drying can likewise assist with forestalling waste by drying the pieces of the plant tossed out during cooking and transforming them into creature feed [2].

II. DRYER CLASSIFICATION

Fundamental drying material science is something similar for a wide range of dryers, traditional or sunlight based. Figure 1 is a schematic appearance a normal breakdown of dryer order.

Sorts of ordinary dryers, those that utilization power or fuel to control radiators and fans, incorporate both high temperature, quick drying strategies and low temperature, mass stockpiling techniques. High temperature dryers need controls to screen the circumstance and temperature, since temperatures can without much of a stretch over dry items whenever left in touch with the food until the harmony dampness content is reached [5]. Additionally, if high temperatures are utilized too soon in the drying cycle, a few food varieties will solidify/cook outwardly and trap the excess dampness within [6]. Low temperature techniques are utilized for mass stockpiling, regularly with grains, and when the shading and certain supplements should be saved in the food. [5] Sun powered drying can be separated into three sub classes: open (or regular), dynamic, and inactive. Open drying includes presenting the yield to the indigenous habitat and sun openness with no cover or security from the components. Open drying should be possible on the branch (like grapes) or after reap on open ground, mats, or concrete. This is an extremely normal technique for drying in tropical regions [7]. As per Murthy, 80% of food created by little ranchers in creating nations is dried by open sun drying [8].

III. SUMMARY

IV. METHODOLOGY

A. Determination Of Convective And Evaporative Heat Transfer Coefficients

B. Physical Properties of humid Air

V. RESULTS PROCURED AFTER PERFORMING EXPERIMENT

Conclusion

The convective and evaporative heat transfer coefficients for papad under forced convection greenhouse drying mode were evaluated by using the values of the constants (C and n) in the Nusselt number expression obtained for papad based on experimental data by using simple linear regression analysis. The values of the constant C and exponent n were found to be 0.9714 and 0.0129 respectively. The values of convective and evaporative heat transfer coefficients were observed to vary from 0.0747 W/m2 oC to 0.0886 W/m2 oC and 3.2524 W/m2 oC to 6.7583 W/m2 oC respectively. The average values of convective and evaporative heat transfer coefficients for papad drying under forced convection greenhouse mode were found to be 0.0886 W/m2 oC and 6.7583 W/m2 oC respectively. These values would be useful in designing a dryer for drying papad to its optimum storage moisture level. The experimental errors were found to be in the range of 23.23% to 44.88% by reading of article.

References

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Copyright

Copyright © 2022 Goldi Mathuriya, Amit Agrawal. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.