A FORCED CONVECTION DRYER WAS DESIGNED AND COMMISSIONED FOR DRYING PROCESS IT IS BASED ON THE MIXED MODE WITH DIRECT AND INDIRECT TYPE OF HEATING MECHANISM

2.  A FORCED CONVECTION DRYER WAS
DESIGNED AND COMMISSIONED FOR
DRYING PROCESS
 IT IS BASED ON THE MIXED MODE
WITH DIRECT AND INDIRECT TYPE OF
HEATING MECHANISM

3. S.NO TITLE AUTHOR DESCRIPTION
1. A REVIEW PAPER ON SOLAR
DRYER
UMESH ,
TOSHNIWAL,
R.R.KARALE
IT DEPENDS ON
SOLAR ENERGY TO
REDUCE FOSSIL FUEL
CONSUMPTION
2. FORCED CONVECTION
SOLAR DRYER INTEGRATED
WITH GRAVEL AS HEAT
STORAGE MATERIAL FOR
CHILI DRYING
M.MOHANRAJ,
P.CHANDRA
SEKAR ,
KUCHING
SARAWAK
A BRIEF DESIGN,
DESCRIPTION,
DETAILS OF THE
FORCED CONVECTION
EXPERIMENT
3. OPTIMIZATION OF MIXED
MODE AND INDIRECT
MODE NATURAL
CONVECTION SOLAR
DRYER
I.N.SIMATE IT PRESENT A
COMPARISON OF
OPTIMIZED
MIXEDMODE AND
INDIRECT MODE
NATURAL
CONVECTION SOLAR
DRYERS FOR MAIZE

4. S.NO TITLE AUTHOR DESCRIPTION
4. DESIGN AND
FABRICATION OF
EFFICIENT SOLAR
DRYER
R. VIDYA SAGER,
RAJU
DESIGN A INDIRECT
SOLAR DRYER AND
PERFORMANCE OF
THE SYSTEM
5. EXPERIMENTAL
PERFOMANCE OF SOLAR
TUNNEL DRYER FOR
DRYING SILKWORM
PUPAE
TAWON USUB,
LIFENG YANG
PERFORMANCE OF
MIXED MODE TYPE
FORCED
CONVECTION SOLAR
TUNNEL DRYER
6. DETERMINATION OF
DRYING
CHARACTERISTICS OF
APPLES IN A HEAT PUMP
AND SOLAR DRYER
MUSTAFA
AKTAS,
IIHAN CEYLAN
BOTH HEAT PUMP
AND SOLAR DRYER
WAS DESIGNED AND
MANUFACTURE

5. S.N
O
TITLE AUTHOR DESCRIPTION
7. INVESTIGATION OF
DIFFERENT SOLAR
DRYERS AND VEGETABLES
DRYING
VINOD KUMAR,
SHARMA
DETAILS OF THE
EXPERIMENT
CONDUCTED AND
THE CONCLUSIONS
DRAWN AND
FEATURES
8. STUDY ON EGG PLANT
DRYING BY AN INDIRECT
SOLAR DRYER
ALIREZAAZIMI EFFECTIVE
MOISTURE
DIFFUSIVITY BY
SLOPE METHOD
FOLLOWS
9. FORCED CONVECTION
TYPE SOLAR TUNNEL FOR
INDUSTRIAL APPLICATION
M.S.DULAWAT,
N.S. RATHORE.
DESIGN A FORCED
CONVECTION AND
CALCULATE
PERFORMANCE
10. DESIGN A SOLAR DRYER
FOR FOOD MATERIAL
MD.RUKSHAD,
ASISH KUMAR,
HARI K SINGH
IT USER THE SOLAR
ENERGY TO
DEVELOP A SOLAR
FOOD DRYER

6.  THE DISADVANTAGE OF OPEN SUN DRYING
NEEDS AN APPROPRIATE TECHNOLOGY
THAT CAN HELP IN IMPROVING THE
QUALITY OF THE DRIED PRODUCTS AND IN
REDUCING THE WASTAGE
 HOWEVER, THE HIGH COST OF OIL AND
ELECTRICITY IS HIGH
 THEREFORE THE INTEREST HAS BEEN
FOCUSED MAINLY ON THE FORCED
CONVECTION SOLAR DRYER

7.  BRING OUT A NEW DESIGN OF SOLAR
DRYER WHICH UTILIZES BOTH THE
NATURALAND FORCED CONVECTION
THROUGH THE HEAT SYSTEMS
 OBTAIN THE EXPERIMENTAL DATA THAT
CAN BE USED IN THE FUTURE
DEVELOPMENT OF THE DRYER
 ASSESS THE PRRFORMANCE OF THIS NEW
DESIGN OF FORCED CONVECTION SOLAR
DRYER FROM A CONSTRUCTED
PROTOTYPE

8.  ACTIVE TYPE SOLAR DRYING SYSTEM
 1. DIRECT METHOD
 2. INDIRECT METHOD
 PASSIVE TYPE SOLAR DRYING
SYSTEM
 1. DIRECT METHOD
 2. INDIRECT METHOD
 OPEN SOLAR DRYING

11. Dried food generates a much better benefit on
the market than the unprocessed fruit.
 Up to 50% of the fruits and vegetable and 25% of
the harvested food grain rotten in the tropical
countries
 During the harvest the high quantity of food can
not be sold or the price is not good!
 Drying in the direct sun has the risk of damaging
the complete harvest by rainfall
 Animals decrease the quality of the product
 By drying the farmer can have more income and
for a longer time

13.  Dried foods are tasty, nutritious, the nutritional
value and flavor of food is only minimally affected
by drying
 Dried foods are high in fiber and carbohydrates and
low in fat, making them healthy food choices
 Vitamin A is retained during drying
 Storage space is minimal, easy-to-store
 Transportation costs are reduced; dried Products
weigh only about 1/6 of the fresh food product
 The energy input is less than what is needed to
freeze or can
 easy-to-prepare; solar food drying is a very simple
skill

15.  Can open new markets and income and is a good
start-up technology. It improves the bargaining
position of farmers. Sometimes farmers sell at very
low prices during the harvest season
 You can have up to 50% more productivity in
agriculture
 For diabetics dried fruit prepared without adding
sugar is a healthy choice instead of desserts.
 Dried fruit can be used in stews, soups and
casseroles or enjoyed as snacks. It can also be
added to cereals for breakfast or used in making ice
cream and baked products

16.  Protection of the drying products from insects but
also from birds, dogs, especially for drying meat
and fish.
 the product is hygienic because microorganisms,
insects and flies are killed
 protection of rain
 Protection of pollution by dust etc.
 Protection of the wind which can blow away the
food.
 reduction of drying time (reduces changes through
spoilage)

17.  No Loss Of Colors Of The Product (Tomato,
Paprika Powder Etc)
 Drying Is Faster Because Inside The Dryer It
Is Warmer Than Outside
 Less Risk Of Spoilage Because Of The Speed
Of Drying. (If The Drying Process Is Slow
The Fruit Start To Ferment And The Product
Is Spoiled).
 It Is Labour Saving. The Product Can Be Left
In The Dryer Overnight Or During Rain.
 The Quality Of The Product Is Better In
Terms Of Nutrients, Hygiene And Color

18.  More Expensive Than With Direct Sun
Drying (Solar Dryer Costs About 70 $)
 If You Have Huge Quantities To Dry You
Need Big Dryers.

19.  Fruits: Apples, Apricots, Grapes, Pineapples
And Banana (Taste Great When Dried),
Melon, Plums, Beets, Mangoes, Dates, Figs.
 Vegetables (Cabbage, Broccoli, Peppers,
Herbs, Onions, Squash, Tomatoes,
Asparagus,
Celery, Potatoes, Peas, Carrots, Peppers,
Yams, Red Cedar)
Corn, Maize, Rise, Cassava, Cocoa

20.  Fish
 Meat
 Mushrooms (may be can be cultivated in
the dryer as well with a plastic-foil on the
button)
 Spices (dried chili, peppers, garlic)
 Medical plants
 Tea, coffee, cacao, tobacco, cashew and
macadamia, milk, hay, copra (kernel of the
coconut)

21.  Apples, apricots, coconuts, dates, figs, guavas,
plums, avocados, bananas, breadfruit, and grapes.
Most vegetables, chilies, corn, potatoes, cassava
root, onion flakes, and the leaves of various herbs
and spices.
 more difficult to dry: Asparagus, beets, broccoli,
carrots, celery, various greens, pumpkin, squash
and tomatoes
 Fruits are ideal for preservation by drying since
they are high in sugar and acid, which act to
preserve the dried fruit.
 Vegetables are more challenging to preserve since
they are low in sugar and acid

22.  1. Selection (fresh, undamaged products)
 2. Cleaning (washing & disinfection)
 3. Preparation (peeling, slicing etc)
 4. Pre-treatment (e.g., blanching, anti-discoloration
by coating with vitamin C, de-waxing by briefly
boiling and quenching, and sulfurization by
soaking or fumigating. Fish is often salted)
 5. Drying
 6. Cooling down (wait till Temperature is down)

24. Ready dried spices
dried apples
Mixed dried food

25. Bread with dry-fruits, very delicious!
Muesli in the morning with dry-fruits.
Can the day begin with something better?
Storage of dried fruits