Abstract
ABSTRACT 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.
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