Abstract
With the passing of time, the demand for dehydrated organic products has increased, ranging from vegetables to fruits, however in the latter efforts to achieve a quality product have led to the use of industrialized systems which depend on the use of fossil fuels or systems that use electric current which greatly increase production costs. At present, various solar dryer models have emerged, having achieved an optimal performance in what corresponds to the processing of vegetables, however in the processes of dehydration of fruits the results have not been satisfactory, due to the loss of its color, taste, aroma and texture (organoleptic properties). Faced with this problem, an innovative design of solar fruit dehydrator is proposed, which has two objectives, the first related to recovering the organoleptic properties through a system of condenzation, cyclic dehydration and the synchronization of the calorific balance, and the second one focused on the improvement of thermal efficiency, through the use of some heat piles and a trombe wall. The heat transfer fluid was improved, adding silver nanoparticles (silver nanospheres), which were synthesized using the green chemistry method; the efficiency of the heat transfer fluid was increased by 30%.
Highlights
The drying process occurs naturally, an example of this is when the seeds are dried to reduce their mass and can be lighter for dispersion in the air
Dehydration is the most common form of food preservation, because it extends the life of food [3]
An innovative design of solar dehydrator is proposed, the same one that has two objectives, the first related to the preservation of the organoleptic properties in the process of dehydration of the fruit through the use of a system of recovery of aroma in the process of synchronized condensate and heat reflux, and secondly, the use of auxiliary backup systems to supply synchronized heat in periods of low intensity of solar radiation, in addition to increasing the heat transfer efficiency of the heat transfer fluid, by using of nanofluid based on silver nanoparticles, the same ones that were synthesized as part of this work, under a method denoted as green chemistry
Summary
The drying process occurs naturally, an example of this is when the seeds are dried to reduce their mass and can be lighter for dispersion in the air. Dehydration leads to greater preservation of the product, becoming a method that manages to eliminate a large percentage of moisture content, there are few systems that achieve a product that meets quality standards, even more in the case of fruits, because the processes of heat transfer are not taken into account gradually, which leads to the loss of organoleptic properties. There is a diversity of solar drying systems, which have been innovated through better heat transfer by convection and radiation, they have not been successful in relation to products with high fructose content, several researchers have developed the so-called solar dehydrators, which present a greater efficiency at thermal level, which became a much more viable option in comparison with high technology systems [10]. An innovative design of solar dehydrator is proposed, the same one that has two objectives, the first related to the preservation of the organoleptic properties in the process of dehydration of the fruit through the use of a system of recovery of aroma in the process of synchronized condensate and heat reflux, and secondly, the use of auxiliary backup systems to supply synchronized heat in periods of low intensity of solar radiation, in addition to increasing the heat transfer efficiency of the heat transfer fluid, by using of nanofluid based on silver nanoparticles, the same ones that were synthesized as part of this work, under a method denoted as green chemistry
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