Abstract
An experimental investigation was carried out to determine whether sufficiently high temperatures are developed at a greenhouse's soil surface, during late summer (when greenhouses are not used in Mediterranean regions for cultivation), to use it for grape drying. The greenhouse soil temperature distribution and heat flux were calculated numerically as a function of time and space. Calculated and measured data compared well. A numerical method is also proposed to analyse and calculate the energy balance of the greenhouse's soil surface from a minimum number of measurements. The method is based on the heat stored in the soil surface layer during short time intervals. The method was applied to greenhouse soil and good results were obtained. The results are promising for the use of greenhouse soil surfaces for grape drying.
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