Abstract
Energy and food are very intertwined and important in human life. Cashew juice is a very abundant product in southern Senegal. Unfortunately, due to lack of processing and conservation, this product cannot last 24 hours without being fermented. The aim of this study is to study the heat treatment processes of agri-food products, particularly the pasteurization of cashew fruit juices. Pasteurization often uses heat from fossil fuels. In this heat treatment process of cashew juice, we are interested in the energy source. Thus thermal solar energy is used in this heat treatment. A solar thermal collector with an area of 17.9 m<sup>2</sup> and a hot water storage tank with a capacity of 0.1 m<sup>3</sup> are used. With the pasteurization model used, the juice circulates in a copper coil immersed in hot water coming from the solar thermal field or the hot water storage tank. A numerical simulation program has been developed on Ansys Fluent 2020 R1 to study the evolution of the temperature of the juice from the inlet to the outlet of the coil. The results obtained give outlet temperatures varying from 70 to 80°C depending on the speed of circulation of the juice. We can also achieve outlet temperatures of 100°C. This means that our system can operate in sterilizer mode.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Energy and Power Engineering
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
