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- W4205666531 abstract "The presence of moisture in the food particles can be reduced up to a certain level through the process of drying. This allows to stretch out the expiry period of the products and storage safety by inhibiting the growth of bacteria. Poovan banana is extensively grown in tropical region which is one of the most consumed varieties of banana all over the world. Hence it is necessary to preserve banana to avoid the post-harvest losses. Sun drying is the conventional mode, practised in many countries. But this method has several issues which arises due to the accumulation of dust, soil, sand particles, insects, etc. Several methods of drying came into existence to overcome this drawback. Solar dryer utilises the energy from the insolation and collector to dry the food products. A single slope solar dryer is fabricated with both forced and natural mode of convection to conduct the analysis of energy and exergy of drying of poovan banana. One kilogram of uniform size poovan banana samples were placed on the rectangular mesh of both the drying units. The equilibrium moisture content was achieved within 7 h in forced convection solar drying, whereas it took 10 h using natural convection solar drying. The analysis was conducted using the first and second law of thermodynamic to determine the ratio of utilisation of energy, exergy losses and efficiency. The obtained results are explained with the help of graphs." @default.
- W4205666531 created "2022-01-25" @default.
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- W4205666531 date "2022-01-01" @default.
- W4205666531 modified "2023-10-18" @default.
- W4205666531 title "Energy and Exergy Analysis of Poovan Banana Under Single Slope Forced and Natural Convection Solar Drying" @default.
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- W4205666531 doi "https://doi.org/10.1007/978-981-16-2794-1_29" @default.
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