A Comprehensive Review on Solar Dryers for Perishable Agro-Products: Aspects of Technological Advancements, Techno-Economic Performance, and Environmental Impacts
Nibir Kanti Roy, Nishat Tasnim, Jakia Khatun, Chayan Kumer Saha
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引用次数: 0
Abstract
Solar dryers (SDs) are sustainable and environment-friendly options for reducing the moisture level of perishable agricultural products. These dryers use renewable energy sources and reduce greenhouse gas emissions as compared to the conventional fossil fuel-based drying methods. This review examines the technological advancements, construction, techno-economic performance, environmental impacts, and smart control systems of SDs. Technological progress showed how the solar drying system is shifting toward a robust and efficient alternative to industrial dryers. Different designs, types, and modifications are assessed to illustrate the recent development trend in SDs. The technical performances of the SDs prove their potential to provide an eco-friendly solution for drying applications in agriculture. The long-term economic benefits due to their low operating costs and high benefit–cost ratio make SDs viable for farmers and industrialists. Assessments of environmental parameters reveal that SDs significantly reduce the carbon footprint and mitigate CO2 emission throughout their lifespan. The control systems with smart and modern interfaces such as microcontrollers, sensors, and Internet of Things (IoT) enhance the efficiency of operation by enabling real-time monitoring and automation. However, the SDs face great challenges in unfavorable weather conditions which must be addressed to upscale their adoption and implementation. A SWOT analysis clearly illustrates the key issues associated with SDs that need to be properly dealt with. Incentives and regulations taken on national and international levels can successfully overcome the technical barriers of the SDs and present them as a stand-alone system for reducing postharvest losses.
期刊介绍:
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.