家用太阳能烘干机性能评估与建模技术

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Shimpy, Mahesh Kumar, Anil Kumar
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引用次数: 6

摘要

太阳能烘干机一直因性能较差而受到批评。有许多方法来定义太阳能干燥系统的性能,如热性能、干燥动力学、环境方面、经济评估和干燥产品的质量。不同的建模技术也被开发来设计和分析太阳能干燥机和干燥过程。这篇文章提出了一个系统的,全面的,最先进的各种性能指标和建模技术的概述,用于评估和分析太阳能烘干机,特别是家用和低成本太阳能烘干机。环境分析具有严重的全球性影响,产品质量是消费者最关心的问题之一。但是,对家用太阳能干燥机的环境影响和产品质量评估,在文献中很少报道。在太阳能干燥中使用建模技术已经改变了分析任何热系统的方式。在此,我们试图建立一个国内太阳能烘干机的整体评估标准,为全球的研究人员和用户提供一站式的解决方案。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Performance Assessment and Modeling Techniques for Domestic Solar Dryers

Performance Assessment and Modeling Techniques for Domestic Solar Dryers

Solar dryers have always been criticized for their lower performances. There are numerous ways to define the performance of a solar drying system such as thermal performance, drying kinetics, environmental aspects, economic evaluations, and quality of the dried product. Different modeling techniques have also been developed to design and analyze solar dryers and drying processes. This article presents a systematic, comprehensive, and state-of-the-art overview of various performance indicators and modeling techniques used for the evaluation and analysis of solar dryers, especially domestic and low cost solar dryers. Environmental analysis has severe global implications, and product quality is one of the biggest concerns of consumers. But the environmental impact and product quality assessments for domestic solar dryers are observed to be rarely reported in the literature. The use of modeling techniques in solar drying has changed the way of analyzing any thermal system. Here, an attempt is made to establish an overall assessment criterion for domestic solar dryers and to give a one-stop solution for researchers and users around the world.

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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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