Modeling of heat transfer and energy analysis of potato slices and cylinders during solar drying

In the present work, a method based on energy balance considering the effects of heat capacity of the food product, radiative heat transfer from food product to the drying chamber and solar radiation absorbed in the product during drying is proposed for determination of convective heat transfer coefficient, hc. A natural convection mixed-mode solar dryer is used for performing the experiments on potato cylinders and slices of same thickness of 0.01 m with respective length and diameter of 0.05 m. The present investigation indicates that the cylindrical samples exhibit higher values of hc and faster drying rate compared to those of slices, as expected. The hc values for each sample shape are correlated by an equation of the form Nu = C(Ra)n. Laplace transform is applied to solve the proposed heat transfer diffusion model considering the effect of moisture transfer rate to predict the transient sample temperature. The model is validated through a close agreement between calculated and experimental results of transient sample temperature. Results of energy analysis reveal that for both the sample geometries, decreasing product moisture content during drying resulted in significant reduction in specific energy consumption. For almost similar drying conditions, a considerable amount of reduction in specific energy consumption is achieved for cylinders, as expected.