Drying characteristics of eggplant drying in a heat pump dryer

Ayyasamy Krishnamoorthy Babu (), Govindaraj Kumaresan (), Sharmila Babu Vishal Surya (), Vincent Antony Aroul Raj (), Ajit Pal Singh () and Ketema Bobe Bonsa ()
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Ayyasamy Krishnamoorthy Babu: Department of Mechanical Engineering, Easwari Engineering College
Govindaraj Kumaresan: Anna University
Sharmila Babu Vishal Surya: Department of Automobile Engineering, SRM Institute of Science and Technology
Vincent Antony Aroul Raj: Hachalu Hundessa Campus, Ambo University
Ajit Pal Singh: Hachalu Hundessa Campus, Ambo University
Ketema Bobe Bonsa: Hachalu Hundessa Campus, Ambo University

International Journal of System Assurance Engineering and Management, 2024, vol. 15, issue 6, No 49, 2634-2644

Abstract: Abstract Substantial amounts of fresh agricultural food products are lost after harvest, during handling, storage, processing, and transport. Drying is a method by which food is kept from spoilage after harvest. In the current study, a simple mathematical modelling is developed for eggplant drying to reduce the physical experimentation. The governing differential equation is converted into an algebraic equation using the finite difference implicit technique. A finite difference equation is developed for each node to determine the water content, and all of the nodal equations are solved simultaneously. Eggplant slices are dried with the aid of a heat pump dryer (HPD) in a closed-loop mode in the current study. The influence of drying air temperatures (30–60 °C), relative humidities (

Keywords: Drying mechanism; Heat pump drying; Eggplant; Drying characteristics; Mathematical modeling (search for similar items in EconPapers)
Date: 2024
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DOI: 10.1007/s13198-024-02285-z

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