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Construction and instrumentation of a hybrid photovoltaic solar dryer for food processing in small scale

Grant number: 18/24132-7
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): February 01, 2019
Effective date (End): January 31, 2020
Field of knowledge:Engineering - Chemical Engineering - Industrial Operations and Equipment for Chemical Engineering
Principal Investigator:Gustavo Nakamura Alves Vieira
Grantee:Mariana Nascimento Candido
Home Institution: Instituto de Química (IQ). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil

Abstract

Solar drying is a unit operation with very simple technology and low cost, which involves the usage of an abundant and renewable source of energy which cannot be monopolized. Additionally, solar drying is a common process for food production in small scale. Hybrid solar dryers are those which, besides radiation, also uses forced convection, so that heat and mass transfer rates are improved. The usage of photovoltaic energy for providing electrical energy for the fans which are responsible for the forced convection allows the use of solar radiation for both heat transfer mechanisms and renders the dryer completely independent from electrical energy distribution systems. Consequently, all the characteristics of the so-called hybrid photovoltaic solar dryers allows their application in food processing in small scale, such as those produced by local familiar agriculture. In this context, the objective of this work will be the construction and the instrumentation of a hybrid photovoltaic solar dryer, which can be used in food processing in small scale. The instrumentation of the dryers will consist of temperature meters, humidity transmitters and a pyranometer, which measures the solar energy rate. All the measurements from these pieces of equipment will be monitored in a data acquisition interface which will be developed in LabVIEW. Preliminary experiments will be carried out in order to evaluate the dryer functioning and its capacity of processing foodstuff in small scale.