KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/18517
Title: | Kinetics of convective heat and mass transfer coefficient of green chilli during open-sun and greenhouse drying |
Other Titles: | Not Available |
Authors: | Dilip Jain Mridula Devi Patil R.T. Barnwal P. Ramesh Kumar. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR:Central Arid Zone Research Institute |
Published/ Complete Date: | 2010-01-01 |
Project Code: | Not Available |
Keywords: | Open sun drying Greenhouse drying Convective heat and mass transfer coefficient Green chilli |
Publisher: | Desalination Publications |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | The convective heat and mass transfer coefficient of green chilli has been investigated during open-sun (natural convection) and greenhouse (forced convection) drying. Experiments on solar drying of green chilli have been conducted after blanching in sodium hydroxide and sodium chloride solutions. The hourly data were recorded for moisture evaporation, temperature of green chilli and relative humidity of surrounding moist air. Heat transfer analysis is mainly dependent on rate of moisture evaporation and temperature of chilli has been performed during drying process. The average convective heat transfer coefficients evaluated for green chilli blanched in sodium hydroxide and sodium chloride solutions were 3.9499 and 2.448 W m 2 K 1, respectively during open sun drying; and 4.333 and 4.520 Wm 2 K 1, respectively, during greenhouse drying. The convective heat and mass transfer coefficient during drying has been analyzed as the function of moisture content of green chilli and drying time. The logarithmic model has been developed to predict the convective heat and mass transfer coefficient with moisture content. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Desalination and Water Treatment |
NAAS Rating: | 6.85 |
Volume No.: | 24 |
Page Number: | 38-46 |
Name of the Division/Regional Station: | Agricultural Engineering and Renewable Energy |
Source, DOI or any other URL: | doi: 10.5004/dwt.2010.1152 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/18517 |
Appears in Collections: | NRM-CAZRI-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Green_Chilli_Drying_Desalination.pdf | 644.12 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.