Solar drying of whole mint plant under natural and forced convection.
Two identical prototype solar dryers (direct and indirect) having the same dimensions were used to dry whole mint. Both prototypes were operated under natural and forced convection modes. In the case of the later one the ambient air was entered the dryer with the velocity of 4.2 m s(-1). The effect of flow mode and the type of solar dryers on the drying kinetics of whole mint were investigated. Ten empirical models were used to fit the drying curves; nine of them represented well the solar drying behavior of mint. The results indicated that drying of mint under different operating conditions occurred in the falling rate period, where no constant rate period of drying was observed. Also, the obtained data revealed that the drying rate of mint under forced convection was higher than that of mint under natural convection, especially during first hours of drying (first day). The values of the effective diffusivity coefficient for the mint drying ranged between 1.2 × 10(-11) and 1.33 × 10(-11) m(2) s(-1).
Food Science Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt.
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YI
Sallam
Food Science Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt.
M H
MH
Aly
Chemical Engineering Department, Faculty of Engineering, Cairo University, 12613 Giza, Egypt.
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AF
Nassar
Food Science Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt.
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EA
Mohamed
Effective diffusivity; Forced convection; Mint; Natural convection; Solar drying; Thin layer drying