Enhancing energy efficiency and sustainability in pear slice drying (Pyrus communis L.) through heat transfer optimization in infrared‐assisted solar greenhouse dryer
Year: 2025
Type: article
Abstract: In this study, infrared‐assisted solar greenhouse drying was carried out for fresh pear slices. Infrared energy has been augmented with solar energy for enhanced drying efficiency. To evaluate the thermal performance of the greenhouse solar dryer, various parameters such as energy and exergy analysis, performance coefficient, and drying efficiency have been calculated. A maximum thermal efficiency of the IRGHD dryer was achieved at 30.8%, while under passive mode it was obtained at 31.68%. For IRGHD, the highest exergy efficiency values were obtained at 33.6% and 22.7% for passive greenhouse drying. Exergy analysis exhibits the utilizable part of energy for drying. Drying efficiencies were also calculated, giving the highest value of 8.2% for IRGHD while 5.11% for passive greenhouse mode, depicting an increase in efficiency in the drying system through the use of infrared energy. Qualitative analysis such as total phenolic content, antioxidant activity, total flavonoid content, and microstructure studies also revealed better quality characteristics of IRGHD drying as compared to passive drying. The use of the IR lamp increases energy consumption; however, the effect of decreased drying time helps in retaining better color quality. The dryer mitigates 85.68 tons of CO2 emissions over a 25‐year lifespan, generating $856.81 in carbon credits and contributing to reduced carbon footprint.
DOI: 10.1002/ep.14618
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4409557211