Effect of Reheat Capacity in the Performance of a Model Heat Pump Dryer
V. Antony Aroul Raj1, J. Kamalesh2, R. Pradeep Kumar3, J. Raghavendran4, A. K. Babu5, G. Kumaresan6
1Antony Aroul Raj, Easwari Engineering College, Bharathi Salai, Chennai (Tamil Nadu), India.
2J. Kamalesh, Easwari Engineering College, Bharathi Salai, Chennai (Tamil Nadu), India.
3R. Pradeep Kumar, Easwari Engineering College, Bharathi Salai, Chennai (Tamil Nadu), India.
4J. Raghavendran, Easwari Engineering College, Bharathi Salai, Chennai (Tamil Nadu), India.
5A. K. Babu, Easwari Engineering College, Bharathi Salai, Chennai (Tamil Nadu), India.
6G. Kumaresan, Institute for Energy Studies, Anna University, Sardar Patel Road, Chennai (Tamil Nadu), India.
Manuscript received on 04 October 2019 | Revised Manuscript received on 18 October 2019 | Manuscript Published on 26 December 2019 | PP: 24-27 | Volume-8 Issue-12S October 2019 | Retrieval Number: L101510812S19/2019©BEIESP | DOI: 10.35940/ijitee.L1015.10812S19
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open-access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Drying of vegetables is a developing million-dollar food industry. It plays an important role in vegetable chip-making industry. It is very important to maintain the shape of the sliced vegetable during drying in the chips making process. In this research, the drying and deformation characteristics of eggplant slices, which are commonly used as edible chips, are carried out in a special type of equipment, in a transparent weighing chamber, so that the product can be visualized for deformity and shrinkage during the course of drying. In this work, the drying characteristics of slices have been studied in detail for different heat conditions and are compared.
Keywords: Moisture Removal, Drying, Eggplant, Dehumidification.
Scope of the Article: Heat Transfer