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Solar Food Processing and Cooking Methodologies

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Applications of Solar Energy

Part of the book series: Energy, Environment, and Sustainability ((ENENSU))

Abstract

In this study, a theoretical analysis of food processing (e.g., solar drying), worldwide cooking pattern, and cooking methods by using the solar energy has been reviewed. Solar food processing method is applied as direct absorption, air heater, and a combination of direct and indirect drying by solar radiation. Therefore, this process is one of the most accessible and hence the most widespread processing technologies. Traditional solar drying involves keeping products in the direct sunlight. Solar drying and cooking processes take place at different temperatures and timescales, and it depends on the nature of the food or substance. The amount of solar energy that reaches to the system and design parameters determines the performance of food processing and cooking systems. The time duration of drying and cooking depends on the temperature of heated air and environment. The temperature distributions, mass, and ingredient of food have an important role in the performance of dryers and cooker boxes. For a better understanding of the system parameters, the concept of solar food processing has been discussed thermodynamically. Energy saving by using solar systems has also been discussed.

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Abbreviations

PBP:

Payback period

x:

Interest rate

y:

Inflation rate

Z:

Manufacturing cost of cooker

M:

Maintenance cost

E:

Energy saving per year

FC:

Fuel combusted per year

OFfc :

Fuel oxidation factor

HHVfc :

Fuel higher heating value

CCCfc :

Carbon content coefficient

MWCO2 :

Molecular weight of CO2

MWc :

Molecular weight of carbon

E:

Energy

zdT:

Drop in temperature

MC:

Heat capacity

Q:

Heat

F:

Heat exchanger efficiency factor

L:

Latent of heat vaporization

W:

Weight of water evaporated

LCV:

Lower calorific value of fuel

Pf :

Power of fan

Mb:

Mass of fuel consumed

Asc:

Crop surface area

Kf :

Thermal conductance of air

Km :

Mass transfer coefficient of vapor

Pv :

Vapor pressure

o:

Output

in:

Input

avg:

Average

w:

Water

wf:

Final

if:

Initial

th:

Thermal

amb:

Ambient

pm:

Plate mean

i:

Insulation

p:

Plate

c:

Glass cover

w:

Wind

L:

Loss

a:

Air

d:

Dried substance

sc:

Solar collector

e:

Equilibrium

É›:

Emissivity

Ï„:

Drying time

η:

Efficiency

λ:

Latent heat evaporation

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Author information

Authors and Affiliations

  1. Mechanical Engineering Department, Moradabad Institute of Technology, Moradabad, 244001, India

    Abhishek Saxena

  2. Mechanical Engineering Department, National Institute of Technology, Hamirpur, India

    Varun Goel

  3. Faculty of Sciences and Letters, Department of Physics, University of Cukurova, Adana, 01330, Turkey

    Mehmet Karakilcik

Authors
  1. Abhishek Saxena
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  2. Varun Goel
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  3. Mehmet Karakilcik
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Corresponding author

Correspondence to Abhishek Saxena .

Editor information

Editors and Affiliations

  1. Department of Mechanical Engineering, Indian Institute of Technology Ropar, Rupnagar, Punjab, India

    Himanshu Tyagi

  2. Department of Mechanical Engineering, Indian Institute of Technology Kanpur, Kanpur, Uttar Pradesh, India

    Avinash Kumar Agarwal

  3. Department of Mechanical Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan, India

    Prodyut R. Chakraborty

  4. School of Engineering, Indian Institute of Technology Mandi, Mandi, Himachal Pradesh, India

    Satvasheel Powar

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Saxena, A., Goel, V., Karakilcik, M. (2018). Solar Food Processing and Cooking Methodologies. In: Tyagi, H., Agarwal, A., Chakraborty, P., Powar, S. (eds) Applications of Solar Energy. Energy, Environment, and Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-10-7206-2_13

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