Energy requirements for drying of sliced agricultural products: A review


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Energy requirements for drying of sliced agricultural products: A review is a well-researched topic, it is to be used as a guide or framework for your Academic Research.


This work presented a review of the energy requirements for drying sliced agricultural crops in order to produce high quality and shelf-stable products. Work on the estimation of energy requirement for drying different sliced crops such as potato, carrot, garlic, onions, mango, banana, apple, tomato, etc. and factors affecting their energy requirement was reported.

From the review, programming models for drying sliced fruits, as well as different empirical equations adopted by some researchers for estimating the energy requirements of different sliced crops at specific drying parameters were reported.

Obtained results showed that crop functional characteristics, initial and desired moisture contents, slice thickness, air temperatures, specific heat capacity, relative humidity, and air velocity are the major parameters affecting sliced crop drying energy requirement. Generally, the minimum energy requirement for drying moisture-laden sliced crops like tomatoes, apples, carrot, mango, cucumber etc. were found to be between 4.22 and 24.99 MJ/kg water removed. Field test results by
other researchers for different drying systems and crops were also presented. Prospects for future work were suggested.


Drying has been and continues to be a major method
of preserving agricultural products especially in
developing countries like Nigeria. It is an integral part of
agricultural processing and is usually the last step of
operation before storage (Mu’azu et al., 2012). It is
generally defined as the removal of moisture by heat from
a substance which yields a solid product at an acceptable
moisture level that prevents deterioration within a certain
period of time for marketing, safe storage, processing, or
transportation (Mu’azu et al., 2012; Ekechukwu and
Norton, 1999; and Khouzam, 2009). Drying consists of
the process of heat transfer to the product from the
heating source, mass transfer of moisture from the interior of the product to its surface and from this surface
to the surrounding air with the help of airflow. In other
words, water is vaporized in the product matrix by heated
air resulting in a phase change which involves high
energy consumption and eventually gross product drying.
With drying, the weight and volume of products are reduced,
packing and storage spaces are minimized, transport cost
is lessened, and it enables the product to store well under
ambient conditions (Ongen et al., 2005; Swamy et al.,


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Agricultural Engineering

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