Heat and Mass Transfer

Solar drying is the process of drying the food products and using for future when the food product is not available. Drying can be done by both natural and force mode of heat transfer. This study is concerned with the energy analysis of solar drying of the taken sample(grapes) by using forced mode of heat transfer. Grapes were dried from the taken sample of 100 g to the final moisture content of 96.4 g in 14 hours. In this study the energy performance of the solar dryer was performed for the drying of grapes. The energy analysis is the total performance of the dryer i.e., the difference of inlet and outlet air from the solar evacuated tube, the efficiency of the dryer can be done. On day one the highest solar radiation was W/m2 and the average energy, energy efficiency, were 17.88 kJ, 29% respectively and the highest solar radiation on the second day was 980 W/m2 and the average energy, energy efficiency on the second day were 10.91kJ, 40% respectively. The average readings were taken on an hourly basis.