Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

205 Pages·2020·8.732 MB·English

by  Mahadi Hasan Masud, Azharul Karim, Anan Ashrabi Ananno, Asif Ahmed

Mahadi Hasan Masud
Azharul Karim
Anan Ashrabi Ananno
Asif Ahmed
Sustainable Food
Drying Techniques
in Developing
Countries: Prospects
and Challenges
Sustainable Food Drying Techniques in Developing
Countries: Prospects and Challenges
Mahadi Hasan Masud • Azharul Karim
Anan Ashrabi Ananno • Asif Ahmed
Sustainable Food Drying
Techniques in Developing
Countries: Prospects
and Challenges
Mahadi Hasan Masud Azharul Karim
School of Engineering Science and Engineering Faculty
RMIT University Queensland University of Technology
Bundoora Campus Brisbane, QLD, Australia
Melbourne, VIC, Australia
Asif Ahmed
Department of Mechanical Engineering
Department of Mechanical Engineering
Rajshahi University of Engineering
Rajshahi University of Engineering
and Technology
and Technology
Rajshahi, Bangladesh
Rajshahi, Bangladesh
Anan Ashrabi Ananno
Department of Mechanical Engineering
Rajshahi University of Engineering
and Technology
Rajshahi, Bangladesh
ISBN 978-3-030-42475-6 ISBN 978-3-030-42476-3 (eBook)
https://doi.org/10.1007/978-3-030-42476-3
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Preface
According to the World Food Programme, an estimated 821 million people are vul-
nerable to acute hunger. Most of them live in the developing and least developed
countries. The world hunger crisis is exacerbated by the excessive amount of food
waste (1.3 billion tons each year). Although drying techniques have substantiated
itself as an effective means of reducing food waste, they are very costly, energy-
intensive, and time-consuming process. The developing countries are not only eco-
nomically vulnerable but also have limited energy resources to undertake necessary
measures to reduce food waste and, therefore, cannot adopt expensive industrial
drying techniques for long-term food preservation. This book, therefore, aims to
impart knowledge on energy scenarios of the developing countries, availability of
possible energy sources for drying, and, based on these, proposes some renewable
energy-based sustainable drying techniques for these countries. It highlights the
urgency of using renewable energy-based food drying techniques. It also discusses
essential food properties that appeal to the general user and the procedure of retain-
ing those quality aspects using an appropriate drying method and presents drying
technologies that are currently practiced in various developing countries, as well as
their pros and cons. This book proposes ten sustainable drying techniques for devel-
oping countries, which can potentially reduce annual food waste generation.
Moreover, this book extensively examines the working principle, efficiency, effec-
tivity, and dried food quality of the proposed drying techniques. Each developing
country has a unique energy scenario and geographical features. Therefore, an in-
depth analytical comparison among all the proposed dryers was presented. Industrial
vii
viii Preface
application of new drying technologies can be challenging irrespective of a coun-
try’s economic background, and therefore, this book has a dedicated chapter to ana-
lyze the challenges that may arise while adopting the proposed sustainable drying
techniques. Food security is a fundamental human right. This book is written with
an intention to abate the abject condition of food waste.
Melbourne, VIC, Australia
Rajshahi, Bangladesh Mahadi Hasan Masud
Brisbane, QLD, Australia Azharul Karim
Rajshahi, Bangladesh Anan Ashrabi Ananno
Rajshahi, Bangladesh Asif Ahmed
Acknowledgments
At the very beginning, we express our utmost gratitude to the Almighty Creator for
His gracious help to accomplish this work. We would like to thank our families for
all their inspiration, love, and unconditional support. Also, we would like to express
our heartiest gratitude to many people who have supported us in our journey of writ-
ing this book.
We sincerely acknowledge the numerous scientific discussions and assistance
given by our colleagues at Rajshahi University of Engineering & Technology. We
would especially like to thank Associate Professor Mohammad Uzzal Hossain
Joardder for his crucial scientific discussions on the drying of food materials.
We would like to thank Springer, the publisher of this book, for allowing us to
share our knowledge and findings with the research community. Special thanks go
to Daniel Falatko and Harithashrivarshini Somasundaram Balasubramanian, who
have keenly worked with us from the inception to the completion of this project.
ix
Contents
1 Insights of Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.1 Developing Countries and their Economic Status . . . . . . . . . . . . . . 2
1.2 Food Waste Scenario . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
1.3 Food Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
1.3.1 Water Distribution in Fresh Food . . . . . . . . . . . . . . . . . . . . . 8
1.3.2 Mass Transfer During Drying . . . . . . . . . . . . . . . . . . . . . . . 10
1.3.3 Heat Transfer During Drying . . . . . . . . . . . . . . . . . . . . . . . . 13
1.3.4 Relation Between Process Parameters of Drying
and Food Quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
2 Conditions for Selecting Drying Techniques in Developing
Countries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
2.1 Quality Aspect of Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
2.1.1 Physical Quality Attributes . . . . . . . . . . . . . . . . . . . . . . . . . 23
2.1.2 Optical Properties. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
2.1.3 Sensory Properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
2.1.4 Biological Quality Attributes . . . . . . . . . . . . . . . . . . . . . . . . 26
2.1.5 Nutritional Quality Attributes . . . . . . . . . . . . . . . . . . . . . . . 27
2.2 Energy and Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
2.3 Cost and Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
2.4 Method of Proposing Drying Technology for Developing
Countries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
3 Energy and Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
3.1 Non-renewable Energy Usages Around the World . . . . . . . . . . . . . 42
3.1.1 Coal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
3.1.2 Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
3.1.3 Natural Gas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
3.2 Renewable Energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
3.3 Energy Required for Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
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xii Contents
3.4 Barriers in Renewable Energy Integration . . . . . . . . . . . . . . . . . . . . 55
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
4 Practiced Drying Technologies in Developing Countries . . . . . . . . . . . 63
4.1 Sun Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
4.1.1 Basic Principle of Sun Dryer . . . . . . . . . . . . . . . . . . . . . . . . 65
4.2 Solar Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
4.2.1 Typical Features of Solar Dryers . . . . . . . . . . . . . . . . . . . . . 67
4.2.2 Basic Principles of Solar Dryer . . . . . . . . . . . . . . . . . . . . . . 70
4.3 Biomass Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
4.3.1 Basic Principle of Biomass Dryer . . . . . . . . . . . . . . . . . . . . 72
4.4 STR Dryer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
4.4.1 Basic Principle of STR Dryer . . . . . . . . . . . . . . . . . . . . . . . 73
4.5 Reversible Air Dryer, SRA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
4.5.1 Basic Principle of SRA Dryer . . . . . . . . . . . . . . . . . . . . . . . 76
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
5 Sustainable Drying Techniques for Developing Countries . . . . . . . . . . 81
5.1 Classification of Drying Technique . . . . . . . . . . . . . . . . . . . . . . . . . 82
5.2 Improved Solar Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
5.2.1 Phase Change Materials for Thermal Energy
Storage in Improved Solar Drying . . . . . . . . . . . . . . . . . . . . 85
5.2.2 Overview of Different Types of Proposed
Improved Solar Dryers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
5.2.3 Comparison Among the Different Improved
Solar Dryers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
5.3 Geothermal Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
5.3.1 Recommended Geothermal Dryer for
Food Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
5.3.2 Comparison Among Different Geothermal
Food Dryers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
5.4 Hybrid Geothermal-Solar Drying . . . . . . . . . . . . . . . . . . . . . . . . . . 107
5.4.1 System Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
5.4.2 Feasibility Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
5.5 Heat Pump Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
5.5.1 Working Principle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
5.5.2 Mathematical Model . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
5.5.3 Recommended Heat Pump Dryers for
Food Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
5.5.4 Performance Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
5.6 Desiccant Based Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
5.6.1 Desiccant Drying Principle . . . . . . . . . . . . . . . . . . . . . . . . . 128
5.6.2 Desiccant Based Food Drying System . . . . . . . . . . . . . . . . . 129
5.6.3 Performance Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
5.7 Improved Biomass Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131