Search results for: M.H. Keshek

Authors: Keshek M.H, Mohamed M.A, El-Shafey M.A

Abstract:

The aim of this research was increasing the productivity of solar distillation. In order to reach this aim, a solar distiller was created with three glass sides sloping 30o at the horizontal level, and the experiments were carried out on the solar distillation unit during the period from 24th August, 2016 till 24th May, 2017 at the Agricultural Engineering and Bio Systems Department, Faculty of Agriculture, Menoufia University. Three gap lengths were used between the water level and the inner glass cover, those were 3, 6, and 9 cm. As the result of change the gap length between the water level and the inner glass cover the total volume of basins were changed from 15.5, 13, and 11 L, respectively. The total basin volume was divided to three sections, to investigate the effect of water volume. The three water volumes were 100%, 75%, and 50%. Every section was supplied with one, two, or three heaters. The one heater power was 15 W. The results showed that, by increasing the distance between the basins edge and the inner edge of the glass cover, an increase occurs in the percentage of temperature difference with maximum value was 52% at distance 9 cm from each edge, an increase occurs in the productivity with maximum productivity was 3.3 L/m2 at distance 9 cm from each edge and an increase occurs in the efficiency with maximum efficiency was 70% at distance 9 cm from each edge.

Keywords: distillation, solar energy, still productivity, efficiency

Procedia PDF Downloads 85

Authors: M.H. Keshek, M.N. Omar, A.H. Amer

Abstract:

Eggplant (Solanum melongena L.) is considered one of the most important crops in summer season, and it is grown in most cultivated area in Egypt. Eggplant has a very limited shelf life for freshness and physiological changes occur after harvest. Nowadays, microwave drying offers an alternative way to drying agricultural products. microwave drying is not only faster but also requiring less energy consumption than conventional drying. The main objective of this research was to evaluate using the microwave oven in Eggplant drying, to determine the optimum drying time of higher drying efficiency and lower energy consumption. The eggplants slices, having a thickness of about 5, 10, 15, and 20 mm, with diameter 50±2 mm was dried using microwave oven (KOR-9G2B) using three different levels were 450, 630, and 810 Watt (50%, 70%, and 90% of 900 Watt). The results show that, the initial moisture content of the eggplant slices was around 93 % wet basis (13.28 g water/g dry matter). The results indicated that, the moisture transfer within the sample was more rapidly during higher microwave power heating (810 watt) and lower thickness (5 mm) of the eggplant slices. In addition, the results show that, the drying efficiency increases by increasing slices thickness at power levels 450, 630 and 810 Watt. The higher drying efficiency was 83.13% occurred when drying the eggplant slices 20 mm thickness in microwave oven at power 630 Watt. the higher total energy consumption per dry kilogram was 1.275 (kWh/ dry kg) occurred at used microwave 810 Watt for drying eggplant slices 5 mm thickness, and the lower total energy consumption per dry kilogram was 0.55 (kWh/ dry kg) occurred at used microwave 810 Watt for drying eggplant slices 20 mm thickness.

Keywords: microwave drying, eggplant, drying rate, drying efficiency, energy consumption

Procedia PDF Downloads 134