Design and Development of a Desiccant Assisted Microwave–Convection Food Dryer / (Record no. 607452)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02626nam a22001577a 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 621 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Usama, Muhammad |
| 245 ## - TITLE STATEMENT | |
| Title | Design and Development of a Desiccant Assisted Microwave–Convection Food Dryer / |
| Statement of responsibility, etc. | Muhammad Usama |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Islamabad : |
| Name of producer, publisher, distributor, manufacturer | SMME- NUST; |
| Date of production, publication, distribution, manufacture, or copyright notice | 2023. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 241p. |
| Other physical details | Soft Copy |
| Dimensions | 30cm |
| 500 ## - GENERAL NOTE | |
| General note | 30% of the world’s agricultural production is lost in post-harvest stage due to the perishability of<br/>agricultural food items. To alleviate this problem, food can be dried to prolong its shelf life.<br/>However, there is a trade-off between product quality and energy cost for most dehydration<br/>methods. The objective of this study was to develop a food drying method that could deliver<br/>product quality that was competitive with highly eco-hazardous and energy intensive methods<br/>while being more energy efficient. To meet this objective, a solar thermal regenerated liquid<br/>desiccant dehumidification system was designed and manufactured. It was connected to a<br/>Microwave-Convection heating chamber to house the food items to be dried. To reduce energy<br/>consumption even further, it was theorized that instead of operating the Desiccant-MicrowaveConvection drying process consistently, the process could be divided into three stages; starting<br/>with high temperature Convection drying, followed by Microwave-Convection drying at a reduced<br/>temperature, followed by Desiccant assisted Convection drying at an even lower temperature.<br/>The Desiccant-Microwave-Convection dryer was experimentally tested to dry potato slices. The<br/>combined process delivered 81.6% shorter drying time compared to Convective Drying and 27.8%<br/>shorter drying time compared to Microwave Drying. The process was also found to consume<br/>66.1%, 10% and 5% lower energy compared to Convective Drying, Microwave drying and<br/>combined Microwave-Convection drying respectively. It was also found to retain 87.8% of the<br/>original food’s color. When the process was divided into three stages with sequentially reducing<br/>temperatures, the cascaded configuration resulted in 22.2% reduction in energy consumption<br/>compared to using Desiccant-Microwave-Convection drying continuously and preserved 92.5%<br/>of the potatoes’ original color, which is comparable to Freeze Drying.<br/>The findings of this study are encouraging and can be used to further develop desiccant based<br/>hybrid drying techniques for a range of food items. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | MS Mechanical Engineering |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Supervisor : Dr. Zaib Ali |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://10.250.8.41:8080/xmlui/handle/123456789/32649">http://10.250.8.41:8080/xmlui/handle/123456789/32649</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Thesis |
| Withdrawn status | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Koha item type |
|---|---|---|---|---|---|---|---|
| School of Mechanical & Manufacturing Engineering (SMME) | School of Mechanical & Manufacturing Engineering (SMME) | E-Books | 01/19/2024 | 621 | SMME-TH-835 | Thesis |