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April 18, 2026Journal of Thermal Science and Engineering Applications

Experimental Evaluation of Drying Kinetics and Thermal Performance of Potato Chips Using Hybrid and Conventional Solar Drying Systems

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Authors

AKAnand KushwahAPAnurag PalAKAnil Kumar

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Overview

Experimental evaluation demonstrates improved drying efficiency in hybrid solar drying systems, indicating effective moisture reduction in potato slices.

Key Points

  • The goal was to evaluate drying kinetics and thermal performance of potato slices across different solar drying systems.
  • Experimental examination of three solar drying systems: Hybrid Greenhouse Solar Drying (H-GSD), Greenhouse Solar Drying (GSD), Open Sun Drying (OSD).
  • Measurements included moisture content, drying rate, moisture ratio, effective moisture diffusivity, and heat transfer coefficients.
  • Kinetics fitting used the model by Prakash and Kumar with R2 values above 0.99.
  • H-GSD achieved a moisture reduction from 84% to 7.5% in 10 hours.
  • H-GSD drying rate was 20.08 g water/g solid/h, outperforming GSD and OSD.
  • Effective moisture diffusivity (EMD) values ranged from 1.25E-07 to 2.52E-07 m/s, with H-GSD showing a higher heat transfer coefficient (3.02E-04).
  • H-GSD reached a maximum drying cabin temperature of 46.75°C, significantly higher than ambient conditions.

Cite This Study

Kushwah et al. (2026) studied this question.

synapsesocial.com/papers/69e320fd40886becb65401adhttps://doi.org/10.1115/1.4071679
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