Energy and exergy analyses of solar drying sardine fillets
by Hamza Lamsyehe; Bahammou Younes; Hind Mouhanni; Mounir Kouhila; Tagnamas Zakaria; Haytem Moussaoui; Abdelkader Lamharrar; Ali Idlimam
International Journal of Exergy (IJEX), Vol. 33, No. 3, 2020

Abstract: Fish is a highly perishable food product. It has a very short because it contains up to 78% of water. The aim of this work is to examine the effect of solar drying on the dehydration kinetics of Moroccan sardine fillets. The curves of the experimental kinetics of drying sardine fillets are carried out at four temperatures (50, 60, 70 and 80°C) with two air flow rates of 300 and 150 m³/h. Nine thin-film drying models are adapted to the drying data. The Midilli-Kucuk model allows better adaptation than the other models according to R², S and χ². The data shows that the moisture content reduced from 3.98% to 0.08% db (dry basis). In regards to a conducted study of a part concerning the exergy loss, exergy transfer rate from evaporation and exergy efficiency of the drying chamber is carried out.

Online publication date: Fri, 30-Oct-2020

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