In an innovative leap for food processing technology, a recent study has unveiled a simple yet effective solar greenhouse dryer paired with a Peltier thermoelectric cooling module. This research, led by A. GokulRaj from the Department of Electrical and Electronics Engineering at Sona College of Technology in Tamil Nadu, India, addresses a pressing issue in food preservation amid rapid urbanization and increasing food demand.
India, known for its diverse agricultural output, faces significant challenges in food supply management, particularly given the seasonal nature of many crops. The study highlights the alarming levels of food wastage caused by the geographical distance between cultivation areas and end users, compounded by delays in transportation. By integrating solar energy solutions for dehydration and cooling, the research proposes a sustainable method to enhance food shelf life and availability during off-seasons.
“By harnessing solar thermal energy for dehydration and photovoltaic energy for the Peltier device, we are creating a system that operates independently of conventional energy sources,” GokulRaj explained. This dual approach not only reduces reliance on fossil fuels but also promotes a more sustainable food processing method.
The simulations conducted using COMSOL and EJS tools revealed promising results. The integration of the Peltier thermoelectric cooler increased the drying chamber temperature by 1.439 °C, optimizing the drying process. At a temperature differential of 40 K, the Peltier module reached its peak performance, while the maximum and average air temperatures inside the dryer were recorded at 65 °C and 57 °C, respectively. These findings indicate a significant potential for improving food processing efficiency.
The implications of this research extend beyond food preservation; they hold substantial commercial value for the construction sector. As demand for sustainable building technologies rises, integrating energy-efficient systems like the solar greenhouse dryer could redefine how food processing facilities are designed and constructed. With a growing emphasis on green technologies, builders and developers may find themselves at the forefront of implementing such innovative solutions.
GokulRaj emphasized the importance of performance improvement in these systems, stating, “Our study opens the door for further enhancements that could lead to even greater efficiency and effectiveness in food processing.” This forward-thinking approach not only addresses immediate challenges in food supply but also aligns with broader environmental goals, making it a compelling case for investment in sustainable infrastructure.
As the construction industry increasingly prioritizes green technologies, the findings from this research published in ‘Materials Research Express’ (translated as ‘Materiais Pesquisa Expressa’) could serve as a catalyst for new projects aimed at integrating renewable energy solutions into food processing facilities. The potential for commercial applications is vast, paving the way for a future where sustainability and efficiency go hand in hand.
For more information about A. GokulRaj and his research, you can visit Sona College of Technology.