Determination of the drying characteristic of strawberry in a solar dryer

Drying of agricultural products is done in our country by spreading in open areas which are generally direct sunlight. In this case, microorganism-induced environmental factors such as aflatoxin affect product quality. Considering such negative factors, product dryers ensure that the product is dried under healthier conditions. In this study, the factors affecting the performance have been determined experimentally by using a solar dryer. In addition, an energy storage system with phase change material was developed to ensure the continuity of the drying process. Paraffin which has a melting temperature of 55-60ºC was used as phase change material. In the experimental studies, the drying characteristic of strawberry was examined. In the experimental studies, the drying characteristic of strawberry (3±2 mm thick) was examined. The data obtained by measuring the temperature, relative humidity, pressure, and air velocity values inside the system with the sensors placed at the entrance and exit points of the system during the experiment were transferred to the database with the data logger. However, the weight changes of the samples taken from the dried products were measured with the help of a precision scale (having 0.01 gr sensitivity) every 30 min. During the experimental studies, the average temperature value and average drying time in the cabin were determined as 51ºC and 6 hours, respectively. The relative humidity difference between the inlet and outlet of the drying cabin was detected as 6%.Some of the test samples were tested for color, moisture determination, and water activity, and as a result of these studies, it was determined that their moisture determinations are below 27%, and water activity values are below 0.7. As a result, the samples were accepted as a dried product. Also, it has been observed that average 48 MJ thermal energy was stored in the experimental studies carried out using energy storage system and this energy was sufficient for the strawberry drying process. As a result of these experimental studies, it has been determined that the drying system has a positive effect on the quality of the dried product due to its operation between low humidity and temperature values.