In the heart of Egypt, Tarek Hussien M. Ghanem, a researcher from the Agricultural Products Processing Engineering Department at Al Azhar University, has been making waves in the agritech world. His latest work, published in ‘Scientific Reports’, focuses on a groundbreaking solar drying system that could revolutionize the way we think about food preservation and energy efficiency.
Ghanem and his team developed an indirect forced solar dryer equipped with a three-sided flat plate solar collector (TSFPSC). This innovative design is specifically tailored to enhance thermal efficiency, making it a game-changer for drying salted tilapia fish fillets. The system was tested against traditional open sun drying (OSD), and the results were nothing short of astounding.
The study revealed that the new solar dryer (DSD) significantly reduced drying time by about 53.3% to 61.11% compared to OSD. “This reduction in drying time demonstrates the effectiveness of the developed solar dryer,” Ghanem emphasized. The initial and final moisture content of the fish fillets were 74.83% and 18.84%, respectively, reaching equilibrium moisture content after just 16–20.5 hours in the DSD, compared to 30–36 hours in OSD.
But the benefits don’t stop at efficiency. The effective moisture diffusivity (EMD) of the fish fillets ranged from 0.51 × 10–10 to 9.16 × 10–10 m2/s, showcasing the system’s ability to handle varying thicknesses of fish fillets—4 mm, 8 mm, and 12 mm. This versatility is a boon for commercial applications, where consistency and quality are paramount.
The research also delved into thin-layer drying models (TLDM), applying eleven basic models to predict drying behavior. The combined Two-Term and Page model proved best for OSD, while the modified Midilli II model and the combined Two-Term and Page model were top performers for the DSD. These models provide valuable insights for optimizing drying processes in various settings.
From an economic standpoint, the annual capital and investment costs were calculated to be $22,458 and $21,334, respectively. The environmental analysis indicated an energy payback (EP) period of 1.59 years, with a net CO2 mitigation of 14 tons realized over the operational lifetime of the DSD. This is a significant step towards reducing the carbon footprint of the food industry, a sector that is often overlooked in discussions about greenhouse gas emissions.
Ghanem’s research not only highlights the potential for energy savings but also underscores the importance of sustainable practices in the food industry. “This technology could be a game-changer for small-scale farmers and food processors, providing them with a cost-effective and environmentally friendly way to preserve their products,” Ghanem noted.
The implications of this research are far-reaching. As the global population continues to grow, so does the demand for food. Traditional drying methods are energy-intensive and environmentally taxing. Ghanem’s solar drying system offers a sustainable alternative that could reshape the food preservation landscape. By reducing drying times and energy costs, this technology could make a significant impact on the energy sector, encouraging the adoption of renewable energy sources in food processing.
The study, published in ‘Scientific Reports’, titled “Thin-layer modeling, drying parameters, and techno-enviro-economic analysis of a solar dried salted tilapia fish fillets,” is a testament to the power of innovation in addressing real-world challenges. As we look to the future, Ghanem’s work serves as a beacon of hope, demonstrating how cutting-edge technology can drive sustainability and efficiency in the food industry.