Sustainable pathways for solar desalination using nanofluids: A critical review.

Water is a fundamental requirement for the survival of human beings. Although water is abundantly available across the globe, access to freshwater still remains a major concern. Most of the water available is saline or brackish, which is not fit for human consumption. Desalination is the optimum solution for production of potable water from saline water. A major shortcoming of conventional desalination technologies is their dependence on fossil fuel that results in environmental degradation, global warming, etc. Therefore, sustainable desalination technology has evolved as a need of hour. Among all renewable energy resources, solar energy is abundantly available and can be potentially harvested. Therefore, solar energy can be used to drive sustainable desalination technologies. A solar still converts saline water into freshwater in a single step using solar energy. But the major drawbacks of solar still are relatively lower efficiency and lower yield. Nanofluids are widely used to overcome these limitations due to their extraordinary and unique properties. This paper critically reviews the recent research performed on the application of nanofluids in solar desalination systems. Methods of nanofluid preparation, their types and properties are also discussed in detail. Application of nanofluids in solar desalination systems is discussed with special attention on performance enhancement of solar stills. Combinations of nanofluids with various other performance enhancement techniques are also considered. The effectiveness of nanofluids in solar stills is found to be dependent majorly on the nature and concentration of the nanofluid used.

Experimental investigation of different-shaped microwave-heated potatoes: thermal and quality characteristics analysis for food preservation.

Food materials are consumed for nutritional purposes in the form of fruits, vegetables, plants, and meat. These contain proteins, carbohydrates, and other useful nutritional compounds and these processed foods are a rich source of nutrition. The demand and supply of hygienic food for a particular population is possible only by food preservation. It can be done by various methods such as drying, freezing, chilling, chemical preservation, and pasteurization. Drying is a method of food preservation and it can be done by solar drying, microwave heating, vacuum drying, and some other methods. Microwave heating is a fast-drying method. It utilizes electrical energy to generate heat energy. The domestic microwave oven is not harmful but a commercial-level oven may be little bit harmful, when operated on high frequency. Potato is used as a sample material with different shapes such as slab, cylindrical, and spherical. The microwave oven has been operated at four different microwave powers such as 100 W, 300 W, 600 W, and 800 W. Slab-shaped (30 °C), cylindrical-shaped (31.5 °C), and spherical-shaped (30.5 °C) food materials achieved maximum temperatures of 83.9 °C, 110.6 °C, and 146.1 °C respectively. The temperature variations and drying characteristics of the food samples have been monitored. An oven has achieved maximum drying efficiency of 25.65% with a slab-shaped sample. For the detection of the cracks and chemical compositions in the food samples, SEM with EDS analysis has been performed. Economic analysis of microwave oven has also been done and payback period has been found as 3.27 years.

Drying characteristics of thin layer of potato (Solanum tuberosum): experimental and computational studies.

Solar drying is a renewable energy-based technique which is widely used for food preservation purpose. In this study, various drying characteristics of the solar-dried Solanum tuberosum samples of different thicknesses have been investigated at variable climate condition of Lucknow. A mathematical model has also been developed to validate experimental results to predict the drying rate, free moisture content, and other parameters. Pre-treatment of the food samples was also done before the experimental runs on the fabricated solar dryer. Global radiation has also been monitored during the study to correlate the heat transfer rate in inner and outer sides of the solar drying chamber. SEM analysis has also been done to analyze the surface morphology of solar-dried samples. All solar dried food samples have uniformly heated. There was no hot-spot condition present on the surface of the samples. The drying efficiency and payback period of the fabricated solar dryer have also been calculated as 22.9% and 1.42 years, respectively. Model data have been found in good agreement with the experimental data within a 5% error. This modified model can be used for different agro-based food materials such as carrot, kiwifruit, and yam.