Numerical characterisation of one-step and three-step solar air heating collectors used for cocoa bean solar drying.

In the northern coastal and jungle areas of Peru, cocoa beans are dried using artisan methods, such as direct exposure to sunlight. This traditional process is time intensive, leading to a reduction in productivity and, therefore, delays in delivery times. The present study was intended to numerically characterise the thermal behaviour of three configurations of solar air heating collectors in order to determine which demonstrated the best thermal performance under several controlled operating conditions. For this purpose, a computational fluid dynamics model was developed to describe the simultaneous convective and radiative heat transfer phenomena under several operation conditions. The constructed computational fluid dynamics model was firstly validated through comparison with the data measurements of a one-step solar air heating collector. We then simulated two further three-step solar air heating collectors in order to identify which demonstrated the best thermal performance in terms of outlet air temperature and thermal efficiency. The numerical results show that under the same solar irradiation area of exposition and operating conditions, the three-step solar air heating collector with the collector plate mounted between the second and third channels was 67% more thermally efficient compared to the one-step solar air heating collector. This is because the air exposition with the surface of the collector plate for the three-step solar air heating collector former device was twice than the one-step solar air heating collector.

Improving the thermal efficiency of a jaggery production module using a fire-tube heat exchanger.

Jaggery is a product obtained after heating and evaporation processes have been applied to sugar cane juice via the addition of thermal energy, followed by the crystallisation process through mechanical agitation. At present, jaggery production uses furnaces and pans that are designed empirically based on trial and error procedures, which results in low ranges of thermal efficiency operation. To rectify these deficiencies, this study proposes the use of fire-tube pans to increase heat transfer from the flue gases to the sugar cane juice. With the aim of increasing the thermal efficiency of a jaggery installation, a computational fluid dynamic (CFD)-based model was used as a numerical tool to design a fire-tube pan that would replace the existing finned flat pan. For this purpose, the original configuration of the jaggery furnace was simulated via a pre-validated CFD model in order to calculate its current thermal performance. Then, the newly-designed fire-tube pan was virtually replaced in the jaggery furnace with the aim of numerically estimating the thermal performance at the same operating conditions. A comparison of both simulations highlighted the growth of the heat transfer rate at around 105% in the heating/evaporation processes when the fire-tube pan replaced the original finned flat pan. This enhancement impacted the jaggery production installation, whereby the thermal efficiency of the installation increased from 31.4% to 42.8%.