SOLAR – ELECTRIC SYNERGY UNIT FOR PRODUCTION OF DAHI AND YOGURT
| dc.contributor.advisor | Chitranayak | |
| dc.contributor.author | SHARANABASAVA | |
| dc.date.accessioned | 2024-09-06T09:15:26Z | |
| dc.date.available | 2024-09-06T09:15:26Z | |
| dc.date.issued | 2023 | |
| dc.description.abstract | A low-cost batch fermentation unit for dahi and yogurt production was developed, utilizing renewable solar energy as the primary source of heating. The unit incorporated a hybrid system with an electric heater and phase change material (PCM) based heating. It consisted of a solar flat plate collector (FPC) with optional PCM containers, an electric heater and blower assembly, a fermentation cabinet with trays, and an evaporative cooling system. The system efficiently utilized outgoing hot air from the fermentation cabinet by connecting a recirculation pipe to the solar collector's air inlet. During sunshine hours, the collector absorbed heat, and the air passing through it was blown into the cabinet, maintaining a desired temperature. In the absence of sunlight, the hybrid heating system was employed. Computational fluid dynamics (CFD) simulations were conducted to analyse temperature distribution and airflow inside the fermentation cabinet, validating the results against experimental data. The system's performance was evaluated through experiments, demonstrating its ability to produce quality dahi and yogurt. The trials were conducted at different air velocities, with faster temperature rise observed at higher velocities. The optimal electrical wattage for heating was determined, and paraffin wax served as the PCM for thermal energy storage. The developed system achieved effective cup pre-cooling with varying air velocities. During summer, a significant temperature drop of 16 ℃ was achieved, while in peak winter, cups were cooled to 5.5 ℃. Comparative analyses showed no significant differences in product quality between the developed system and the conventional method. Energy consumption was a crucial consideration, with the solar system exhibiting significantly lower power consumption compared to the conventional electrical unit. Overall, the developed fermentation unit utilizing solar energy as the primary heating source demonstrated efficient performance, cost-effectiveness, and excellent product quality to conventional methods. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810214188 | |
| dc.language.iso | English | |
| dc.pages | 142 p. | |
| dc.publisher | ICAR-NDRI, KARNAL | |
| dc.sub | Dairy Engineering | |
| dc.theme | DAIRY ENGINEERING | |
| dc.these.type | Ph.D | |
| dc.title | SOLAR – ELECTRIC SYNERGY UNIT FOR PRODUCTION OF DAHI AND YOGURT | |
| dc.type | Thesis |