Mathematical Model for Convective Heat Transfer Coefficient During Solar Drying Process of Green Herbs

Abstract

Solar drying is the simplest method of removing excess water content from the associate degree agricultural product. Most of the agricultural product contains high wet of regarding 25–80%. The main objective of drying is to get rid of free water from fruit and vegetables to the extent wherever micro-organisms don’t survive so dried inexperienced herbs will be held on for extended amount while not rot and deterioration within the quality of the merchandise. “The current research forms the relationship for the Solar Drying Process of Green Herbs. “It informs the design of investigation work to be conducted for setting up generalized mathematical model” [1] for drying (% ML), air flowing mass (ma), Convective heat transfer coefficient from crop to air (h), temperature required for drying crop (Q), heat collecting plate efficiency $(\eta {\text{c}})$ and drier efficiency $(\eta {\text{d}})$ for receiving appropriate drying and maintaining properties of green herbs in least time. Out of these response parameters process of setting up a mathematical model using the theory of investigation for calculating the convection coefficient of the crop over the air (h) is discussed in detail in this article.