Investigation of Introducing Thermal Energy Storage into Food Drying Chamber

DOI IR IR (HANDLE) Open Access

Bibliographic Information

Published
2025-10-29
Resource Type
departmental bulletin paper
DOI
  • 10.34481/0002001944
Publisher
Faculty of Engineering, University of Miyazaki

Search this article

Description

The food and agriculture section is one of the most significant sectors in all countries including Indonesia and Japan. But this sector faces several challenges such as uncertain demands, food production decreases, and distribution issue. Despite these challenges, the food sector has to make some efforts to improve and ensure quality of food production. One of the most advanced technologies in this sector is drying. Drying is food preservation process to remove the moisture from a food and inhibit the growth of bacteria and extend shelf life. Thermal energy storage (TES) is a new innovation for maintaining the heat of a drying process. Phase change materials (PCMs) as energy storage medium of TES in dryers enables the efficient drying of food products as it enables the efficient use of energy. Recent research has continued to explore the use of PCMs in solar dryers, with a focus on optimizing their performance and efficiency, development of new PCMs materials, and the design of more efficient thermal storage systems. The main focus in this research is to observe the effect of three different melting temperatures of the PCMs in the drying chamber. This allows us to obtain physical properties of the drying chamber to optimize the drying process on food products. Currently, this research is at the design stage for the drying chamber. Furthermore, the machine will be made according to the design and the material in the form of PCM with three different temperatures will be studied, and the food ingredients will be dried for research.

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top