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Study of a solar energy drying system—Energy savings and effect in dried food quality

2022Journal article Open access
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dc.contributor.authorPereira, Carlos
dc.contributor.authorTavares, A.P.
dc.contributor.authorCardão, P.
dc.contributor.authorCastro, A.
dc.contributor.authorFerreira Silva, Maria Elisabete
dc.contributor.authorFerreira, D.W.
dc.contributor.authorLopes, S.
dc.contributor.authorBrás, I.
dc.date.accessioned2022-08-08T08:00:20Z
dc.date.available2022-08-08T08:00:20Z
dc.date.issued2022
dc.description.abstractIt is estimated that in Portugal per year, 132 kg/person of food is wasted due to imperfections in weight, shape and due to their perishability, resulting in foods that cannot be marketed. Solar drying can be used to extend food life. However, it usually does not meet the current productivity and quality requirements of the dried product. Solar energy is renewable, very available in Portugal, which can make an important contribution to reducing the specific energy consumption and carbon footprint intensity associated with drying. This work aims to optimize the drying process using a solar dryer with electric support. The conditions of temperature and humidity in the dryer and their influence on the physical and chemical properties of blueberries and raspberries were studied, namely the ash, protein, fat, sugars, total phenolic compounds content and antioxidant capacity. It was concluded that the blueberries and raspberries, after drying underwent slight changes in some chemical parameters, namely the reduction of fats and phenolic compounds. The results of the drying tests showed a strong dependence on atmospheric conditions. Under the most favorable conditions, it was possible to record reductions in electricity consumption of 35%.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCatorze, C., Tavares, A. P., Cardão, P., Castro, A., Silva, M. E., Ferreira, D. W., Lopes, S., & Brás, I. (2022). Study of a solar energy drying system—Energy savings and effect in dried food quality. Energy Reports, 8, 392–398. https://doi.org/10.1016/j.egyr.2022.01.070pt_PT
dc.identifier.doi10.1016/j.egyr.2022.01.070pt_PT
dc.identifier.issn2352-4847
dc.identifier.urihttp://hdl.handle.net/10400.19/7317
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectCircular economypt_PT
dc.subjectFood dryingpt_PT
dc.subjectFood wastept_PT
dc.subjectRenewable energypt_PT
dc.subjectSolar dryerpt_PT
dc.subjectSolar energypt_PT
dc.titleStudy of a solar energy drying system—Energy savings and effect in dried food qualitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage398pt_PT
oaire.citation.startPage392pt_PT
oaire.citation.titleEnergy Reportspt_PT
oaire.citation.volume8pt_PT
person.familyNameCatorze Pereira
person.familyNameFerreira Silva
person.givenNameCarlos Alberto
person.givenNameMaria Elisabete
person.identifier.ciencia-id8F17-174D-8A07
person.identifier.ciencia-id5D17-9AF2-944C
person.identifier.orcid0000-0002-1758-0860
person.identifier.orcid0000-0002-9478-623X
person.identifier.scopus-author-id55510719500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication44137ed0-bb55-4e29-b3d0-c0daf13a8fe5
relation.isAuthorOfPublicationeb9edff1-c612-4a08-951c-7c13d08dc775
relation.isAuthorOfPublication.latestForDiscoveryeb9edff1-c612-4a08-951c-7c13d08dc775

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