Title: Energy and exergy analyses of solar drying sardine fillets

Authors: Hamza Lamsyehe; Bahammou Younes; Hind Mouhanni; Mounir Kouhila; Tagnamas Zakaria; Haytem Moussaoui; Abdelkader Lamharrar; Ali Idlimam

Addresses: Team of Solar Energy and Medicinal Plants (EESPAM), Teacher's Training College, Cadi Ayyad University, BO 2400 Marrakesh, Morocco ' Team of Solar Energy and Medicinal Plants (EESPAM), Teacher's Training College, Cadi Ayyad University, BO 2400 Marrakesh, Morocco ' Laboratory of Chemistry, Electrochemistry of Catalysis and Environment, Faculty of Sciences, Ibno Zohr University, Agadir, Morocco ' Team of Solar Energy and Medicinal Plants (EESPAM), Teacher's Training College, Cadi Ayyad University, BO 2400 Marrakesh, Morocco ' Team of Solar Energy and Medicinal Plants (EESPAM), Teacher's Training College, Cadi Ayyad University, BO 2400 Marrakesh, Morocco ' Team of Solar Energy and Medicinal Plants (EESPAM), Teacher's Training College, Cadi Ayyad University, BO 2400 Marrakesh, Morocco ' Team of Solar Energy and Medicinal Plants (EESPAM), Teacher's Training College, Cadi Ayyad University, BO 2400 Marrakesh, Morocco ' Team of Solar Energy and Medicinal Plants (EESPAM), Teacher's Training College, Cadi Ayyad University, BO 2400 Marrakesh, Morocco

Abstract: Fish is a highly perishable food product. It has a very short because it contains up to 78% of water. The aim of this work is to examine the effect of solar drying on the dehydration kinetics of Moroccan sardine fillets. The curves of the experimental kinetics of drying sardine fillets are carried out at four temperatures (50, 60, 70 and 80°C) with two air flow rates of 300 and 150 m³/h. Nine thin-film drying models are adapted to the drying data. The Midilli-Kucuk model allows better adaptation than the other models according to R², S and χ². The data shows that the moisture content reduced from 3.98% to 0.08% db (dry basis). In regards to a conducted study of a part concerning the exergy loss, exergy transfer rate from evaporation and exergy efficiency of the drying chamber is carried out.

Keywords: activation energy; diffusion coefficient; exergy; sardine fillets; solar drying.

DOI: 10.1504/IJEX.2020.110871

International Journal of Exergy, 2020 Vol.33 No.3, pp.304 - 327

Received: 24 Oct 2019
Accepted: 24 Apr 2020
Published online: 30 Oct 2020 *

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