The method of criterion equations helped to define the heat transfer coefficient. The calorimetric method was used to change the aggregation state, while the pycnometric method was applied to calculate the density. Its thermophysical properties were defined according to the thermocouple inertia method. The research featured a pectin extract from watermelon rind. The present research objective was to find the density and thermophysical characteristics of the pectin extract in order to optimize the drying process. Secondary watermelon raw materials are a promising resource for this type of food coating as it contains 13.4% of pectin components, of which 8.1% is protopectin. Pectin-based protective coatings can produce a perfect biodegradable edible film. The present study analyzed the current progress in the integration of renewable energies into traditional RW for the drying of fruits and vegetables, as well as highlighted the existing knowledge gaps. The integration of these technologies (RW with solar energy) represents a technological improvement for the food industry, especially regarding environmental concerns. Renewable alternatives, such as solar energy, represents a clean and abundant energy source. Hybridization is when two or more heat transfer techniques are used in food dehydration. As a solution to this problem, hybridization of the heating system can be adopted in the drying process. Although RW is more energy-efficient than hot air-based techniques, the equipment traditionally consumes electricity, largely obtained from fossil fuels, emitting polluting gases. The Refractance Window (RW) is a suitable technique for fruits and vegetables as it maintains the nutritional quality of the raw material in the dry product. The hybrid solar dryer operating under vacuum is an innovative and clean technology that results in high-quality products and has excellent potential to be used in small farms.Ībstract Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The drying of all the fruit and vegetable samples resulted in dried and crisp products in 3-4 hours, depending on the drying temperature, and the use of continuous electric support for temperatures higher than 70 ✬. The dryer was also tested for persimmons and carrots. Banana slices could be dried with the most basic equipment configuration (vacuum chamber, vapor condenser, and vacuum pump), resulting in homogeneous and crispy snacks. Drying chambers with a full capacity of 4 kg of sliced food were operated under vacuum or vacuum pulses (conductive multiflash drying). A solar heater was coupled to a thermally insulated reservoir with electrical resistances to provide hot water at 90 ☌ as the indirect heating medium. In this study, a hybrid-solar vacuum dryer was designed, built, and applied to fruit dehydration. Solar drying is sustainable, but the dryers must be improved to produce high-quality foods in short times. Food drying uses much energy and is considered a high carbon footprint process.
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