In a context of climate change exacerbated by the increasing scarcity of fossil fuels, renewable energies, in particular photovoltaic solar energy, offer a promising alternative. Solar energy is non-polluting, globall...In a context of climate change exacerbated by the increasing scarcity of fossil fuels, renewable energies, in particular photovoltaic solar energy, offer a promising alternative. Solar energy is non-polluting, globally available and the most widely distributed resource on Earth. However, the intermittency of this energy source considerably limits its expansion. To solve this problem, storage techniques are being used, in particular, electrochemical storage using lithium-ion batteries. In this article, we will evaluate the performance of lithium-ion batteries when integrated into a photovoltaic grid. To do this, modelling and simulation of a photovoltaic system connected to a lithium-ion battery storage system will be carried out using MATLAB/Simulink software. A diagnostic of the energy consumption of the Kaya Polytechnic University Centre will be carried out, and the data will then be used in the simulator to observe the behaviour of the PV-Lion system. The results obtained indicate that lithium-ion batteries can effectively meet the centre’s energy demand. In addition, it was observed that lithium-ion batteries perform better under high energy demand than the other battery technologies studied. Successive storage systems with the same capacity but different battery technologies were compared. It was found that these storage systems can handle a maximum power of 4 × 10<sup>5</sup> W for lead-acid batteries, 6.5 × 10<sup>5</sup> W for nickel-cadmium batteries, 8.5 × 10<sup>5</sup> W for nickel-metal-hydride batteries, and more than 10 × 10<sup>5</sup> W for lithium-ion technology.展开更多
This present work solves the problem of initial shape influence on transfer during convective drying. A characteristic dimension is found for the cubic, cylindrical and spherical-shaped samples of the sweet potato. Th...This present work solves the problem of initial shape influence on transfer during convective drying. A characteristic dimension is found for the cubic, cylindrical and spherical-shaped samples of the sweet potato. This characteristic dimension corresponds to the diameter D for the sphere, to the edge a for the cube and the diameter = height D = H for the cylinder. Unlike the sphere where this characteristic dimension is perfect, the cubic and cylindrical shapes have space factors which are, among other things, angles and borders. By fixing the same characteristic dimensions, we end up with overlapping curves, showing identical and uniform transfers.展开更多
In this paper, we perform experiments on the drying of widely consumed food products in Africa. Tomatoes and peppers are considered as products with a complex structure. Zucchini, cucumber, eggplant and cabbages are t...In this paper, we perform experiments on the drying of widely consumed food products in Africa. Tomatoes and peppers are considered as products with a complex structure. Zucchini, cucumber, eggplant and cabbages are the other products used in these drying experiments, having different intrinsic parameters. Most food products have three components, namely skin, flesh containing seeds and the central spongy structure, that do not have the same behavior during their convective drying. Skin is the component that significantly reduces drying while the flesh is easy to dry. By drying the samples considering their intrinsic parameters, one quickly realizes the complex nature of mass and heat transfers during the drying of biological products.展开更多
In the present work, the mass transfer characteristics, namely moisture diffusivity and moisture transfer coefficient of “Violet de Galmi” variety of onions were evaluated using the analytical model. Onions were dri...In the present work, the mass transfer characteristics, namely moisture diffusivity and moisture transfer coefficient of “Violet de Galmi” variety of onions were evaluated using the analytical model. Onions were dried in a single layer at different temperatures (40℃, 50℃, 60℃, and 70℃) and for a relative humidity of drying air of 20%. The results showed a reasonably good agreement between the values predicted by the correlation and the experimental observations. This model computed the Biot number, effective moisture diffusivity, and mass transfer coefficient. Effective diffusion coefficient values are obtained between 0.2578 × 10<sup>-9</sup> m<sup>2</sup>·s<sup>-1</sup> and 0.5460 × 10<sup>-9</sup> m<sup>2</sup>·s<sup>-1</sup>. Mass transfer coefficients of “Violet de Galmi” onion drying vary between 3.37 × 10<sup>-7</sup> m·s<sup>-1</sup> and 13.38 × 10<sup>-7</sup> m·s<sup>-1</sup>. Numbers of mass transfer Biot are found between 0.9797 and 2.9397. The activation energy E<sub>a</sub> is 31.73 kJ·mol<sup>-1</sup>.展开更多
The aim of this work was to determine the characteristic dimension governing transfers during convective dryin</span></span><span style="white-space:normal;"><span style="font-famil...The aim of this work was to determine the characteristic dimension governing transfers during convective dryin</span></span><span style="white-space:normal;"><span style="font-family:"">g</span></span><span style="white-space:normal;"><span style="font-family:"">. Parallelepipedic and cylindrical form of sweet potato was used. For the parallelepipedic form P_L-l-e, the thickness e is set to 1</span></span><span style="white-space:normal;"><span style="font-family:""> </span></span><span style="white-space:normal;"><span style="font-family:"">cm while the length L and the width l are varying. The results show that the variation of the other dimensions other than the thickness e does not influence the transfers in a considerable way. The same observation is made for the cylindrical samples c_H-R by keeping the radius R constant. This present work therefore allows us to conclude that the thickness of the parallelepiped shaped samples and the radius of the cylindrical shapes, all being the smallest dimensions, characterize the transfers.展开更多
In this study, the material is okra, a cucurbitaceous largely consumed in West Africa and South Asia. The influence of the external air parameters on food drying with different size, maturity, shape of the material is...In this study, the material is okra, a cucurbitaceous largely consumed in West Africa and South Asia. The influence of the external air parameters on food drying with different size, maturity, shape of the material is considered by convective drying. So, the okra was cut in several parts according to its three characteristic zones, the basis, the middle of the okra and the extremity because the three parts of the vegetable have not the same resistances in transfers by convective drying. The maturity of the okra also has an influence. The okra dries faster in its younger or older age. Okra dries slowly when its maturity is convenient to be consumed. The drying duration of okra with the age of 1, 2, 3, 4 and 5 days is respectively 580, 780, 990, 1200 and 850 min. When we consider the three (matters) constituent of the okra: the skin, the seeds and the central material, the central matter dries faster. The diffusion coefficient was identified in all cases in order to compare the influence of those intrinsic properties of that food.展开更多
In this paper, we propose an optimized process for farm product convective drying. Above and beyond the influence of the air parameters on foodstuff convective drying, this work shows that product internal parameters ...In this paper, we propose an optimized process for farm product convective drying. Above and beyond the influence of the air parameters on foodstuff convective drying, this work shows that product internal parameters and drying proceedings must be taken into account during the evaluation of their convective drying. Results indicate that okra maturity influences its convective drying. It dries faster when it is too young or when it is advanced age. Drying time of okra of 1, 2, 3, 4 and 5 days old is respectively 580 min, 780 min, 990 min, 1200 min and 850 min. Also, one observes that considering okra on its three zones according it length, i.e. its base, middle and extremity parts have not the same resistance to transfers during convective drying. These three zones have respectively 400 min, 520 min and 600 min of drying time. Okra cut reveals a major importance on its convective drying evaluation. The longitudinal cut di-viding okra on four parts, sliced with 5 mm and 10 mm of thickness and the whole okra put respectively 150 min, 200 min, 280 min and 400 min for their drying. At last, three (03) different constituents of okra, namely, the skin, the seeds and central material behave differently during convective drying. The drying time of the central material, the seeds and the skin is about 70 min, 150 min and 190 min respectively, against 400 min for the whole okra.展开更多
文摘In a context of climate change exacerbated by the increasing scarcity of fossil fuels, renewable energies, in particular photovoltaic solar energy, offer a promising alternative. Solar energy is non-polluting, globally available and the most widely distributed resource on Earth. However, the intermittency of this energy source considerably limits its expansion. To solve this problem, storage techniques are being used, in particular, electrochemical storage using lithium-ion batteries. In this article, we will evaluate the performance of lithium-ion batteries when integrated into a photovoltaic grid. To do this, modelling and simulation of a photovoltaic system connected to a lithium-ion battery storage system will be carried out using MATLAB/Simulink software. A diagnostic of the energy consumption of the Kaya Polytechnic University Centre will be carried out, and the data will then be used in the simulator to observe the behaviour of the PV-Lion system. The results obtained indicate that lithium-ion batteries can effectively meet the centre’s energy demand. In addition, it was observed that lithium-ion batteries perform better under high energy demand than the other battery technologies studied. Successive storage systems with the same capacity but different battery technologies were compared. It was found that these storage systems can handle a maximum power of 4 × 10<sup>5</sup> W for lead-acid batteries, 6.5 × 10<sup>5</sup> W for nickel-cadmium batteries, 8.5 × 10<sup>5</sup> W for nickel-metal-hydride batteries, and more than 10 × 10<sup>5</sup> W for lithium-ion technology.
文摘This present work solves the problem of initial shape influence on transfer during convective drying. A characteristic dimension is found for the cubic, cylindrical and spherical-shaped samples of the sweet potato. This characteristic dimension corresponds to the diameter D for the sphere, to the edge a for the cube and the diameter = height D = H for the cylinder. Unlike the sphere where this characteristic dimension is perfect, the cubic and cylindrical shapes have space factors which are, among other things, angles and borders. By fixing the same characteristic dimensions, we end up with overlapping curves, showing identical and uniform transfers.
文摘In this paper, we perform experiments on the drying of widely consumed food products in Africa. Tomatoes and peppers are considered as products with a complex structure. Zucchini, cucumber, eggplant and cabbages are the other products used in these drying experiments, having different intrinsic parameters. Most food products have three components, namely skin, flesh containing seeds and the central spongy structure, that do not have the same behavior during their convective drying. Skin is the component that significantly reduces drying while the flesh is easy to dry. By drying the samples considering their intrinsic parameters, one quickly realizes the complex nature of mass and heat transfers during the drying of biological products.
文摘In the present work, the mass transfer characteristics, namely moisture diffusivity and moisture transfer coefficient of “Violet de Galmi” variety of onions were evaluated using the analytical model. Onions were dried in a single layer at different temperatures (40℃, 50℃, 60℃, and 70℃) and for a relative humidity of drying air of 20%. The results showed a reasonably good agreement between the values predicted by the correlation and the experimental observations. This model computed the Biot number, effective moisture diffusivity, and mass transfer coefficient. Effective diffusion coefficient values are obtained between 0.2578 × 10<sup>-9</sup> m<sup>2</sup>·s<sup>-1</sup> and 0.5460 × 10<sup>-9</sup> m<sup>2</sup>·s<sup>-1</sup>. Mass transfer coefficients of “Violet de Galmi” onion drying vary between 3.37 × 10<sup>-7</sup> m·s<sup>-1</sup> and 13.38 × 10<sup>-7</sup> m·s<sup>-1</sup>. Numbers of mass transfer Biot are found between 0.9797 and 2.9397. The activation energy E<sub>a</sub> is 31.73 kJ·mol<sup>-1</sup>.
文摘The aim of this work was to determine the characteristic dimension governing transfers during convective dryin</span></span><span style="white-space:normal;"><span style="font-family:"">g</span></span><span style="white-space:normal;"><span style="font-family:"">. Parallelepipedic and cylindrical form of sweet potato was used. For the parallelepipedic form P_L-l-e, the thickness e is set to 1</span></span><span style="white-space:normal;"><span style="font-family:""> </span></span><span style="white-space:normal;"><span style="font-family:"">cm while the length L and the width l are varying. The results show that the variation of the other dimensions other than the thickness e does not influence the transfers in a considerable way. The same observation is made for the cylindrical samples c_H-R by keeping the radius R constant. This present work therefore allows us to conclude that the thickness of the parallelepiped shaped samples and the radius of the cylindrical shapes, all being the smallest dimensions, characterize the transfers.
文摘In this study, the material is okra, a cucurbitaceous largely consumed in West Africa and South Asia. The influence of the external air parameters on food drying with different size, maturity, shape of the material is considered by convective drying. So, the okra was cut in several parts according to its three characteristic zones, the basis, the middle of the okra and the extremity because the three parts of the vegetable have not the same resistances in transfers by convective drying. The maturity of the okra also has an influence. The okra dries faster in its younger or older age. Okra dries slowly when its maturity is convenient to be consumed. The drying duration of okra with the age of 1, 2, 3, 4 and 5 days is respectively 580, 780, 990, 1200 and 850 min. When we consider the three (matters) constituent of the okra: the skin, the seeds and the central material, the central matter dries faster. The diffusion coefficient was identified in all cases in order to compare the influence of those intrinsic properties of that food.
文摘In this paper, we propose an optimized process for farm product convective drying. Above and beyond the influence of the air parameters on foodstuff convective drying, this work shows that product internal parameters and drying proceedings must be taken into account during the evaluation of their convective drying. Results indicate that okra maturity influences its convective drying. It dries faster when it is too young or when it is advanced age. Drying time of okra of 1, 2, 3, 4 and 5 days old is respectively 580 min, 780 min, 990 min, 1200 min and 850 min. Also, one observes that considering okra on its three zones according it length, i.e. its base, middle and extremity parts have not the same resistance to transfers during convective drying. These three zones have respectively 400 min, 520 min and 600 min of drying time. Okra cut reveals a major importance on its convective drying evaluation. The longitudinal cut di-viding okra on four parts, sliced with 5 mm and 10 mm of thickness and the whole okra put respectively 150 min, 200 min, 280 min and 400 min for their drying. At last, three (03) different constituents of okra, namely, the skin, the seeds and central material behave differently during convective drying. The drying time of the central material, the seeds and the skin is about 70 min, 150 min and 190 min respectively, against 400 min for the whole okra.
