BAHIRDAR UNIVERSITY

BAHIRDAR INSTITUTE OF TECHNOLOGY

FACULTY OF CHEMICAL AND FOOD ENGINEERING

POSTHARVEST ENGINEERING AND MANAGEMENT STREAM

MSc THESIS PROGRESS

Title: Design, construction, and test forced solar greenhouse

dryer for onion curing

Advisor: Aynadis molla(Ph.D.)

1
 Introduction
 There is high production potential in the study area, but low productivity
• Because of low level of improved agricultural technology.
• Poor PHM practices is major attribute to low productivity (29.775%)

This result in:-

- Supply shortage
- Market fluctuations
 There should be an Introduction of PHM technology
Curing
 Drying of bulb's neck and its outermost layer.
 It creates a barrier shell, necessary for sealing against water loss.
2
 Statement of problem

- Expensive to install
- Require electric
- simply installable
power consumption
- renewable
- environmentally
friendly
Artificial
curing forced
Solar - Efficient
other greenhouse - Rapid
alternative dryer - [Link]
Field curing rotting
- [Link]
next
production
- Exposure to dust, airborne
molds and fungi, insects, rats
and unexpected rain.
- Require long time & skin discolor

3
 Objective
General objective
 To design, construct, and test forced solar greenhouse dryer for onion curing.

Specific Objectives
 To design and construct forced solar greenhouse dryer for onion curing

 To observe the effect of ambient metrological parameters on condition of

greenhouse dryer.

 To evaluate the effect of solar absorber in the performance of dryer (Percentage of

net heat gain, heat loss factor, and heat utilization factor).
4
 Cont’
 To investigate the effect of three curing methods (modified greenhouse dryer,
greenhouse dryer and field curing) on curing process (curing rate, curing
completion time and curing uniformity).
 To evaluate the performance of the above three curing methods based on the Post
curing onion characteristics (Vitamin C, Pungency, firmness, weight loss, neck
thickness reduction and Color of onion).

 To investigate the effect of number of onion bulb layer on the Post curing onion
characteristics (Vitamin C, Pungency, firmness, and Color of onion)
5
 Methodology
Location

•The study carried out in Bahir dar university BIT in summer season of 2025
located at lati 11.590N and long 37.380E, 1800m.a.s.l., in the northwestern part of
Ethiopia.

Materials

• Greenhouse dryer construction materials, [Link], equipment's, Chemicals

and products used.

6
 Experimental design and Treatments
The factors taken in this study were:-

1. Method of curing
2. Number of layer of spread bulbs on the tray

Levels

a. Levels under method of curing:- 1. Field curing

2. Forced greenhouse dryer curing

3. Modified forced greenhouse dryer curing.

b. Levels on the of bulb layer consisted:- Single layers of bulbs spread on the tray

:- Double layers of bulbs spread on the tray

ANOVA procedure for the statistical analysis of the results was done by R Software 7
 Parameters

[Link] performance measuring parameter

a. Metrological parameters to compare the dryer and ambient condition

T° , RH, aire flow rate & solar radiation

b. Performance indicators for evaluation of the thermal performance of the dryer

Coefficient of performance (COP)

 Heat utilisation factor (Qu)
 Percentage of net heat gain (Qgh)
8
Percentage of net heat gain (Qgh)
Qgh = Percentage of net heat gain (%)
Qgh = x 100 Trm= Room temperature of greenhouse dryer)

Tam= Ambient temperature in )

Heat utilisation factor (Qu)

Qu= Heat utilization factor

QU = Tsc=Solar collector temperature)

Trm= Room temperature of modified greenhouse dryer)

Tam= Ambient temperature in)

Coefficient of performance (COP) Cop = Coefficient of performance

Trm = Room temperature of modified greenhouse dryer
COP =
Tam = Ambient temperature in

Tsc = Solar collector temperature 9

 Cont.

[Link] process measuring parameters

Curing rate, curing completion time & curing uniformity

Cr = variance = - summation
X – each value
Cr = drying rate - mean
Mi = Percentage of initial moisture content
Mf = Percentage of final moisture content N – number of value
DT = Drying time
[Link] parameters

pungency, vitamin-c, color, firmness, moisture loss & neck thickness reduction
10
 The study consists of design, construction and laboratory demonstration parts.

Design methodology
For design and sizing of dryer the following were considered:-

[Link] capacity of farmers in study area as an initial requirement

[Link] amount of moisture to be removed from a given quantity of products

[Link] daily sunshine hours for the selection of the total drying time

[Link] radiation to determine energy received by the dryer per day

[Link] quantity of air needed for drying

11
 Basic consideration for design

 Initial requirement is amount of onion to be cure (6 Quintal)

1. How much MC should be removed ?

mr =

2. How much thermal energy & air flow rate required to remove this MC ?
ma =
E = ma (hf – hi) tc

3. How much solar radiation energy should be collected to get this thermal power?
E = Ad Iƞ

4. Finally the heat design requirement is fulfilled by

12
 # On what cross-sectional area of GH dryer this radiation energy collected? 45
Ad =

5. Similarly the air design requirement consideration achieved by

i. In what ventilation area the required volumetric air can flow ? 3.35
Va = Av =

To Answer all the above questions during the design

 Design conditions and assumptions were very important input

13
•Items Conditions or assumptions source
•Location Bahir dar (latitude 11°35’37”N 1800 m.a.s.l.)
•Crop onion
•Variety Bombay Red
•Curing period March to April
•Loaded mass, m kg/batch
p 600kg From farmer
•Initial moisture content (MC at harvest), Mi (90%) (w.b) Experimental
•Final moisture content (safe for storage), Mf (85.5%) (w.b) Literature
•Ambient air temperature, Tam 29.6 Meteorology
•Ambient relative humidity, RHam 48.1% Meteorology
•Maximum allowable temperature, Tmax C Literature
•Maximum allowable product temperature, Tpr C (4C) literature
•Average incident solar radiation, I 12.13 MJ/m2 /day Meteorology
•Curing time (sunshine hours), tc 10 hours/day for 3 days literature
•Collector efficiency, η 30% Literature
14
•Wind speed 2m/s Meteorology
 Drawing for greenhouse dryer

Floor plane
3D view 15
All dimensions is in cm
16
 Construction methodology
To construct the greenhouse dryer the following method were used:-

I. Prepare BOQ and material specification based on the design

II. Purchase the construction material based on the specification

III. Construction site selection

IV. Carried out the contractual agreement with the experts/contractor

V. Construct the greenhouse drier based on the design and required quality
17
 Category of the constructed greenhouse solar dryer

• Interims of convention it is active(forced convention)

• Based on shape it is Quonset types

• Based on cladding material it use polyethylene plastic

• Based on the floor two type natural ground and blackened rock bed

• Based on wall it is uninsulated wall

• Based on the orientation it is East – west

18
 Raw material preparation and experimental procedure of curing
• Bombay Red cultivar at stage 2 grown in woreta used

• Shoot was topped at 2.5 cm from neck & inspected for damage

• Grouped in to three to be exposed for three method of curing

1. Open field at single and double layer of bulb layer
2. Onion in 24 trays was subjected to non-modified dryer
3. The remain 24 tray on modified greenhouse dryer

There are a total of six treatment (3 method of curing x 2 onion bulb layer)

The single and double layer treatments contain 7.5kg & 15kg onion respectively
19
20
 Cont.
• Moisture loss monitored 3hr int. by weighting the trays on a digital balance.

• The samples were cured from 8:00 am to5:00 pm on 1/3/2025 up to 7/3/2025

• Curing process was carried out in all method for a period when

 The desired moisture content (5-8%) removed (not the only indicator)

 Neck thickness reduction & firmness test result achieved

21
 RESULT AND DISCUSSION

1. Dryer thermal performance investigation

2. Evaluation of curing process
3. Effect methods curing & onion layer on physicochemical characteristics

Dryer thermal performance

Ambient conditions variation with time of the day

Solar radiation and ambient temperature on greenhouse room temperature

Solar radiation and ambient relative humidity on greenhouse room relative humidity

Percentage of net heat gain(Qhg) for both condition

22
Heat utilisation factor (Qu) and Coefficient of performance (COP) in both case
 Relative Humidity, Temperature & Wind Speed
(%, °c & m/s)

0
10
20
30
40
50
60

2:
00
3:
00
4:
00
5:
00
6:
00
7:
00
8:
00
9:
00
10
:0
0
11
:0
0
Da
GSR

y-2
2:
00
3:
00
4:
00
DSR

5:
00
6:
00
7:
00
AT°

8:
00
9:
00
Local Time (hr:min)

10
:0
0
11
RH

:0
0
Da
y-3
2:
00
3:
00
WV

4:
00
5:
00
6:
00
7:
00
Variation of ambient parameter with time of the day (3-5 February 2025) in case of GHDWSC

8:
00
9:
00
10
:0
0
11
:0
0
0
200
400
600
800
1000
1200
1400
1600

23

Solar radiation (Lux)

Effect of solar radiation and ambient temperature on greenhouse room temperature
60 1600
AT° GSR RT°GHDSC RT°GHDWOSR
1400
50

1200

40
1000

Solar radiation (Lux)

Temperature (°c)

30 800

600
20

400

10
200

0 0
00 00 00 00 00 00 00 00 00 00 -2 00 00 00 00 00 00 00 00 00 00 -3 00 00 00 00 00 00 00 00 00 00
2: 3: 4: 5: 6: 7: 8: 9: 10: 11: Day 2: 3: 4: 5: 6: 7: 8: 9: 10: 11: Day 2: 3: 4: 5: 6: 7: 8: 9: 10: 11:

Local time (hr:min)

In case of GHDWSC and GHDWOSC 24

Effect of solar radiation and ambient relative humidity on greenhouse room relative humidity
70 1600
AT° GSR RH,GHDWSC RH,GHDWOSC
Relative humidity, Temperature (% °c )

1400
60

1200
50

1000
40

Solar radiation (Lux))

800

30
600

20
400

10
200

0 0
00 00 00 00 00 00 00 00 00 00 -2 00 00 00 00 00 00 00 00 00 00 -3 00 00 00 00 00 00 00 00 00 00
2: 3: 4: 5: 6: 7: 8: 9: 10: 11: Day 2: 3: 4: 5: 6: 7: 8: 9: 10: 11: Day 2: 3: 4: 5: 6: 7: 8: 9: 10: 11:

Local time (hr:min)

25
In case of GHDWSC and GHDWOSC
 90%
QhgGWS QhgGWOS
80%
Percentage of net heat gain(%)

70%

60%

50%

40%

30%

20%

10%

0%
0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 y - 2 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 y - 3 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0 :0 0
2: 3 4 5 6 7 8 9 10 11 Da 2 3 4 5 6 7 8 9 10 11 Da 2 3 4 5 6 7 8 9 10 11

Local time hr:mm

Comparative percentage of net heat gain for both conditions, (21%)

26
 Heat utilisation factor (Qu) and Coefficient of performance (COP)

0.9 1
QUWSC COPWSC
0.8 0.9

0.8
0.7

Coefficient of Performance
0.7
Heat Utilization Factor

0.6
0.6
0.5
0.5
0.4
0.4
0.3
0.3

0.2
0.2

0.1 0.1

0 0
00 00 00 00 00 00 00 00 00 00 - 2 00 00 00 00 00 00 00 00 00 00 - 3 00 00 00 00 00 00 00 00 00 00
2: 3: 4: 5: 6: 7: 8: 9: 10: 11: Day 2: 3: 4: 5: 6: 7: 8: 9: 10: 11: Day 2: 3: 4: 5: 6: 7: 8: 9: 10: 11:

Local Time (hr:min) 27

Greenhouse dryer with solar collector (GHDWSC) condition (13.88% QU) &(12.12% COP )
 Heat Utilization Factor

0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8

2:
00
3:
00
4:
00
5:
00
6:
00
7:
00
8:
00
9:
00
10
:0
0
11
:0
0
Da
y-
2
2:
00
3:
00
4:
00
5:
00
6:
00
QUWOSC

7:
00
8:
00
9:
00
10
:0
0
11
Local time (hr:min)

:0
0
Da
COPWOSC

y-
3
2:
00
3:
00
4:
00
5:
00
6:
00
7:
00
8:
00
9:
00
10
:0
0
11
:0
Greenhouse dryer without solar collector (GHDWOSC) condition

0
0
1

0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9

Coefficient of Performance
28
 Result of curing process
Curing rate
Rate of moisture loss from onions was higher at first and then decreased later

Development of hard shell and sealing of neck that block diffusion of moisture
Similar results were found T. Zewdie et al. (2022)

The rate of moisture loss was rise when the time goes to mid-day

Maximum T° recorded on the mid-day while the minimum was at the morning
and evening

The reverse was happen in case of RH decrease at mid-day and rise at morning
and evening 29
 RH T° ML
60 0.05

0.045

50
0.04

0.035
40
Temperature (°c)

weight loss (kg)

0.03

30 0.025

0.02

20
0.015

0.01
10

0.005

0 0
2:00-5:00 5:00-8:00 8:00-11:00

local time hr:min

The relation between temperature & relative humidity with moisture loss in both case dryer
30
 Rate of moisture removal in field curing had similar pattern which

 Increase at mid-day time & decrease on the morning, evening and night time

 Uncontrolled or fluctuating condition it takes long period for right curing

No Treatment Initial weight

Final weight Removed moisture(kg) Curing period (hr)
1 MGHs 7.5 6.98 0.52 53
2 MGHd 15 14.05 0.95 53
3 NMGHs 7.5 7.00 0.5 53
4 NMGHd 15 14.12 0.88 53
5 Fs 2 day 7.5 7.06 0.44 53
6 Fd 2days 15 14.02 0.98 53
5 Fs 7days 7.5 6.41 1.09 152
6 Fd 7days 15 12.73 2.27 152

Curing rate comparison between treatments 31

 Curing rate Anova result

Interaction Main factor

No Treatment Quality Parameter Treatment Quality
Parameter
Curing Bulb layer Curing rate
method No
S 9.87 ± 0.472863 Curing method Curing rate
1 MGD D 17.92 ± 0.38000
NMGD S 11.06667 ± 1.226227
2 D 16.600333 ± 0.380500
1 MGD 13.8950 ± 4.42582
Field S 2.846667 ± 0.623885
3 D 6.443333 ± 0.996711
2 NMGD 13.8335 ± 3.13780

P-value 0.000930
3 Field 4.6450 ± 2.10567
CV(%) 6.97487
P-value Treatment Quality
5.675e-11 ***
CV(%) Parameter
6.974879
No Bulb layer Curing rate

1 S 7.927778 ± 3.91408

2 D 13.654556 ± 5.46792
32
 Curing Completion time

 To stop the curing process:-

- Amount of moisture removed from the product

- Reduction of the neck thickness
- Texture analysis (firmness result)

The combination of this all factors enables us to get the exact time for stopping the process.

Moisture loss result

 The initial moisture content of onion was 86%. 33

 Moisture removed after curing process of onion on six treatments
No Treatment Initial Removed MC in 2 Final moisture
weight Final weight after 2 days days curing process content (%)
(%)
1 MGHs 7.5 6.98 6 80
2 MGHd 15 14.05 5.5 80.5
3 NMGHs 7.5 7.00 5.7 80.3
4 NMGHd 15 14.12 5 81
5 Fs 7.5 7.06 5.04 80.96
6 Fd 15 14.02 5.61 80.39
5’ Fs 7.5 After 7 days 6.41 12.5 73.5
6’ Fd 15 After 7 days 12.73 12.99 73.01

Main factor for 53 hr

Treatment Quality Parameter Treatment Quality
No Curing method Moisture loss No Parameter
Bulb layer Moisture loss
1 MGD 0.7366667 ± 0.234577

0.7333333 ± 0.1663330 1 S 0.5144444 ± 0.0888975

2 NMGD
0.7066667 ± 0.319916 2 D 0.9366667 ± 0.0887412
3 Field
0.77510 P-value 9.019e-08 ***34
P-value
10.88152
 Neck thickness result
No Treatment Initial Reduced thickness in 2
thickness Final thickness after 2 days Reduced thickness days curing process (%)
(mm)
1 MGHs 13.32 3.90 9.42 71%
2 MGHd 13.93 4.15 9.78 70%
3 NMGHs 13.29 6.15 7.14 54%
4 NMGHd 13.91 6.66 7.25 52%
5 Fs 13.73 12.13 1.6 12%
6 Fd 14.54 13.00 1.54 11%
5’ Fs 13.73 After 7 days 7.24 6.49 47%
6’ Fd 14.54 After 7 days 7.35 7.19 49%

Main factor
Treatment Quality Parameter Treatment Quality
No No Parameter
Curing method Neck thickness
reduction Bulb layer Neck thickness
1 MGD 9.601667 ± 0.454727 reduction
2 NMGD 7.196667 ± 0.446661 1 S 6.054444 ± 3.52019

3 Field 1.570000 ± 0.527105 2 D 6.191111 ± 3.67600

P-value 1.374e-11 *** P-value 0.5851

8.440806 35
CV(%) 8.440806 CV(%)
 Firmness result
No Treatment Initial Rise in triggering Force
triggering Final triggering Force Rise in triggering in 2 days curing
Force (g) after 2 days Force process (%)
1 MGHs 11.51 32.6 21.09 183%
2 MGHd 11.51 31.02 19.51 170%
3 NMGHs 11.51 28.54 17.03 148%
4 NMGHd 11.51 27.51 16 139%
5 Fs 11.51 15.67 4.16 36%
6 Fd 11.51 13.91 2.4 21%
5’ Fs 11.51 After 7 days 25.36 13.85 120%
6’ Fd 11.51 After 7 days 20.27 8.76 76%

Main factor
Treatment Quality No Treatment Quality
No Parameter Parameter
Curing method Firmness Bulb layer Firmness
1 S 25.60444 ± 7.68644
1 MGD 31.81167 ± 1.09817
2 D 23.95889 7.75386
2 NMGD 27.74167 ± 1.04298

14.79167 ± 1.13587 P-value 0.0002782 ***

3 Field
P-value 4.576e-14 *** CV(%) 2.781879 36
2.781879
 Curing uniformity
 Uniformity of curing process achieved by providing ceiling fun.
No Treatment w.t loss Variance
MGD single R1 0.000422
1 0.55
MGD single R2
2 0.52
MGD single R3
3 0.50
0.000267
4 MGD double R1 0.93
5 MGD double R2 0.95
6 MGD double R3 0.97
NMGD single R1 0.002822
7 0.65
NMGD single R2
8 0.59
NMGD single R3
9 0.52
NMGD double R1 0.000267
10 0.86
NMGD double R2
11 0.90
37
NMGD double R3
 Anova result for color
Main factor
Treatment Color Value of cured onion
No Curing method L a b

MGD 41.22667 ± 1.63793 22.06334 ± 1.99838 3.131667 ±1.13941

1
2 NMGD 41.24167 ± 2.22568 22.45833 ± 1.25324 3.015 ± 1.65957

3 Field 51.09167 ± 1.8454 10.03667 ± 1.18764 2.313333 ± 1.1251

P-value 1.944e-06 *** 1.258e-08 *** 0.56515

CV(%) 4.533433 8.739083 49.69202

Future work

Detail discussion of above result using graph

Vitamin c & Pungency analysis
 Conclusion and recommendation
38
Thank you

39