Energy Interaction of Sub Processes in Drying Value Chain Using Exergy Waste. Study Case: Drying and Greenhouse Growing of Tomato

Abstract In the drying value chain for fruits and vegetables, nine sub-processes have been identified. This work analyses the interaction between growing in greenhouses and drying sub processes for exergy and water flow reutilization. By thermodynamic model simulation, wet air from drying process is retrieved back to the crops within greenhouses. This interaction is an economic solution for the problem of high temperatures and low relative humidity within the greenhouses in hot dry environments. Humidity after the drying is quantified to estimate exergy profiles. Results are an average decrease of temperature of 12.8 °C and 8.7 °C and an increment of relative humidity of 7% and 9%, for different day conditions.