Energy Convers. Mgmt Vol. 25, No. 3, pp.

263-271, 1985
Printed in Great Britain. All rights reserved

0196-8904/85 $3.00 + 0.00

Copyright 1985 Pergamon Press Ltd

A N ANALYTICAL A N D EXPERIMENTAL STUDY OF

OPEN S U N D R Y I N G A N D A CABINET
TYPE DRIER
M. S. SODHA, AMAN DANG, P. K. BANSAL and S. B. SHARMA
Centre of Energy Studies, Indian Institute of Technology, Hauz Khas, New Delhi 110016, India

(Received 13 June 1984)

Abstract--This communication presents a simple analytical model of open sun drying and a cabinet type
drier. Also, an extensive experimental study of the two methods of drying has been conducted on typical
summer days (1-2 June) of the New Delhi climate during 1982. The analytical models are helpful in
predicting the hourly variation of product temperature and moisture content under constant rate and
falling rate periods of drying. These are based on the principle of simultaneous heat and mass transfer
at the product surface and include the effects of wind speed, relative humidity, product thickness and heat
conducted to the ground. The computations correspond to typical summer (1-2 June) and winter (6--8
December) days of the New Delhi climate during 1982. This analysis has been illustrated by specific
examples of apples, peaches, cherries and mango flesh.
Solar drying
efficiency

Moisture content

Humidity ratio

NOMENCLATURE

Air temperature

Fruit temperature

Drying

air a n d from the sun to the surface of the product. A

A=
C=
G=
ht =
ha, =
h~, =
hrg=
K=
k =
Ki =
M =
Me =
m=
Qe,, =
S(t) =

water surface area, m 2

specific heat, J/kg C
mass flow rate, kg/s
heat transfer coefficient, W/m 2 K
convective heat transfer coefficient, W/m 2 K
heat transfer coefficient of evaporation, W/N
latent heat of vaporization, J/kg
thermal conductivity, W/m 2 K
drying constant, h - i
thermal conductance of air film, W/m 2 K
moisture content at time t
equilibrium moisture content
average moisture content
heat flux loss to ambient by evaporation, W/m 2
solar intensity, W/m 2
Ta(t) = ambient temperature, C
T,r(X, t) = inside air temperature of cabinet type drier, C
TAX, t)= fruit temperature, C
To(X, t) = fruit temperature for open sun drying, C
T~( Y, t) = ground temperature, C
t = time, h
v = velocity of wind, m/s
W,, = wt of material, kg
W = specific humidity
x = depth of fruit material, m
Y = depth of ground, m
ct = absorptivity
7 = relative humidity
p = apparent density, kg/m 3

Subscripts
a = ambient air

ar = inside air of cabinet type drier

part of this heat travels into the interior of the p r o d uct, causing a rise in t e m p e r a t u r e a n d f o r m a t i o n of
water v a p o u r a n d the r e m a i n i n g a m o u n t is utilized in
e v a p o r a t i o n of the moisture from the surface. The
moisture a n d water v a p o u r from the interior diffuses
to the surface to replace the loss o f m o i s t u r e by evaporation. In the initial stages, the moisture removal is
rapid since the excess moisture o n the surface of the
p r o d u c t s presents a wet surface to the drying air. Subsequently, drying depends u p o n the rate at which the
moisture within the p r o d u c t moves to the surface by
a diffusion process d e p e n d i n g u p o n the type o f material to be dried. T h e p r o d u c t s chosen for the present
study were highly hygroscopic. This has a residual
b o u n d m o i s t u r e - - s u c h as water t r a p p e d in closed
c a p i l l a r i e s - - a n d u n b o u n d water held within the
p r o d u c t by the surface tension o f the water itself. The
external p a r a m e t e r s t h a t affect the drying process are
temperature, humidity, velocity of air stream, heat
supply, state o f subdivision of the solid, a n d the contact between the h o t surfaces and the wet solid. In
open sun drying the external p a r a m e t e r s are fixed by
the prevailing weather conditions, and, hence, c a n n o t
be controlled. In a controlled cabinet type drying
process, these factors are carefully controlled to provide the desired drying rates c o m p a t i b l e with the
a t t a i n m e n t of the desired p r o d u c t quality.

f = fruit material
G = ground
V = vapour inside fruit
2. ANALYTICAL STUDY
1. INTRODUCTION

2.1. Open sun drying

In drying, heat is transferred from the s u r r o u n d i n g

263

Referring to Fig. 1, the heat balance e q u a t i o n for a

264

SODHA et al.: OPEN SUN DRYING AND A CABINET TYPE DRIER

Fig. 1. Layout for the present analytical study of open sun drying.

unit area of the surface of the product may be written as

Solar heat flux

absorbed

Heat flux loss to the

ambient due to
convection and
radiation

i.e.
~ g S ( t ) = hi [Tg(x = 0, t ) -

Heat flux loss to the

ambient due to

Heat flux conducted

into the material,

evaporation

therefore, may be represented by a Fourier series of

six harmonics as follows:

T~(t)]

-'k Qev

- K 8T~(x, t) ~=o

8x

S(t) = S o q- E Som ei~t

(1)

(9)

m=l

where

Oev = hey {Ps[Tg( X = 0,/)] - 7p~(Ta)}

(2)

hey = 8.88 + 7.82V

(3)

and P,[Tg(X = 0 , t)] and p~(To) are the saturated

vapour pressures at the temperature of the upper
layer of the material and the ambient air temperature
[1, 2] given by

P~(T) = ( 2 9 3 . 3 T - 3 9 1 1 . 5 0 5 ) x 10 2.

(4)

Combining equations (2) and (4) one gets

Q,~=he~{[Tg(x=O,t)-TT~]p,-p2},

(5)

Pl = 293.3 10 -2 N / m 2 C
p 2 = 3911.505(1 --V) x 10 2N/m2.
The temperature distribution inside the product
Tg(x, t) is characterized by the heat conduction
equation

daT(x, t)

OT(X, t)
= pC

8----7--

(10)

where

So,~ = Cm
, e -~om, T,,,=B~,e -iota, e) = 2~/24.
C~, is the time-dependent part of So,. in W/m 2.
B~, is the time-dependent part of T~,. in C.
0,. and (~m are the phase factors in radians.
Using equations (1), (7)-(10) and the following
boundary conditions

where

K ~ Ox

6
TAt) = T~o + ~ T,"eim'G
m=,

(i)

- K g ~3Tg(x,t)
[~=,

= _ K o O Oy
l o y=0

(ii)

T~(x = l) = T~(y = O)

(iii)

TG is finite as y ~

the u n k n o w n A0, B0, A,,, a 0 and b~ are easily evaluated and are given as follows:
A0 = [~gS0 + T~o(h, + yh~p~) + h,~,p2]/(h ~+ he~,Pl) (11)

ao = Ao
(6)

(12)

B~ = [~gSo,. + T,m(h I + vh~vpl)]/[Z2(h ~ + h ~ p ~ - Kgfl,.)

+ (h~ + h~,pl + Kgfl~)],

and may be written as

Tg(x, t) = (A o + Box) + ~ (A~e ~m~+ B~ e-~)e~,.~'

(13)

where

= (imo)pgCg~l/2

(7)

ZI = -[KgPgCg/KGpGCG]I/2

Similarly, the temperature distribution in the ground

may be written as

A,. = Z2 Bm
b,, = Z~ (Am ep~t- Brae a~t)

(14)
(15)

B0 = 0 .

(16)

Ta(y, t) = (ao + boy) + ~ (a,,e ~y + b , . e -~- )ye i....

5,, = (irnopcCa/KJ/2.

(8)

Also, the observed variations of solar intensity and

ambient air temperature are periodic in nature and,

The drying of the product is essentially the rate of

evaporation of water, which may be written as

dm,,
dt

KxA
t!~ [T,(t) -- Tg(x = 0, t)]

SODHA et al.: OPEN SUN DRYING AND A CABINET TYPE DRIER

or

265

obtained are as follows:

adt
M - ~',.
1 K:h/A[T,(t) - Tg(x = 0, t)].

(17)

This equation is valid for a constant rate of drying,

i.e. the surface of the product behaves like a water
surface.
However, after evaporation of a certain amount of
water from the product, the surface of the drying
product (fruits) no longer remains equivalent to a
water surface because the internal resistance to moistore transport becomes larger than the external resistance. Under such circumstances the drying occurs in
a falling rate period which may be expressed as

dM _
dt

(22)

m = m~ + (m o - me)e -k'
W(x, t) = A t x e -kt + Wi.

(23)

co

Tar(X, t) = C, + C2e-k' + C3t + e -#

5
Gt

. =0 n !

V(Tar~i.)~ Cl)
x 1-

C2

-B

e-kt

(B - k)"

(t

n)

- C3 B"

"~'t"-J'e

B;-+ f -

-~'

(-n----}~ ~!
j= 0

x ~'(Tar(/-~n)~'-iCl)

k(M -Me)

(B:

C2
(B - k)i + 1

or

M, = e-*'.

(18)

M o - Me

4-

c3(;

BJ+2

--j]

(24)

2.2. Cabinet type drier

The moisture content of the fruit in the cabinet
type drier can be calculated using equation (18).
The equation for the humidity of the air inside the
drier can be written as

OW
dM
O. ax = --Pz-ot-"

Ti(x, t) = a~ + azt + a3 e-k' + a4e -n' + e -

~o ~ ix ,~--0--n!Las + ase -at

(19)

" - ' B t " - ; e -n'

X ~

Equations for the calculations of inside air temperature, Ta, and fruit temperature Ti are placed as
follows:
The heat balance equation for the inside air ternperature may be written as

j= 0

(n--j)!

a6t

~T.,(~.)-[

--

Cl)

B J+'

C2
C3(j + I ) } ]
( B - k ) j+~ F B ; + ~
,

Heat absorbed by air

Heat used to raise the
Energy gained by fruit
inside the cabinet type =
+
+
drier
temp. of air
from inside air

a7 e-kt

(25)

Energy used in
moisture evaporation,

i.e.
(~rxe)S, = a~ Ca ~ -

OM

h~, (Tar -- Tf) 4- p:hf, ~

where
(20)

A I = pfk (m o -- me)
and the heat balance equation for the fruit ternperature may be written as
Direct heat absorbed
by fruit

G,

Energy gained by fruit

from inside air
=

i.e.
~Ti

(a:g)S, + h~,(Ta, - Ty) = (pfC:+ p:C~m) - ~ .

(21)

This system of equations has been solved using the

Laplace technique. The initial conditions used were

Tar(O, t) = Tar(in )
W(0, t) = W~,
Ti(x, 0) = Ti0
The analytical explicit expressions for fruit moisture
content, air humidity ratio, air and fruit temperatures

Energy utilized to
increase the temp. of
fruit,

The terms in the above equations are explained in the

Appendix.
3. EXPERIMENTAL STUDY

3.1. Open sun drying

This unit consists of a tray, 1.0 m 2, having wooden
sides of equal height, 0.04 m, and a metallic mesh at
the base (Fig. 2). The tray was kept on some support
above the ground for free passage of air through the
product. The product had to be stirred from time to
time to ensure uniform drying. Each hour, the tray

266

SODHA et al.: OPEN SUN DRYING AND A CABINET TYPE DRIER

'o~Wooden frame

Fig. 2. Wooden and wire mesh tray used for the experimental study.
with the product was weighed on a physical balance
to note the amount of water evaporated. Copperconstantan thermocouples were placed at different
points of the tray to record the temperature. Precaution was taken in inserting the thermocouple
points so that they would be shielded from the direct
rays of the sun. The tray was covered with a black
plastic sheet during off-sunshine hours to reduce heat
losses and to keep the product at a higher ternperature for a longer period. A strict vigil was needed
to protect the product from dirt and insects,
3.2. Cabinet type drier

This is essentially a solar hot box, in which the

desired product can be dried on a small scale. It con-

sists of a quadrilateral-shaped cabinet, trays for the

product and single-layered transparent glass at the
top. Solar radiation is transmitted through the roof
and absorbed on the blackened interior surfaces.
Owing to the energy trapped, the internal temperature is increased.
Holes are drilled through the base to permit fresh
ventilating air entry into the cabinet. Outlet posts are
located on the upper parts of thecabinet side and rear
panels [Fig. 3 (a-c)]. As the temperature rises, warm
air passes out of these upper apertures by natural
convection, creating a partial vacuum and drawing
fresh air up through the base. As a result, there is a
continuous flow of air over the drying matter, which
is placed on perforated trays in the interior cabinet

/r-~-- Transparent cover

o o
Side
pane

Wire mesh
frays

Holes ~rrntr panel

(a)

I , ,
I~J

L f;
I--

Holes for
air

I
~ll

l,,

III

Ill

I 1.2 m 2

"
I--.__,_
~1'
It

IJl

~.-

Bose area

(b)

Back view

(c)
Fig. 3 (a-c). Experimental setup of a cabinet type drier.

SODHA

et al.:

OPEN

SUN

DRYING

AND

A CABINET

TYPE

DRIER

267

Table 1. List of parameters

cog= 0.7,

7 = 0.5,

hfg = 2268.0 k J / k g

Summer: 1. Wind velocity = 1.0, 1.5 m/s

2. Thermal conductance of air film calculated Kf = 7.00 and
7.72 W / m 2 K

Winter:

1. Wind velocity = 0.5, 0.75 m/s

2. Kf= 3.72, 4.28 W / m 2 K
K G = 0.519 W / m 2 K
C 6 = 1840 J / k g C
Pc = 2050.56 kg/m:

pg ( k g / m 3)
C~ (J/kg C)
Kg ( W / m 2 ~K)

Initial moisture content

Apple

Peaches

840.0
3654.(~1658.0
0.418
0.82

960
3780
0.5080
0.85

case. The cabinet has a bed area of 1.2 m 2 and has

been divided into three parts, having three trays of
equal area, 0.3 m 2. The trays have wooden sides of
equal height, 0.04 m, and a metallic mesh at the base.
The optimum angle of the slope of the top glass cover
is taken as a function of the latitude. This permits
adequate convective air circulation over the drying
area. To hold the glass to the frame, a sealant was
used. This transparent cover is useful in eliminating
product contamination. The number of holes drilled
on the cabinet chassis was found to be dependent on
the climatic condition and also the moisture content
of the product. The trays were fabricated in such a
fashion that they could easily be taken out from the
unit for weighing on a physical balance to measure
the hourly weights of the product. The trays were
placed 0.02 m high so as to ensure a reasonable level
of air circulation under and around the product. The
copper-constantan thermocouples were fixed at
different points of the cabinet and trays to record the
temperature,

[1]

Cherries
1050
3612
0.4993
0.77

[3]

4. NUMERICAL RESULTS AND DISCUSSION

OF ANALYTICAL MODELS
Numerical computations have been made using the
data of solar intensity and ambient air temperature
for typical summer (1-2 June)and winter (6-8 Decemher) days of the New Delhi climate during the year
1982. Their data are Fourier analysed. Other thermophysical parameters used in the calculations are given
in Table 1.
To study the effect of the product thickness over
the drying characteristics of fruits (namely apples,
peaches and cherries), a plot between the maximum
temperature versus thickness is given in Fig. 4 corresponding to summer and winter days of the Delhi
climate. It is evident from the figure that the lesser the
thickness the higher is the product temperature and,
hence, the higher the drying rate. Nevertheless, it is
also interesting to note that higher temperatures are
obtained in summer than in winter, and the ternperature pattern changes appreciably at a product

25

40

Summer

Winter

-23
~

21
35-

17

30

25

15

O0 001

0.03

0.05

0.07

0.09

Thickness

0.01

Q03

005

007

11
10

009

(rnl

Fig. 4. Variation o f m a x i m u m temperature o f the product vs its thickness for typical s u m m e r and winter
days.

268

S O D H A et al.:

. . . . . .

OPEN SUN DRYING AND A CABINET TYPE DRIER

Sumrner

1 June 1 9 8 2

W,nter 6 D . . . .

her 1 9 8 2

50

E 25

20
6

14

22

14

22

Time (h)

Fig. 5. Hourly variation of product temperature corresponding to 5 cm thickness during summer and
winter days.
thickness of 5 cm. This reveals the fact that open sun
drying for high moisture content fruits should be
carried out for thicknesses less than 5 cm. Corresponding to this thickness of 5 cm of the fruits, the
hourly variation of the product temperature during
summer and winter days is shown in Fig. 5.
Though the maxima of solar intensity occurs at about
13 h, the maxima of product temperature occurs at
15 h which establishes the fact that the product has
appreciable storage effects,
Similarly, the variation of moisture content of
apples, peaches and cherries (corresponding to a layer
thickness of 5 cm) as a function of drying hours is
exhibited in Fig. 6. It is obvious from the figure
that the surface of the product behaves like a water
surface for nealy 8 and 15 h in summer and winter,

respectively, and hence, the drying occurs under a

constant rate period. Thereafter, the drying occurs
under a falling rate period. Apples, peaches and
cherries, with initial moisture contents of 82, 85 and
77% respectively, are dried to final moisture contents
of 13.5, 16.5 and 11% in the summer climate and to
16, 18.5 and 12% respectively, in the winter climate in
24 and 34 drying hours, respectively, due to the fact
that the ambient temperature, as well as the solar
intensity, is higher in summer than in winter. Apart
from the parameters of Table l, the other physical
parameters used in the calculation of moisture content, humidity ratio, air temperature (inside cabinet
drier) and fruit temperature are as follows:
Cg = 0.85, specific heat of vapour (C~,)= 1.95 k J /

80
Winter

60

8
~_ 40
o

20-

I
8

I
16

I
24

1
10

I
20

1
30

Sunshine (h)
Fig. 6. Variation of moisture content vs sunshine hours for typical s u m m e r and winter days (layer
thickness = 5 cm).

SODHA et al.:

OPEN SUN DRYING AND A CABINET TYPE DRIER

kgC, ~q=0.085, specific heat of air (Ca)=

1.012 kJ/kg C, Ga = 0.019-0.029 kg/s, ha, = 8.0 W/
m 2 C, drying constant (k) = 0.271/h, average
moisture content (m)=0.50, density of mango

~oo
M
zP \
7c

269
For Delhiclimate
M-mongo
A - apple
c -cherries

'

P-peaches

fruit = 900 kg/m 3.

The moisture content as a function of sunshine

hours for different fruits on typical summer days is
depicted in Fig. 7. The pattern of the graph is similar
to before. The humidity ratio as a function of sunshine hours is shown in Fig. 8. As expected, there is a
rapid fall at the initial stage. When the drying enters
the falling rate period, the decrement of the humidity
ratio is slow due to the reasons explained before. As
the flow rate of air increases, the humidity ratio also
increases. This is due to the rapid movement of mois-

d
-:~ 5o
25

Sunshine (h)

Fig. 7. Variation of moisture content with sunshine hours

for four different fruits under typical Delhi climate in
a cabinet type drier.

ture from the fruit layers. The inside air temperature

and fruit temperature are shown in Figs 9 and 10. The
nature of the inside air temperature i~ dependent on
the water content in the air inside the cabinet drier.
5. EXPERIMENTAL

OBSERVATIONS

I 12
I 14
I 16
I 18
[ 20
[ 22
i
2 4I 6I 8I 10

rate. The initial and final moisture content (~o M.C.)

for a wet basis has been calculated using the relation

AND

DISCUSSION

M.C. (%) = 100 ( W , , - d ) / W , , ,

A series of experiments were conducted on typical

summer (1-2 June) days in the New Delhi climate
during 1982 at the Centre of Energy Studies, I.I.T.
Delhi. These were continued until the product acquired
a constant weight, i.e. it attained its equilibrium moisture content. The product chosen for the study was
mango flesh (initial weight ~ 9.0 kg). This weight was
the same for both systems. The product thickness in
the trays was adjusted at 1 cm. It was seen during the
study that the lesser the thickness the higher is the
product temperature and hence the higher the drying

where Wmis the initial weight of the product and d is

the dry weight. It was observed from the experiments
that the drying in the first 4-5 h was very rapid due to
the constant rate of drying. After this, the drying rate
is considerably lower. The drying rate in this region
(falling rate) is higher in the cabinet type drier (Fig.
11). Owing to the direct and stored heat, the product
dries at a faster rate in this type of drier. After attaining
the equilibrium moisture content, a sample of the
product was used to find the weight of completely
dried product by the oven method.

22

20

18

16

14

0,07

12
-

10
-

- -

- -

Go . 0 . 0 2 9

kgls

Go - 0 . 0 1 9

kg/s

0.06

20

22

0.05

O.04.

0.03(~

10
Sunshine

12

14

16

18

(h)

Fig. 8. Variation of humidity ratio with sunshine hours as a function of air flow rate (Ga) for four different
fruits in a cabinet type drier.

(26)

270

S O D H A et al.:

AND A CABINET TYPE DRIER

100-

28
Ga = 0.029

kg/s
Ga =0.019 kg/s

----

E
a.

OPEN SUN DRYING

Go = 0 0 2 9 kg/s

75-

26

._,3
-,~

25--

~ 22--

I
4

I
6

Sunshine

I
8

I
10

2(

10

(h)

Sunshine

Fig. 9. V a r i a t i o n o f inside cabinet drier air t e m p e r a t u r e as a

function o f s u n s h i n e h o u r s a n d flow rate (G.).

100

I
2

(h)

Fig. 10. V a r i a t i o n o f fruit t e m p e r a t u r e s as a function o f

s u n s h i n e hours.

--

80

~x
\\

~
GO ~

Summer (Delhi climate)

- Open sun drying

Sunshine

10

12

Cabinet
drier days)
(for
lypicaltype
summer

14

(h)

4
6
Sunshine (h)

I
8

I
10

Fig. 11. E x p e r i m e n t a l v a r i a t i o n o f m o i s t u r e content with

s u n s h i n e h o u r s for open sun d r y i n g a n d c a b i n e t type drier,

Fig. 12. V a r i a t i o n o f d r y i n g efficiency o f the cabinet type

drier as a function o f s u n s h i n e hours.

The efficiency of the drying system may be defined

by the expression
m, L
r/= - x 100,
(27)
S~
where rn~ is the amount of water to be evaporated, L
is the latent heat of vaporization and S~ is the solar
intensity at a particular instant. In the initial stages,

the drying efficiency is high because of the fact that

the drying takes place in the constant rate region, as is
evident from Fig. 12. In the later stages, the drying
efficiency goes on decreasing as the drying moves towards the falling rate period. The overall efficiency of
the cabinet type drier was found to be ~ 25%. It was
~ 22% for the open sun drying system. The variation
of drying efficiency of the cabinet type drier at regular

Table 2. Drying data for typical summer (1-2 June 1982) days
Drying
hours

Solar
intensity
(W/m 2)

Total mass of
mango in cabinet
type drier (g)

Total mass of
mango in open
sun drying (g)

Temperature
inside cabinet
type drier (cC)

0
1
2
3
4
5
6
7
8
9
10
11
12

332.31
804.54
839.52
891.99
961.95
899.99
839.52
647.13
454.74
369.80
342.41
640.46
810.72

9000
2250
1296.8
899.7
681.6
557.5
527.4
521.3
517.1
515.9
514.1

9000
1890
1090
758
577
540
535.7
531.3
527.5
523.7
520.4
519.8
519.0

35.3
48.2
50.9
58.4
64.8
72.0
68.0
64.0
62.0
60.0
50.0

Initial weight of mango = 9.0 kg.

Dry weight of mango = 0.450 kg (oven method).

SODHA et al.:

OPEN SUN DRYING AND A CABINET TYPE DRIER

intervals is shown in Fig. 12. This decrease is due

to faster water m o v e m e n t from the surface of the
product to the surrounding air.
Table 2 gives some indication of the temperature,
solar data and moisture content of the product
during the experimental study.

6. CONCLUSIONS

3. A S H R A E Handbook and Product Director),, Chap. 29

(1977).

APPENDIX
Various terms in equations (24) and (25) are elucidated as
below:
P f C f + Pl C,,m = Q .
(i)

It may be concluded from the above discussions

that

(~sr/C/m) = A

(1) the product thickness should not be more than

5 cm,
(2) higher drying is achieved in summer than in
winter,
(3) a constant rate of drying occurs up to moisture
contents of nearly 2 0 % , thereafter the falling rate
period starts, and
(4) nearly 24 h in summer and 34 h in winter are
needed for adequate drying of fruits.

(%rg/GaCa) = C

An extensive experimental study has shown that,

on typical summer days (1-2 June), high moisture
content f r u i t - - m a n g o flesh, with ~ 95% initial moisture content and ~ 1 cm layer thickness--dries up to
13% final moisture content in 12 sunshine hours,
It may also be concluded that the cabinet type
driers may be very useful for domestic applications
for drying fruits and vegetables (i.e. high moisture
content products) in developing countries. The overall efficiency in open sun drying is much less than that
of the cabinet type drier and quality of product is
maintained in only the cabinet type drier,
REFERENCES

1. P. K. Bansal, Ph.D. thesis, I.I.T. Delhi (1981).

2. P. K. Bansal and N. D. Kaushika, Energy Convers.
Mgmt 21, 81 (1981).

ECM 25;3--B

271

(ii)
(iii)

(hor/Cjm) = B

(iv)
(v)
(vi)

(ha,/GaQ) = D
k(m-m~)prhfg E

Ga Ca

D X = fl

and

C/D = J

and I/D = L
and EB/D = N

(vii)

BDX= %

(viii)
(ix)
(x)

BC + AD = I
E/D = M

JSt q-T.tb 4-N/k

C2 = M -

(xi)
(xii)
(xiii)
(xiv)

N/k

C3 = LS,
AS,

C3

a~ = ~ - +

C~-~-

a 2 = C 3, a~ =--C2~B
( B - k)
a4

AS,

Ti0 ~ C~
T,~(,,)- C I

as

B"

C~

(xv)
C2B

(B - k)

(xvi)

C3n

F-B, ~ ~q- B" + ~

C3
a6 = - -

C~

~-~
B

(xvii)
(xviii)

B.

C2B
a7

(B -- k) n+ 1

(xix)