Energetica India nº91 July August 2020

CASE STUDY 55 energetica INDIA- July-Aug_2020 Figure 3: Source-wise distribution of energy consumption in Food processing sector(Source: Solar Thermal Federation of India) There are over 40,000 food processing industries in India; consisting of, both, small and large entities. Every 1 million m2 of concentrated solar thermal systems under continuous operation basis can result in annual diesel savings of 7 million litres and abate worth 20,000 tons of CO 2 annually. The time is ripe to set aggressive target for achieving sus- tainable heating across all food processing industries. The country has sufficient expertise to design and develop tech - nologies which can result in employment opportunities, as well. However, there is a lack of awareness amongst food processing industries in the country and multiple capacity building workshops can give stimulus to SHIP systems. Case Study of Agricultural produce drying in Ladakh region Ladakh region (Leh and Kargil) the northernmost tip of Hi- malayan India is among the areas that receive the country’s highest solar radiation. On an average, the region has di- rect normal irradiance (DNI) of average up to 6.5 kWh/m2/for about 150 days in a year. Night temperatures during summer almost plunge to sub-zero. This region produces one of the world’s best varieties of apricot with average production of 8,000 tons annually. Cul- tivation is only possible during summer and there is a short window of time to pluck, process and transport the fruits. Ac- cording to most farmers, not being able to pluck or sell their produce within a 2-month period causes losses of more than 50% of the fruit produce. Open drying causes further losses from weather and insects. Quality processes for plucking, fetching and controlled drying can go a long way in prevent- ing losses. Under the Prime Minister’s Reconstruction Plan, the Ministry of Food Processing Industries (MOFPI) explored the possi- bility of use of solar energy for accelerated drying with qual- food at 65° to 100°C, cooking at 100°C in meat processing, blanching of vegetables or meat at 65° to 95°C, drying and evaporation at 40° to 130°C in fruit and vegetable processing or cleaning of products and production facilities at 60° to 90°C. Figure 3 below gives the source-wise distribution of energy consumption. Source- Solar Payback