Geothermal Drying in Agricultural Sector - Worldwide Examples

Abstract

Agricultural drying is traditionally used to preserve fruits and vegetables which mostly relied on energy-intensive processes usually powered by fossil fuels. In this review, we explore an innovative and sustainable alternative: using geothermal energy to dry produce. The paper reviews the main technical aspects related to the use of geothermal energy in drying fruits and vegetables. We delve into the technical details of two leading methods, hot air drying and refractive window drying, highlighting their advantages, drawbacks, and the critical factors that influence the quality of the final product. By examining real-world applications from countries as diverse as Iceland, the USA, Greece, Turkey, Macedonia, Kenya, Serbia, El Salvador, Guatemala, Mexico, Thailand, Poland, and the Philippines, this paper showcases how geothermal energy can be directly applied in drying operations—whether through standalone systems operating between 60 °C and 97 °C or integrated cascade systems wherever geothermal resources are used for power generation and in the form of the waste heat for drying purposes, can be considered as important direction. Due to a lack of actual information on the economic aspects of geothermal drying, in addition to outlining the technical merits of geothermal drying, we also discuss economic considerations and potential challenges to provide a roadmap for future projects. Moreover, the authors underlined several aspects that can contribute to the failure or limited success of geothermal drying projects. Ultimately, adopting geothermal drying not only reduces greenhouse gases (GHS) emissions but also lessens dependence on costly, polluting fossil fuels, paving the way for a greener, more energy-efficient future in food preservation. © 2025 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.