Development of rotary tray fruit dryer
1996
Peerapan Snongchart
Rotary tray fruit dryer was developed and constructed. Tomato glace was used to find out the optimum drying condition of the dryer. Feasibility study on Similitude in Engineering was also conducted as relating to the designed dryer. The experiments composed of 3 levels of drying temperature, 55, 60 and 65 deg C and 2 levels of air flow, low (0.5752 cubic m/s, recycle rate 96.13 percent) and high (0.7129 cubic m/s, recycle rate 96.38 percent). It was found that the higher temperature the higher drying rate. For conditions of 60 and 65 deg C, not only the high air flow did not produce the more drying rate, but also consumed more energy. The result from standard deviations showed that the rotation of tray gave the more uniform final moisture content of dry tomato glace than the fix tray. To find out the optimum drying condition for the 40 percent d.b. final moisture content tomato glace, drying equations of parameters from the interval data were constructed emphasizing on the consumed energy and operating cost of drying at different drying conditions. It was found that the condition of 65 deg C temperature and low air flow was the best choice to save energy and drying cost. It was shown that the method of similitude in engineering could be used to modelling the rotary tray fruit dryer if the environmental conditions could be controlled.
显示更多 [+] 显示较少 [-]