Study and development of a rotating tray air-circulating drying cylindrical chamber for application in the agricultural product drying process
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Abstract
This research aimed to study and develop a cylindrical rotating tray dryer using hot air for drying agricultural products. The experiment was conducted on fried and oil-drained bananas to determine the optimal drying factors, which included three temperature levels (70, 80, and 90°C) and four drying times (5, 10, 15, and 20 minutes). The results showed that temperature and time significantly affected moisture reduction and energy consumption. At a temperature of 80°C for 20 minutes, the moisture content of fried bananas was reduced from 5.05 % to 2.85 %, achieving the desired color of the product with an energy consumption of 1.62 kWh. The study also found that higher temperatures resulted in faster moisture reduction but increased energy usage. Compared to conventional rectangular hot-air dryers, the developed cylindrical rotating tray dryer provided more uniform hot air flow and enhanced moisture removal efficiency from the product. This study suggests that the cylindrical rotating tray dryer is a promising option for improving the drying efficiency of agricultural products and reducing energy costs in the drying process, with the potential for further adaptation for commercial production.
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References
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