Development of a dehumidified air dryer
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Date
2011
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Publisher
CCSHAU
Abstract
The present investigation entitled “Development of a dehumidified air dryer” was
carried out with the objectives to development of a dehumidified air dryer and to test the
performance of the dehumidified air dryer for drying of cauliflower. The development of dryer
was based to maintain the low relative humidity in the drying chamber at the range of 35-450C
temperature. The drying performances of heat pump dryer were compared with tray dryer. The
temperature and relative humidity were recorded inside and outside of the dryer. The relative
humidity were observed lower than ambient air in heat pump dryer as compared to relative
humidity of the tray dryer. The rehydration ratio, nutritional characteristics, reconstitutional
quality and their physic-chemical parameters of the dehydrated cauliflower were better in the
heat pump dryer as compared to tray dryer.
Drying in heat pump dryer at 400C took less time compared to tray dryer at 500C and
550C. The energy consumption of heat pump dryer for 24 hours of operation was found less (6,
7.5 kWh) than tray dryer (7.25, 7.8kWh) and cost of drying was found to be more in tray dryer
at 50 and 550C as compared to 400C in heat pump dryer.
All the analysis justifies that dehumidified air dryer did improve the quality of dried
food. By using it, the products owned less browning colour, better texture, retention of
nutrients and increased overall acceptability, So the dehumidified air dryer is best alternative in
food industries for drying fruits and vegetables.
Description
Keywords
Drying, Dryers, Cauliflowers, Productivity, Biological phenomena, Sampling, Fruits, Hydration, Vitamins, Irrigation