04-08-2012, 04:20 PM
Combined Infrared and Hot air Dryer
Abstract
The drying process is one of the major procedures of food preservation and an important unit operation in a wide variety of food industries. The major objectives of food drying are energy and time saving, achieve to required quality, and store food for a long time. In this project a Prototype of combined IR and hot air drying system was manufactured to study the different drying parameters. A conveyorised drying system was fitted with infrared lamps for radiative heating. Through-flow hot air was provided for convective mode heating. The performance evaluation studies indicated that combination drying of Tomato and Onion at 51 °C with air at a velocity of 3.5 m/s and temperature consuming less energy about (20%) compared to 5.25 m/s air velocity. So the better way to save energy is to dry food at low speed of air and conveyor. The applications of this process are drying the Loss crops in agricultural crops during the harvesting agricultural fields to harvest crops and drying food factories for export.