Experimental Analysis Of Drying Of Agricultural Product

An experimental system set up has been developed to investigate the drying rate of thernselected material, the drying air temperature and relative humidity and moisture contentrnprofiles developed with the food materials during forced convective air drying. Thernmoisture content profile was determined by employing the technique of oven dryingrnmethod. Embedded thermocouples were used to sense temperature at different locations,rnand the embedded digital relative humidity measuring instruments were used to sensernthe relative humidity and recording the values manually at different locations of therndrying chamber. A data logger and a computer front end were implemented for datarnacquisition.rnTemperature, relative humidity, moisture and drying rate profiles are presented asrnfunction of the drying time. All profiles described the drying phenomena inside eachrntrays of the drying chamber. The close relations of overall drying rate and profiles ofrnmoisture content, drying air temperature and relative humidity are discussed. Finallyrncorrelations are formulated from the experimental data to relate the drying parameters;rndrying air temperature, relative humidity, velocity, initial moisture content of materialrnto be dried and drying time that predict the moisture content on wet basis.

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