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Abstract

In this experiment , we use tray dryer as a method of drying the


sample.We choose daikon as a sample . In tray dryers, the food is spread
out, generally quite thinly, on trays in which the drying takes place.By on
the heat switch button. The data is taken every 10
minutes.The measurement of the moisture content is based on the weight
of the sample which inversely proportional with the temperature & time.
Most tray dryers are heated by air, which also removes the moist vapours.
.Based on the data from the experiment , we can see that the mass and
the moisture content decreasing as the time increase . The drying rate is
varying rapidly with time.The experiment done is successful.

Introduction

A dryer is used for the evaporation of liquid from solids .Most types of
dryers are indirectly heated with either an internal exchanger coil or an
external heat transfer jacket.This allow the use of remote heating .Many
dryer operate under a vacuum to facilitate this evaporation.Dryer are
used to remove moisture from almost any material from powders and
flakes pharmaceutical and chemical processes to pellets,sheets and fibers
in the plastics and textile industries .There are applications for dryers in
the minning,food,printing,and paper industries as weel .Many materials
need to be dried as art of their finishing operation[1].These basic types of
tray dryer cabinets; batch, semi-continuous and cross flow dryers and tray
dryer.[2]

First batch cabinets are the simplest and cheapest to construct. The
cabinet is a simple large wooden box fitted with internal runners to
support the trays of food being processed. The trays are loaded into the
chamber, the doors closed and heated air is blown through the stack of
trays until the entire product is dry. As the hot air enters below the bottom
tray, this tray will dry first. The last tray to dry is the one at the top of the
chamber.Next , Semi-continuous cabinets were developed by Practical
Action in order to overcome some of the disadvantages of the batch
system. In a semi-continuous cabinet a lifting mechanism allows all of the
trays except the bottom tray to be lifted. It is thus possible to remove the
lowest tray as soon as the product is dry. The mechanism then allows all
the trays to be lowered (now tray 2 is at the bottom of the stack). This
leaves a space at the top of the stack to load a tray of fresh material. Two
types of lifting mechanism are available both of which activate four
movable fingers that lift the second tray upwards.Then, In this chamber
the air is blown, through a series of louvers, directly across the trays and
then re-circulated over the heater. In the early stages of drying, when a lot
of water is being removed, a high proportion of the air is vented to an exit
and replaced by fresh air. As drying proceeds the proportion of vented air
is reduced. At the end of the drying cycle no air is vented.The dyer tray
are tight fitting in the cabinet
to prevent air from bypassing the material to be dried.Depending upon
the food and the desired final moisture, drying time may be of the order
of 10 or even 20 hours.Tray dryer require low capital and maintenance
cost .

Objectives

The purpose of this experiment is to determine the drying rate


of the sample by drying method using tray dryer besides learn
to use and operate the tray dryer.

References
[1]. http://www.heat-inc.com/dryersembedded.htm
[2]http://www.appropedia.org/Tray_dryers_(Practical_Action_Te
chnical_Brief)

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