Value Addition of Food in Drying Process: Design & Development of an Enhanced Food Dryer with Uniform Heat/Air Distribution
Waseem Amjad1, Albert Esper2, Anjum Munir3, Oliver Hensel1
1University of Kassel, Dept. of Agricultural Engineering, Germany
This work focuses on the quality drying of food. Drying of a product is not an issue but to get a highly qualitative dried product quantitatively in farmer communities is a challenging task. These farmers dry food products in open sun drying (deteriorate quality), in small conventional dryers i.e. solar and biomass which are unable to contribute the society due to low drying capacity and low quality (due to uncontrolled drying conditions). High quality food drying requires two tricky things, consistent heat and uniform air distribution. Air drying is low-cost and high-speed, but expose the food being dried to high levels of uneven heat, reducing the quality of the overall product substantially by over and under drying. A new medium scale hybrid dryer has been developed with diagonally air flow pattern to establish uniform air distribution over the entire length (11 m) of dryer. It will strengthen the common assumption of isothermal condition in drying process which can be applied to deal drying modelling, where non-isothermal conditions are commonly taken.
Keywords: Air distribution, quality food drying, value addition
Contact Address: Waseem Amjad, University of Kassel, Dept. of Agricultural Engineering, Nordbahnhofstr 1a, 37312 Witzenhausen, Germany, e-mail: waseem_amjaddaad-alumni.de