ENERGY ANALYSIS OF HOT AIR DRYING SYSTEM FOR FRIED CASSAVA CHIPS
Keywords:
Energy, Hot air, Drying, Fried cassava chipsAbstract
The conventional method of packaging fried cassava chips before shipping takes about 12 hours for oil absorption in fried foods; therefore, the hot air-drying system to remove excess oil is interesting for time reduction with an increase in productivity. The aim is therefore to experimentally investigate the effect of the drying temperature on the energy consumption when drying the fried cassava chips using the dryer with an infrared oven. In addition, the appropriate energy-saving condition when drying the fried cassava chips was also determined. The dryer consisted of a cubic drying chamber measuring 120 x 120 x 120 cm to hold the 5 kg of fried cassava chips, a fan with a diameter of 22.86 cm, and an infrared burner. The drying temperature was examined at three different experimental values, for example, 50, 60, and 70 °C. The drying time in all cases was controlled to be less than two hours. According to the experimental results, the temperature distribution in the drying chamber was consistent, and the temperature difference between the top and bottom of the chamber was only 1.3 °C. For the energy analysis, it was found that the specific consumption for the drying temperatures of 50, 60, and 70 °C was 450, 256, and 352 kW/kg, respectively. Therefore, the appropriate drying temperature was 60 °C, and the payback time compared to the traditional method was about three months.
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