Experimental research of thermal drying conditions in food dryer

Mojsovski, Filip and Mijakovski, Vladimir (2023) Experimental research of thermal drying conditions in food dryer. In: 16th International Conference on Accomplishments in Mechanical and Industrial Engineering (DEMI 2023), June 1-2, 2023, Banja Luka. (In Press)

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Existing food drying theory cannot offer good enough prediction of the drying process. Therefore, the correct drying conditions were reached by fieldwork activity, conducted on a farm dryer. The dryer was designed with drying room in the form of horizontal one-level support for the dried product. In order to improve the forced convection effect, the dryer was equipped with solar collector, auxiliary heating system, axial ventilators and dumpers. The construction of the drying room is realized in modular concept. Locally grown vegetables and fruits were used in the process of drying, but only research results for tomatoes are here presented. In the drying room, tomatoes shaped into rings with thickness of 4-8 mm, were exposed to a complex process of simultaneous heat and mass transfer. During the drying process, the change of tomato rings moisture content depends on the intensity of air temperature, air humidity and air flow. The tomato rings, with initial moisture content wet basis of 80 to 90 %, were dried to final moisture content wet basis of 6 to 12 %, for three to five days of drying time.

Item Type: Conference or Workshop Item (Paper)
Subjects: Scientific Fields (Frascati) > Engineering and Technology > Mechanical engineering
Divisions: Faculty of Technical Sciences
Depositing User: Prof. d-r. Vladimir Mijakovski
Date Deposited: 03 Jul 2023 08:36
Last Modified: 03 Jul 2023 08:36
URI: https://eprints.uklo.edu.mk/id/eprint/8511

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