NDLI: Performance of a convective, infrared and combined infrared- convective heated conveyor-belt dryer

Content Provider	Springer Nature Link
Author	El Mesery, Hany S. Mwithiga, Gikuru
Copyright Year	2014
Abstract	A conveyor-belt dryer was developed using a combined infrared and hot air heating system that can be used in the drying of fruits and vegetables. The drying system having two chambers was fitted with infrared radiation heaters and through-flow hot air was provided from a convective heating system. The system was designed to operate under either infrared radiation and cold air (IR-CA) settings of 2000 W/m$^{2}$ with forced ambient air at 30 °C and air flow of 0.6 m/s or combined infrared and hot air convection (IR-HA) dryer setting with infrared intensity set at 2000 W/m$^{2}$ and hot at 60 °C being blown through the dryer at a velocity of 0.6 m/s or hot air convection (HA) at an air temperature of 60 °C and air flow velocity 0.6 m/s but without infrared heating. Apple slices dried under the different dryer settings were evaluated for quality and energy requirements. It was found that drying of apple (Golden Delicious) slices took place in the falling rate drying period and no constant rate period of drying was observed under any of the test conditions. The IR-HA setting was 57.5 and 39.1 % faster than IR-CA and HA setting, respectively. Specific energy consumption was lower and thermal efficiency was higher for the IR-HA setting when compared to both IR-CA and HA settings. The rehydration ratio, shrinkage and colour properties of apples dried under IR-HA conditions were better than for either IR-CA or HA.
Starting Page	2721
Ending Page	2730
Page Count	10
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	5
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-04-15
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Dryer settings Apple slices Drying rate Infrared radiation Hot air convection Rehydration Shrinkage Colour Specific energy consumption Thermal efficiency Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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