Development of A Convection Dryer for Sliced Fish Cracker

A low cost convection dryer for sliced fish cracker with a capacity of 2 kg is designed and fabricated. The dryer consists of six main parts, namely drying chamber, rotary tray, transmission system, heating element, sensory and control system. The methodologies used in this research are idea generat...

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Main Author:	Muhammad Naim, Bin Leman
Format:	Thesis
Language:	English
Published:	2019
Subjects:	TJ Mechanical engineering and machinery
Online Access:	http://ir.unimas.my/id/eprint/26162/3/Development%20of%20A%20Convection%20Dryer%20for%20Sliced%20Fish%20Cracker.pdf
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id	my-unimas-ir.26162
record_format	uketd_dc
spelling	my-unimas-ir.261622023-03-21T08:52:28Z Development of A Convection Dryer for Sliced Fish Cracker 2019-07-26 Muhammad Naim, Bin Leman TJ Mechanical engineering and machinery A low cost convection dryer for sliced fish cracker with a capacity of 2 kg is designed and fabricated. The dryer consists of six main parts, namely drying chamber, rotary tray, transmission system, heating element, sensory and control system. The methodologies used in this research are idea generation, mechanical modelling (3D), static structural analysis, computer fluid dynamic analysis (CFD) and dryer performance evaluation. In the performance evaluation, the keropok sliced were dried from the initial moisture content (IMC) of 42.26% to the final moisture content (FMC) in the range of 10% to 11% within 6 hours. The keropok sliced were dried at a constant temperature of 40 °C with two different air velocities, 1.5 m/s and 2.0 m/s. The open-sun drying method by using pemidai was also carried out as a comparison. As the results show, the final weight of the keropok sliced when they achieved the required moisture contents are 167.1 gram and 163.5 gram at air velocities of 1.5 m/s and 2.0 m/s respectively. The final moisture content recorded for both of the air velocities are 10.93% and 10.52%. In terms of drying time, the higher velocity of air supplied to the drying chamber is observed to shorten the drying time. According to the results, the moisture content, drying time, weight loss and drying rate of the designed dryer within 6 hours are better than those of the open-sun drying method. The experimental moisture ratios then were fitted with three different theoretical moisture ratio models, namely Newton, Page and Henderson and Pabis. The results show that the Newton model is suitable to represent the thin layer drying behaviour of the keropok . The dryer is expected to improve the drying process of the keropok keping industry. Keywords: Fish cracker, convection dryer, drying, moisture content Universiti Malaysia Sarawak (UNIMAS) 2019-07 Thesis http://ir.unimas.my/id/eprint/26162/ http://ir.unimas.my/id/eprint/26162/3/Development%20of%20A%20Convection%20Dryer%20for%20Sliced%20Fish%20Cracker.pdf text en validuser masters Universiti Malaysia Sarawak (UNIMAS) Faculty of Engineering
institution	Universiti Malaysia Sarawak
collection	UNIMAS Institutional Repository
language	English
topic	TJ Mechanical engineering and machinery
spellingShingle	TJ Mechanical engineering and machinery Muhammad Naim, Bin Leman Development of A Convection Dryer for Sliced Fish Cracker
description	A low cost convection dryer for sliced fish cracker with a capacity of 2 kg is designed and fabricated. The dryer consists of six main parts, namely drying chamber, rotary tray, transmission system, heating element, sensory and control system. The methodologies used in this research are idea generation, mechanical modelling (3D), static structural analysis, computer fluid dynamic analysis (CFD) and dryer performance evaluation. In the performance evaluation, the keropok sliced were dried from the initial moisture content (IMC) of 42.26% to the final moisture content (FMC) in the range of 10% to 11% within 6 hours. The keropok sliced were dried at a constant temperature of 40 °C with two different air velocities, 1.5 m/s and 2.0 m/s. The open-sun drying method by using pemidai was also carried out as a comparison. As the results show, the final weight of the keropok sliced when they achieved the required moisture contents are 167.1 gram and 163.5 gram at air velocities of 1.5 m/s and 2.0 m/s respectively. The final moisture content recorded for both of the air velocities are 10.93% and 10.52%. In terms of drying time, the higher velocity of air supplied to the drying chamber is observed to shorten the drying time. According to the results, the moisture content, drying time, weight loss and drying rate of the designed dryer within 6 hours are better than those of the open-sun drying method. The experimental moisture ratios then were fitted with three different theoretical moisture ratio models, namely Newton, Page and Henderson and Pabis. The results show that the Newton model is suitable to represent the thin layer drying behaviour of the keropok . The dryer is expected to improve the drying process of the keropok keping industry. Keywords: Fish cracker, convection dryer, drying, moisture content
format	Thesis
qualification_level	Master's degree
author	Muhammad Naim, Bin Leman
author_facet	Muhammad Naim, Bin Leman
author_sort	Muhammad Naim, Bin Leman
title	Development of A Convection Dryer for Sliced Fish Cracker
title_short	Development of A Convection Dryer for Sliced Fish Cracker
title_full	Development of A Convection Dryer for Sliced Fish Cracker
title_fullStr	Development of A Convection Dryer for Sliced Fish Cracker
title_full_unstemmed	Development of A Convection Dryer for Sliced Fish Cracker
title_sort	development of a convection dryer for sliced fish cracker
granting_institution	Universiti Malaysia Sarawak (UNIMAS)
granting_department	Faculty of Engineering
publishDate	2019
url	http://ir.unimas.my/id/eprint/26162/3/Development%20of%20A%20Convection%20Dryer%20for%20Sliced%20Fish%20Cracker.pdf
_version_	1783728306380603392

Development of A Convection Dryer for Sliced Fish Cracker

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