TY - GEN
T1 - Development of Batch Type Convection Dryer for Fish Cracker Manufacturing
AU - Leman, Muhammad Naim
AU - Mohamaddan, Shahrol
AU - Abidin, Ana Sakura Zainal
AU - Suffian, Mohamad Syazwan Zafwan Mohamad
AU - Tamrin, Khairul Fikri
AU - Baini, Rubiyah
AU - Hanafusa, Akihiko
N1 - Funding Information:
This research is funded by Ministry of Higher Education Malaysia through Research Acculturation Grant Schemes [Grant no: RAGS/TK01(4)/1318/2015(12)]. The authors would like to thank Universiti Malaysia Sarawak (UNIMAS) for providing facilities for this research.
Funding Information:
Acknowledgements This research is funded by Ministry of Higher Education Malaysia through Research Acculturation Grant Schemes [Grant no: RAGS/TK01(4)/1318/2015(12)]. The authors would like to thank Universiti Malaysia Sarawak (UNIMAS) for providing facilities for this research.
Publisher Copyright:
© 2022, The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.
PY - 2022
Y1 - 2022
N2 - Manual production of fish cracker is inherenly inefficient with low productivity. Mechanisation and automation of the drying process which constitutes a major process would contribute to increase production. In this study, a batch type convection dryer for fish cracker with a capacity of 2 kg was developed. The prototype with a dimension of 89-cm length, 72-cm width and 60-cm height consists of a drying chamber, moving tray, transmission system, heating element and control system. A moving tray concept was applied for the machine design. The maximum temperature that can be reached in the chamber without load is 40.0 °C. Two different air velocities of 1.5 m/s and 2.0 m/s were applied in both simulation and experimental study. The higher air velocity was observed to shorten the time taken to heat the overall drying chamber. It was observed that the air velocity is higher when the tray rotates close to the fan inlet at the angle of 135°. The simulation results are consistent with the experiment in terms of temperature profile and air velocity. As a result, the dryer has successfully improved the drying hygiene and maintain the quality of fish cracker produced.
AB - Manual production of fish cracker is inherenly inefficient with low productivity. Mechanisation and automation of the drying process which constitutes a major process would contribute to increase production. In this study, a batch type convection dryer for fish cracker with a capacity of 2 kg was developed. The prototype with a dimension of 89-cm length, 72-cm width and 60-cm height consists of a drying chamber, moving tray, transmission system, heating element and control system. A moving tray concept was applied for the machine design. The maximum temperature that can be reached in the chamber without load is 40.0 °C. Two different air velocities of 1.5 m/s and 2.0 m/s were applied in both simulation and experimental study. The higher air velocity was observed to shorten the time taken to heat the overall drying chamber. It was observed that the air velocity is higher when the tray rotates close to the fan inlet at the angle of 135°. The simulation results are consistent with the experiment in terms of temperature profile and air velocity. As a result, the dryer has successfully improved the drying hygiene and maintain the quality of fish cracker produced.
KW - CFD
KW - Convection dryer
KW - Fish cracker
KW - Food drying
KW - Moving tray
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U2 - 10.1007/978-981-16-6482-3_3
DO - 10.1007/978-981-16-6482-3_3
M3 - Conference contribution
AN - SCOPUS:85121789582
SN - 9789811664816
T3 - Smart Innovation, Systems and Technologies
SP - 21
EP - 31
BT - Intelligent Manufacturing and Energy Sustainability - Proceedings of ICIMES 2021
A2 - Reddy, A. N.
A2 - Marla, Deepak
A2 - Favorskaya, Margarita N.
A2 - Satapathy, Suresh Chandra
PB - Springer Science and Business Media Deutschland GmbH
T2 - International Conference on Intelligent Manufacturing and Energy Sustainability, ICIMES 2021
Y2 - 18 June 2021 through 19 June 2021
ER -