EVALUATION OF DRYING CHARACTERISTICS FOR GINGER IN FORCED CONVECTION DRYER
Keywords:
Drying,, electrical heater,, forced convectionAbstract
Drying or dehydration or dewatering isthe oldest inthe present work, qualitydrying characteristics ofsliced ginger with forced convection method were studied. The high moisture content of the ginger and low shelf life of raw ginger makes the transportation and marketing of ginger an expensive proposition. Due to excess moisture content, it subjected to spoilage and become waste. Drying improve the shelf life and decrease volume of particular product. Thereby, making the product more useful with longstorage capacity. In the experimentation, different combinations of temperature and air velocity on the charge mass are used to get readings. This work involves experimental determination of effective drying parameters such as moisture content, Moisture ratio and drying rate to analyze these parameters in relation to each other. The air heater will provide the thermalenergy topass heat over ginger slices (2 to 4 mm thickness). Theeffects of inlet hot air temperature and inlet air velocities on the charge mass is to be determined. Drying characteristics at different temperature like 50°c, 60°c & 70°c and Reynold nos.10R, 20R, 30R& 40R are used. Themoisture content decreased more rapidly when drying was performed at higher drying temperatures.
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