Group1 Dryer

DESIGN OF DRYER
(ABE 323)
INTRODUCTION
The consumption of sweet potatoes cannot be underemphasized particularly as it is widely used
across different parts of the world and it’s production and processing are highly valued. There are several meals
involved in the processing of sweet potatoes, particularly drying and dehydration which is important in ensuring
that the quality of the final product is well maintained also enhance the shelf life of the sweet potatoes (Aviara et
al. , 2015). Since sweet potato dryer is a significant factor on the quality and shelf-life of sweet potatoes, the
engineering design of this equipment is of paramount importance.
The design of a sweet potato dryer has to take into account a number of factors among which are
the initial moisture content of the sweet potatoes, the final designed moisture content of the sweet potatoes, the
drying time and the energy consumption involved in the drying process (Adebayo et al. , 2017). Moreover, it is
important to acknowledge the fact that the dryer design should incorporate the consideration of the volume of
production in sweet potatoes processing industry, the space and the cost of such dryer equipment.
When designing a dryer there must always be a sense of the material that is to be dried what it is that one wants
as a final result of the process. One has to take a lot of care about the temperature and the airflow that is in this
cabin and the time that is taken to dry the cloth. Also, the dryer and its requirements have to be relevant to the
project, the size and shape of the items to be dried, the content of energy that it needs and the space available
and the energy sources. These factors can for instance be incorporated in a well developed dryer to enhance
production of good dryer products, make improvements to the quality of products as well as minimize wastage.
ASSUMPTIONS
Vegetable : Sweet Potatoes
Initial Temp : 29
Final Temp : 80
Initial MC : 76%
Final MC : 8%
Inlet (Ambient) Air Condition : 33
Air Inlet RH : 85%
Heated Air Temp : 85
Outlet Air Temp : 50
Drying Thickness : 18mm
Insulations type and thickness : 10mm polyurethane board
DESIGN OF COMPONENTS
Designed a batch-type vegetable dryer with stacked perforated trays,
which can hold 60kg of fresh cut product to produce dried vegetables,
drying for 5 hours.
The dryer consist of five functional units,

Given: which include:
Heating Element = electrical type  Heating chamber
Max. Heat Loss = 20%  Heat Exchanger
 Blower (axial flow fan)
 Drying Chamber
 Control Board
DESIGN SPECIFICATIONS
The quantity of heat used in effective drying HD in kJ can be
determined using the equation below: (Sole-adeoye & Edith, 2017)
HD = CaTcMR
Where:
HD = heat required
Ca = specific heat capacity of air, 1.005 kJ/kg
Tc= temperature difference
MR = moisture removed
1. Total heat required, kJ or kcal
100 − 𝑀𝐶𝐼
𝑊𝐹 = 𝑊𝐼 [ ] 𝑀 𝑅 =60 𝑘𝑔− 15.65 𝑘𝑔
100 − 𝑀𝐶𝐹
100 − 76
𝑊 𝐹 =60 ( )
100 − 8
𝑾 𝑭 =𝟏𝟓.𝟔𝟓 𝒌𝒈
The quantity of heat used in effective drying HD in kJ:
HD = CaTcMR
HD = (1.005 kJ/kg (80-29)()
HD = 2273.15925 kJ
2. Heating element rating
 The combustion chamber was electrically powered by three electric elements each
of 1.8 kW (2.4 hp).
 A thermocouple was incorporated with the temperature control (0) to sensitize the
heat dissipated into the combustion chamber as well as to regulate the temperature.
 A heat sensor (probe) was also incorporated in the combustion chamber, to facilitate
the temperature.
Heating element = 1.8 kW x 3 pcs.

= 5.4 kW
Heating element rating = 5.4 kW x 5 hours (hours of drying)
= 27 kw
3. Air Flow Rate, (m3/min)
A. Quantity of air required to effect drying, this can be
calculated using the equation;
Where:
𝐻𝑟1 − 𝐻𝑟2 = are initial and final humidity ratios (kg/kg) respectively
𝑀 𝑅 = the moisture removed

𝑄 𝑎 = quantity of air required to effect drying
Assumptions:
Dry bulb temperature = 33(Ambient temperature)
Air Inlet RH : 85%
Using psychometric chart;

@ db = 33 and RH = 85%:
= 0.027539 kg/kg Dry Air
After the heat has been supplied, the product rises to 80;
@ heated air = 80 and RH = 85%
= 0.8281 kg/kg Dry Air
Substituting all the parameters given, the quantity of air required to effect drying is:
𝑀𝑅 𝑄𝑎
𝑄𝑎 = [ ]
𝐻𝑟1 − 𝐻𝑟2 𝑉𝑎 = [ ]
𝜌𝑎 𝜌 𝑎= density of air determined
at 0to be 1.115 kg/m 3
¿ ¿
𝑸 𝒂 =𝟓𝟓. 𝟑𝟗𝟔𝒌𝒈 𝟑 Time of drying = 5 hours = 300 minutes
𝑽 𝒂 =𝟒𝟗 . 𝟔𝟖𝟑𝒎
¿/
4. Dimensions and Volume of Drying Chamber, (m 3)
Weight = 130g (one sweet potato) No. of trays:

Where: Tc = Tray capacity
Surface Area = 76.71 = (assumption)
= 60 kg
=
= 38.36 No. of trays = = 6 trays
= 3.836 or 0.003836
No. of Sweet Potato in (1) one tray:
=
= 76.92 or 77 pcs.
Area of tray = 77 0.003836

= 0.30
4. Dimensions and Volume of Drying Chamber, (m3)
Assume: W = 1.2 + 0.072 (6% additional spacing)
= 1.272m
L = 1.25 + 0.075 (6% additional spacing)
= 1.325m
H = no. of tray tray spacing
= (6 10 cm)
= 60 cm
= 0.6m + 0.3 (30% additional spacing)
= 0.69 m
Volume of drying chamber:

V = WH
= 1.2721.325
= 1.163
5. Dimensions and Volume of Plenum Chamber, (m3)
Ambient Temp. = 33
/
RH = 85%
Dew point temp. = 30.14
Pa = 740 mm Hg (98.7 kPa) (barometric pressure)
d = 1.115 kg/
dp = 769 kg/ (Average Density of Sweet Potato)
5. Dimensions and Volume of Plenum Chamber, (m3)
𝑄
)( 𝐴𝑟𝑒𝑎=
𝑉
)(
𝟐
𝑨𝒓𝒆𝒂=𝟎 . 𝟎𝟑 𝒎
A = Width x Length (assume: Width = 0.2m)

𝑃𝑏𝑎𝑟 (6.24 ) 0.03 = 0.2 m x Length
𝑉 𝑎𝑐𝑡 𝑚𝑜𝑖𝑠𝑡=
𝑃𝑏𝑎𝑟 − 𝑃𝑣𝑎𝑝𝑜𝑟 Length = 0.15 m
98.7 (6.24)
𝑉 𝑎𝑐𝑡 𝑚𝑜𝑖𝑠𝑡 =
98.7 − 4.296 Assume H= 0.8m
V=HxWxL
V = 0.8m x 0.2m x 0.15
V = 0.024
6. Fan/Motor Type, Size, and Power
- industry fan availability and
capacity.
6. Fan/Motor Type, Size, and Power
- industry fan availability and
capacity.
7. Drying Cost per Batch
Fan blower = 7.5 kW
Electric motor = 4 kW
Total = 7.5 kW + 4 kW = 11.5 kW
Cost per batch = (11.5 kW) (5 hrs.) (13 )

Cost per batch = 747.5 pesos
SUMMARY TABLE
DRYER DESIGN CAD
DRYER DESIGN CAD
DRYER DESIGN CAD
DRYER DESIGN CAD
MEMBERS
“All information given above is my own output and definitely not copied from others work.”
KRISSA JOY OLIVE A. BALADIANG CYRA YLAIZA MAE POSADAS CARLYN ABBY P. GANADEN
ALEX P. SALCEDO JR. JOSUA C. TAN JOHN ALBERT V. CELLEROS

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DESIGN OF DRYER

The dryer consist of five functional units,

HD = (1.005 kJ/kg (80-29)()

Heating element = 1.8 kW x 3 pcs.

𝑀 𝑅 = the moisture removed

Using psychometric chart;

Weight = 130g (one sweet potato) No. of trays:

Area of tray = 77 0.003836

Volume of drying chamber:

A = Width x Length (assume: Width = 0.2m)

Cost per batch = (11.5 kW) (5 hrs.) (13 )

ALEX P. SALCEDO JR. JOSUA C. TAN JOHN ALBERT V. CELLEROS

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