Effect of drying air temperature, bed depth and drying time on deep bed drying of black gram using RSM
DOI:
https://doi.org/10.59797/jfl.v28i1.1013Keywords:
Blackgram, deep bed dryer, bed depth, air temperature, drying time moisture contentAbstract
In this study, response surface methodology was applied to investigate the effects of inlet air temperature, bed depth and drying time on drying of Black gram in a deep bed dryer. Here, Black gram of initial moisture content 14, 17 and 20% w.b. were dried at air velocities (1.5 and 3 m/s). The independent variables are drying air temperatures (40 to 60°C), bed depth (0 to 0.6m) and drying time (1 to 9 h) whereas the response variable is final moisture content of Black gram in the drying bin. Analysis of variance showed that all independent variables had significant effect on final moisture content. Effect of bed depth and drying time were more significant on the final moisture content than the effect of drying air temperature and drying time. 2FI equations was recommended as the significant model to express final moisture content of Black gram in relationship with drying air temperature, bed depth and drying time. The drying time increased with increasing Bed depth and decreased with increase in air temperatures. It was denoted that increase of bed depth and air velocity resulted in the decrease in moisture content of Black gram dried at all temperatures. Thus, the low drying air temperature of 40°C is recommended for energy saving consideration. While high drying air temperature at 60°C are recommended for time saving.
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