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IDP Literature Review

This document is a literature review for a project on integrated design at Universiti Malaysia Sarawak's Faculty of Engineering. It discusses hot air drying as the most widely used food dehydration process, where hot air heats the outer layer of a product by convection and the interior by conduction, creating temperature gradients. Drying can be stationary or in motion, with motion improving heat and mass transfer for better drying. The document provides references for further reading on topics like microwave and convective drying of potatoes, drying technologies in food processing, and the effect of drying characteristics on garlic.

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Luqman Rabuan
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73 views2 pages

IDP Literature Review

This document is a literature review for a project on integrated design at Universiti Malaysia Sarawak's Faculty of Engineering. It discusses hot air drying as the most widely used food dehydration process, where hot air heats the outer layer of a product by convection and the interior by conduction, creating temperature gradients. Drying can be stationary or in motion, with motion improving heat and mass transfer for better drying. The document provides references for further reading on topics like microwave and convective drying of potatoes, drying technologies in food processing, and the effect of drying characteristics on garlic.

Uploaded by

Luqman Rabuan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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KNP 4414 Integrated Design Project 2017/2018

Faculty of Engineering
Universiti Malaysia Sarawak

LITERATURE REVIEW

Hot air drying

Hot air drying is the most widely used process for production of
dehydrated foods. The technique consists of blowing hot air over a product, the
outer layer of it is heated by convection while conduction heats the remainder of
the product [ CITATION Xia08 \l 1033 ]. This is the surface heating process and
temperature gradients are present within the material [ CITATION Pio06 \l 1033 ]. The
surface is exposed to drying temperature for much longer time than the interior of
the material, and it can be used to create special properties of the dry product
(Varnalis, Brennan, & MacDougall, 2001b). Hot air temperature is very important
and is limited by the heat sensitivity of the material and expected quality of the
final product. As the evaporation occurs due to the convection process
experienced by the surface of the pepper, the heat supplied by conduction assists
the faster movement of the trapped moisture in the interstices of the product to
reach the surface, where it is vaporized by the hot air flow. The adverse effect of
temperature on quality of the dried material can be minimized by application of
intermittent change of its level during dehydration. It is important as well to
monitor the time taken and drying temperature to estimate the desired moisture
content of the black pepper.

The drying process of the black pepper can be in a stationary form or in


motion with respect to air. Stream of hot air contacted with stationary material
gives low drying rates and uneven dying. In order to enable the drying process,
hot air can be blown through a layer of porous material. If the hot air drying
process is in motion setup or in a rotating drum motion, it improves the contact
with surrounding hot air and enables better heat and mass transfer, in regard to
evaporation of moisture. The rotating action of the drum exposes the surface of
black pepper much more evenly thus the way of how the black pepper is dried is
crucial to the final quality of the product.

1
KNP 4414 Integrated Design Project 2017/2018
Faculty of Engineering
Universiti Malaysia Sarawak

REFERENCES

1. Bouraoui, M. M. (1991). Microwave and Convective Drying of Potato


Slices. 77.

2. Chen, X. D. (2008). Drying Technologies in Food Processing. Oxford:


Blackwell Publishing.

3. Lewicki, P. P. (2006). Design of hot air drying for better foods. 11.

4. Singh Papu, A. S. (2014). Food Processing & Technology: Effect of


Drying Characteristics of Garlic-A Review. Retrieved from
https://www.omicsonline.org/open-access/effect-of-drying-characteristics-
of-garlica-review-l-2157-7110.1000318.pdf

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