Evaluation of food drying with air dehumidification system: a short review

Energy efficient drying for food and agriculture products resulting high quality products has been an important issue. Currently, about 50% of total energy for postharvest treatment was used for drying. This paper presents the evaluation of new approach namely air dehumidification system with zeolit...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2018-01, Vol.102 (1), p.12069
Main Authors: Djaeni, M, Utari, F D, Sasongko, S B, Kumoro, A C
Format: Article
Language:English
Subjects:
Air temperature
Dehumidification
dehumidified
Drying
Drying agents
Efficiency
Energy efficiency
Food
Food analysis
humidity
Low temperature
Moisture content
Operating temperature
Product quality
quality
Relative humidity
Water content
zeolite
Zeolites
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Summary:Energy efficient drying for food and agriculture products resulting high quality products has been an important issue. Currently, about 50% of total energy for postharvest treatment was used for drying. This paper presents the evaluation of new approach namely air dehumidification system with zeolite for food drying. Zeolite is a material having affinity to water in which reduced the moisture in air. With low moisture content and relative humidity, the air can improve driving force for drying even at low temperature. Thus, the energy efficiency can be potentially enhanced and the product quality can be well retained. For proving the hypothesis, the paddy and onion have been dried using dehumidified air. As performance indicators, the drying time, product quality, and heat efficiency were evaluated. Results indicated that the drying with zeolite improved the performances significantly. At operating temperature ranging 50 - 60°C, the efficiency of drying system can reach 75% with reasonable product quality.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/102/1/012069