Optimization of drying parameters of bird's eye chilli in a fluidized bed dryer

Siti Masrinda Tasirin, Siti Kartom Kamarudin, Jaharah A Ghani, K. F. Lee

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

This paper presents the application of Taguchi method in optimizing the drying parameters of bird's eye chili in a fluidized bed dryer. The drying parameters studied were bed depths, air velocities, operating temperatures and drying times. The standard L18 orthogonal array was used to accommodate the three factors of drying parameters. The drying experiments were conducted in a fluidized bed dryer at bed depths of 2 cm and 4 cm. The air velocities were varied at 0.85 m/s, 0.97 m/s and 1.09 m/s. The operating temperature is set between 50 °C and 70 °C at 10 °C interval. Meanwhile, the drying times were tested from 40 min to 120 min at 40 min interval. The results showed that the moisture contents and the drying rate were significantly controlled by the drying time. Finally, it was found that the optimum operating condition for the drying parameters were obtained at the bed depth of 2 cm, air velocity of 1.09 m/s and operating temperature of 70 °C. The same result was also obtained when using OFAT (one factor at a time) method.

Original languageEnglish
Pages (from-to)695-700
Number of pages6
JournalJournal of Food Engineering
Volume80
Issue number2
DOIs
Publication statusPublished - May 2007

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fluidized beds
dryers
Birds
eyes
drying
birds
Air
Temperature
air
temperature
water content

Keywords

  • Drying technology
  • Fluidized bed dryer
  • Optimization
  • Taguchi method

ASJC Scopus subject areas

  • Food Science

Cite this

Optimization of drying parameters of bird's eye chilli in a fluidized bed dryer. / Tasirin, Siti Masrinda; Kamarudin, Siti Kartom; A Ghani, Jaharah; Lee, K. F.

In: Journal of Food Engineering, Vol. 80, No. 2, 05.2007, p. 695-700.

Research output: Contribution to journalArticle

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