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Annamalai, S. J. K.
- Performance Evaluation of Lpg Fired Small Cardamom Drier in Cardamom Plantation
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Authors
Affiliations
1 Central Institute of Agricultural Engineering Regional Centre, Coimbatore T. N., IN
2 Central Institute of Agricultural Engineering Regional Centre,Coimbatore T. N., IN
1 Central Institute of Agricultural Engineering Regional Centre, Coimbatore T. N., IN
2 Central Institute of Agricultural Engineering Regional Centre,Coimbatore T. N., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 1 (2013), Pagination: 162 –165Abstract
Freshly harvested small cardamom capsules were dried in a LPG fired dryer in a cardamom estate, Idukki district of Kerala. The temperature of the drying air during the initial period of drying was 40°C ad thereby raised to 50°C towards the end. The drying characteristics of cardamom in the developed dryer were studied. It took about 23 hours of drying to reach a moisture content of 8 per cent (w.b) from an initial moisture content of 86 per cent (w.b). The quality parameters of the dried cardamom were analysed based on BIS specification. The cost of drying one kilogram of cardamom was worked out to be Rs. 2.10.Keywords
Cardamom, Liquefied Petroleum Gas, Drier, Drying Characteristics, Quality
- Design and Development of a forced Flow Type Dryer for Medicinal and Aromatic Crops
Abstract Views :249 |
PDF Views:0
Authors
Affiliations
1 Central Institute of Agricultural Engineering, Regional Centre, COIMBATORE (T. N.), IN
1 Central Institute of Agricultural Engineering, Regional Centre, COIMBATORE (T. N.), IN
Source
International Journal of Agricultural Engineering, Vol 9, No 1 (2016), Pagination: 102-108Abstract
Medicinal and aromatic crops like curry leaf, patchouli, senna etc. are traditionally dried under sun resulting in inferior quality produce. In order to achieve better drying in terms of quality and drying time, an attempt was made to design and develop a mechanical dryer of forced flow type based on preliminary laboratory studies on drying curry leaf. The overall dimension of the dryer was 900 x 900 x 16500 mm. The dryer consists of a drying chamber, plenum chamber, heating chamber and a blower driven by 2HP motor. The performance of the dryer was evaluated for drying curry leaves. Moisture content of curry leaves decreased from about 67 per cent to about 5 per cent (w.b.) in approximately 6 hours for drying 50 kg of fresh curry leaf. The thermal efficiency of the dryer was found to be 45.6 per cent and the heat utilisation factor was 0.32. The quality of the dried curry leaf in terms of volatile oil content, colour and rehydration ratio was found to be good.Keywords
Forced Flow Dryer, Design, Development, Drying, Curry Leaf, Performance, Quality.References
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