ABSTRACT

In this experiment, we use tra y dryers to dr y the wet sample.

We choose the tea herbs as our sample because we believe that tea
h e r b s r e q u i r e s s h o r t d r yi n g t i m e , a n d t h e m o i s t u r e c o n t e n t w i l l
decrease faster with time. The measurement of the moisture content
is based on the weight of the sample which inversely proportional
w i t h t h e t e m p e r a t u r e & t i m e . T h u s , w e c a n d e t e r m i n e t h e d r yi n g r a t e
of the sample. Based on the data from the experiment, the mass and
m o i s t u r e c o n t e n t i s d e c r e a s i n g w i t h t i m e , w h e r e a s t h e d r yi n g r a t e i s
varying rapidl y with time.

INTRODUCTION

Drying is the process of thermally removing volatile substances

(e.g., moisture) to yield a solid product. Mechanical methods for
s e p a r a t i n g a l i q u i d f r o m a s o l i d a r e n o t c o n s i d e r e d i n t h e r m a l d r yi n g .
W h e n a w e t s o l i d i s s u b j e c t e d t o t h e r m a l d r yi n g , t w o p r o c e s s e s o c c u r
s i m u l t a n e o u s l y ; f i r s t i s t h e t r a n s f e r o f e n e r g y, m o s t l y a s h e a t f r o m
the surrounding environment to evaporate the surface moisture, and
second is the transfer of internal moisture to the surface of the solid
and its subsequent evaporation due to the first process.

Several t yp e s of d r ye r s are used in different fields and

specialties. The common type of dryer in many industrial
a p p l i c a t i o n s t h a t i n v o l v e d r y i n g o p e r a t i o n i s t r a y d r ye r s ( o r c a b i n e t
d r ye r s ) . T h e d r ye r s a r e m a d e o f t r a ys h e l d i n a c a b i n e t , w h i c h i s
connected to a source of heated air by gas, diesel or biomass. The
f o o d , w h i c h i s t o b e d r i e d , i s s p r e a d o u t , g e n e r a l l y q u i t e t h i n l y, o n
t r a ys w h i c h t h e d r yi n g t a k e s p l a c e . H e a t i n g m a y b e b y a n a i r c u r r e n t
s w e e p i n g a c r o s s t h e t r a y s , b y c o n d u c t i o n f r o m h e a t e d t r a ys o r
h e a t e d s h e l v e s o n w h i c h t h e t r a ys l i e , o r b y r a d i a t i o n f r o m h e a t e d
s u r f a c e s . M o s t t r a y d r ye r s a r e h e a t e d b y a i r, w h i c h a l s o r e m o v e s t h e
moist vapours. The temperature of ambient air is controlled by
thermostat which is usually set in the range of 50 to 700 C. The air
e n t e r s t h e b o t t o m o f t h e c h a m b e r b e l o w t h e t r a ys a n d t h e n r i s e s ,
through the trays of food being dried, and exits from an opening in
t h e t o p o f t h e c h a m b e r. F r e s h a i r i s a l l o w e d t o e n t e r t h e c a b i n e t a n d
moist air is exhausted by using a dehumidistat to control an exhaust
f a n a n d a i r i n t a k e s h u t t e r s . T h e d r y e r t r a ys a r e t i g h t - f i t t i n g i n t h e
c a b i n e t t o p r e v e n t a i r f r o m b yp a s s i n g t h e m a t e r i a l t o b e d r i e d .
Depending upon the food and the desired final moisture, drying time
m a y b e o f t h e o r d e r o f 1 0 o r e v e n 2 0 h o u r s . Tra y d r y e r s r e q u i r e l o w
capital and maintenance costs but have relatively poor control and
p r o d u c e s m o r e v a r i a b l e p r o d u c t q u a l i t y.

H o w e v e r, i n r e c i r c u l a t i o n d e s i g n s , t h e m o i s t u r e l a d e n a i r, a f t e r
evaporating water from food, would have to be dried before being
undergo recirculation, or else it would soon become saturated and
further drying of the food would stop. In such a case passing it
through a desiccant such as a bed of silica gel, or condensing
moisture out by passing the moist air over cold plates or coils could
d r y t h e a i r. N o t e a l s o t h a t i f w e a r e n o t g o i n g t o d r y t h e e x h a u s t a i r
for recirculation, then the exhaust vent should not be close to the
fresh air intake area, otherwise the moist exhaust air will be drawn
back through the drier and drying efficiency will be lost.
Thermometers are installed with the sensitive elements directly in
t h e m a i n a i r c u r r e n t a p p r o a c h i n g t h e d r y i n g t r a ys , a n d o f t e n a l s o i n
the air current leaving trays.

One of the most important problems encountered is not to supply the

s a m e d r y i n g r a t e a t t h e a l l p o s i t i o n w i t h i n t h e t r a y d r ye r s . T h e o t h e r
is the fast drying of food in the position where the air first enters to
t h e s ys t e m a n d the slow drying of food in the other position.
Therefore, additional heaters and fans may be placed above or
a l o n g s i d e t h e t r a y s t o i n c r e a s e t h e r a t e o f d r y i n g . Tr a y d r ye r s a r e
used for small-scale production or for pilot-scale work.

OBJECTIVES

The purpose of this experiment is to determine the drying rate

o f t h e s a m p l e b y d r yi n g m e t h o d u s i n g t r a y d r y e r b e s i d e s l e a r n t o u s e
a n d o p e r a t e t h e t r a y d r y e r.

THEORY

D r y i n g o c c u r s w i t h t h e h e l p o f e v a p o r a t i o n b y s u p p l yi n g h e a t t o
the wet feedstock. There are two options for medium of heat transfer
that is through convection by direct driers or conduction by contact
o r i n d i r e c t d r i e r s . T h e r e m o v a l o f w a t e r f r o m d r yi n g i s t o i n h i b i t t h e
growth of microorganisms and therefore the food is well preserved
besides reducing the weight and bulk of food for cheaper transport
a n d s t o r a g e . W h e n c a r r i e d o u t c o r r e c t l y, a n y a l t e r a t i o n o f n u t r i t i o n a l
q u a l i t y, c o l o u r, f l a v o u r a n d t e x t u r e o f r e h yd r a t e d f o o d s w i l l n o t b e
affected too much.

Drying methods and processes can be classified as batch,

where the material is inserted into the drying equipment and drying
proceeds for a given period of time, or as continuous, where the
material is continuously added to the dryer and dried material
continuously removed. D r yi n g p r o c e s s e s c a n a l s o b e c a t e g o r i z e d
according to the physical conditions used to add heat and remove
w a t e r v a p o u r. I n t h e f i r s t c a t e g o r y, h e a t i s a d d e d b y d i r e c t c o n t a c t
with heated air at atmospheric pressure, and the water vapour
f o r m e d i s r e m o v e d b y t h e a i r. I n v a c u u m d r yi n g , t h e e v a p o r a t i o n o f
water proceeds more rapidly at low pressures, and the heat is added
indirectly by contact with a metal wall or by radiation (low
temperatures can also be used under vacuum for certain materials
that may decolourize or decompose at higher temperatures). In
freeze drying, water is sublimed from the frozen material.

The first consideration in selecting a dryer is its operability;

above all else, the equipment must produce the desired product in
the form at the desired rate. The quality required in a finished
p r o d u c t , a n d i t s n e c e s s a r y p h ys i c a l c h a r a c t e r i s t i c s , a r e d e t e r m i n e d
by its end use. The final choice is then made on the basis of capital
a n d o p e r a t i n g c o s t s . At t e n t i o n m u s t b e p a i d , h o w e v e r, t o t h e c o s t s o f
the entire isolation system, not just the drying unit alone.

Thermally sensitive materials must be dried at low temperature

under vacuum, with a low-temperature heating medium, or very
r a p i d l y. The d r ye r must also operate r e l i a b l y, s a f e l y, and
e c o n o m i c a l l y. O p e r a t i o n a n d m a i n t e n a n c e c o s t s m u s t b e e x c e s s i v e ;
pollution must be controlled; energy consumption must be minimised.
A s f a r a s t h e d r yi n g o p e r a t i o n i t s e l f i s c o n c e r n e d , a d i a b a t i c d r ye r s
are generall y less expensive than non-adiabatic dryers, in spite of
the lower thermal efficiency of adiabatic units.
Unfortunately there is usually a lot of dust carry over from adiabatic
d r ye r s , and these entrained particles must be removed almost
quantitatively from the drying gas.

I n h e r b s a n d m e d i c i n a l i n d u s t r y, m o s t m e d i c i n a l a n d c u l i n a r y
h e r b s a r e s o l d d r i e d . W h e n d r yi n g l a r g e q u a n t i t i e s o f h e r b s f o r
commercial sale, growers should use a forced-air dryer to preserve
t h e i r c o l o r, f l a v o u r, o i l c o n t e n t , a n d m e d i c i n a l p r o p e r t i e s . To a c h i e v e
t h i s , g o o d a i r c i r c u l a t i o n w i t h i n t h e d r ye r i s i m p o r t a n t , a s i t r e d u c e s
d r yi n g t i m e a n d a l l o w s t h e u s e o f l o w e r t e m p e r a t u r e s , b o t h o f w h i c h
can prevent the degradation of chemical constituents during the
d r yi n g p r o c e s s . T h e r e - f o r e , d e p e n d a b l e t e m p e r a t u r e c o n t r o l a n d t h e
ability to provide high air flow throughout the plant material are
important. Drying temperatures and times differ by plants, and plant
parts, thus most herbs should be dried at low temperatures, ideally
around 9 0 - 1 0 0 F. When outside conditions are hot and humid,
h o w e v e r, i t m a y b e n e c e s s a r y t o r a i s e t e m p e r a t u r e s t o a s h i g h a s
1 3 0 F. T h e s i z e o f t h e d r y e r s h o u l d b e b a s e d o n t h e h e r b p r o d u c t i o n
area and how much will be harvested at one time.

T h e d r ye r s h o u l d h a v e w e l l - s p a c e d r a c k s t o e n s u r e t h a t a l l
sides of the plant receive sufficient air flow and the plant material
d r i e s e v e n l y. The shelves should be constructed of food grade
screens or covered with an acceptable food grade material. The
d r ye r s h o u l d b e f r e e o f d u s t , d i r t , i n s e c t s , a n d r o d e n t s . Evidence of
any of these in the final product can lower its value or render it
unmarketable.
 T h e d r ye r s h o u l d b e a b l e t o h o l d a n e n t i r e h a r v e s t a n d d r y i t
fast enough that the crop does not spoil. Efficiency and economic
concerns must be taken into consideration to ensure the cost-
e f f e c t i v e n e s s o f i t s o p e r a t i o n . L i k e w i s e , a d r ye r c a n b e c o n s t r u c t e d
from a new or existing shed outfitted with a h e a t e r, f a n , and
d e h u m i d i f i e r. Ad d i t i o n a l l y, a g r o w e r m a y c h o o s e t o c o n s t r u c t o n e
from scratch.

In this experiment, tea leaves are chosen as herbs that undergo

d r yi n g p r o c e s s b y o p e r a t i n g t r a y d r ye r. T h e b e s t m e t h o d t o d r y h e r b
w i l l d e p e n d l a r g e l y o n t h e p h ys i c a l c h a r a c t e r i s t i c s o f t h e m a t e r i a l ,
t h e v o l u m e o f h e r b i n t h e d r ye r, a n d t h e r e l a t i v e h u m i d i t y o f t h e
o u t s i d e a i r.

D i f f e r e n t h e r b s w i l l r e q u i r e d i f f e r e n t t e m p e r a t u r e s . Typ i c a l l y,
t h e h i g h e r t h e a m b i e n t h u m i d i t y, t h e h i g h e r t h e t e m p e r a t u r e t h a t i s
r e q u i r e d t o d r y t h e m a t e r i a l t h o r o u g h l y. I n t r o d u c i n g d r i e r a i r w i l l
r e d u c e t h e a m o u n t o f t i m e t h e m a t e r i a l i s i n t h e d r ye r, t h u s r e d u c i n g
t h e c o s t o f d r yi n g t h e m a t e r i a l .

The moisture content of dried products is very important, and if

i t i s t o o h i g h , m o u l d s a n d y e a s t s t e n d t o g r o w. T h e m o i s t u r e c o n t e n t
may be checked using scales and an oven. The following is the
expression that we may use in order to calculate the moisture
c o n t e n t o f o u r d r yi n g t e a l e a v e s ;
O t h e r i m p o r t a n t p a r a m e t e r f o r d r yi n g p r o c e s s i s t h e d r yi n g r a t e s , v
(min-1);

v = Xt1 Xt2
T2 T1

E X P E R I ME N TAL P R O C E D U R E

1. All of the equipment which used in this experiment were

switched on.
2. Rinse the empty tray using water before start
3. The mass of the empty tray were measured and tared. The data
was recorded.
4. The dry tea herbs were sprinkled with enough of water to make it
wet.
5. The tea herbs were placed onto the empty tray and put into the
tray dryers to be prepared to be dried.
6. The initial mass of the wet tea herbs were measured and
recorded before being dried.
7. The initial temperature and humidity which shown on the tray
dryers taken and recorded. The initial air flow inside the tray
dryers were measured using the anemometer and the readings
was recorded.
8 . T h e d r yi n g p r o c e s s i s s t a r t e d b y p r e s s i n g t h e H E AT b u t t o n o n
t h e t r a y d r ye r s .
9. All of the data readed and recorded every 3 minutes in one hour
t i m e o f t h e d r yi n g p r o c e s s o f t h e t e a h e r b s .
10. The moisture content and the drying rate were calculated.
11. T h e g r a p h o f d r y i n g r a t e a g a i n s t m o i s t u r e c o n t e n t w a s p l o t t e d .

AP PAR ATU S
 Tray dryers
Analytical balance
Water
Anemometer
Stopwatch
Dry tea herbs

R E S U LT

Mass of tray = 1391.3 g

Mass of dry tea leaves = 99.4 g

Time Humidity Tem p e r a t u r e s Mass of Aneno- Moisture Dr yi ng

(min) ( %r F) (C) sample (g) meter Content rate
I II I II (m/s) (min-1)
0 10.6 0.5 41.9 39.5 109.4 1.47 0 . 119 8 0.0084
5 8.4 0.5 45.3 43.0 105.3 1.21 0.0778 0.01004
10 8.0 0.5 45.8 44.3 100.4 1.51 0.0276 0.00326
15 8.0 0.5 45.7 44.6 98.8 1.49 0 . 0 113 0.00104
20 8.0 0.5 45.6 44.7 98.3 1.49 0.0061 0.001
23 8.0 0.5 45.6 44.8 98.0 1.52 0.0031 0.00037
26 8.0 0.5 45.7 44.7 97.9 1.52 0.002 0.00067
29 8.0 0.5 45.6 44.7 97.7 1.51 0 0

115 0.15
110
0.1
105
100
0.05
95
90 0
0 5 10 15 20 25 30 35 0 5 10 15 20 25 30 35
 0.01
0.01
0.01
0.01
0
0
0
0 5 10 15 20 25 30 35

S A MP L E C A L C U L ATI O N S

1. Moisture content,x calculated using the following formula:

mass1mass final
Moisture content,x = massfinal

Example:

109.497.7
Moisture Content 1, x 1 = 97.7

= 0 . 119 7 5

105.397.7
Moisture Content 2, x 2 = 97.7

= 0.07779
2. After calculated the moisture content, the drying rate calculated
using the following formula :

x
Drying Rate, v = t

Example : For tea herbs sample :

x 1x 2
Drying Rate, v = t

0.119750.07779
= 5

= 0.008392

DISCUSSION

Based on graph mass versus time, it shows that the mass of the
tea herbs are decreasing with time. This is the same with graph of
moisture content versus time , where the moisture content is
decreasing with time.

Drying occurs in three different periods, or phases, which can

be clearly defined. The first phase, or initial period, is where
sensible heat is transferred to the product and the contained
moisture. From both graph, the first phase can be seen clearly at
time between the first minute until minute 9. The second phase, or
constant rate period, is when the free moisture persists on the
surfaces and the rate of evaporation alters very little as the moisture
content reduces. This is seen from the graph at minute 9 until minute
12. The third phase, or falling rate period, is the phase during which
migration of moisture from the inner interstices of each particle to
t h e o u t e r s u r f a c e b e c o m e s t h e l i m i t i n g f a c t o r t h a t r e d u c e s t h e d r yi n g
rate.

Principles of tra y dryer states that during the earl y stages of

d r yi n g , t h e c o n d i t i o n s i n t h e d r ye r, w h i c h i s a t h i g h h u m i d i t y a n d
moderate temperature, are ideal for the growth of microorganisms.
The quicker the drying time the better the final microbial quality of
the product. From the graph of drying rate versus time , we can see
that the changing pattern is not consistent or in mannered pattern.
Hence, it is well said that the drying rates is not depending much
upon time.

CONCLUSION

Based on the data plotted on each graph, we can conclude that

the moisture content and mass of the tea herbs are both decreasing
w i t h t i m e . N e v e r t h e l e s s , t h e d r yi n g r a t e s o f t h e h e r b s a r e v a r y i n g
with time.
 R E C O M M E N D ATI O N

In order to obtain better results, there are a few methods or

r e c o m m e n d a t i o n s t h a t m a y b e c o n s i d e r e d . F i r s t l y, t h e d r y i n g r a t e s
can be increased with two different options; by increasing the air
f l o w o r i n c r e a s i n g t h e a i r t e m p e r a t u r e . H o w e v e r, t h e t e m p e r a t u r e
must not be set to too high for it may cause damage or change to the
products. This is true for herbs and spices, as high temperature will
have the risk of losing delicate flavours or colours.

As a matter of fact, fan driven dryers may suck in fine dust

particles in dusty areas, causing contamination of the product. In
very dusty areas, powered dryers may need a muslin filter over the
air inlet. Herbs and spices must be dried to a moisture content that
is low enough to prevent the growth of micro-organisms such as
moulds and bacteria.

Most commercial dryers are insulated to reduce heat losses,

a n d t h e y r e c i r c u l a t e h o t a i r t o s a v e e n e r g y. M a n y d e s i g n s h a v e
e n e r g y- s a v i n g d e v i c e s , w h i c h r e c o v e r h e a t f r o m t h e e x h a u s t a i r o r
a u t o m a t i c a l l y c o n t r o l t h e a i r h u m i d i t y. C o m p u t e r c o n t r o l o f d r ye r s i s
increasingly sophisticated and also results in important savings in
e n e r g y.

If the exhaust air is not dried for recirculation, then the exhaust
vent should not be close to the fresh air intake area, otherwise the
moist exhaust air will be drawn back through the drier and drying
efficiency will be lost.
 G o o d a i r c i r c u l a t i o n w i t h i n t h e d r ye r i s i m p o r t a n t , a s i t r e d u c e s
d r yi n g t i m e a n d a l l o w s t h e u s e o f l o w e r t e m p e r a t u r e s , b o t h o f w h i c h
can prevent the degradation of chemical constituents during the
d r yi n g p r o c e s s . T h e d r y e r s h o u l d h a v e w e l l - s p a c e d r a c k s t o e n s u r e
that all sides of the plant receive sufficient air flow and the plant
m a t e r i a l d r i e s e v e n l y. T h e d r ye r s h o u l d b e f r e e o f d u s t , d i r t , i n s e c t s ,
and rodents. Evidence of any of these in the final product can lower
its value or render it unmarketable.

REFERENCES

1 . h t t p : / / w w w.f a o . o r g / d o c r e p / V 5 3 8 0 E / V 5 3 8 0 E 0 9 . h t m
2 . h t t p : / / w w w.e n o t e s . c o m / h o w - p r o d u c t s - e n c y c l o p e d i a / g r e e n - t e a
3 . B i r d , R . B , S t e w a r d . W E , a n d L i g h t f o o t , E N , Tr a n s p o r t P h e n o m e n a ,
John Wiley and Sons, Inc,1960

APPENDICES