CONCLUSION

Based on the data and graph plotted, it can be concluded that the moisture content and the
mass of the macaroni are decreasing with time. The drying rates of the macaroni are varying
with time. The results of drying process is agreeable with the theory which the drying rate
and moisture content decreasing over time. Air surrounding also affect the drying process
during the experiment. As for the equipment is not well-maintained, there is some error in the
results obtained.

RECOMMENDATION

In order to obtain better results, there are a few methods that may be considered. Firstly, to
get faster rate of drying, a higher speed of fan has to be set so that the macaroni will dry up
faster. Higher rate of drying will make the moisture content decrease faster. Besides, the
equipment should undergo maintenance regularly. This is to make sure that the equipment
performance does not affect the data during experiment conducted and the equipment will
runs efficiently. Other than that, the dryer should have good air circulation because it reduces
the drying time and allows the use of lower temperature. This can prevent the degradation of
chemical constituents during the drying process. [ CITATION Dil14 \l 17417 ]

References

Parikh, D. M. (2014, April 1). Solid Drying : Basics and Applications. Retrieved from
Chemical Engineering Essentials for CPI Professional:
https://www.chemengonline.com/solids-drying-basics-and-applications/?printmode=1