WHAT IS DRYING?

Drying is a mass transfer

process consisting of the
removal of water or another
solvent.
DRYER

By evaporation from a
solid, semi-solid or
liquid.
 DRYER

This process is often

used as a final production
step before selling or
packaging products.
WHY DO WE USE DRYING?

Drying makes material

more convenient in:
WHY DO WE USE DRYING?

PACKAGING
WHY DO WE USE DRYING?

TRANSPORTING
WHY DO WE USE DRYING?

PRESERVING
IN SHORT

“Does not improve quality of food”

“Improves quality of products”

DRYING VS EVAPORATION

I. Drying is usually carried out in SOLID

materials.
II. Drying in most cases means removal or
relatively small amounts of water from
SOLIDS.
DRYING VS EVAPORATION

III. Drying involves removal of water at

temperatures below its boiling point.
IV. Drying removes water by circulating air
over the material in order to carry away water
vapor.
DRYING VS EVAPORATION

I. Evaporation means a change of phase from

liquid state to gas.
II. Evaporation include removal of large
amounts of water.
DRYING VS EVAPORATION

III. Evaporation means removal of water by

boiling a solution.
IV. Evaporation, water is removed from the
material as pure water vapor mixed with other
gases.
TYPES OF DRYING METHOD:

When considering how to dry a material, you should consider:

• Heat sensitivity of the material being dried
• The necessity for asepsis
~ the absence of bacteria, viruses, and other microorganisms.
• Nature of the liquid to be removed
• The scale of the operation
TYPES OF DRYING METHOD:

Principle of Efficient Drying:

• Large surface area for heat transfer
• Efficient heat transfer to supply sufficient latent heat of vaporization
or heat sublimation
• Efficient mass transfer of evaporated water through any surrounding
boundary layers
• Efficient vapor removal, i.e. low relative humidity air
 of
Dryers
 Retention time:
Prevents Steam from Flour - 10 Minutes
O. CONVEYOR TYPE DRYING Leaking & Regulates the VCO - 3 Minutes
amount of steam Eliminates 2 Types of Bacteria

STEAM
CONVEYOR BLANCHING SPREADER
LOCK

LEVELER DRYER

Retention time:
30 Minutes
IN THE DRYER

• The product undergoes

through 3 stages.
• Each stages is set with
different parameters
IN THE DRYER
Stage A B C each have their own compartments where circulating blowers are divided.

90°C 80°C 90°C 70°C 75°C 75°C 75°C 60°C 60°C

8 Circulating Blowers 8 Circulating Blowers 6 Circulating Blowers

2 Coils
5 Coils 3 Coils
2 Coolers

A B C

27-29 Hz
“The number of cycles per second”
 1. DRUM DRYER

A drum about 0.75m-1.5m

in diameter and 2m-4m in
length. Heated internally,
usually by steam and rotated
on its longitudinal axis.
DRUM DRYER

Operation:
Liquid is applied to the surface and spread
to a film. As shown, the drum dips into a feed
pan. Drying rate is controlled by using a
suitable speed of rotation and the drum
temperature. The product is scraped from the
surface of the drum by means of a doctor
knife
ADVANTAGES OF DRUM DRYER

1. Gives rapid drying, the thin film spread over a large area resulting in
rapid heat and mass transfer.
2. The equipment is compact, occupying much less space than other
dryers.
3. Heating time is short, being only a few second.
4. The drum can be enclosed in a vacuum jacket, enabling the
temperature of drying to be reduced.
5. The product is obtained in flake form, which is convenient for many
purposes.
DISADVANTAGES OF DRUM DRYER

1. Operating conditions are critical and it is necessary to introduce

careful control on feed, film thickness, speed of drum rotation and
drum temperature.
2. Small mistakes can cause severe damage
PRODUCTS OF DRUM DRYER

• Milk product
• Baby foods
• Breakfast Cereal
• Fruit and Vegetable pulp
• Mashed Potatoes
• Cooked Starch
• Spent Yeast
CONCLUSION

There are different dryers available, but choosing which

suitable dryer depends on the nature of:

• MATERIAL
• COST
• TIME
• PRODUCT