Drying Line

Subject: Student READY-Experiential Learning Programme-1

FPO-471 (7th Semester)

Submitted to:
Dr. Govind P. T.
Assistant Professor
Department of Food Processing Technology

College of Food Processing Technology and Bio Energy

Anand Agricultural University,
Anand - 388110
 Presented By
1. Bhavik Garasiya (3070920008)

2. Nikunj Kandoliya (3070920011)

3. Juhil Kharadi (3070920013)

4. Jay Patel (3070920023)

5. Mehul Patel (3070920026)

 Content
1. Introduction

2. Aim of Drying

3. Mechanism of Drying

4. Types of Dryers

5. Drying of Pumpkin

6. Drying Curve

7. Hazard Analysis

8. Conclusion
 Introduction
Water Removal: Both terms, drying and dehydration,
mean removing water from the food.

Dehydration Process: Dehydration involves using

artificial heat under controlled conditions of temperature,
humidity, and air flow.

Microorganism Growth: Drying stops the growth of

microorganisms by removing biologically active water.

Moisture Levels: Residual moisture in vegetables should

be 6 to 8 percent, and in fruits, it should be 10 to 20
percent.
 Aim of Drying
Drying Goal: Aim is to reduce biological water needed by
microorganisms causing food spoilage.

Microbial Growth: Drying prevents the growth of bacteria,

fungi, mold, extending food shelf life.

Pathogen Prevention: Water is a path for pathogens;

removing it enhances the shelf life of fruit products.

Moisture Impact: Moisture affects shelf life by causing

microbial spoilage, oxidation, and physical breakdown.
 Mechanism of Drying
Drying Mechanism Involves moving moisture to the food
surface and then evaporating it into the atmosphere as
water vapor.

Effective Drying Conditions: Requires hot, dry, and

moving air for optimal results.

Humidity and Air Temperature: Air can only remove

water if it's not saturated. Higher temperatures reduce
humidity, allowing air to carry more water vapor.

Fan or Exhaust System: Dryers have a fan or exhaust to

circulate air and remove damp air from the drying
environment.
( Mechanism of Drying )
Factors affecting rate of drying:

1. Composition of raw materials

2. Size, shape and stacking arrangement of produce

3. Temperature, time, relative humidity, and velocity of air

4. Pressure (barometric or under-vacuum)

5. Heat transfer to surface (conductive, convective, or

radiative)
 Types of Dryers
1. Vacuum Dryer:

Principle: Removes moisture from wet solids by creating a

vacuum, lowering pressure and boiling point of water,
leading to faster evaporation.

Water boils at 25-30 °C at a pressure of 0.0296-0.059

atmospheres in vacuum drying.
Working:

Heat Transfer: Steam passes between trays and jackets to

transfer heat through conduction.

Condensation: Vaporized water is collected in the

condenser during the process.

Process Steps: Vacuum pump disconnects after drying,

and dried products are collected.

Faster Drying: Lowering pressure allows for faster drying;

temperature can be regulated during the process.

Drying Time: Takes 12 to 48 hours with the wetting agent's

boiling point maintained for efficiency.
2. Tray Dryer:

Principle: It has heaters but low heat transfer; adding a fan

improves circulation, increasing heat transfer for efficient
drying. Trays with tiers and perforated screens lined with
paper disperse material, and controlled airflow with heat
induction maintains proper humidity and temperature.
Working:

Heating Options: Heat generated by a side-by-side or

base-by-side heater, or radiator coils using steam instead
of hot air.

Drying Process: Material spread on trays, heated air

circulated through it, ensuring controlled and efficient
drying.

Tray Bases: Three types - solid, perforated, and wire

mesh. Paper lining can reduce contamination risks.

Efficiency Factors: Depends on hot air recirculation, a

balance of fresh and heated air, and regulated drying for
uniform results.
3. Spray Dryer:

Principle: It atomizes the liquid into small droplets,

providing a large surface for mass and heat transfer.
Using hot air, the drops are sprayed so that they dry into
solid particles.
Working:

Atomization: Liquid is turned into small droplets using a

nozzle or rotary atomizer.

Mixing and Evaporation: Droplets move through a hot

gaseous medium, mixing with spray air, and moisture
evaporates.

Separation: Solute or suspension is separated from the

solvent as solid, then into a gas.

Desirable Properties: Atomization develops properties like

particle size and viscosity.
Working:

Solid Formation: Dried droplets form solids, collected

using drums or cyclones.

Final Product: The design, operation, and feed properties

determine the characteristics of the final product, often a
powder easily packaged and transported.
 Effects of Drying on Food
1. Shrinkage

2. Case-Hardening

3. Browning
 Drying of Pumpkin
Since high moisture increases the susceptibility of
pumpkin and squash to spoilage, drying and powdering
may be suitable techniques for prolonging their shelf life.
 Temperature and
Fresh Pumpkin
Pressure Setting
10 kg Initial M.C. Drying (16 hours)
of Dryer
= 95.46%
(70℃/430 psi)

Peeling, Cutting Placing Tray into

Dried Pumpkin
and Seeds Vacuum
Cubes
Removal Chamber

Placing and
Dicing (Pumpkin Spreading of
Cubes) Pumpkin cubes
on tray

Blanching
Straining of
(94℃/5 min) /
Excess M.C.
Sulphitation
using Muslin
(KMS/100
Cloth
ppm/3-5 min)
 Drying Curve
Sr. Initial Weight of sample Moisture content Time (in
Drying rate
No. (in grams) (in %) hours)

1 7824 96.25 0 0
2 3547 54.66 5 14.25
3 439 19.136 5 hours and 30 8.88
min
4 272 9.25 5 hours and 30 0.506
min

Drying Rate= Initial Weight – Final weight/Time

 120
96.25
100

Moisture content(%)
80

60 54.66

40
19.136
20 9.25
0
0 5 10 15 20 25
Time(hour)

16
14.25
14

12
Drying rate(g/h)

10 8.88
8

2
0.506
0
0
0 20 40 60 80 100 120
Moisture content(%)
 Processing
Hazard Analysis Hazard Control
Biological Chemical Physical
Step Measures

Receiving of Pumpkins Insects, Pesticide Dust, dirt, Certified suppliers, raw

pathogenic residues, heavy stones, metals material inspection and
bacteria, mold metals and foreign good manufacturing
materials practices

Washing Pathogenic Hard water Different Use potable water

bacteria salts, metals in impurities
water
Peeling & Slicing Pathogenic Traces of Metal from Use properly cleaned and
bacteria cleaning agents broken knife sanitized knife having no
on knife traces of cleaning agents,
good manufacturing
practices

Blanching Pathogenic - Different Good manufacturing

bacteria impurities practice
Sulphiting Pathogenic - - Good manufacturing
bacteria practice
Drying Pathogenic - Different Maintaining of drying
bacteria, mold impurities and conditions (drying
foreign temperature and
materials pressure) and good
manufacturing practice
 Conclusion

1. The actual weight of the Pumpkin was 11 kg.

2. Weight of Waste was 3.676 kg

3. Weight of pumpkin to be dried 7.324 kg

4. Initial Moisture Content of Pumpkin 95.46%

5. Moisture Content of Dried Pumpkin 9.25%

6. Weight of Dried Pumpkin 272 g

THANK YOU