Post on 16-Mar-2020
Master of Engineering
2019
Faculty of Engineering
Development of A Convection Dryer for Sliced Fish Cracker
Muhammad Naim bin Leman
Development of A Convection Dryer for Sliced Fish Cracker
Muhammad Naim bin Leman
A thesis submitted
In fulfilment of the requirements for the degree of Master of Engineering
(Mechanical)
Faculty of Engineering
UNIVERSITI MALAYSIA SARAWAK
2019
i
DECLARATION
The thesis has not been accepted for any degree and is not concurrently submitted in
candidature of any other degree.
Signature:
Name: Muhammad Naim bin Leman
Matric No.: 15020835
Date:
ii
ACKNOWLEDGEMENT
I would like to extend my heartfelt gratitude to my supervisor and co-supervisor,
Dr. Shahrol bin Mohammadan and Dr. Ana Sakura binti Zainal Abidin for the guidance,
encouragement and advice throughout the course of my research.
Special thanks to my parents and family members for their continuous support in all
aspects, especially the financial aid for completing this project. To my friends, many thanks
for the encouragement you all gave to me. I am forever grateful to those who had
contributed to this project either directly or indirectly. Thanks a lot for all the helpful
services rendered.
Last but not least, a big thank you to the lecturers and staff from the Department of
Mechanical and Manufacturing, Faculty of Engineering, UNIMAS and Department of
Electrical and Electronic, ILP Kota Samarahan.
iii
ABSTRACT
A low cost convection dryer for sliced fish cracker with a capacity of 2 kg is designed and
fabricated. The dryer consists of six main parts, namely drying chamber, rotary tray,
transmission system, heating element, sensory and control system. The methodologies used
in this research are idea generation, mechanical modelling (3D), static structural analysis,
computer fluid dynamic analysis (CFD) and dryer performance evaluation. In the
performance evaluation, the keropok sliced were dried from the initial moisture content
(IMC) of 42.26% to the final moisture content (FMC) in the range of 10% to 11% within 6
hours. The keropok sliced were dried at a constant temperature of 40 °C with two different
air velocities, 1.5 m/s and 2.0 m/s. The open-sun drying method by using pemidai was also
carried out as a comparison. As the results show, the final weight of the keropok sliced when
they achieved the required moisture contents are 167.1 gram and 163.5 gram at air velocities
of 1.5 m/s and 2.0 m/s respectively. The final moisture content recorded for both of the air
velocities are 10.93% and 10.52%. In terms of drying time, the higher velocity of air supplied
to the drying chamber is observed to shorten the drying time. According to the results, the
moisture content, drying time, weight loss and drying rate of the designed dryer within 6
hours are better than those of the open-sun drying method. The experimental moisture ratios
then were fitted with three different theoretical moisture ratio models, namely Newton, Page
and Henderson and Pabis. The results show that the Newton model is suitable to represent
the thin layer drying behaviour of the keropok . The dryer is expected to improve the drying
process of the keropok keping industry.
Keywords: Fish cracker, convection dryer, drying, moisture content
iv
Pembangunan Pengering Jenis Perolakan untuk Hirisan Keropok Keping
ABSTRAK
Pengering jenis perolakan berkos rendah berkapasiti 2 kg untuk hirisan keropok keping
telah direka dan dibina. Pengering ini terdiri daripada enam bahagian utama, iaitu ruang
pengering, dulang berputar, sistem penghantaran, elemen pemanasan, sistem deria dan
kawalan. Kaedah yang digunakan dalam kajian ini adalah penjanaan idea, model mekanikal
(3D), analisis struktur statik, analisis dinamik cecair komputer (CFD) dan penilaian
prestasi. Dalam penilaian prestasi, hirisan keropok dikeringkan dari kandungan
kelembapan awal (IMC) sebanyak 42.26% kepada kandungan kelembapan akhir (FMC)
dalam lingkungan 10% to 11% dalam masa 6 jam. Hirisan keropok dikeringkan pada suhu
malar 40 °C dengan dua halaju udara berbeza, 1.5 m/s dan 2.0 m/s. Pengeringan matahari
juga dilakukan sebagai perbandingan. Keputusan menunjukkan, berat akhir keropok
mencapai kandungan kelembapan yang diperlukan adalah 167.1 gram dan 163.5 gram pada
halaju udara 1.5 m/s dan 2.0 m/s masing-masing. Kandungan kelembapan akhir yang
dicatatkan untuk kedua-dua halaju udara adalah 10.93% dan 10.52%. Halaju udara yang
lebih tinggi dibekalkan ke ruang pengeringan diperhatikan memendekkan masa
pengeringan. Nisbah kelembapan eksperimen kemudian dibandingkan dengan tiga model
kelembapan teori iaitu Newton, Page, Henderson dan Pabis. Keputusan menunjukkan
bahawa model Newton adalah sesuai untuk mewakili kelakuan pengeringan lapisan tipis
keropok keping. Pengering ini dijangka akan menambahbaik proses pengeringan dalam
industri keropok keping.
Kata kunci: Keropok ikan, pengering perolakan, pengeringan, kandungan kelembapan
v
TABLE OF CONTENTS
Page
DECLARATION .................................................................................................................. i
ACKNOWLEDGEMENT .................................................................................................. ii
ABSTRACT ........................................................................................................................ iii
ABSTRAK ............................................................................................................................ iv
TABLE OF CONTENTS .................................................................................................... v
LIST OF TABLES ............................................................................................................... x
LIST OF FIGURES ............................................................................................................ xi
LIST OF ABBREVIATIONS .......................................................................................... xvi
CHAPTER 1: INTRODUCTION ...................................................................................... 1
1.1 Research Bakground .................................................................................................... 1
1.2 Problem Statements ...................................................................................................... 3
1.3 Objectives of the Study ................................................................................................ 4
1.4 Scope of Work.............................................................................................................. 4
1.5 Significance of the Study ............................................................................................. 5
1.6 Organization of the Thesis ........................................................................................... 5
CHAPTER 2: LITERATURE REVIEW .......................................................................... 7
2.1 Introduction .................................................................................................................. 7
2.2 Keropok Keping Manufacturing and the Characteristics ............................................. 7
vi
2.3 Drying Process Activity ............................................................................................. 10
2.4 Mechanism Heat and Mass Transfer .......................................................................... 11
2.5 Type of Drying ........................................................................................................... 12
2.5.1 Direct Drying ................................................................................................. 13
2.5.2 Indirect Drying ............................................................................................... 13
2.6 Dryer Design .............................................................................................................. 13
2.6.1 Okra Drying Machine ..................................................................................... 14
2.6.2 Domestic Biscuit Cabinet Tray Dryer ............................................................ 15
2.6.3 Semi-Industrial Multi-Fruit Drying machine ................................................. 16
2.6.4 Apricots Dryer ................................................................................................ 17
2.6.5 Tomato Dryer ................................................................................................. 18
2.6.6 Fish Dryer ....................................................................................................... 19
2.6.7 Rotary Type of Keropok Keping Drying Machine ......................................... 20
2.6.8 Homogeneous Fish Cracker Dryer ................................................................. 21
2.6.9 Fruit and Vegetable Dryer .............................................................................. 22
2.6.10 Convective Solar Dryer for Chilli .................................................................. 24
2.7 Dryer Performance Evaluation ................................................................................... 25
2.8 Dryer Parameters ........................................................................................................ 32
2.8.1 Moisture Content ............................................................................................ 32
2.8.2 Moisture Ratio ................................................................................................ 33
2.8.3 Drying Rate .................................................................................................... 33
2.9 Dryer Efficiency and Energy Consumption ............................................................... 34
2.10 Determination of Drying Model................................................................................. 35
2.11 Summary .................................................................................................................... 37
vii
CHAPTER 3: RESEARCH METHODOLOGY ............................................................ 40
3.1 Introduction ................................................................................................................ 40
3.2 Concept Generation and Idea Selection ..................................................................... 41
3.2.1 First Idea or Concept ...................................................................................... 43
3.2.2 Second Idea or Concept .................................................................................. 44
3.2.3 Third Idea or Concept .................................................................................... 45
3.2.4 Fourth Idea or Concept ................................................................................... 46
3.2.5 Selection Matrix (Pugh Matrix) ..................................................................... 47
3.3 Dryer Design, Requirements and Specifications ....................................................... 49
3.3.1 Drying Chamber ............................................................................................. 49
3.3.2 Moving Tray ................................................................................................... 51
3.3.3 Transmission System ...................................................................................... 53
3.3.4 Heating Element ............................................................................................. 55
3.3.5 Fan Size and Air Vent .................................................................................... 56
3.3.6 Dryer Control System ..................................................................................... 57
3.4 Static and Dynamic Analysis on the Critical Parts .................................................... 61
3.5 Analysis of Temperature and Air Flow inside the Drying Chamber ......................... 65
3.6 Performance Evaluation (No Load Testing) .............................................................. 67
3.6.1 Experimental Set-Up (No Load Testing) ....................................................... 68
3.7 Performance Evaluation (Load Testing) .................................................................... 68
3.7.1 Sample Preparation ........................................................................................ 68
3.7.2 Experimental Set-Up (Load Testing) ............................................................. 69
3.7.3 Data Collection and Analysis .......................................................................... 70
3.8 Validation of Experimental Results with Predicted Results ...................................... 71
viii
3.9 Dryer Efficiency and Energy Consumption ............................................................... 73
CHAPTER 4: RESULTS AND DISCUSSION ............................................................... 74
4.1 Introduction ................................................................................................................ 74
4.2 Design Architecture for the Keropok Keping Drying Machine ................................. 74
4.3 Mechanical Modelling (3D) ....................................................................................... 77
4.3.1 Material Cost Estimation ................................................................................ 81
4.3.2 Dryer Capacity .............................................................................................. 81
4.4 Structural Analysis ..................................................................................................... 82
4.4.1 Structural Frame Analysis .............................................................................. 82
4.4.2 Shaft Analysis ................................................................................................ 86
4.4.3 Modal Analysis on the Structural Frame ........................................................ 89
4.5 Analysis of Temperature Profile and Air Flow .......................................................... 91
4.6 Fabrication and Prototyping ..................................................................................... 101
4.7 Performance Evaluation ........................................................................................... 106
4.7.1 The Effect of Air Velocity on the Drying Chamber Temperature and
Humidity (No Load) ..................................................................................... 106
4.7.2 The Effect of Air Velocity on the Drying Chamber Temperature and
Humidity (With Load) .................................................................................. 110
4.7.3 Keropok Keping Drying Curve .................................................................... 112
4.7.4 Prediction of Moisture Contents with Theoretical Model ............................ 116
4.7.5 Dryer Efficiency and Energy Consumption ................................................. 121
ix
CHAPTER 5: CONCLUSIONS ..................................................................................... 124
5.1 Conclusion ............................................................................................................... 124
5.2 Future Work ............................................................................................................. 127
REFERENCES ................................................................................................................ 128
APPENDICES .................................................................................................................. 134
x
LIST OF TABLES
Page
Table 2.1 Physicochemical Properties of Keropok Keping............................................ 9
Table 2.2 Theoretical Mathematical Model of Drying (Yadollahinia, 2008). ............. 35
Table 2.3 Summary of Dryer Type and Material used for Food Drying Machine. ..... 37
Table 3.1 Dryer Design Requirement 41
Table 3.2 Morphological Chart for the Dryer .............................................................. 43
Table 3.3 Addressing Number of PLC Input and Output ............................................ 59
Table 3.4 Material Properties and Technical Condition of the Structure Frame. ........ 62
Table 3.5 Estimated Weight of the Moving Tray Components. .................................. 62
Table 3.6 Drying Chamber Boundary Condition for CFD .......................................... 66
Table 3.7 Coordinate System for Sensor Probe ........................................................... 67
Table 3.8 Theoretical Thin Layer Drying Model ......................................................... 72
Table 4.1 Material Cost Estimation ............................................................................. 81
Table 4.2 Temperature Reading above Trays. ............................................................. 95
Table 4.3 Simulation of Air Velocity above Trays ...................................................... 96
Table 4.4 Fabrication Processes ................................................................................. 101
Table 4.5 Experimental of Air Velocity above the Tray............................................ 109
Table 4.6 Comparison of Air Velocity between Simulation and Experimental
Results ........................................................................................................ 110
Table 4.7 Drying Rates of Dryer and Open Sun Drying ............................................ 115
Table 4.8 Constant Value and Parameters. ................................................................ 117
Table 4.9 Energy Consumption ................................................................................. 122
xi
LIST OF FIGURES
Page
Figure 1.1 Drying the Keropok Keping by using the Traditional Method ...................... 2
Figure 2.1 (a) Half Finished Product (b) Finished Product ............................................. 8
Figure 2.2 Water Activity (aw) and Stability Diagram of Foods (Labuza et al.,
1970) ............................................................................................................ 10
Figure 2.3 Schematic of the Food Drying Phenomenon (Rotstein, 1997) .................... 11
Figure 2.4 Okra Drying Machine (Kushwaha et al., 2005) ........................................... 14
Figure 2.5 Domestic Biscuit Cabinet Tray Dryer (Olufemi et al., 2014) ...................... 16
Figure 2.6 Semi-Industrial Multi-Fruit Dryer (Javanmard et al., 2010)........................ 17
Figure 2.7 Vertical Cross-Section of the Drying Chamber (Sarsilmaz et al., 2000) ..... 18
Figure 2.8 Rotating Tray Dryer for Tomato (Santos-Sánchez et al., 2012) .................. 19
Figure 2.9 Convective Fish Dryer (Komolafe et al., 2011) ........................................... 20
Figure 2.10 Rotary Type Keropok Keping Drying Machine (Mohamaddan et al.,
2016) ............................................................................................................ 21
Figure 2.11 Homogeneous Fish Cracker Dryer using Hybrid Control System
(Zulkarnain et al., 2014)............................................................................... 22
Figure 2.12 Industrial Fruit and Vegetable Dryer (Ehiem et al., 2009) .......................... 23
Figure 2.13 Convective Solar Dryer (Mohanraj & Chandrasekar, 2009) ....................... 25
Figure 3.1 Research Methodology Flow Chart ............................................................. 40
Figure 3.2 Dryer Function Model Decomposition 42
Figure 3.3 Cabinet with Left and Right Movement Tray System ................................. 44
Figure 3.4 Cabinet with Rotary Tray System .............................................................. 45
xii
Figure 3.5 Cabinet with Rotary Tray System with Different Position of Fan............... 45
Figure 3.6 Rotary Drum Dryer ...................................................................................... 46
Figure 3.7 Evaluation of Pugh Selection Matrix ........................................................... 48
Figure 3.8 Drying Chamber........................................................................................... 50
Figure 3.9 Moving Tray Design .................................................................................... 52
Figure 3.10 Shaft Free Body Diagram ............................................................................ 52
Figure 3.11 Transmission System Arrangement for the Dryer ....................................... 54
Figure 3.12 Position of Air Vent and Air Inlet Fan......................................................... 57
Figure 3.13 Control Panel Design for the Dryer ............................................................. 58
Figure 3.14 PLC Setup .................................................................................................... 59
Figure 3.15 Simulator Control Panel for PLC Ladder Logic .......................................... 60
Figure 3.16 Electrical Block Diagram ............................................................................. 61
Figure 3.17 Static Structural and Modal Analysis Procedures by FEA Software ........... 63
Figure 3.18 Boundary Condition Applied on Structure Frame ....................................... 64
Figure 3.19 Boundary Condition Applied on the Shaft................................................... 64
Figure 3.20 Fluid Dynamic Analysis (CFD) Procedures ................................................ 65
Figure 3.21 Drying Chamber Layout and Boundary Condition ...................................... 66
Figure 3.22 (a) Digital Temperature and Humidity Meter (Model UNI-T UT333)
(b) Digital Hot Wire Anemometer Model (BENETECH GM8903) ........... 67
Figure 3.23 Experimental Setup (No Load Testing) ....................................................... 68
Figure 3.24 Sample of Keropok Keping .......................................................................... 69
Figure 3.25 Experimental Setup (Load Testing) ............................................................. 70
Figure 4.1 Schematic Diagram of the New Keropok Keping Drying Machine with
Cluster Module............................................................................................. 76
xiii
Figure 4.2 Detailed Dryer Design and Dimension ........................................................ 80
Figure 4.3 Mesh Generation with Refinement for the Structure Frame ........................ 83
Figure 4.4 (a) Von-Mises Stress of the Structure Frame (b) Deformation of the
Structure Frame ............................................................................................ 84
Figure 4.5 Von-Misses of the Structure Frame versus Number of Elements................ 85
Figure 4.6 Convergence Deformation of the Structure Frame versus Number of
Elements ....................................................................................................... 86
Figure 4.7 Mesh Generation with Refinement of the Shaft .......................................... 86
Figure 4.8 (a) Von-Mises Stress of Shaft (b) Shaft Deformation ................................. 87
Figure 4.9 Convergence of the Shaft Stress versus Number of Elements ..................... 88
Figure 4.10 Convergence of the Shaft Deformation versus Number of Elements ......... 88
Figure 4.11 (a) 1st Vibration Mode (30.56 Hz) (b) 2nd Vibration Mode (54.73 Hz) ..... 89
Figure 4.12 (c) 3rd Vibration Mode (64.63Hz) (d) Fourth Vibration Mode
(77.42 Hz) .............................................................................................. 90
Figure 4.13 (e) Five Vibration Mode (96.38 Hz) (f) Six Vibration Mode
(122.7 Hz) ............................................................................................... 90
Figure 4.14 Mesh Generation with Refinement for Fluent Analysis (Isometric
View)............................................................................................................ 91
Figure 4.15 Mesh Generation with Refinement for Fluent Analysis (Front view) ......... 91
Figure 4.16 Position and Angle of Tray Rotation ........................................................... 92
Figure 4.17 Temperature Profile at Position 0=360º, 90º, 180º and 270º
(Condition 1) ................................................................................................ 92
Figure 4.18 Temperature Profile at Position 45º, 135º, 225º and 315º
(Condition 1) ................................................................................................ 93
xiv
Figure 4.19 Temperature Profile at Position 0=360º, 90º, 180º and 270º
(Condition 2) ................................................................................................ 93
Figure 4.20 Temperature Profile at Position 45º, 135º, 225º and 315º
(Condition 2) ................................................................................................ 94
Figure 4.21 Simulation of Air Velocity (Condition 1) .................................................... 98
Figure 4.22 Air Velocity Streamline (Condition 1) ........................................................ 99
Figure 4.23 Simulation of Air Velocity (Condition 2) .................................................. 100
Figure 4.24 Air Velocity Streamline (Condition 2) ...................................................... 101
Figure 4.25 (a) Keropok Keping Drying Machine (b) PLC Wiring .............................. 104
Figure 4.26 Human Machine Interface (HMI) for Keropok Keping Drying
Machine with Sensor Data Acquisition (DAQ) ......................................... 105
Figure 4.27 Experimental Temperature Inside the Drying Chamber at Air Velocity
1.5 m/s and 2.0 m/s .................................................................................... 106
Figure 4.28 Experimental Relative Humidity Inside the Drying Chamber at Air
Velocity 1.0 m/s, 1.5 m/s and 2.0 m/s ........................................................ 107
Figure 4.29 Temperature versus Time during Drying ................................................... 111
Figure 4.30 Humidity versus Time during Drying ........................................................ 112
Figure 4.31 Weight Loss versus Drying Time ............................................................. 113
Figure 4.32 Moisture Content in Dry Basis (%) versus Drying Time .......................... 114
Figure 4.33 Drying Rate versus Drying Time ............................................................... 116
Figure 4.34 Experimental and Predicted Moisture Ratio versus Drying Time at
Velocity 1.5 m/s ......................................................................................... 117
Figure 4.35 Experimental and Predicted Moisture Ratio versus Drying Time at
Velocity 2.0 m/s ......................................................................................... 118
xv
Figure 4.36 Regression Analysis at Velocity 1.5 m/s (Newton) ................................... 118
Figure 4.37 Regression Analysis at Velocity 2.0 m/s (Newton) ................................... 119
Figure 4.38 Regression Analysis at Velocity 1.5 m/s (Pages) ...................................... 119
Figure 4.39 Regression Analysis at Velocity 2.0 m/s (Pages) ...................................... 120
Figure 4.40 Regression Analysis at Velocity 1.0 m/s (Henderson and Pabis) .............. 120
Figure 4.41 Regression Analysis at Velocity 2.0 m/s (Henderson and Pabis ............... 121
Figure 4.42 Dryer Efficiency......................................................................................... 122
Figure 4.43 Energy Consumption/Price (RM) versus Time (Hour) ......................... 123
xvi
LIST OF ABBREVIATIONS
DR Drying Rate
E Energy (KWh)
MCwb Moisture Content in Wet Basis (%)
MCdb Moisture Content in Dry Basis (%)
Me Equilibrium Moisture Content (%)
Mo Initial Moisture Content (%)
Mt Moisture at Drying Time (%)
Mw Mass of Water Evaporation (Kg)
MR Moisture Ratio
MRexp Moisture Ratio Experimental (%)
MRpre Moisture Ratio Prediction (%)
RMSE Root Mean Square Error
SSE Sum Square Error
T Time (Hour)
t Drying Time Interval
Wf Final Weight (Kg)
Wi Initial Weight (Kg)
λw Latent Heat of Evaporation
1
CHAPTER 1
INTRODUCTION
1.1 Research Background
Fish cracker (keropok) is one of the famous crispy food products in South-East Asian
countries. The manufacturing is mostly carried out in the small scale industry (Taewee,
2011). In Malaysia, the processing industries are widely found in the coastal areas of the
states of Terengganu, Kelantan, Johor, Kedah and some parts of Pahang, this is due to the
high seafood supply, high temperature and windy conditions that contribute to the
sustainability of the industries (Mohamaddan et al., 2016). Normally, the ingredients to
produce the keropok are sago or tapioca flour and fish types of Wolf Herring (ikan parang),
Sardines (ikan sardin), Round Scad (ikan selayang) and others as a protein component. A
few seasonings such as salt, sugar and monosodium glutamate (MSG) are also added to give
flavour to the keropok. In the formulation, flour is considered the principal ingredient of the
keropok, technically the protein components can be altogether skipped and a less tasty puffed
keropok is created. The protein ingredients basically provide the distinction to the name of
the keropok produced.
In the keropok keping industries, most of the production processes are performed by
semi-automated machines such as grinder, mixer and slicer (Mohamaddan et al., 2016).
However, the drying process is conducted by using the traditional method as shown in Figure
1.1. Typically, slices of keropok are arranged in one layer on the ground or a drying board
normally called pemidai and exposed under the sunlight to be dried. At the moment, this
method is considered the most convenient, suitable and practical due to the cheaper operating
cost compared with other methods.
2
However, this method is unhygienic and subject to bad weather conditions, which
can limit the production of keropok in high volumes (Mohamaddan et al., 2016). By using
pemidai, the keropok slices are exposed and may be contaminated by the dust and dirt from
the surrounding polluted air. Besides, the keropok slices are also exposed to animals and
insects such as birds, mice, and flies (Mohamaddan et al., 2016). With this kind of
environment, the quality level of the keropok produced may appear dirty, cracked and
asthetically unattractive shapes. In addition, the contaminated keropok can cause serious
illness to the consumers.
Figure 1.1: Drying the Keropok Keping by using the Traditional Method
Nowadays, the demand for keropok is increasing. In order to meet the rising orders
from the retailers, the entrepreneurs have to step up the production. To achieve higher
targeted productions, enormous changes need to be made such as extending the operating
hours of production and at the same time, increasing the amount of manpower. Besides, more
space is required to accommodate the drying processes either using the entrepreneurs own
property or renting from others. By recruiting more workers and renting larger spaces, the
entrepreneurs will incur higher overhead costs. As a result, they will increase the price of
their products to compensate for the increase in their overhead costs.
3
Thus, when the price increases the demand of the product in the market will definitely
decrease. However, the production cost can be reduced if some work can be carried out in
order to improve the drying process. Therefore, this research focuses on finding a more
efficient alternative to dry the keropok in order to reduce the cost. A suitable alternative is
to develop a mechanical dryer for the keropok. The dryer is expected to improve the drying
process of the keropok production in terms of hygiene and time. Users can operate the dryer
without any concern about weather conditions as well as they can increase the quality and
quantity of keropok in order to meet the market demand.
1.2 Problem Statements
The problem statements of this research are elaborated below. The focus is on
developing new machine to dry the keropok keping.
i. Hygiene in the keropok drying process is considered low due to the exposure
to the surrounding environment. However, only a few researches have been
conducted to improve the drying process.
ii. The potential of producing keropok in high volume is limited, especially
during the monsoon season.
iii. In order to meet the market demand, the entrepreneurs need to find more
space to conduct the drying process either using their own property or renting
from others. Besides, the number of workers also needs to be increased to
oversee and monitor the drying process. Both the increase in space and
workers will incur a higher production cost to the entrepreneurs.
4
1.3 Objectives of the Study
The objectives of this research are as follows:
a) To design a small scale convection dryer for sliced fish cracker with capacity of
2 kg
b) To conduct static structure analysis on the critical components
c) To conduct fluid flow analysis inside the drying chamber by using
(Computational Fluid Dynamic) software
d) To fabricate the designed dryer
e) To conduct performance evaluation of the fabricated dryer
1.4 Scope of Work
In order to achieve the objectives of this research, the scope of the investigative work
is outlined as below:
a) The fabrication only focuses on the small-scale prototyping.
b) Performance evaluation is only conducted in two stages, which are load and no
load testing.
i. No load testing is carried out to determine the maximum temperature, the
lowest humidity and the pattern of air velocity inside the drying chamber.
ii. Load testing is conducted to determine the percentage of weight loss, and
moisture loss and drying rate of the machine during drying process.
c) The performance evaluation is conducted within the indoor environment.
5
d) The performance is only conducted at a constant temperature with two different
air velocities.
e) The final characteristics of keropok in term of colour and taste are not covered
in this research.
1.5 Significance of the Study
The significance of this research is listed as follows:
a) To maintain and sustain the hygiene of the keropok product during drying.
b) To maintain and upgrade the quality and quantity of keropok production.
1.6 Organization of the Thesis
Chapter 1: Describe the meaning of keropok keping, popular places that produce
keropok, and the problem statements that lead to this research. This
chapter also contains the objectives, scopes and the significance of this
research.
Chapter 2: Discuss the literature review for this research. The review consists of the
concepts of the drying process and the factors that influence the drying
process. Several dryers related to drying food products are also reviewed
in this chapter.
Chapter 3: Describe the flow of methodology in conducting this research. All the
methodological procedures are explained in detail in this chapter.
Chapter 4: Discuss the results and findings of this research. The discussion consists
of the conceptual design, structural analysis, CFD analysis, fabrication
work and the performance evaluation of the new designed dryer.
6
Chapter 5: Conclude the findings and results of this research. The recommendations
for the future dryer improvement are also explained in this chapter.