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.