OPTIMIZED PARAMETERS OF DRIED RED CHILI ON THE ROTARY DRYER PROCESS
DOI:
https://doi.org/10.14456/lsej.2023.21Keywords:
Jinda chili, Rotary dryer, Moisture , Factorial designAbstract
This study evaluated the performance of hot air drying in the fresh Jinda red chili and the design of this semi-automatic fluidized bed rotary dryer machine. The hot air system can bake more than 20 kilograms of chili, and the pressure of hot air, up to 50 millibars, can adjust the speed of the baking drum to make the chili more exposed to hot air. This machine has a maximum temperature of 140 degrees and 5 hours of residence time, which is safe. The principle of the machine is hot air removal to remove moisture in the product and air evaporates. The remaining heat is sent returned to the reusable pipeline to save energy from the start to the last loop, and the final moisture content of the product can be evaluated. The drying parameters studied were hot air velocities between 1-3 mater per second operating temperatures 70–90 degree Celsius and moisture drum drain lead time between 10-30 minutes. The 3k factorial experiment technique was employed to determine optimum variables. The multiple-response optimization revealed that the moisture of products is not fracture of dried chili, was 14.05 % wet basis, and 94.86% respectively not conducive to the growth of fungal pathogens that cause aflatoxins to cause cancer in the body, and a good product for cooking.
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