Design, Fabrication and Performance Evaluation of Cabinet Dryer for Okra, Chili Pepper and Plantain at Different Temperature, Relative Humidity and Air Velocity

Abstract

A cabinet dryer for Okra, Chili Pepper and Plantain was designed, fabricated and the performance evaluated to improve the storage conditions and help constrain wastage.

It consists of three units: drying chamber, blower and heat exchanger. The performance test and evaluation was done using Okra, Chili pepper and Plantain as the test material at drying chamber temperatures of 40, 50, 60 and 70 ºC for safe drying. The moisture of Okra, Chili pepper and Plantain decreased with increase in drying time. Also for all the vegetables, at all drying time levels, moisture content decreased with increase in air flow rate. But for the relative humidity check, increase in relative humidity increases the drying time; the higher the relative humidity, the longer the drying time.

The performance evaluation was carried out using Okra, Chili pepper, and Plantain at temperatures of 40, 50, 60 and 70 ºC, at relative humidity of 65%, 70%, 75%, 80%, 85% and air velocity of 0.49m³/s, 1.89m³/s, 2.49m³/s, 3.58m³/s and 3.89m³/s. the equipment was designed for a mean capacity of 10kg per batch.