Research Article Open Access

Experimental Comparisons of Anchovy Drying using Centrifugal and Gravitational Fluidized Bed Techniques

Watcharin Dongbang1 and Rungtawan Wiwattanasirikul2
  • 1 Department of Mechanical Engineering, Faculty of Engineering, Burapha University, Thailand
  • 2 Department of Mechanical Engineering, Faculty of Engineering, Chaiyaphum Rajabhat University, Thailand

Abstract

The present study investigated experimental comparisons of anchovy drying using centrifugal and gravitational fluidized bed techniques; in addition, drying models and thermal efficiency were also investigated. In the first stage, fresh anchovy was dried with solar energy to reduce the initial moisture content from 81±1%wb to around 65%±1wb. In the second stage, the anchovy was dried with a dryer from 65±1%wb to around 10%±1wb. The drying air flow rates for drying with the centrifugal fluidized bed dryer and gravitational fluidized bed dryer were fixed at 0.27±0.01 and 0.12±0.01-1 respectively. The hot air temperatures for drying were in the range 60-80°C. Drying times for anchovy with the centrifugal fluidized bed dryer and gravitational fluidized bed dryer were 86-153 and 79-135 min. respectively. The increase in drying temperature is a significant factor in decreasing the moisture and darkness of dried anchovy. The quality of the dried anchovy is acceptable. The Page’s drying model is the best model based on the highest value of R2 and the lowest value of RMSE.

American Journal of Applied Sciences
Volume 12 No. 2, 2015, 72-79

DOI: https://doi.org/10.3844/ajassp.2015.72.79

Submitted On: 12 March 2015 Published On: 23 April 2015

How to Cite: Dongbang, W. & Wiwattanasirikul, R. (2015). Experimental Comparisons of Anchovy Drying using Centrifugal and Gravitational Fluidized Bed Techniques. American Journal of Applied Sciences, 12(2), 72-79. https://doi.org/10.3844/ajassp.2015.72.79

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Keywords

  • Anchovy
  • Drying Kinetics
  • Drying Model
  • Energy Efficiency
  • Fluidized Bed