Innovative Hybrid Food Processing Drying Chambers

International Journal of Electrical and Electronics Engineering

© 2024 by SSRG - IJEEE Journal

Volume 11 Issue 12

Year of Publication : 2024

Authors : Prasit Phoosomma, Kitti Korbuakaew

10.14445/23488379/IJEEE-V11I12P128

How to Cite?

Prasit Phoosomma, Kitti Korbuakaew, "Innovative Hybrid Food Processing Drying Chambers," SSRG International Journal of Electrical and Electronics Engineering, vol. 11,  no. 12, pp. 302-307, 2024. Crossref, https://doi.org/10.14445/23488379/IJEEE-V11I12P128

Abstract:

This article aims to discuss the drying problem during the low solar energy period by using advanced hybrid drying technology, which uses heat energy from solar radiation and hot water from solar collectors. Another layer of heat-conducting copper pipes is placed under the drying chamber to increase the heat inside the drying cabinet. Cucumber, broccoli, gourami, carrot, and pumpkin are the carefully chosen raw materials for drying. The experimental results show that the temperature of the drying cabinet can increase the heat when exposed to hot water and sunlight. This technique can extend the drying time for at least 10 minutes in conditions with low heat radiation or weak sunlight.

Keywords:

Hybrid drying, Innovation, Food processing.

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