Design Optimization of Hot Air Dryer for Yam Flour Chunk

Aasa, S. A.; Ajayi, O. O.; Omotosho, O. A.
August 2012
Asian Journal of Scientific Research;2012, Vol. 5 Issue 3, p143
Academic Journal
In this research, an improved method for the design and adaptation of a hot air dryer for yam chunk was conducted. The System consists of the heating element, blower, drying chamber and heating chamber. The heating chamber was directly connected to the drying chamber of 1200 mm by 600 mm which comprise of drying elements and three perforated trays for laying the chunks. The frame for the System was made from angle iron with its body fully lagged to reduce heat loss to the surroundings. Also, tests for load and no-load situations were performed to optimize the condition of its maximum performance. It was observed that the System performed satisfactorily by giving optimum efficiency of 53%. Also, nearness of the trays to the vent did not play any major role in the drying rate of the yam chunks. Hence, it is concluded that drying of yam flower chunk was effectively achieved with a hot air dryer under a time of 6 hours compared to 5-7 days in sun drying and 2 days in most drying methods. This drying duration promoted the nutrient levels and hygiene of the yam chunk by eliminating mucus growth.


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