An Experimental Study for Dryer

건조기 고안 제작에 관한 연구

A newly devised dryer with heated air for the farm products, especially suited for high water content materials such as red pepper, Beer ground, each Vegetables, and Low water content materials such as Rough rice was tested for its thermal efficiency and drying mechanism, and the optimum conditions for each sample were established. In order to improve the present rural situation of drying farm products which entirely dependent upon natural solar radiation, a study upon an economic multi-parpose dryer was conducted. A series of drying tests were run first with red pepper which is one of the important cash crop in Korean farm. And successive series of tests were also run with such proaucts as garlic, sweet potatoes, green onion, radish, Beer ground and Rough rice. The results from the above experiment in drying system with heat dryer can be summarized as follows. 1. Drying duration could be shortened by the tempering effect in high water content crop such as red pepper and beer ground. 2. The color changes occured in around 20% water content in red pepper. The degree of color change was heavily affected by high temperature and short drying duration. 3. The drying condition of red pepper was most favourable at the temperature of 85$^{\circ}C$ in early stage and 80$^{\circ}C$ in middle stage and 75$^{\circ}C$ at the final stage, and with the air rate of 0.81㎥/sec and with sample amount of 200kg. 4. The drying condition of Rough rice(I.R.667) was most favourable at the templature of 40$^{\circ}C$ in early stage and 35$^{\circ}C$ in middle stage and final stage and with the air rate of 0.2㎥/sec and with sample amount of 75kg. 5. In order to prevent the color change of red pepper and to assure high efficiency in drying mechanism, it was necessary to lower the temperature as the time passes in drying process. 6. For vege tables, the drying rate were short in early stage and there was also tempering effect. However, for garlics, Constant drying rates through the early and final stages were observed and there were no tempering effects. 7. The drying condition or capability were as follows; Sample drying temp($^{\circ}C$) amount of material(kg) drying time(hr) Red pepper 85 200 9 Garlic 85 150 7 Sweet potato 85 200 6 Green Onion 85 200 4 Carrot 85 200 4 Radish 90 250 4 Rough rice(I.R.667) 35 75 4 Beer ground 90 320 3 Considering the above result of experiments, if this kind of dryers were distributed Korean farm and the optimun process were practiced in rural area, it would certainly help them improving the qualites of their product preventing their undue losses, and thus assuring an increase of Korean farm income and promotion of their living standards.