PART PANDI

INTRODUCTION
PRINCIPLE
INTRODUCTION

• Drying can be define as removal of relatively small quantity of water from any material. It is
commonly used technique to preserve food where microorganisms that can cause food
spoilage and decay cannot survived in the absence of water, also, chemical changes in food due
to enzyme activity also inhibited without water.
• Coffee is one of most well-known agricultural products that was consumed in everyday life as
foods and beverages, skin-care product or medicine.
• Higher contamination risk was observed with sun drying method due to the bean re-
humidification and bean-soil contact under the condition of high relative humidity.
• Researches were conducted that shows this problem can be reduced or eliminated by using
artificial method of drying process
PRINCIPLES

• Rotary dryer is a type of dryer that conventionally utilized to dry particulate solid in various industries.
• It is made of long cylinder of rotating shell that is usually designed to be slightly inclined in angle to
induce the solid flows to be dried from one end to the other end.
• The directly heated rotary dryer operates on the principle of lifting and showering the product through
a hot gas stream circulating in counter current flows.
• The efficiency of the dryer is likely dependent on the differential between the exhaust gas and inlet
temperatures.
• The residence time may be critical, as this is controlled by the rate of diffusion of water from the core or
flesh of substance to be dried to its outer surface.