Performance evaluation of a double drum dryer for potato flake production

Area of Science:

• Food Engineering
• Drying Technology
• Process Optimization

Background:

• Developing efficient methods for processing agricultural products like potatoes is crucial for food security and waste reduction.
• Drum drying offers a continuous and relatively energy-efficient method for producing dehydrated food products.

Purpose of the Study:

• To develop and optimize a double drum dryer for producing potato flakes from potato slurry.
• To determine the key operating parameters influencing the quality and output rate of potato flakes.

Main Methods:

• A double drum dryer operating at atmospheric pressure was utilized to dry potato slurry (12% solids).
• Experiments varied drum speed (5-30 rpm), steam pressure (2-7 kg/cm² gauge), and liquid level (5-10 cm).
• Responses measured included moisture content, dry matter output rate, and color (L value).

Main Results:

• Operating parameters significantly affected moisture content (1.18-44.15% db), dry matter output (1.33-2.87 kg/h), and color L value (30.9-66.4).
• Steam pressure and drum speed were identified as the most influential factors.
• Optimal conditions (19.6 rpm, 4.3 kg/cm² gauge steam pressure, 6.3 cm liquid level) yielded 8% moisture, 2.4 kg/h output, and L value of 53.

Conclusions:

• The developed double drum dryer is effective for producing potato flakes with controlled moisture content and color.
• Optimization of operating parameters is essential for maximizing dry solid output rate and product quality.
• The study provides valuable insights into the parameters governing drum drying of potato slurry.