Experimental research on the influence of drying channel’s structural parameters on cassava morsel drying process

Abstract

This article presents the results of experimental research on the influence of
drying channel’s structural parameters on cassava morsel drying process in
the continuous cross-flow dryer. The analysis on the multi–factor
experimental planning which includes objective function is the minimum
individual energy consumption and the shortest drying time has identified
five input optimal structural parameters such as: distance between the top of
the channel: 463.46mm; channel spacing: 327 18mm; height of the channel:
250 mm; channel angle: 53.390; channel width: 173.58 mm, thereby
indicated that the difference between experimental results and calculation
results is insignificant.