Performance Evaluation of a Dryer for Processed Locust Bean Condiments

Abstract

Drying of fresh fermented locust beans condiments is highly important in marketing strategy. Performance test of the dryer for processed locust beans condiments (Iru) was carried out using an instrumented dryer designed and developed, this was used to dry two varieties of fermented locust beans (Iru Woro of initial moisture content of 48.38 % and Iru Pete 49. 20 %) under three different temperatures (45 ⁰C, 50 ⁰C and 55 ⁰C) for electric heater, 70 % average relative humidity and three categories of Weights (200 g, 300 g and 400 g) and drying one hour interval. The moisture loss and drying rates were determined for the processed locust beans. The average drying rates ranged from 17.99 to 1.72 g/hr and 14.32 to 31.76 g/hr for the Iru Woro and Iru Pete respectively. The efficiency of the dryer ranged from 65.71 % - 84.60 % for Iru Woro and 65.60 % - 84.87 % for Iru Pete respectively. The drying rates and efficiency of the dryer were subjected to statistical analysis using 2 x 3 x 3 factorial design to study the effects of these parameters on the drying rates of the dried processed products. These results showed a significant difference in the different varieties dried at 5% confidence level.

Keywords: Performance Evaluation, Efficiency, Drying Rates, Iru Woro, Iru Pete