| Summary: | The objective of this research was to evaluate the performance of the hybrid
dryer with utilizing the heat from the steaming and frying stove are still big and
potential to be used and the heat of the sun by applying the principle of the
greenhouse effect. The basic parameters of this test is the drying characteristics
such as the rate of drying, heat transfer, and drying efficiency based on necessary
and availability of heat. These results are then compared with conventional
drying.
This Research methode was drying samples in the room dryer with a drying
capacity used was 103-110 kg of raw material by using 9 samples where each
sample ± 150 grams and is divided into 3 sample placement on the bottom shelf, 3
samples on middle shelf, and 3 samples on the top shelf and 3 samples were dried
outside of the room drying. Drying is carried out from the initial moisture content
of material is ± 63-64% to 12-14% for the standard fries.
The Results of the research show that of 9 samples were dried, 3 samples
were placed on the top shelf can dry faster than other samples were placed on
middle and bottom shelf. This is proved from the value of the drying rate
coefficient (k) and the convection heat transfer coefficient (h) which obtained.
Then when compared with conventional drying, so the drying with a room dryer is
more stable for 32 hours and still be able to perform the drying process at night
and during the rainy season. Whereas conventional drying is usually 3-5 days and
constrained during the rainy season. However, the dryer efficiency based on
necessary and availability of heat is still quite low, that is 13-14% when the
season is rainy.
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