Fruit Dryer PAES 248-249:2010

Question 1

air moving device that is used to force heated air through the mass of materials to be dried at the desired air flow rate and pressure

Answer 1

fan ,blower

Question 2

ripened ovary or ovaries of a seed-bearing plant that are edible, usually sweet and in fleshy form

Answer 2

fruit

Question 3

device for removing excess moisture from the fruits, generally by forced or natural convection with or without addition of heat (see Figure 1)

Answer 3

fruit dryer

Question 4

difference between the maximum and the minimum moisture content randomly sampled after drying

Answer 4

moisture gradient

Question 5

wherein air pressure is developed for uniform distribution of the heated air through the material to be dried.

Answer 5

plenum chamber

Question 6

any device that is used to avoid human accident and/or damage to the parts and components of the dryer during the operation and automatically shuts-off the operation of the dryer in case of malfunction

Answer 6

safety device

Question 7

ratio of vapor pressure of water in the product to the water vapor pressure of pure water at the same temperature.

Answer 7

water activity

Question 8

Mechanical dryer wherein the sliced fruits in fixed volume are held in the drying chamber in batches until it reaches the desired moisture content. (see FigureS 2a, 2b and 2c)

Answer 8

Batch/Tunnel type

Question 9

Mechanical dryer wherein fixed volume of sliced fruits are placed on perforated tray(s) in the drying chamber until it reaches the desired moisture content. (see Figure 3)

Answer 9

Tray/Cabinet type

Question 10

This type of fruit dryer heats up the drying air by direct burning of fuel inside the heating chamber.

Answer 10

Fuel burning

Question 11

Dryer in which the products of combustion come into direct contact with the product being dried. (see Figure 4)

Answer 11

Direct

Question 12

Dryer in which the products of combustion do not come in contact with the products being dried. This type uses heat exchanger. (see Figure 5)

Answer 12

Indirect

Question 13

Fruit dryer type that heats the drying air through the use of reversed refrigeration system. (see Figures 6a and 6b)

Answer 13

Heat pump

Question 14

Source of energy which includes petroleum-based fuels (LPG and propylene).

Answer 14

Conventional energy

Question 15

Source of energy that includes non-petroleum fuels such as biomass and solar energy.

Answer 15

Non-conventional energy

Question 16

Fruit dryer is coupled to an indirect-fired biomass furnace where the drying air is being heated using heat exchangers. (see Figure 5)

Answer 16

Biomass energy

Question 17

Fruit dryer is coupled to an air type solar collector where the air is being heated and ducted to the drying chamber. Air circulation can be by natural convection or by using blowers. (see Figure 7)

Answer 17

Solar energy

Question 18

Maximum range of drying air temperature to be used in heat pump fruit dryer shall be _______.

Answer 18

60°C to 70°C

Question 19

Air velocity inside the drying chamber of fruit dryer should be at least ____.

Answer 19

0.2 m/s.

Question 20

Final moisture content wet basis of the fruit to be dried shall not be more than ___.

Answer 20

15%.

Question 21

Water activity of dried fruits shall not be more than ____.

Answer 21

0.70 at 25 °C.

Question 22

Pineapple (Sliced thickness, mm Drying Temperature, °C)

Answer 22

10, 60

Question 23

Papayas (Sliced thickness, mm Drying Temperature, °C)

Answer 23

8 to 10 ,60

Question 24

Mango (Sliced thickness, mm Drying Temperature, °C)

Answer 24

2 to 4 ,55

Question 25

Banana (Sliced thickness, mm Drying Temperature, °C)

Answer 25

3.3 to 3.9, 54 to 57.5

Question 26

Apple (Sliced thickness, mm Drying Temperature, °C)

Answer 26

3 ,88

Question 27

Jackfruit (Sliced thickness, mm Drying Temperature, °C)

Answer 27

Depends on thickness of pulps

83

Question 28

When drying sliced mango, appearance/color shall be moderate yellowish brown and hardness shall be in between _____.

Answer 28

4.4g to 6.4g

Question 29

Minimum drying efficiency of the fruit dryer shall be ____

Answer 29

75%.

Question 30

Actual performance factor shall be at least ___ of the total carnot cycle performance factor of the heat pump fruit dryer system.

Answer 30

70%

Question 31

The noise emitted by the dryer shall not exceed ___.

Answer 31

92 dB(A)

Question 32

volume of air in cubic meters delivered to the mass of fruits per minute

Answer 32

airflow rate

Question 33

mean temperature of the air to be used for drying the fruit, measured at a number of points as close as practicable to its entry to the drying bed

Answer 33

drying air temperature

Question 34

maximum capacity that the fruit dryer can removed moisture content per unit time

Answer 34

drying capacity

Question 35

ratio of the total heat utilized to vaporize moisture in the material, to the amount of heat added to the drying air, expressed in percent

Answer 35

drying efficiency heat utilization efficiency

Question 36

amount of water removed per unit of time, expressed in kilogram per hour

Answer 36

drying rate

Question 37

ratio of the total heat utilized for drying, to the heat available in the fuel expressed in percent

Answer 37

drying system efficiency

Question 38

total amount of fuel consumed divided by the total drying time

Answer 38

fuel consumption

Question 39

total amount of heat utilized to vaporize moisture in the material, expressed in kJ/kg of water

Answer 39

heat utilization

Question 40

weight of fruits required to fill the dryer at the initial moisture content

Answer 40

holding capacity load capacity

Question 41

ratio of the average percent moisture content removed from the fruits, to drying time, expressed in percent per hour

Answer 41

moisture reduction rate

Question 42

pressure build-up in the plenum chamber to maintain uniform dustribution of air flow through the sliced fruits, expressed in mmH2O

Answer 42

static pressure

Question 43

The fruit to be used shall be single variety and the minimum moisture content shall be ___ The fruits shall be peeled and sliced before drying.

Answer 43

75%.

Question 44

The following shall be measured at ____ intervals or as necessary.

Answer 44

30-minutes

Question 45

Dry the sample in the oven with temperature of ____.

Answer 45

103 °C ± 1 °C for 24 hours.