LEARNING ACTIVITY 4

DRYING
PROFESSOR: DR MARI ROWENA
TANQUILUT
BSABE 3-B

PROBLEMS
ROS, MARY ANN A.
OBJECTIVES:
01 UNDERSTAND THE DRYING PRINCIPLES

AND APPLICATIONS ON GRAINS

THROUGH PROBLEM SOLVING;

02 KNOW HOW TO SOLVE PROBLEMS

ON DRYING.

ROS, MARY ANN A. D R Y ING

PROBLEMS:
1. A PROCESSOR HAS 825 KG OF MANGO SLICES
WITH A MOISTURE CONTENT OF 85% (WET BASIS).
CALCULATE HOW MUCH WATER MUST BE
REMOVED TO DRY THE MANGO SLICES TO A
FINAL MOISTURE CONTENT OF 10% (WET BASIS).
HOW MUCH FINAL PRODUCT WILL BE
OBTAINED?
2. SUPPOSE A COMPANY PURCHASES A DRYER TO PROCESS HERBS
SUCH AS OREGANO. BASED ON PREVIOUS EXPERIENCE AND THE
DEMAND FOR THIS PRODUCT, THE DRYER HAS BEEN DESIGNED
WITH A WATER REMOVAL CAPACITY OF 250 KG OF WATER PER
HOUR. THE WATER CONTENT OF THE FRESH OREGANO BEING
DRIED IS TYPICALLY 87% ON A WET BASIS (SEE FIGURE).
CALCULATE THE WEIGHT OF OREGANO THAT CAN BE FED INTO
THE DRYER PER HOUR IF THE DESIRED FINAL MOISTURE
CONTENT IS 10% (WET BASIS).

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3. A TUNNEL DRYER IS BEING DESIGNED FOR DRYING APPLE
HALVES FROM INITIAL MOISTURE CONTENT OF 70% (WET BASIS)
TO FINAL MOISTURE CONTENT OF 5% (WET BASIS). AN
EXPERIMENTAL DRYING CURVE FOR THE PRODUCT INDICATES
THAT THE CRITICAL MOISTURE CONTENT IS 25% (WET BASIS) AND
THE TIME FOR THE INFORMATION PROVIDED, ESTIMATE THE
TOTAL DRYING TIME FOR PRODUCT.

ROS, MARY ANN A. D R Y ING

4. IN THIS EXPERIMENT HOT YELLOW PEPPER SLICES WERE
PREPARED BY SLICING THE PEPPERS LENGTHWISE INTO QUARTERS,
AND REMOVING THE SEEDS. THE SLICES WERE THEN PLACED ON A
WIRE MESH RACK INSIDE A DRYER WHERE AIR AT 50 C WAS BLOWN
ACROSS THEM AT A VELOCITY OF 0.5 M/S. THE FOLLOWING DATA
WERE GATHERED AND COMPUTED. MAKE A DRYING CURVE BY
PLOTTING TIME VS MOISTURE CONTENT DRY BASIS. CALCULATE
THE RATE AT WHICH MOISTURE IS BEING REMOVED DURING THE
“CONSTANT RATE DRYING PERIOD”, AND DURING THE FIRST
FALLING RATE.

ROS, MARY ANN A. D R Y ING

6. A PROCESSOR NEEDS 150 KG OF DRIED
TOMATOES WITH A FINAL MOISTURE
CONTENT OF 11% WET BASIS. THE RIPE
TOMATOES USED FOR DRYING HAVE A
MOISTURE CONTENT OF 94% WET BASIS,
HOW MUCH SHOULD HE/SHE DRY?
7. ONE HALF TON OF PADDY IS DRIED FROM 35% MC WET BASIS
TO 14% MCWB USING A BATCH TYPE HOT AIR DRYER WITH A
BLOWER DISCHARGE OF 0.73 M3/S, AMBIENT AIR (28OC D.B., 23.5
OC W.B.) SUCKED BY THE DRIER, IS HEATED TO 50 OC WITH THE
AID OF ELECTRIC HEATERS BEFORE IT IS ALLOWED TO COME IN
CONTACT WITH THE PRODUCT. CALCULATE THE FOLLOWING IF
THE AIR IS EXHAUSTED FROM THE DRYER AT 33 C D.B. AND 30 C
W.B.:

A . D RYING TIME
B . D RYING EFFI C I E N C Y
C . H EAT UTILIZ A T I O N E F F I C I E N C Y
GUIDE QUESTIONS:
1. DEFINE DRYING IN YOUR OWN WORDS AND EXPLAIN
BRIEFLY ITS MAIN OBJECTIVES;

Drying is the process of removing moisture from a substance to achieve the level
dryness they need . The process involves the transfer of heat and mass, where
water or other volatile substances are evaporated from the material.

The main objectives of drying are:

1. Preservation: To prevent spoilage by reducing moisture that can support microbial
growth.
2. Convenience: To make the product easier to store and transport by reducing its weight
and volume.
3. Quality Enhancement: To improve the texture, appearance, and shelf life of the product.

2 . E X PLAIN THE I M P O R T A N C E A N D P R I N C I P L E S O F D R Y I NG

Drying is a crucial process in food preservation and various industrial applications,

aimed at removing moisture to enhance product stability, safety, and quality. The
primary importance of drying lies in its ability to inhibit the growth of spoilage-causing
microorganisms such as bacteria and molds, thus extending the shelf life of food
products. Additionally, drying reduces the weight and volume of products, making
them easier to store and transport. Properly dried foods can retain essential nutrients
and can be rehydrated for culinary uses, thereby maintaining their nutritional value
while improving convenience for consumers.
The principles of drying involve simultaneous heat and mass transfer
processes.
Heat is necessary to evaporate moisture from the material, while airflow
carries away the evaporated moisture.
The drying process typically consists of two main mechanisms: the migration
of moisture from the interior to the surface of the material and the
evaporation of moisture from the surface into the surrounding air. The rate of
drying is influenced by factors such as temperature, relative humidity, and
airflow velocity. Understanding these principles is essential for optimizing
drying methods to achieve efficient moisture removal while preserving
product quality (Suganya, n.d.)1.
3. PREPARE A BRIEF WRITE UP ON THE TRENDS IN
DRYING AGRICULTURAL MATREIALS.

The trends in drying agricultural materials are evolving rapidly, driven by

technological advancements and the need for sustainability in agriculture. One
significant trend is the adoption of energy-efficient drying technologies, which
aim to reduce fuel and electricity consumption while maximizing output.
Innovations such as heat recovery systems, biomass-powered dryers, and
infrared drying are becoming more prevalent, allowing farmers to minimize
operational costs and environmental impact. Additionally, automation and
smart monitoring are transforming the drying process by incorporating real-time
data from sensors and AI, enabling precise control over drying conditions. This
not only enhances efficiency but also reduces labor costs and the risk of
product spoilage due to improper drying.

Another emerging trend is the development of hybrid drying techniques that

combine multiple methods to expedite the drying process while maintaining
product quality. For instance, integrating microwave-assisted drying with
traditional hot air methods significantly shortens drying times. Furthermore,
there is a growing emphasis on eco-friendly drying solutions, with many
manufacturers exploring renewable energy sources like solar and biomass to
power drying systems. This shift towards sustainability is essential as
agricultural practices increasingly focus on reducing carbon footprints and
complying with environmental regulations. Overall, these trends indicate a
significant transformation in how agricultural materials are dried, prioritizing
efficiency, sustainability, and adaptability to changing market demands (Market
Research Intellect, 2025; Jiffy Group, 2025).
REFERENCE:
Smith, J. (2020). Drying processes and technology (2nd ed.). New York, NY: Wiley.

Suganya, P. (n.d.). Principles of drying and dehydration. Retrieved from

https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000444FN/P00054
9/M012125/ET/1462958740

Jiffy Group. (2025). Sustainable agriculture in 2025: 6 trends to watch. Retrieved

from https://jiffygroup.com/blog/sustainable-agriculture-in-2025-6-trends-to-
watch/

Market Research Intellect. (2025). The future of grain drying: Key trends shaping
the industry. Retrieved from https://www.marketresearchintellect.com/blog/the-
future-of-grain-drying-key-trends-shaping-the-industry