Durian Choco Bar

(drying process in food industry)

Objectives:

1.Toproducedryinganddryingratecurvesforawetsolid Methodology Cost for Durian Choco Bar
ofduriansseedthatbeingdriedwithairoffixed The Durian's seed membrane were being peeled to get the
temperatureandhumidity. inner part of the seed
2.Todeterminethetotalmoisturecontent,Xrandfree Ingrediants Quantity Price (RM)
moisturecontent,Xofduriansseed
3.Toidentifythecriticalmoisturecontent,equilibrium Durian 1 kg 25/kg
moisturecontent,constantrateperiodandfallingrate
The inner part then were being washed, then the seed were Freshmilk 1L 6
periodofduriansseed.
cut into 2 pieces
4.Toapplymasstransferprocessofdryingprocessin Chocolate ! Bar 12
duriansseed.
5.Tooperatetraydryerindryingprocessbyusingdurians RM 43 (Price
seedaswetsolid. Total for 1 kg
6.Toproducechocolatebarfromduriansseedusing Durian)
dryingprocessinfoodindustry.
7.Toutilizeduriansseedfromwastetobecomeanew
potentialandmarketableproduct(wealth).
8.Toreducewasteofduriansseed(GoGreen).
Both side were placed inside the tray then water was
sprayed on the surface of seed.The weight before and after
water being sprayed was recorded
Mass Transfer Process:
Insomeproductshavingarelativelyhighinitialmoisture
content,aninitiallinearreductionoftheaverageproduct
moisturecontentasafunctionoftimemaybeobserved
foralimitedtime,oftenknownasa"constantdryingrate
period".Usually,inthisperiod,itissurfacemoisture
outsideindividualparticlesthatisbeingremoved.The
dryingrateduringthisperiodismostlydependentonthe
rateofheattransfertothematerialbeingdried.
Therefore,themaximumachievabledryingrateis
consideredtobeheat-transferlimited.Theproduct Graph2:Freemoisturecontentagainsttime
The tray were let into the dryer until constant weight was
moisturecontentisthenconstantattheequilibrium obtained.The weight was recorded for every 10 minutes.
moisturecontent,whereitis,inpractice,inequilibrium
withthedehydratingmedium.

Major Finding Result:

TableA
Description Unit Value Graph1:Dryingrateagainstfreemoisturecontent
Weightofemptytray g 338

Weightofseed+tray g 429.7

Weightofseed g 91.7
Major Finding Disucssion:
FromtheoverallresultinTableA,TableBandTable
Weightofwetseed+ g 545.1 Cthathasbeenobtained,thedryingcurverelatingtotal
tray moisturecontentasafunctionoftimehasbeenplotted.Based
Weightofwetseed g 201.1 onGraph1andGraph2,criticalmoisturecontentisat27.8496
dryingrate,fallingperiodisat0.018until0.904moisture
Airvelocity m/s 1.67 content,equilibriummoisturecontentisatminute100and
TableB TableC 0.286moisturecontentandlastlytheconstantperiodis
between0.904and1.211whichoccurduringminute0to
Time Mass of Inlet ( 0C) Outlet ( 0C) Time Mass of Total Free minute40.Therateofdryingisdependentontherateofheat
(min) wet sand Dry Wet Dry Wet (min) wet sand Moisture Moisture transfertothedryingmaterialandisequaltotherateofmass
(g) bulb bulb bulb bulb (g) content, Content,
transfer,thusthetemperatureofthedryingmaterialremains
Xt X Drying constant.Iftheduriansseedisplacedinanenvironmentata
0 545.1 44 25 38 25 0 545.1 4.944 1.211 12.9059 particulartemperatureandrelativehumidity,itsmoisture
5 541.6 43 26 48 24 5 541.6 4.906 1.173 13.5851 contentwillgenerallybegintochangeintime,untilitisfinally
10 538.0 45 28 43 27 10 538.0 4.866 1.133 12.9059 inequilibriumwithitssurroundings,andthemoisturecontent
15 534.5 47 27 44 26 15 534.5 4.828 1.095 12.9059 nolongerchangesintime.Theequilibriummoisturecontentis
20 531.0 48 26 48 23 20 531.0 4.790 1.057 12.5663 whentheduriansseedisneithergainingnorlosingmoisture.
25 527.6 47 26 46 21 25 527.6 4.753 1.02 12.9059 Thisisadynamicequilibriumandchangeswithrelative
30 524.1 48 27 47 21 30 524.1 4.715 0.982 14.2644 humidityandtemperature.Duringconstantrateperiod,the
35 520.3 48 28 46 22 35 520.3 4.673 0.94 12.2266 surfaceofthematerialremainssaturatedwithliquidwater.The
40 517.0 49 29 46 21 40 517.0 4.637 0.904 15.6229 rateofdryingisdependentontherateofheattransfertothe
45 512.7 49 28 46 21 45 512.7 4.591 0.858 15.6229 dryingmaterialandisequaltotherateofmasstransfer.This
50 508.5 47 29 44 23 50 508.5 4.545 0.812 15.6229 continuesuntilthecriticalmoisturecontentisreached.At
55 504.3 48 27 44 22 55 504.3 4.499 0.766 19.6985 fallingperiodpoint,dryingrateslowlydecreasesuntilis
60 499.0 46 27 43 24 60 499.0 4.441 0.708 19.6985 approacheszeroattheequilibriummoisturecontentwherethe
65 493.7 46 26 44 24 65 493.7 4.383 0.65 16.9814 materialcomestoequilibriumwiththedryingair.Inthefirst
70 489.1 49 27 47 23 70 489.1 4.333 0.6 16.6418 section,thesurfaceisdryingoutandknownasunsaturated
75 484.6 50 26 47 22 75 484.6 4.284 0.551 27.8496 drying.
80 477.1 47 27 44 23 80 477.1 4.202 0.469 14.9437
85 473.0 46 26 44 24 85 473.0 4.158 0.425 15.6229
90 468.8 45 27 43 24 90 468.8 4.112 0.379 15.2833 References
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145 434.3 47 28 45 27 145 434.3 3.736 0.003 1.0188 MUHAMMADFAUZANBINARIFFIN55213114023
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155 434.1 48 29 46 27 155 434.1 3.733 0 0 NABILAHBINTINORDIN55213114016