The present study investigated the drying of anchovy using infrared radiation experimentally; in addition, the dimensionless heat transfer coefficient in terms of Nusseltâs number was also investigated. The anchovy was dried from 78±1%wb down to 20±1%wb. The drying conditions were infrared power range 400-800 W, hot air temperatures range 50-70°C and hot air velocity range 0.5-1.5 ms-1. The lowest drying time to reduce the moisture content was found at an air temperature of 70°C and velocity of 1.5 ms-1. Drying took 446, 390 and 223 min at 400, 600 and 800 W of infrared power, respectively. The increase in drying temperature, hot air velocity and infrared power were significant factors for decreasing the moisture and darkness of dried anchovy. The modified correlations of Nusseltâs number for the anchovy drying could fit the experimental data quite well within ±10% deviation
The present study investigated experimental comparisons of anchovy drying using centrifugal and gravitational fluidized bed techniques; in addition, drying models and thermal efficiency were also investigated. In the first stage, fresh anchovy was dried with solar energy to reduce the initial moisture content from 81±1%wb to around 65%±1wb. In the second stage, the anchovy was dried with a dryer from 65±1%wb to around 10%±1wb. The drying air flow rates for drying with the centrifugal fluidized bed dryer and gravitational fluidized bed dryer were fixed at 0.27±0.01 and 0.12±0.01 −1 respectively. The hot air temperatures for drying were in the range 60-80°C. Drying times for anchovy with the centrifugal fluidized bed dryer and gravitational fluidized bed dryer were 86-153 and 79-135 min. respectively. The increase in drying temperature is a significant factor in decreasing the moisture and darkness of dried anchovy. The quality of the dried anchovy is acceptable. The Page's drying model is the best model based on the highest value of R 2 and the lowest value of RMSE.
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