Integrating internet of things for performance enhancement of hot air dryer
Year: 2025
Type: article
Abstract: Food drying remains one of the most energy-intensive preservation processes, with traditional hot air methods struggling with inefficient moisture removal during critical falling rate periods. This study developed an intelligent drying system integrating Internet of Things (IoT) technology with precisely controlled infrared radiation to enhance beef processing. The primary challenge involved overcoming conventional drying limitations, where internal moisture diffusion becomes rate-limiting, causing prolonged processing times and excessive energy consumption. Comprehensive experimental investigations across 50–70°C with infrared power levels of 0–800 W demonstrated that strategic infrared activation during falling rate periods significantly improved drying kinetics. Notably, at 800 W, drying time was reduced by 72.9%, while energy consumption dropped by 49% compared to conventional methods. These improvements were attributed to the volumetric heating characteristics of infrared radiation, which create optimal temperature gradients and promote molecular-level moisture transport. The integrated IoT system continuously monitored moisture profiles and automatically adjusted infrared intensity to maintain optimal conditions throughout the drying cycle. This approach represents a significant advancement in smart food processing, offering unprecedented control precision through automated detection and adaptive power modulation. Technology demonstrates considerable potential for commercial implementation in meat processing facilities, providing a sustainable pathway toward more efficient industrial drying operations
Source: EUREKA Physics and Engineering
Institution: Ubon Ratchathani University
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $161
OpenAlex ID: W4414724770