International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056

Volume: 05 Issue: 03 | Mar-2018 [Link] p-ISSN: 2395-0072

Electric cloths dryer and dehydrator

Kalyankar A.N1, Kedar A.R2, Khandekar P.S2, Jadhav J.J2, Jadhav S.D2, Kale B.R2

1Professor, Dept. of Mechanical Engineering, [Link] college of Engg. Kolhapur, Maharashtra, India.
2 Students, Dept. of Mechanical Engineering, [Link] college of Engg. Kolhapur, Maharashtra, India.
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Abstract – The paper is a combine design of coupling a The dryer is device which is powered by electricity as source
cloth dryer and dehydrator as a single unit. The machine is of heat, design for house product like cloths or farming
used for the cloths drying as well as food dehydrates. The product and used air used for drying the product like food
cloths and food dehydrator are designed at the top and bottom and cloths.
of a box. Temperature controllers are used to maintain the
desired temperature and fans are used to distribute the heat 2. LITERATURE REVIEW
uniformly. The unit is designed, fabricated and tested for its
efficiency. The first electric dryer was invented in the early 20th
century. Inventor J. Ross Moore was tired of hanging his
Key Words: Cloth Drying, Food Drying, Machine Efficiency clothing outside, especially during the winter. To help keep
his wardrobe out of the freezing weather, he built a shed to
1. INTRODUCTION house his clothes while they dried. In addition, he added a
stove. The clothing would hang on the line in front of the fire
Drying means preservation of food, fruits and vegetables for and dry. This was the beginning of the development of
long time with good quality. It is a process of moisture electric dryers. For the next three decades, Moore worked to
removal due to simultaneous heat and mass transfer. eventually build a gas and Electric unit, but couldn’t find
Agricultural products, especially fruits and vegetables anyone to help him get his idea manufactured. The drum-
requires hot air in the temperature range of 45–60˚C and for type model was built and eventually picked up by Hamilton
cloths drying they require temperature range is 35-45˚C safe Manufacturing in Wisconsin.[3] The new dryers were sold
drying and when any agricultural product is drying under under the name June Day beginning in 1938. In England and
controlled condition at a specific humidity as well as France during the end of the 18th century, clothes dryers
temperature it gives rapid superior quality of dry product. were being made. Called ventilators, these large contraptions
[1] Drying involves the application of heat to vaporize were made of metal. George T. Sampson of Ohio decided that
moisture and some means of removing water vapour after the ventilator invention needed to be tweaked. Instead of
its separation from the food products. It is thus a combined using heat from an open fire, he chose to place a rack over a
and simultaneous heat and mass transfer operation for stove. This heat source was much better, as it didn’t dirty the
which energy must be supplied. The removal of moisture clothing or catch it on fire! On June 7, 1892, Sampson was
prevents the growth and reproduction of microorganisms granted a patent for his idea. These “dryers” were used well
like bacteria, yeasts causing decay and minimizes many of into the 19th century.
the moisture-mediated deteriorative reactions. [2]
Sun drying is oldest method of preservation method for
It observed that reduction in weight and volume, storage and fruits and vegetables. The ancient Hindus and Chinese used
travel costs and enables storage of the product under the to dry fruits & vegetables by the sun and wind
ambient temperature. Drying process takes place in two
stages first is at the surface of the drying material at Around 5000 years ago In Pakistan Early Bronze Age (3,300
constant drying rate and is similar to the vaporization of to 2,100 B.C.E.) raisins and dried figs are identified in an
water into the ambient and second stage is according to archaeobotany study (Milczarek, (2013).
properties of drying product with decreasing drying rate. In
past open sun drying is used for drying product; the foods At the end of 1800s and beginning of 1990s sun drying is
and vegetables is placed on the ground or floor, which can replaces by artificial drying (Van Arsdel and Copley, 1963).
reach higher temperatures in open sun, and left there for a WWI & WWII introduced improved dehydration for
number of days to dry. This method no investment in commercial operation. First record of drying vegetables
equipment is required but the process has some limitations. mechanically appeared in 18th century (Van Arsdel and
The most obvious ones are that the crops suffer the Copley, 1963) is considered as improved form of sun drying.
undesirable effects of dust, dirt, and insect attacks. Because It is a controlled efficient system which utilizes solar energy
of All these disadvantages can be eliminated by using that Bala, 1997a & 1998, Zaman and Bala, 1989 and Muhlbauer,
dryer. The purpose of a dryer is to supply more heat to the 1986). Solar driers can generate higher air temperatures and
product than that available traditional process. lower relative humidity (Brett et al., 1996).

© 2018, IRJET | Impact Factor value: 6.171 | ISO 9001:2008 Certified Journal | Page 3813
 International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056
Volume: 05 Issue: 03 | Mar-2018 [Link] p-ISSN: 2395-0072

3. OBJECTIVE 4.2 Electronics Circuit Design

The project aims to fabricate a low cost, durable, user-

friendly, time efficient and low power consuming product for
drying clothes in humid weather and rainy areas for both TEMPERATURE
home use and industrial sectors. SENSOR
MICROCO-
To understand different forms and properties of water. To NTROLL
understand water content and water activity of food
materials and cloths materials. After estimation problem of INDICATORR
HUMIDITY
the food dehydration and cloths drying methods we want to
build the machine which is fulfill over the serious problems. SENSOR

4. DESIGN

The designing of Cloths dryer with Food dehydrator is HEATING ELEMENT BLOWER
divided into two sections.
4.3 Design Methodology
A) Box design
B) Electronics Circuit design
1. Problem detection in drying and dehydrates process -
The existing machines are observed and studied properly
4.1 Box Design
to detect the problems faced by the operator.

2. New drying technology – The research work in the

traditional drying cloths as well as food dehydration
process studied and new methods were developed to
achieve desired goal.

3. Combine operation – In this machine the clothes dryer

and food dehydrates process is working combine that
why useful for the user.

4. Safety – Highest priority is given to safety of the user.

5. CONSTRUCTION &WORKING

5.1 Components

The basic components involved in the fabrication of

dehydrator with cloths dryer are:

 Cover plate
 Insulation
 Temperature sensor(range 45-60C) for cloths
section
 Temperature sensor (range 35-45C) for food
section
Fig.1 Main assembly Design
 Heating coil (500W – 230V space heater)
Parts of Main Assembly  Fan (AIRFLO- 230V – 120mm x 120mm x 130mm)

1. Exhaust Blower, 2. Drying cabinet for cloths  Blower(velocity range-1.2m/s)

3. Hanger hooks, 4 .Dehydrate cabinet for the foods  Switches and wires (push button type)
5. Tray for holding food, 6. Heating coil, 7. Fan
8. Air Duct, 9. Control panel, 10. Door.

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 International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056
Volume: 05 Issue: 03 | Mar-2018 [Link] p-ISSN: 2395-0072

5.2 Working check whether the cloths are dried or not also check the food
are completely dehydrator or not. If yes then turn off the
machine. We have to required the time for the testing the
cloths section and food section is different.

Our aim to dry the cloths within 15-20 minute and food
dehydrates within 2-4 hrs (depend upon the type of the food
use) and less energy consumption for this process. That’s
why we use good velocity fan blower which throws the
1.2m/s air so cloths dry’s rapidly and less time required
because of such arrangement. And for food section we use
exhaust fan which maintain air velocity with long time
process.

6. RESULT

The testing of the clothes dryer and food dehydration gives

the following result:

 DEHYDRATOR

The sample from the table is selected and the results [3]
are tabulated as follows.

Fig.4 working diagram [5] FOOD SLICE TIME TEMPERATURE

ITEMS DIMENSIONS IN HOURS RANGE
The process of our system is a very simple one. Air is initially Carrots 5 mm slices 4 140ºF
heated by the heating element, and is flows towards cloths Onions 2 mm slices 2 140ºF
section and food section through a humidifier. Here the hot
dry air absorbs moisture so that the supply air to the home is Potato 3mm slices 4-6 140ºF
dry. This also reduces cost of electricity in the home. The air Tomato 2mm slices 8-10 140ºF
is drawn though the house by an exhaust fan blower.
Whenever heating coil is in working condition only that time  CLOTHS SECTION
fan in working. Next, a small fraction of the supply air (SA) is
drawn from the main supply duct. This air will be our supply For the cloths after testing we find time require for the
for drying clothes. The air enters our drying chamber drying cloths properly require maximum 20-25 minutes. For
through buffers and a hood which helps distribute the air this we taken dry cloths weight and weighted cloths weight
such that the velocity of the air in the chamber relatively the and after this comprise both reading and find out the how
same. [4]. much moisture content removed from the cloths.

The hot supply air flow through our drying chamber where it 7. CONCLUSIONS
absorbs moisture from the wet clothing or foods and heats
the cloths and food to stimulate evaporation. Moisture is Drying is an important unit operation. Drying of food
removed of the chamber by the hot air. The air is drawn products has been a very important agricultural as well as
through the bottom section as well as dryer. The air then household sector for many years. This is also useful in the
enters in the ducts and the drying chamber by an exhaust continuing improvement in drying technique. Continuous
fan, in line with the duct. improvement in drying technology is carried by handling
various foods, improving product quality, reducing costs and
In food section there are two trays provided on which demand for energy-efficient, faster, environmentally friendly
vegetable and fruits slices are kept. The vent is provided to and cost-effective drying technique will continue to increase
remove water vapour from the both section on right side of over the world. As the fuel prices rise, it is necessary to
machine. develop sustainable drying technologies using renewable
sources using innovative ideas. Thus we can say that, drying
Cloths are requiring 45 to 55°c temperature for effective is an ancient process which is still continuing providing food
drying within 20 minutes and for the food dehydrator security and increasing commercialization of foods.
require 35 to 50°c temperature for 2 to 4 hour which are
depend on the types of foods and vegetables. When the
estimated time is reached turn off the machine switch and

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 International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056
Volume: 05 Issue: 03 | Mar-2018 [Link] p-ISSN: 2395-0072

ACKNOWLEDGEMENT

We are thankful to Prof. A.N. Kalyankar, Department of

Mechanical Engineering, [Link] College of engineering
Kolhapur and Prof. A.J. Gujar HOD of Mechanical Engineering
for their advice and help both theoretically and practically.
We would like to take the opportunity to thank the Principal,
[Link] College of engineering and entire faculty members
of Department of Mechanical Engineering, [Link] College
of engineering Kolhapur Maharashtra, for their valuable help
and support.

REFERENCES

[1] Bolin, H. R., & Salunkhe, D. K. (1982). Food dehydration

by solar energy. Crit. Rev. Food Sci. Nutri. , 16, 327–354.

[2] X. M. Yu and L. W. Zhong, “Numerical Simulation of

Vibration Performance for Nuclear Island Radioactive Boron
Acid Water Control Valve”, International Conference on
Mechanic Automation and Control Engineering, (2010), pp.
3986-3989.

[3] Holdsworth, S. D. (1971). Dehydration of food products -

A review. Journal of Food Technology, 6, 331-370.

[4] Nindo, C. I., Sun, T., Wang, S. W., Tang, J., & Powers, J. R.
(2003a). Evaluation of drying technologies for retention of
physical and chemical quality of green asparagus (Asparagus
officinal is, L.). Food Sci. Technol. (LWT), 36 (5), 507–516.

[5] Z. Q. Jian, “Industrial design methodology”, Beijing:

Beijing institute of technology press, (2010).

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