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This study presents a model-driven approach to enhance the efficiency of sago drying utilizing a two-dimensional fluidized bed dryer (FBD). ANSYS® DesignModelerTM 2020 R2 software was employed to simulate the drying profile, considering variations in sago bagasse particle diameter (ranging from 500 to 2000 µm), hot air temperature (ranging from 50 to 90 °C), and inlet air velocity (ranging from 1.5 to 2.1 m/s). The simulation results provided valuable insights into the interplay between these critical drying parameters. The model enabled the prediction of moisture content profiles during the sago drying process under different conditions, thereby facilitating comprehension of the system’s behavior. Using Design Expert® 7.00 (DX7), considering energy efficiency and product quality, an optimal set of conditions for sago drying was determined at 2000 µm, 90 °C and 2.1 m/s. This approach not only streamlined the drying process but also significantly reduced energy consumption while ensuring consistent and high-quality sago. The findings of this research offer a practical and sustainable solution for sago producers, which, when applied, can contribute to improved product quality, reduced production costs, and enhanced food security in the region. Furthermore, the model-driven approach and the integration of specialized software tools demonstrate the potential for broader applications in optimizing various drying processes in the food industry.
Othman et al. (Wed,) studied this question.