Search results for: drying kinetic

Authors: K. Radha Krishnan, Mirajul Alom

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Dehydrated powder prepared from fresh radish (Raphanus sativus) leaves were investigated for the color stability by different drying methods (tray, sun and solar). The effect of blanching conditions, drying methods as well as drying temperatures (50 – 90°C) were considered for studying the color degradation kinetics of chlorophyll in the dehydrated powder. The hunter color parameters (L*, a*, b*) and total color difference (TCD) were determined in order to investigate the color degradation kinetics of chlorophyll. Blanching conditions, drying method and drying temperature influenced the changes in L*, a*, b* and TCD values. The changes in color values during processing were described by a first order kinetic model. The temperature dependence of chlorophyll degradation was adequately modeled by Arrhenius equation. To predict the losses in green color, a mathematical model was developed from the steady state kinetic parameters. The results from this study indicated the protective effect of blanching conditions on the color stability of dehydrated radish powder.

Keywords: chlorophyll, color stability, degradation kinetics, drying

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Authors: Teresa Roco, Mario Perez Won, Roberto Lemus-Mondaca, Sebastian Pizarro

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This research presents the simultaneous application of high hydrostatic pressure application (HHP) and osmotic dehydration (DO) as a pretreatment to hot –air drying of abalone cubes. The drying time was reduced to 6 hours at 60ºC as compared to the abalone drying by only a 15% NaCl osmotic pretreatment and at an atmospheric pressure that took 10 hours to dry at the same temperature. This was due to the salt and HHP saturation since osmotic pressure increases as water loss increases, thus needing a more reduced time in a convective drying, so water effective diffusion in drying plays an important role in this research. Different working conditions as pressure (350-550 MPa), pressure time ( 5-10 min), salt concentration, NaCl 15% and drying temperature (40-60ºC) will be optimized according to kinetic parameters of each mathematical model (Table 1). The models used for drying experimental curves were those corresponding to Weibull, Logarithmic and Midilli-Kucuk, but the latest one was the best fitted to the experimental data (Figure 1). The values for water effective diffusivity varied from 4.54 – to 9.95x10-9 m2/s for the 8 curves (DO+HHP) whereas the control samples (neither DO nor HHP) varied among 4.35 and 5.60x10-9 m2/s, for 40 and 60°C, respectively and as to drying by osmotic pretreatment at 15% NaCl from 3.804 to 4.36x10-9 m2/s at the same temperatures. Finally as to energy and efficiency consumption values for drying process (control and pretreated samples) it was found that they would be within a range of 777-1815 KJ/Kg and 8.22–19.20% respectively. Therefore, a knowledge concerning the drying kinetic as well as the consumption energy, in addition to knowledge about the quality of abalones subjected to an osmotic pretreatment (DO) and a high hydrostatic pressure (HHP) are extremely important to an industrial level so that the drying process can be successful at different pretreatment conditions and/or variable processes.

Keywords: abalone, convective drying, high pressure hydrostatic, pretreatments, diffusion coefficient

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Authors: S. Khamtree, T. Ratanawilai, C. Nuntadusit

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Rubberwood is a crucial commercial timber in Southern Thailand. All processes in a rubberwood production depend on the knowledge and expertise of the technicians, especially the drying process. This research aims to develop an empirical model for drying kinetics in rubberwood. During the experiment, the temperature of the hot air and the average air flow velocity were kept at 80-100 °C and 1.75 m/s, respectively. The moisture content in the samples was determined less than 12% in the achievement of drying basis. The drying kinetic was simulated using an empirical solver. The experimental results illustrated that the moisture content was reduced whereas the drying temperature and time were increased. The coefficient of the moisture ratio between the empirical and the experimental model was tested with three statistical parameters, R-square (R²), Root Mean Square Error (RMSE) and Chi-square (χ²) to predict the accuracy of the parameters. The experimental moisture ratio had a good fit with the empirical model. Additionally, the results indicated that the drying of rubberwood using the Henderson and Pabis model revealed the suitable level of agreement. The result presented an excellent estimation (R² = 0.9963) for the moisture movement compared to the other models. Therefore, the empirical results were valid and can be implemented in the future experiments.

Keywords: empirical models, rubberwood, moisture ratio, hot air drying

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Authors: Leila Tabrizi, Farnaz Dezhaboun

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In order to study the effect of plant nutrient source and different drying methods on physical and phytochemical characteristics of pot marigold (Calendula officinalis L., Asteraceae) flowers, a factorial experiment was conducted based on completely randomized design with three replications in Research Laboratory of University of Tehran in 2010. Different nutrient sources (vermicompost, municipal waste compost, cattle manure, mushroom compost and control) which were applied in a field experiment for flower production and different drying methods including microwave (300, 600 and 900 W), oven (60, 70 and 80oC) and natural-shade drying in room temperature, were tested. Criteria such as drying kinetic, antioxidant activity, total flavonoid content, total phenolic compounds and total carotenoid of flowers were evaluated. Results indicated that organic inputs as nutrient source for flowers had no significant effects on quality criteria of pot marigold except of total flavonoid content, while drying methods significantly affected phytochemical criteria. Application of microwave 300, 600 and 900 W resulted in the highest amount of total flavonoid content, total phenolic compounds and antioxidant activity, respectively, while oven drying caused the lowest amount of phytochemical criteria. Also, interaction effect of nutrient source and drying method significantly affected antioxidant activity in which the highest amount of antioxidant activity was obtained in combination of vermicompost and microwave 900 W. In addition, application of vermicompost combined with oven drying at 60oC caused the lowest amount of antioxidant activity. Based on results of drying trend, microwave drying showed a faster drying rate than those oven and natural-shade drying in which by increasing microwave power and oven temperature, time of flower drying decreased whereas slope of moisture content reduction curve showed accelerated trend.

Keywords: drying kinetic, medicinal plant, organic fertilizer, phytochemical criteria

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Authors: Hamid Tavakolipour, Mohsen Mokhtarian, Ahmad Kalbasi Ashtari

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In this study, the effect of various drying methods (sun drying, shade drying and industrial drying) on final moisture content, shell splitting degree, shrinkage and color change were studied. Sun drying resulted higher degree of pistachio nuts shell splitting on pistachio nuts relative other drying methods. The ANOVA results showed that the different drying methods did not significantly effects on color change of dried pistachio nut. The results illustrated that pistachio nut dried by industrial drying had the lowest moisture content. After the end of drying process, initially, the experimental drying data were fitted with five famous drying models namely Newton, Page, Silva et al., Peleg and Henderson and Pabis. The results indicated that Peleg and Page models gave better results compared with other models to monitor the moisture ratio’s pistachio nut in industrial drying and open sun (or shade drying) methods, respectively.

Keywords: industrial drying, pistachio, quality properties, traditional drying

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Authors: Emmanuel Chinagorom Nwadike, Joseph Tagbo Nwabanne, Matthew Ndubuisi Abonyi, Onyemazu Andrew Azaka

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This research focused on the modeling of the convective drying of aerial yam using finite element methods. The thermo-gravimetric analyzer was used to determine the thermal stability of the sample. An aerial yam sample of size 30 x 20 x 4 mm was cut with a mold designed for the purpose and dried in a convective dryer set at 4m/s fan speed and temperatures of 68.58 and 60.56°C. The volume shrinkage of the resultant dried sample was determined by immersing the sample in a toluene solution. The finite element analysis was done with PDE tools in Matlab 2015. Seven kinetic models were employed to model the drying process. The result obtained revealed three regions in the thermogravimetric analysis (TGA) profile of aerial yam. The maximum thermal degradation rates of the sample occurred at 432.7°C. The effective thermal diffusivity of the sample increased as the temperature increased from 60.56°C to 68.58°C. The finite element prediction of moisture content of aerial yam at an air temperature of 68.58°C and 60.56°C shows R² of 0.9663 and 0.9155, respectively. There was a good agreement between the finite element predicted moisture content and the measured moisture content, which is indicative of a highly reliable finite element model developed. The result also shows that the best kinetic model for the aerial yam under the given drying conditions was the Logarithmic model with a correlation coefficient of 0.9991.

Keywords: aerial yam, finite element, convective, effective, diffusivity

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Authors: Mario Perez-Won, Roberto Lemus-Mondaca, Constanza Olivares-Rivera, Fernanda Marin-Monardez

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This research presents the simultaneous application of high hydrostatic pressure (HHP) and osmotic dehydration (DO) as a pretreatment to hot –air drying of jumbo squid (Dosidicus gigas) cubes. The drying time was reduced to 2 hours at 60ºC and 5 hours at 40°C as compared to the jumbo squid samples untreated. This one was due to osmotic pressure under high-pressure treatment where increased salt saturation what caused an increasing water loss. Thus, a more reduced time during convective drying was reached, and so water effective diffusion in drying would play an important role in this research. Different working conditions such as pressure (350-550 MPa), pressure time (5-10 min), salt concentration, NaCl (10 y 15%) and drying temperature (40-60ºC) were optimized according to kinetic parameters of each mathematical model. The models used for drying experimental curves were those corresponding to Weibull, Page and Logarithmic models, however, the latest one was the best fitted to the experimental data. The values for water effective diffusivity varied from 4.82 to 6.59x10-9 m2/s for the 16 curves (DO+HHP) whereas the control samples obtained a value of 1.76 and 5.16×10-9 m2/s, for 40 and 60°C, respectively. On the other hand, quality characteristics such as color, texture, non-enzymatic browning, water holding capacity (WHC) and rehydration capacity (RC) were assessed. The L* (lightness) color parameter increased, however, b * (yellowish) and a* (reddish) parameters decreased for the DO+HHP treated samples, indicating treatment prevents sample browning. The texture parameters such as hardness and elasticity decreased, but chewiness increased with treatment, which resulted in a product with a higher tenderness and less firmness compared to the untreated sample. Finally, WHC and RC values of the most treatments increased owing to a minor damage in tissue cellular compared to untreated samples. Therefore, a knowledge regarding to the drying kinetic as well as quality characteristics of dried jumbo squid samples subjected to a pretreatment of osmotic dehydration under high hydrostatic pressure is extremely important to an industrial level so that the drying process can be successful at different pretreatment conditions and/or variable processes.

Keywords: diffusion coefficient, drying process, high pressure, jumbo squid, modelling, quality aspects

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Authors: Avdhesh K. Sharma

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Formulation for drying and pyrolysis process in packed beds at slow heating rates is presented. Drying of biomass particles bed is described by mass diffusion equation and local moisture-vapour-equilibrium relations. In gasifiers, volatilization rate during pyrolysis of biomass is modeled by using apparent kinetic rate expression, while product compositions at slow heating rates is modeled using empirical fitted mass ratios (i.e., CO/CO₂, ME/CO₂, H₂O/CO₂) in terms of pyrolysis temperature. The drying module is validated fairly with available chemical kinetics scheme and found that the testing zone in gasifier bed constituted of relatively smaller particles having high airflow with high isothermal temperature expedite the drying process. Further, volatile releases more quickly within the shorter zone height at high temperatures (isothermal). Both, moisture loss and volatile release profiles are found to be sensitive to temperature, although the influence of initial moisture content on volatile release profile is not so sensitive.

Keywords: modeling downdraft gasifier, drying, pyrolysis, moist woody biomass

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Authors: Elif Aykin Dincer, Mustafa Erbas

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The vacuum drying behavior of beef slices (10 x 4 x 0.2 cm3) was experimentally investigated at the temperature of 60, 70, and 80°C under 25 mbar ultimate vacuum pressure and the mathematical models (Lewis, Page, Midilli, Two-term, Wangh and Singh and Modified Henderson and Pabis) were used to fit the vacuum drying of beef slices. The increase in drying air temperature resulted in a decrease in drying time. It took approximately 206, 180 and 157 min to dry beef slices from an initial moisture content to a final moisture content of 0.05 kg water/kg dry matter at 60, 70 and 80 °C of vacuum drying, respectively. It is also observed that the drying rate increased with increasing drying temperature. The coefficients (R2), the reduced chi-square (x²) and root mean square error (RMSE) values were obtained by application of six models to the experimental drying data. The best model with the highest R2 and, the lowest x² and RMSE values was selected to describe the drying characteristics of beef slices. The Page model has shown a better fit to the experimental drying data as compared to other models. In addition, the effective moisture diffusivities of beef slices in the vacuum drying at 60 - 80 °C varied in the range of 1.05 – 1.09 x 10-10 m2/s. Consequently, this results can be used to simulate vacuum drying process of beef slices and improve efficiency of the drying process.

Keywords: beef slice, drying models, effective diffusivity, vacuum

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Authors: Latifa Hamoudi-Belarbi, L'Hadi Nouri, Khaled Belkacemi

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The effect of three methods of drying (traditional drying, freeze-drying and spray-drying) on the survival of concentrated cultures of Geotrichum fragrans and Wickerhamomyces anomalus was studied. The survival of yeast cultures was initially compared immediately after freeze-drying using HES 12%(w/v)+Sucrose 7% (w/v) as protectant, traditional drying in dry rice cakes and finally spray-drying with whey proteins. The survival of G. fragrans and W. anomalus was studied during 4 months of storage at 4°C and 25°C, in the darkness, under vacuum and at 0% relative humidity. The results demonstrated that high survival was obtained using traditional method of preservation in rice cakes (60% for G. fragrans and 65% for W. anomalus) and freeze-drying in (68% for G. fragrans and 74% for W. anomalus). However, poor survival was obtained by spray-drying method in whey protein with 20% for G. fragrans and 29% for W. anomalus. During storage at 25°C, yeast cultures of G. fragrans and W. anomalus preserved by traditional and freeze-drying methods showed no significant loss of viable cells up to 3 months of storage. Spray-dried yeast cultures had the greatest loss of viable count during the 4 months of storage at 25°C. During storage at 4°C, preservation of yeasts cultures using traditional method of preservation provided better survival than freeze-drying. This study demonstrated the effectiveness of the traditional method to preserve yeasts cultures compared to the high cost methods like freeze-drying and spray-drying.

Keywords: freeze-drying, traditional drying, spray drying, yeasts

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Authors: Ali Osman Suiçmez, Emrah Deniz

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In this study, control experiments were made on a freeze drying system of which were built a prototype. In experiments, apple slices in different geometrical shapes were dried and drying curves were gained. Then, the shapes which were the fastest for drying were determined. Twenty samples for each apple shapes were put in the prototype and dried. After the experiments, the humidity ratio of the samples and water activity values of the samples have been obtained. Obtained results show that the prototype is working and by comparing the results the shape which dried fastest was determined.

Keywords: freeze drying, vacuum, energy consumption, drying process, apple

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Authors: N. P. Tien, S. Songsermpong, T. H. Quan

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Mung bean vermicelli is a popular food in Asian countries and is made from mung bean starch. The preparation process involves several steps, including drying, which affects the structure and quality of the vermicelli. This study aims to examine the effects of different drying technologies on the rehydration time and quality of mung bean vermicelli. Three drying technologies, namely hot air drying, microwave continuous drying, and microwave vacuum drying, were used for the drying process. The vermicelli strands were dried at 45°C for 12h in a hot air dryer, at 70 Hz of conveyor belt speed inverter in a microwave continuous dryer, and at 30 W.g⁻¹ of microwave power density in a microwave vacuum dryer. The results showed that mung bean vermicelli dried using hot air drying had the longest rehydration time of 12.69 minutes. On the other hand, vermicelli dried through microwave continuous drying and microwave vacuum drying had shorter rehydration times of 2.79 minutes and 2.14 minutes, respectively. Microwave vacuum drying also resulted in larger porosity, higher water absorption, and cooking loss. The tensile strength and elasticity of vermicelli dried using hot air drying were higher compared to microwave drying technologies. The sensory evaluation did not reveal significant differences in most attributes among the vermicelli treatments. Overall, microwave drying technology proved to be effective in reducing rehydration time and producing good-quality mung bean vermicelli.

Keywords: mung bean vermicelli, drying, hot air, microwave continuous, microwave vacuum

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Authors: Felix U. Asoiro, Kingsley O. Anyichie, Meshack I. Simeon, Chinenye E. Azuka

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The work was aimed at studying the effects of microwave drying (450 W) and hot air oven drying on the drying kinetics and physico-functional properties of yams and cocoyams species. The yams and cocoyams were cut into chips of thicknesses of 3mm, 5mm, 7mm, 9mm, and 11mm. The drying characteristics of yam and cocoyam chips were investigated under microwave drying and hot air oven temperatures (50oC – 90oC). Drying methods, temperature, and thickness had a significant effect on the drying characteristics and physico-functional properties of yam and cocoyam. The result of the experiment showed that an increase in the temperature increased the drying time. The result also showed that the microwave drying method took lesser time to dry the samples than the hot air oven drying method. The iodine affinity of starch for yam was higher than that of cocoyam for the microwaved dried samples over those of hot air oven-dried samples. The results of the analysis would be useful in modeling the drying behavior of yams and cocoyams under different drying methods. It could also be useful in the improvement of shelf life for yams and cocoyams as well as designs of efficient systems for drying, handling, storage, packaging, processing, and transportation of yams and cocoyams.

Keywords: coco yam, drying, microwave, modeling, energy consumption, iodine affinity, drying ate

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Authors: M.H. Keshek, M.N. Omar, A.H. Amer

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Eggplant (Solanum melongena L.) is considered one of the most important crops in summer season, and it is grown in most cultivated area in Egypt. Eggplant has a very limited shelf life for freshness and physiological changes occur after harvest. Nowadays, microwave drying offers an alternative way to drying agricultural products. microwave drying is not only faster but also requiring less energy consumption than conventional drying. The main objective of this research was to evaluate using the microwave oven in Eggplant drying, to determine the optimum drying time of higher drying efficiency and lower energy consumption. The eggplants slices, having a thickness of about 5, 10, 15, and 20 mm, with diameter 50±2 mm was dried using microwave oven (KOR-9G2B) using three different levels were 450, 630, and 810 Watt (50%, 70%, and 90% of 900 Watt). The results show that, the initial moisture content of the eggplant slices was around 93 % wet basis (13.28 g water/g dry matter). The results indicated that, the moisture transfer within the sample was more rapidly during higher microwave power heating (810 watt) and lower thickness (5 mm) of the eggplant slices. In addition, the results show that, the drying efficiency increases by increasing slices thickness at power levels 450, 630 and 810 Watt. The higher drying efficiency was 83.13% occurred when drying the eggplant slices 20 mm thickness in microwave oven at power 630 Watt. the higher total energy consumption per dry kilogram was 1.275 (kWh/ dry kg) occurred at used microwave 810 Watt for drying eggplant slices 5 mm thickness, and the lower total energy consumption per dry kilogram was 0.55 (kWh/ dry kg) occurred at used microwave 810 Watt for drying eggplant slices 20 mm thickness.

Keywords: microwave drying, eggplant, drying rate, drying efficiency, energy consumption

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Authors: Duong Thi Hong, Nguyen Van Hung, Martin Gummert

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Good practices of mechanical drying can reduce losses of grain quality. Recently, with demands of higher capacity for paddy drying in the Mekong River Delta of Vietnam, columnar dryers have been introduced rapidly in this area. To improve the technology, this study was conducted to investigate and optimize the parameters for drying Jasmine paddy using an empirical cross-flow columnar dryer. The optimum parameters were resulted in air flow rate and drying temperature that are 1-1.5 m³ s-¹ t-¹ of paddy and 40-42°C, respectively. The investigation also addressed a solution of reversing drying air to achieve the uniformity of grain temperature and quality. Results of this study should be significant for developments of grain drying, contributing to reduce post harvest losses

Keywords: paddy drying, columnar dryer, air flow rate, drying temperature

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Authors: A. Brahma

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The drying of hydraulics materials is unavoidable and conducted to important spontaneous deformations. In this study, we show that it is possible to describe the drying shrinkage of the high-performance concrete by a simple expression. A multiple regression model was developed for the prediction of the drying shrinkage of the high-performance concrete. The assessment of the proposed model has been done by a set of statistical tests. The model developed takes in consideration the main parameters of confection and conservation. There was a very good agreement between drying shrinkage predicted by the multiple regression model and experimental results. The developed model adjusts easily to all hydraulic concrete types.

Keywords: hydraulic concretes, drying, shrinkage, prediction, modeling

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Authors: Hamid Rezaei, Xiaotao Bi, C. Jim Lim, Anthony Lau, Shahab Sokhansanj

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A one-dimensional heat transfer model coupled with the kinetic information has been used to predict the overall pyrolysis mass loss of a single wood particle. The kinetic parameters were determined experimentally and the regime and characteristics of the conversion were evaluated in terms of the particle size and reactor temperature. The order of overall mass loss changed from n=1 at temperatures lower than 350 °C to n=0.5 at temperatures higher that 350 °C. Conversion time analysis showed that particles larger than 0.5 mm were controlled by internal thermal resistances. The valid range of particle size to use the simplified lumped model depends on the fluid temperature around the particles. The critical particle size was 0.6-0.7 mm for the fluid temperature of 500 °C and 0.9-1.0 mm for the fluid temperature of 100 °C. Experimental pyrolysis of moist particles did not show distinct drying and pyrolysis stages. The process was divided into two hypothetical drying and pyrolysis dominated zones and empirical correlations are developed to predict the rate of mass loss in each zone.

Keywords: pyrolysis, kinetics, model, single particle

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Authors: Felix U. Asoiro, Meshack I. Simeon, Chinenye E. Azuka, Harami Solomon, Chukwuemeka J. Ohagwu

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The drying kinetics, specific energy consumed (SEC), effective moisture diffusivity (EMD), flavonoid, phenolic, and vitamin C contents of onion slices dried under convective oven drying (COD) were compared with microwave drying (MD). Drying was performed with onion slice thicknesses of 2, 4, 6, and 8 mm; air drying temperatures of 60, 80, and 100°C for COD, and microwave power of 450 W for MD. A decrease in slice thickness and an increase in drying air temperature led to a drop in the drying time. As thickness increased from 2 – 8 mm, EMD rose from 1.1-4.35 x 10⁻⁸ at 60°C, 1.1-5.6 x 10⁻⁸ at 80°C, and 1.25-6.12 x 10⁻⁸ at 100°C with MD treatments yielding the highest mean value (6.65 x 10⁻⁸ m² s⁻¹) at 8 mm. Maximum SEC for onion slices in COD was 238.27 kWh/kg H₂O (2 mm thickness), and the minimum was 39.4 kWh/kg H₂O (8 mm thickness) whereas maximum during MD was 25.33 kWh/kg H₂O (8 mm thickness) and minimum, 18.7 kWh/kg H₂O (2 mm thickness). MD treatment gave a significant (p 0.05) increase in the flavonoid (39.42 – 64.4%), phenolic (38.0 – 46.84%), and vitamin C (3.7 – 4.23 mg 100 g⁻¹) contents, while COD treatment at 60°C and 100°C had positive effects on only vitamin C and phenolic contents, respectively. In comparison, the Weibull model gave the overall best fit (highest R²=0.999; lowest SSE=0.0002, RSME=0.0123, and χ²= 0.0004) when drying 2 mm onion slices at 100°C.

Keywords: allium cepa, drying kinetics, specific energy consumption, flavonoid, vitamin C, microwave oven drying

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Authors: C. Patrascioiu, V. Matei, N. Nicolae

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The paper describes the experiments and the kinetic parameters calculus of the gasoil hydrofining. They are presented experimental results of gasoil hidrofining using Mo and promoted with Ni on aluminum support catalyst. The authors have adapted a kinetic model gasoil hydrofining. Using this proposed kinetic model and the experimental data they have calculated the parameters of the model. The numerical calculus is based on minimizing the difference between the experimental sulf concentration and kinetic model estimation.

Keywords: hydrofining, kinetic, modeling, optimization

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Authors: Muhammad Heikal Ismail, Law Chung Lim, Hii Ching Lik

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In maintaining food quality and shelf life, drying is employed in food industry as the most reliable perseverance technique. In this way, heat pump drying and hot air drying of fresh rice noodles was deduced to freeze drying in achieving quality attributes of oil content Scanning Electron Microscope (SEM) images, texture, and colour. Soxthlet analysis shows freeze dried noodles contain more than 10 times oil content, distinct pores of SEM images, higher hardness by more than three times, and wider colour changes by average more than two times to both methods to explain the less transparency physical outlook of freeze dried samples.

Keywords: freeze drying, heat pump drying, noodles, Soxthlet

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Authors: Luis González-Cavieres, Mario Perez-Won, Anais Palma-Acevedo, Gipsy Tabilo-Munizaga, Erick Jara-Quijada, Roberto Lemus-Mondaca

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In this study, pulsed electric field (PEF: 2.0 kV/cm) was used as pretreatment in drying methods, vacuum microwave (VMD); freeze-drying (FD); and hot air (HAD), in Chilean abalone mollusk. Drying parameters, quality, energy consumption, and Sustainability parameters were evaluated. PEF+VMD showed better values than the other drying systems, with drying times 67% and 83% lower than PEF+FD and FD. In the quality parameters, PEF+FD showed a significantly lower value for hardness (250 N), and a lower change of color value (ΔE = 12). In the case of HAD, the PEF application did not significantly influence its processing. In energy parameters, VMD and PEF+VMD reduced energy consumption and CO2 emissions.

Keywords: PEF technology, vacuum microwave drying, energy consumption, CO2 emissions

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Authors: Mehani Mouna, Segni Ladjel

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Medicinal and aromatic plants are promising and are characterized by the biosynthesis of odorous molecules that make up the so-called essential oils (EO), which have long been known for their antiseptic and therapeutic activity in folk medicine. The objective of this study was to evaluate the influence of drying in the shade on the water content and on the content of essential oils extracted from leaves of Eucalyptus camendulensis for better quality control of medicinal and aromatic plants. The water content of the Eucalyptus camendulensis plant material decreases during the drying process. It increased from 100 % to 0.006 % for the drying in the shade after ten days. The moisture content is practically constant at the end of the drying period. The drying in the shade increases the concentration of essential oils of Eucalyptus camendulensis. When the leaves of Eucalyptus camendulensis plant are in the shade, the maximum of the essential oil content was obtained on the eighth days; the recorded value was 1.43% ± 0.01%. Beyond these periods, the content continuously drops in before stabilizing. The optimum drying time is between 6 and 9 days.

Keywords: Eucalyptus camendulensis, drying, essential oils, water, content

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Authors: N. O. Muniz, F. A. Vechietti, L. Treccani, K. Rezwan, Luis Alberto dos Santos

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Developing new technologies in the manufacture of biomaterials is a major challenge for researchers in the tissue engineering area. Many in vitro and in vivo studies have revealed the significance of the porous structure of the biomaterials on the promotion of bone ingrowth. The use of Rapid Prototyping in the manufacture of ceramics in the biomedical area has increased in recent years and few studies are conducted on obtaining alumina pieces. The aim of this work was the study of alumina pieces obtained by 3D printing and uniaxial dry pressing (DP) in order to evaluate porosity achieved by this two different techniques. Also, the influence of the powder drying process was determined. The row alumina powders were drying by freeze drying and oven. Apparent porosity, apparent density, retraction after thermal treatment were evaluated. The porosity values obtained by DP, regardless of method of drying powders, were much lower than those obtained by RP as expected. And for the prototyped samples, the method of powder drying significantly influenced porosities, reached 48% for drying oven versus 65% for freeze-drying. Therefore, the method of 3D printing, using different powder drying, allows a better control over the porosity.

Keywords: rapid prototyping, freeze-drying, porosity, alumina

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Authors: Duško Salemović, Aleksandar Dedić, Matilda Lazić, Dragan Halas

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The aim of the paper was the thermal balance control of vertical kiln dryer indirect type (VSU-36) for drying sunflower seed, produced by "Cer" - Čačak, capacity 39 [t/h]. The balance control was executed because the dryer damaged by NATO bombing in 1999, and it was planned its reconstruction. The structural and geometric characteristics of the dryer were known, and it was necessary to determine the parameters of: wet air as a drying agent and the sunflower seeds. The thermal balance control was the basis for replacement of damaged parts of dryer during its reconstruction. After that, it was necessary to perform the subsequent calculation of strength. Therefore, since its accuracy was largely dependent on cost-effectiveness and safety of a single drying chamber. Also, the work provides guidelines for the regimes of drying of grain crops with the explanation of specificity of drying sunflowers.

Keywords: sunflower seeds, regimes of drying, vertical kiln dryer, thermal analysis

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Authors: Apolinar Picado, Ronald Solís, Rafael Gamero

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The thin-layer drying characteristics of instant coffee solution were investigated in a laboratory tunnel dryer. Drying experiments were carried out at three temperatures (80, 100 and 120 °C) and an air velocity of 1.2 m/s. Drying experimental data obtained are fitted to six (6) thin-layer drying models using the non-linear least squares regression analysis. The acceptability of the thin-layer drying model has been based on a value of the correlation coefficient that should be close to one, and low values for root mean square error (RMSE) and chi-square (x²). According to this evaluation, the most suitable model for describing drying process of thin-layer instant coffee solution is the Page model. Further, the effective moisture diffusivity and the activation energy were computed employing the drying experimental data. The effective moisture diffusivity values varied from 1.6133 × 10⁻⁹ to 1.6224 × 10⁻⁹ m²/s over the temperature range studied and the activation energy was estimated to be 162.62 J/mol.

Keywords: activation energy, diffusivity, instant coffee, thin-layer models

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Authors: R. J. Pontawe, R. C. Martinez, N. T. Asuncion, R. V. Villacorte

Abstract:

Drying of high moisture paddy remains a major problem in the Philippines, especially during inclement weather condition. To alleviate the problem, mechanical dryers were used like a flat bed and recirculating batch-type dryers. However, drying to 14% (wet basis) final moisture content is long which takes 10-12 hours and tedious which is not the ideal for handling high moisture paddy. Fully-automated pilot-scale fluidized bed drying system with 500 kilograms per hour capacity was evaluated using a high moisture paddy. The developed fluidized bed dryer was evaluated using four drying temperatures and two variations in fluidization time at a constant airflow, static pressure and tempering period. Complete drying of paddy with ≥28% (w.b.) initial MC was attained after 2 passes of fluidized-bed drying at 2 minutes exposure to 70 °C drying temperature and 4.9 m/s superficial air velocity, followed by 60 min ambient air tempering period (30 min without ventilation and 30 min with air ventilation) for a total drying time of 2.07 h. Around 82% from normal mechanical drying time was saved at 70 °C drying temperature. The drying cost was calculated to be P0.63 per kilogram of wet paddy. Specific heat energy consumption was only 2.84 MJ/kg of water removed. The Head Rice Yield recovery of the dried paddy passed the Philippine Agricultural Engineering Standards. Sensory evaluation showed that the color and taste of the samples dried in the fluidized bed dryer were comparable to air dried paddy. The optimum drying parameters of using fluidized bed dryer is 70 oC drying temperature at 2 min fluidization time, 4.9 m/s superficial air velocity, 10.16 cm grain depth and 60 min ambient air tempering period.

Keywords: drying, fluidized bed dryer, head rice yield, paddy

Procedia PDF Downloads 293

Authors: Austin Ikechukwu Gbasouzor, Sam Nna Omenyi, Sabuj Malli

Abstract:

This study is an extension of the previous work done with ARS-680 Environmental Chamber. Drying is a complex operation that demands much energy and time. Drying is essentially important for preservation of ginger rhizome. Drying of ginger was modeled, and then the effective diffusion coefficient and activation energy where determined. For this purpose, the experiments were done at six levels of varied temperature ranging from (10, 20, 30, 40, 50, 60°C). The average effective diffusion coefficient for their studies samples for temperature range of 40°C to 70°C was 4.48 x10-10m²/s, 4.96 x10-10m²/s, and 5.31 x10-10m²/s for 0.8, 1.5 and 3m/s drying air velocity respectively. These values closely agreed with the values of effective diffusion coefficients obtained in these studies for the variously treated ginger rhizomes and test conducted.

Keywords: activation energy, diffusion coefficients, drying model, drying time, ginger rhizomes, moisture ratio, thin layer

Procedia PDF Downloads 127

Authors: Ritesh Watharkar, Sourabh Chakraborty, Brijesh Srivastava

Abstract:

Reduction of water from the fruits and vegetables using different drying techniques is widely employed to prolong the shelf life of these food commodities. Heat transfer occurs inside the sample by conduction and mass transfer takes place by diffusion in accordance with temperature and moisture concentration gradient respectively during drying. This study was undertaken to study and model the thin layer drying behavior of Bhimkol pulp. The drying was conducted in a tray drier at 500c temperature with 5, 10 and 15 % concentrations of added maltodextrin. The drying experiments were performed at 5mm thickness of the thin layer and the constant air velocity of 0.5 m/s.Drying data were fitted to different thin layer drying models found in the literature. Comparison of fitted models was based on highest R2(0.9917), lowest RMSE (0.03201), and lowest SSE (0.01537) revealed Middle equation as the best-fitted model for thin layer drying with 10% concentration of maltodextrin. The effective diffusivity was estimated based on the solution of Fick’s law of diffusion which is found in the range of 3.0396 x10-09 to 5.0661 x 10-09. There was a reduction in drying time with the addition of maltodextrin as compare to the raw pulp.

Keywords: Bhimkol, diffusivity, maltodextrine, Midilli model

Procedia PDF Downloads 179

Authors: L. Al Ahmad, C. Latrille, D. Hainos, D. Blanc, M. Clausse

Abstract:

A two-dimensional finite volume axisymmetric model is developed to predict the simultaneous heat and mass transfers during the drying of industrial sludge. The simulations were run using COMSOL-Multiphysics 3.5a. The input parameters of the numerical model were acquired from a preliminary experimental work. Results permit to establish correlations describing the evolution of the various parameters as a function of the drying temperature and the sludge water content. The selection and coupling of the equation are validated based on the drying kinetics acquired experimentally at a temperature range of 45-65 °C and absolute pressure range of 200-1000 mbar. The model, incorporating the heat and mass transfer mechanisms at different operating conditions, shows simulated values of temperature and water content. Simulated results are found concordant with the experimental values, only at the first and last drying stages where sludge shrinkage is insignificant. Simulated and experimental results show that sludge drying is favored at high temperatures and low pressure. As experimentally observed, the drying time is reduced by 68% for drying at 65 °C compared to 45 °C under 1 atm. At 65 °C, a 200-mbar absolute pressure vacuum leads to an additional reduction in drying time estimated by 61%. However, the drying rate is underestimated in the intermediate stage. This rate underestimation could be improved in the model by considering the shrinkage phenomena that occurs during sludge drying.

Keywords: industrial sludge drying, heat transfer, mass transfer, mathematical modelling

Procedia PDF Downloads 98

Authors: Aysegul Sarac

Abstract:

Washer-dryers are the machines which can either wash the laundries or can dry them. In other words, we can define a washer-dryer as a washing machine and a dryer in one machine. Washing machines are characterized by the loading capacity, cabinet depth and spin speed. Dryers are characterized by the drying technology. On the other hand, energy efficiency, water consumption, and noise levels are main characteristics that influence customer decisions to buy washers. Water condensation technology is the most common drying technology existing in the washer-dryer market. Water condensation technology uses water to dry the laundry inside the machine. Thus, in this type of the drying technology water consumption is at high levels comparing other technologies. Water condensation technology sprays cold water in the drum to condense the humidity of hot weather in order to dry the laundry inside. Thus, water consumption influences the drying performance. The scope of this study is to optimize water consumption during drying process under a constraint of energy consumption and drying performance. We are using 6-Sigma methodology to find the optimum water consumption by comparing drying performances of different drying algorithms.

Keywords: optimization, 6-Sigma methodology, washer-dryers, water condensation technology

Procedia PDF Downloads 325