Search results for: vacuum drying

Authors: Kraipat Cheenkachorn, Piyawat Jintanatham, Sarun Rattanaprapa

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In present work, drying characteristics of fresh papaya (Carica papaya L.) was studied to understand the dehydration process and its behavior. Drying experiments were carried out by a laboratory scaled microwave-vacuum oven. The parameters affecting drying characteristics including operating modes (continuous, pulsed), microwave power (400 and 800 W), and vacuum pressure (20, 30, and 40 cmHg) were investigated. For pulsed mode, two levels of power-off time (60 and 120 s) were used while the power-on time was fixed at 60 s and the vacuum pressure was fixed at 40 cmHg. For both operating modes, the effects of drying conditions on drying time, drying rate, and effective diffusivity were investigated. The results showed high microwave power, high vacuum, and pulsed mode of 60 s-on/60 s-off favored drying rate as shown by the shorten drying time and increased effective diffusivity. The drying characteristics were then described by Page-s model, which showed a good agreement with experimental data.

Keywords: papaya, microwave-vacuum drying, effective diffusivity, Page's model

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Authors: Marco Intelvi, Apolinar Picado, Joaquín Martínez

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In this work, simulation algorithms for contact drying of agitated particulate materials under vacuum and at atmospheric pressure were developed. The implementation of algorithms gives a predictive estimation of drying rate curves and bulk bed temperature during contact drying. The calculations are based on the penetration model to describe the drying process, where all process parameters such as heat and mass transfer coefficients, effective bed properties, gas and liquid phase properties are estimated with proper correlations. Simulation results were compared with experimental data from the literature. In both cases, simulation results were in good agreement with experimental data. Few deviations were identified and the limitations of the predictive capabilities of the models are discussed. The programs give a good insight of the drying behaviour of the analysed powders.

Keywords: Agitated bed, Atmospheric pressure, Penetrationmodel, Vacuum

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Authors: Rabia Göçmen, Gülşah Kanbur, Sinan Sefa Parlat

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This study was conducted to determine that carrot powder obtain by different drying methods (oven and vacuum-freeze dryer) of carrot unfit for human consumption that whether feed additives in animal nutrition or not. Carrots randomly divided 2 groups. First group was dried by using oven, second group was by using vacuum freeze dryer methods. Dried carrot prepared from fresh carrot was analysed nutrient matter (energy, crude protein, crude oil, crude ash, beta carotene, mineral concentration and colour). The differences between groups in terms of energy, crude protein, ash, Ca and Mg was not significant (P>0,05). Crude oil, P, beta carotene content and colour values (L, a, b) with vacuum-freeze dryer group was greater than oven group (P<0,05). Consequently, carrot powder obtained by drying the vacuum-freeze dryer method can be used as a source of carotene. 

Keywords: Carrot, vacuum freeze dryer, oven, beta carotene.

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Authors: Kenia Martínez, Geniel Talavera, Juan Alonso

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Moringa oleifera is a plant containing many nutrients that are mostly concentrated within the leaves. Commonly, the separation process of these nutrients involves solid-liquid extraction followed by evaporation and drying to obtain a concentrated extract, which is rich in proteins, vitamins, carbohydrates, and other essential nutrients that can be used in the food industry. In this work, three drying methods were used, which involved very different temperature and pressure conditions, to evaluate the effect of each method on the vitamin C content and the antioxidant efficiency of the extracts. Solid-liquid extractions of Moringa leaf (LE) were carried out by employing an ethanol solution (35% v/v) at 50 °C for 2 hours. The resulting extracts were then dried i) in a convective oven (CO) at 100 °C and at an atmospheric pressure of 750 mbar for 8 hours, ii) in a vacuum evaporator (VE) at 50 °C and at 300 mbar for 2 hours, and iii) in a freeze-drier (FD) at -40 °C and at 0.050 mbar for 36 hours. The antioxidant capacity (EC₅₀, mg solids/g DPPH) of the dry solids was calculated by the free radical inhibition method employing DPPH˙ at 517 nm, resulting in a value of 2902.5 ± 14.8 for LE, 3433.1 ± 85.2 for FD, 3980.1 ± 37.2 for VE, and 8123.5 ± 263.3 for CO. The calculated antioxidant efficiency (AE, g DPPH/(mg solids·min)) was 2.920 × 10^-5 for LE, 2.884 × 10^-5 for FD, 2.512 × 10^-5 for VE, and 1.009 × 10^-5 for CO. Further, the content of vitamin C (mg/L) determined by HPLC was 59.0 ± 0.3 for LE, 49.7 ± 0.6 for FD, 45.0 ± 0.4 for VE, and 23.6 ± 0.7 for CO. The results indicate that the convective drying preserves vitamin C and antioxidant efficiency to 40% and 34% of the initial value, respectively, while vacuum drying to 76% and 86%, and freeze-drying to 84% and 98%, respectively.

Keywords: Antioxidant efficiency, convective drying, freeze-drying, Moringa oleifera, vacuum drying, vitamin C content.

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Authors: Natalia A. Salazar, Erika K. Méndez, Catalina Álvarez, Carlos E. Orrego

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Lyophilization, also called freeze-drying, is an important dehydration technique mainly used for pharmaceuticals. Food industry also uses lyophilization when it is important to retain most of the nutritional quality, taste, shape and size of dried products and to extend their shelf life. Vacuum-Induced during freezing cycle (VI) has been used in order to control ice nucleation and, consequently, to reduce the time of primary drying cycle of pharmaceuticals preserving quality properties of the final product. This procedure has not been applied in freeze drying of foods. The present work aims to investigate the effect of VI on the lyophilization drying time, final moisture content, density and reconstitutional properties of mango (Mangifera indica L.) slices (MS) and mango pulp-maltodextrin dispersions (MPM) (30% concentration of total solids). Control samples were run at each freezing rate without using induced vacuum. The lyophilization endpoint was the same for all treatments (constant difference between capacitance and Pirani vacuum gauges). From the experimental results it can be concluded that at the high freezing rate (0.4°C/min) reduced the overall process time up to 30% comparing process time required for the control and VI of the lower freeze rate (0.1°C/min) without affecting the quality characteristics of the dried product, which yields a reduction in costs and energy consumption for MS and MPM freeze drying. Controls and samples treated with VI at freezing rate of 0.4°C/min in MS showed similar results in moisture and density parameters. Furthermore, results from MPM dispersion showed favorable values when VI was applied because dried product with low moisture content and low density was obtained at shorter process time compared with the control. There were not found significant differences between reconstitutional properties (rehydration for MS and solubility for MPM) of freeze dried mango resulting from controls, and VI treatments.

Keywords: Drying time, lyophilization, mango, vacuum induced freezing.

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Authors: Solvita Kampuse, Kristaps Siljanis, Tatjana Rakcejeva, Irisa Murniece

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The aim of present experiment was to evaluate the influence of cultivar to quality parameters of dried potato chips and sticks produced in microwave-vacuum drier. The potatoes before drying were blanched in oil and water at 180ºC and at 85ºC respectively. The moisture content, crispiness, the colour (CIE L*a*b*), the content of ascorbic acid, total carotenoids and total fat content of dried potato chips and sticks was determined The highest ascorbic acid content, high content of carotenoids, low total fat content, low acrylamide content and good crispiness (low breaking force) especially for sticks was determined in the samples of Gundega cultivar.

Keywords: Potato, chips, sticks, vacuum-microwave, drying, cultivar, blanching.

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Authors: Hilmi Kuscu, Ahmet Cihan, Kamil Kahveci, Ugur Akyol

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In this study, a software has been developed to predict the optimum conditions for drying of cotton based yarn bobbins in a hot air dryer. For this purpose, firstly, a suitable drying model has been specified using experimental drying behavior for different values of drying parameters. Drying parameters in the experiments were drying temperature, drying pressure, and volumetric flow rate of drying air. After obtaining a suitable drying model, additional curve fittings have been performed to obtain equations for drying time and energy consumption taking into account the effects of drying parameters. Then, a software has been developed using Visual Basic programming language to predict the optimum drying conditions for drying time and energy consumption.

Keywords: Drying, bobbin, cotton, PLC control, Visual Basic.

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Authors: Karina Ruse, Martins Sabovics, Tatjana Rakcejeva, Lija Dukalska, Ruta Galoburda, Laima Berzina

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the research was accomplished on fresh in Latvia wild growing cranberries and cranberry cultivars. The aim of the study was to evaluate effect of pretreatment method and drying conditions on the volatile compounds composition in cranberries. Berries pre-treatment methods were: perforation, halving and steam-blanching. The berries before drying in a cabinet drier were pre-treated using all three methods, in microwave vacuum drier – using a steam-blanching and halving. Volatile compounds in cranberries were analysed using GC-MS of extracts obtained by SPME. During present research 21 various volatile compounds were detected in fresh cranberries: the cultivar 'Steven' - 15, 'Bergman' and 'Early black' – 13, 'Ben Lear' and 'Pilgrim' – 11 and wild cranberries – 14 volatile compounds. In dried cranberries 20 volatile compounds were detected. Mathematical data processing allows drawing a conclusion that there exists the significant influence of cranberry cultivar, pre-treatment method and drying condition on volatile compounds in berries and new volatile compound formation.

Keywords: volatile compounds, cranberries, convective drier, microwave-vacuum drier

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

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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.

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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, Modeling, Pistachio, quality properties, Traditional drying.

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Authors: N. C. Shahi, Anupama Singh, A. E. Kate

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There was a scenario present day that drying of fresh fruits and vegetables by indirect solar drying by using mechanical device; hence, an effort was made to develop a small scale solar tunnel dryer (STD). Drying of spinach is carried out to analyze the performance of the dryer and to study its drying characteristics. To evaluate the performance of dryer the independent variables were selected as air flow rate, loading density and shade net while collector efficiency, drying efficiency, overall efficiency and specific energy consumption were selected as responses during performing the experiments. The spinach was dried from initial moisture content 88.21-94.04% (w.b.) to final moisture content 3.50-5.13% (w.b.). The drying time considerably reduced as compared to open sun drying of spinach as sun drying took 15 h for drying. The average collector efficiency, drying efficiency and overall efficiency were in the range 28.73-61.15%, 11.63% to 22.13%, and 7.61-14.66%, respectively.

Keywords: Solar dryer, collector efficiency, drying efficiency, spinach.

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Authors: P. Suntivarakorn, S. Satmarong, C. Benjapiyaporn, S. Theerakulpisut

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This paper was to study the clothes dryer using waste heat from a split type air conditioner with a capacity of 12,648 btu/h. The drying chamber had a minimum cross section area with the size of 0.5 x 1.0 m2. The chamber was constructed by sailcloth and was inside folded with aluminium foil. Then, it was connected to the condensing unit of an air conditioner. The experiment was carried out in two aspects which were the clothes drying with and without auxiliary fan unit. The results showed that the drying rate of clothes in the chamber installed with and without auxiliary fan unit were 2.26 and 1.1 kg/h, respectively. In case of the chamber installed with a auxiliary fan unit, the additional power of 0.011 kWh was consumed and the drying rate was higher than that of clothes drying without auxiliary fan unit. Without auxiliary fan unit installation, no energy was required but there was a portion of hot air leaks away through the punctured holes at the wall of the drying chamber, hence the drying rate was dropped below. The drying rate of clothes drying using waste heat was higher than natural indoor drying and commercial dryer which their drying rate were 0.17 and 1.9 kg/h, respectively. It was noted that the COP of the air conditioner did not change during the operating of clothes drying.

Keywords: Drying Rate, Clothes Dryer, COP, Air Conditioner.

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Authors: Ruta Galoburda, Zanda Kruma, Karina Ruse

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Dill contains range of phytochemicals, such as vitamin C and polyphenols, which significantly contribute to their total antioxidant activity. The aim of the current research was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on the content of phenolic compounds, vitamin C and free radical scavenging activity. Two blanching mediums were used – water and steam, and for part of the samples microwave pretreatment was additionally used. Evaluation of vitamin C, phenolic contents and scavenging of DPPH˙ radical in dried dill was performed. Blanching had an effect on all tested parameters and the blanching conditions are very important. After evaluation of the results, as the best method for dill pretreatment was established blanching at 90 °C for 30 seconds.

Keywords: blanching, microwave vacuum drying, TPC, vitamin C.

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Authors: Ayse Bicer, Filiz Kar

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This paper describes an experimental investigation of the drying behavior and conditions of rosehip in a convective cyclone-type dryer. Drying experiments were conducted at air inlet temperatures of 50, 60 and 70 o C and air velocities of 0.5, 1 and 1.5 ms–1. The parametric values obtained from the experiments were fitted to the Newton mathematical models. Consequently, the drying model developed by Newton model showed good agreement with the data obtained from the experiments. Concluding, it was obtained that; (i) the temperature is the major effect on the drying process, (ii) air velocity has low effect on the drying of rosehip, (iii) the C-vitamin is observed to change according to the temperature, moisture, drying time and flow types. The changing ratio is found to be in the range of 0.70-0.74.

Keywords: Rosehip, drying, food quality.

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Authors: N. Poomsa-ad, K. Deejing, L. Wiset

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This research is to study the performance of heat pump dryer for drying of kaffir lime leaves under different media and to compare the color values and essential oil content of final products after drying. In the experiments, kaffir lime leaves were dried in the closed-loop system at drying temperatures of 40, 50 and 60 oC. The drying media used in this study were hot air, CO2 and N2 gases. The velocity of drying media in the drying chamber was 0.4 m/s with bypass ratio of 30%. The initial moisture content of kaffir lime leaves was approximately 180-190 % d.b. It was dried until down to a final moisture content of 10% d.b. From the experiments, the results showed that drying rate, the coefficient of performance (COP) and specific energy consumption (SEC) depended on drying temperature. While drying media did not affect on drying rate. The time for kaffir lime leaves drying at 40, 50 and 60 oC was 10, 5 and 3 hours, respectively. The performance of the heat pump system decreased with drying temperature in the range of 2.20-3.51. In the aspect of final product color, the greenness and overall color had a great change under drying temperature at 60 oC rather than drying at 40 and 50 oC. When compared among drying media, the greenness and overall color of product dried with hot air at 60 oC had a great change rather than dried with CO2 and N2.

Keywords: airless drying, drying rate, essential oil content

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Authors: A. Brahma

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Drying is a phenomenon that accompanies the hardening of hydraulic materials. This study is concerned the modelling of drying shrinkage of the hydraulic materials and the prediction of the rate of spontaneous deformations of hydraulic materials during hardening. The model developed takes consideration of the main factors affecting drying shrinkage. There was agreement between drying shrinkage predicted by the developed model and experimental results. In last we show that developed model describe the evolution of the drying shrinkage of high performances concretes correctly.

Keywords: Drying, hydraulic concretes, shrinkage, modeling, prediction.

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Authors: Habibeh Nalbandi, Sadegh Seiiedlou, Hamid R. Ghasemzadeh, Naser Hamdami

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The purpose of present work was to study the drying kinetics of whole acorn and its kernel at different drying air temperatures and their effective moisture diffusivity. The results indicated that the drying time of whole acorn was 442, 206 and 188 min at the air temperature of 65, 75 and 85ºC, respectively. At the same temperatures, the drying time of kernel was 131, 56 and 76min. The results showed that the effect of drying air temperature increasing on the drying time reduction could not be significant on acorn drying at all conditions. The effective moisture diffusivity of whole acorn and kernel increased with increasing air temperature from 65 to 75ºC. However more air temperature increasing, led to decreasing this property of acorn kernel. The critical temperature of acorn drying was about 75°C in which acorn kernel had the highest effective moisture diffusivity.

Keywords: Critical temperature, Drying kinetics, Moisture diffusivity, Oak acorn.

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Authors: Nattapol Poomsa-ad, Lamul Wiset

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Pre-germinated parboiled brown rice or Khao hang (in Thai) is paddy which undergoing the processes of soaking, steaming, drying and dehusking to obtain the edible form for consumption. The objectives of this research were to study the kinetic of pre-germinated parboiled brown rice drying using fluidization technique and to study the properties of pre-germinated parboiled brown rice after drying. The dryings were performed at the different temperatures of 110, 120 and 130 oC at the bed depth of 2 cm with the air velocity of 1.98 m/s. The results found that the higher drying temperature led to the faster moisture reduction. After drying until the moisture content of pre-germinated parboiled brown rice was lower than 14%wet basis, samples were taken to determine various qualities such as percentage of head rice and L* a* b* color values. The shade drying was used as a control. The results found that the higher drying temperature resulted in the decrease of head rice percentage. For the color assessment, the trend of L* and a* values was increased with the drying temperature, while the b* value was not significantly difference (p › 0.05) by drying temperatures. However, the b value of drying by fluidized bed dryer was higher than the control.

Keywords: Brown rice, dehydration, fluidized bed, grain.

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Authors: Ugur Akyol, Dinçer Akal, Ahmet Cihan, Kamil Kahveci

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This study is concerned with the investigation of the suitability of several empirical and semi-empirical drying models available in the literature to define drying behavior of viscose yarn bobbins. For this purpose, firstly, experimental drying behaviour of viscose bobbins was determined on an experimental dryer setup which was designed and manufactured based on hot-air bobbin dryers used in textile industry. Afterwards, drying models considered were fitted to the experimentally obtained moisture ratios. Drying parameters were drying temperature and bobbin diameter. The fit was performed by selecting the values for constants in the models in such a way that these values make the sum of the squared differences between the experimental and the model results for moisture ratio minimum. Suitability of fitting was specified as comparing the correlation coefficient, standard error and mean square deviation. The results show that the most appropriate model in describing the drying curves of viscose bobbins is the Page model.

Keywords: Drying, moisture ratio, Page model, viscose

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Authors: Evita Straumite, Zanda Kruma, Ruta Galoburda, Kaiva Saulite

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Dill (Anethum graveolens L.) is a popular herb used in many regions, including Baltic countries. Dill is widely used for flavoring foods and beverages due to its pleasant spicy aroma. The aim of this work was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on sensory properties, color and volatile compounds in dried product. Two blanching mediums were used – water and steam, and for part of samples microwave pretreatment was additionally used. Evaluation of dried dill volatile aroma compounds, color changes and sensory attributes was performed. Results showed that blanching significantly influences the quality of dried dill. After evaluation of volatile aroma compounds, color and sensory properties of microwave vacuum dried dill, as the best method for dill pretreatment was established blanching at 90 °C for 30 s.

Keywords: dried dill, sensory panel, sensory properties, aroma compounds, color

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Authors: Raquel P. F. Guiné, Bruno L. Marques

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The textural parameters, together with appearance and flavor, are sensory attributes of great importance for the product to be accepted by the consumer. The objective of the present study was the evaluation of the textural attributes of Packhams pears in the fresh state, after drying in a chamber with forced convection at 50ºC, lyophilized and re-hydrated. In texture analysis it was used the method of Texture Profile Analysis (TPA). The parameters analyzed were hardness, cohesiveness, adhesiveness, elasticity and chewiness. From the results obtained is possible to see that the drying operation greatly affected some textural properties of the pears, so that the hardness diminished very much with drying, for both drying methods.

Keywords: Drying, pear, texture, hardness.

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Authors: Ebru Kavak Akpinar, Seda Toraman

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In the present work, the effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick-s diffusion equation. The results showed that increasing drying temperature accelerated the drying process. All drying experiments had only falling rate period. The average effective moisture diffusivity values varied from 2.807x10-10 to 6.977x10-10m2 s_1 over the temperature and velocity range. The temperature dependence of the effective moisture diffusivity for the thin layer drying of the ginger slices was satisfactorily described by an Arrhenius-type relationship with activation energy values of 19.313- 22.722 kJ.mol-1 within 40–70 °C and 0.8-3 ms-1 temperature range.

Keywords: Ginger, Drying, Activation energy, Moisture diffusivity.

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Authors: A. S. Jambhale, B. V. Barbadekar

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Microwave energy can be used for drying purpose. It is unique process. It is distinctly different from conventional drying process. It is advantageous over conventional drying / heating processes. When microwave energy is used for drying purpose, the process can be accelerated with a better control to achieve uniform heating, more conversion efficiency, selective drying and ultimately improved product quality of the output. Also, less floor space and compact system are the added advantages. Existing low power microwave drying system is to be modified with suitable applicator. Appropriate sensors are to be used to measure parameters like moisture, temperature, weight of sample. Suitable high tech controller is to be used to control microwave power continuously from minimum to maximum. Phase - controller, cycle - controller and PWM - controller are some of the advanced power control techniques. It has been proposed to work on turmeric using high-tech phase controller to control the microwave power conveniently. The drying of turmeric with microwave energy employing phase controller gives better results as formulated in this paper and hence new approach of processing turmeric will open future doors of profit making to allied industries and the farmers.

Keywords: Applicator, microwave drying, phase controller.

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Authors: Ali H. Mahfouz, Gao Ming-Jun, Mohamad Sharif

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Slurry dredged soil at coastal area has a high water content, poor permeability, and low surface intensity. Hence, it is infeasible to use vacuum preloading method to treat this type of soil foundation. For the special case of super soft ground, a floating bridge is first constructed on muddy soil and used as a service road and platform for implementing the modified vacuum preloading method. The modified technique of vacuum preloading and its construction process for the super soft soil foundation improvement is then studied. Application of modified vacuum preloading method shows that the technology and its construction process are highly suitable for improving the super soft soil foundation in coastal areas.

Keywords: Super soft foundation, dredger fill, vacuum preloading, foundation treatment, construction technology.

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Authors: Azza A. Abou-Arab, Marwa H. Mahmoud, Ferial M. Abu-Salem

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This study aimed to determine the influence of some different juice extraction methods (screw type hand operated juice extractor and pressed squeeze juice extractor) as well as drying methods (microwave, solar and oven drying) on the chemical properties of lemon peels. It could be concluded that extraction of juice by screw type and drying of peel using the microwave drying method were the best preparative processing steps methods for lemon peel utilization as food additives.

Keywords: Lemon peel, extraction of juice methods, chemical analysis.

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Authors: Lanka Dinushke Weerasiri, Subrat Das, Daniel Fabijanic, William Yang

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Fluidization at vacuum pressure has been a topic that is of growing research interest. Several industrial applications (such as drying, extractive metallurgy, and chemical vapor deposition (CVD)) can potentially take advantage of vacuum pressure fluidization. Particularly, the fine chemical industry requires processing under safe conditions for thermolabile substances, and reduced pressure fluidized beds offer an alternative. Fluidized beds under vacuum conditions provide optimal conditions for treatment of granular materials where the reduced gas pressure maintains an operational environment outside of flammability conditions. The fluidization at low-pressure is markedly different from the usual gas flow patterns of atmospheric fluidization. The different flow regimes can be characterized by the dimensionless Knudsen number. Nevertheless, hydrodynamics of bubbling vacuum fluidized beds has not been investigated to author’s best knowledge. In this work, the two-fluid numerical method was used to determine the impact of reduced pressure on the fundamental properties of a fluidized bed. The slip flow model implemented by Ansys Fluent User Defined Functions (UDF) was used to determine the interphase momentum exchange coefficient. A wide range of operating pressures was investigated (1.01, 0.5, 0.25, 0.1 and 0.03 Bar). The gas was supplied by a uniform inlet at 1.5U_mf and 2U_mf. The predicted minimum fluidization velocity (U_mf) shows excellent agreement with the experimental data. The results show that the operating pressure has a notable impact on the bed properties and its hydrodynamics. Furthermore, it also shows that the existing Gorosko correlation that predicts bed expansion is not applicable under reduced pressure conditions.

Keywords: Computational fluid dynamics, fluidized bed, gas-solid flow, vacuum pressure, slip flow, minimum fluidization velocity.

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Authors: Erika K. Méndez, Carlos E. Orrego, Diana L. Manrique, Juan D. Gonzalez, Doménica Vallejo

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High moisture content in fruits generates post-harvest problems such as mechanical, biochemical, microbial and physical losses. Dehydration, which is based on the reduction of water activity of the fruit, is a common option for overcoming such losses. However, regular hot air drying could affect negatively the quality properties of the fruit due to the long residence time at high temperature. Power ultrasound (US) application during the convective drying has been used as a novel method able to enhance drying rate and, consequently, to decrease drying time. In the present study, a new approach was tested to evaluate the effect of US on the drying time, the final antioxidant activity (AA) and the total polyphenol content (TPC) of banana slices (BS), mango slices (MS) and guava slices (GS). There were also studied the drying kinetics with nine different models from which water effective diffusivities (Deff) (with or without shrinkage corrections) were calculated. Compared with the corresponding control tests, US assisted drying for fruit slices showed reductions in drying time between 16.23 and 30.19%, 11.34 and 32.73%, and 19.25 and 47.51% for the MS, BS and GS respectively. Considering shrinkage effects, Deff calculated values ranged from 1.67*10-10 to 3.18*10-10 m2/s, 3.96*10-10 and 5.57*10-10 m2/s and 4.61*10-10 to 8.16*10-10 m2/s for the BS, MS and GS samples respectively. Reductions of TPC and AA (as DPPH) were observed compared with the original content in fresh fruit data in all kinds of drying assays.

Keywords: Banana, drying, effective diffusivity, guava, mango, ultrasound.

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Authors: M. Mehani, L. Segni

Abstract:

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. Essential oils have many therapeutic properties. In herbal medicine, they are used for their antiseptic properties against infectious diseases of fungal origin, against dermatophytes, those of bacterial origin. 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 decreased 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 day, the recorded value was 1.43% ± 0.01%. Beyond these periods, the content continuously drop in before stabilizing. The optimum drying time is between 6 and 9 days.

Keywords: Eucalyptus camendulensis, drying, essential oils, water and essential oil.

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Authors: Paul Henshall, Philip Eames, Roger Moss, Stan Shire, Farid Arya, Trevor Hyde

Abstract:

Encapsulating the absorber of a flat plate solar thermal collector in vacuum by an enclosure that can be evacuated can result in a significant increase in collector performance and achievable operating temperatures. This is a result of the thermal insulation effectiveness of the vacuum layer surrounding the absorber, as less heat is lost during collector operation. This work describes experimental thermal insulation characterization tests of prototype vacuum flat plate solar thermal collectors that demonstrate the improvement in absorber heat loss coefficients. Furthermore, this work describes the selection and sizing of a getter, suitable for maintaining the vacuum inside the enclosure for the lifetime of the collector, which can be activated at low temperatures.

Keywords: Vacuum, thermal, flat-plate solar collector.

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Authors: Farid Arya, Trevor Hyde

Abstract:

The development of vacuum glazing represents a significant advancement in the area of low heat loss glazing systems with the potential to substantially reduce building heating and cooling loads. Vacuum glazing consists of two or more glass panes hermetically sealed together around the edge with a vacuum gap between the panes. To avoid the glass panes from collapsing and touching each other under the influence of atmospheric pressure an array of support pillars is provided between the glass panes. A high level of thermal insulation is achieved by evacuating the spaces between the glass panes to a very low pressure which greatly reduces conduction and convection within the space; therefore heat transfer through this kind of glazing is significantly lower when compared with conventional insulating glazing. However, vacuum glazing is subject to inherent stresses due to atmospheric pressure and temperature differentials which can lead to fracture of the glass panes and failure of the edge seal. A flexible edge seal has been proposed to minimise the impact of these issues. In this paper, vacuum glazing system with rigid and flexible edge seals is theoretically studied and their advantages and disadvantages are discussed.

Keywords: Flexible edge seal, stress, support pillar, vacuum glazing.

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