Drying characteristics of porous material immersed in a bed of glass beads fluidized by superheated steam under reduced pressure

Tatemoto, Yuji; Yano, Shuji; Mawatari, Yoshihide; Noda, Katsuji; Komatsu, Nobuyuki

doi:10.1016/j.ces.2006.09.016

Cited by 30 publications

(18 citation statements)

References 29 publications

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“…The model was developed based on diffusivity theory and uses a number of assumptions. Among them are: i) condensation of water vapour on samples occurs below the boiling point of water, ii) all of the heat transferred into the sample surface is used for evaporation when the sample temperature is equal to the boiling point, iii) boiling point of water changes the pressure in the local point of sample, iv) overall heat transfer coeffi cient on the sample surface includes thermal radiation from the drying medium and v) drying process is complete when the temperature of sample is higher than the boiling point of water (Tatemoto et al 2007). …”

Section: Ss Fl Uidized Dryingmentioning

confidence: 99%

“…The great advantage is that recycling of drying method is possible, provided additional sensible heat is added. Besides, any conventional convection and conduction dryer could be easily converted to use superheated steam (Tatemoto et al 2007). Fixed bed, fl uidized bed, fl ash, impingement, pneumatic and spray dryers are using superheated steam technology for quality drying of produces.…”

Section: Superheated Steam Dryingmentioning

confidence: 99%

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Recent advances in drying and dehydration of fruits and vegetables: a review

2010

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Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits and vegetables through drying based on sun and solar drying techniques which cause poor quality and product contamination. Energy consumption and quality of dried products are critical parameters in the selection of drying process. An optimum drying system for the preparation of quality dehydrated products is cost effective as it shortens the drying time and cause minimum damage to the product. To reduce the energy utilization and operational cost new dimensions came up in drying techniques. Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and spray drying have great scope for the production of quality dried products and powders.

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Section: Ss Fl Uidized Dryingmentioning

confidence: 99%

Section: Superheated Steam Dryingmentioning

confidence: 99%

Recent advances in drying and dehydration of fruits and vegetables: a review

2010

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“…Taechapairoj et al [3] developed a drying model for granular solid, which steam flow was assumed as plug flow, and interaction between particles and steam was ignored. One-dimensional single-particle models were established and integrated with a two-phase hydrodynamic model incorporating the effects of initial condensation and superficial gas flow [4], but the sample particle was fixed and immersed in inert beads and hygroscopic porous particles that were fluidized by superheated steam under reduced pressure. The initial steam condensation rate, amount of condensed water adsorbed by particles, and water evaporation rate were considered in a model used to describe the changes in temperature and moisture content of the product with time.…”

Section: Introductionmentioning

confidence: 99%

CFD Modeling and Simulation of Superheated Steam Fluidized Bed Drying Process

Xiao

Zhang

et al. 2013

IFIP Advances in Information and Communication Technology

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International audienceAn unsteady mathematical model of superheated steam fluidized bed drying process is established based on the transport process principles and computational fluid dynamics (CFD) method. The vapor-solid two-phase turbulent flow in the drying chamber is described with the Eulerian-Eulerian multiphase model. The model is solved by computer numerical simulation. The drying experiments of wet rapeseeds are conducted in a normal atmosphere. The experimental results agreeing well with the simulation results show that the mathematical model of drying process is effective

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“…The coating and drying process used in this study is bottom spray, which is well acknowledged for the quick drying time, uniformity, efficiency, and homogeneity in coating. Apart from that, the relatively low cost of operation as well as the suitability for heat sensitive materials due to the low drying temperature, high drying rate, and high energy efficiency, promote the productivity and stability of the active moieties within the capsules (TaTemoTo et al, 2007). Meanwhile, oven drying is time consuming, as the beads tend to clump together unless manually separated during drying, whereas fluidized bed produced dried granular beads with shorter drying time (CooK et al, 2011).…”

Section: Fluidized-bed Coating and Dryingmentioning

confidence: 99%

Survivability of lactobacilli cells upon coating with methacrylic acid copolymers

Tham¹,

Peh²,

Liong³

2014

Acta Alimentaria

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This study aimed to evaluate the coating effect of methacrylic acid copolymers (MAc) on alginate beads, with respect to protection, survivability, and in vitro release of lactobacilli cells under simulated gut conditions, and to evaluate the effect of oven drying and fluidized bed-spraying as a mean to dry and coat alginate beads with MAc. MAc-coated beads exhibited protective effects for lactobacilli cells against low acidic environment providing higher survivability (71.82-96.11%) compared to uncoated beads (28.67-61.68%), and also higher cell release under sequential gut conditions (P<0.05). Lactobacillus casei BT 1268 showed a high cell release and was thus selected for further analysis using spray coating-drying via fluidized bed. Scanning electron microscopy revealed that fluidized bed-spray drying produced beads with irregular shapes but consistent coating and with lactobacilli cells clearly embedded within the inner matrix. Oven dried and fluidized bed-spray dried MAc-coated beads of L. casei BT 1268 also showed similar cell release, indicating the possible use of fluidized bed-spray as a more economical and less time consuming method for the protection and maintenance of cell viability.

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Drying characteristics of porous material immersed in a bed of glass beads fluidized by superheated steam under reduced pressure

Cited by 30 publications

References 29 publications

Recent advances in drying and dehydration of fruits and vegetables: a review

Recent advances in drying and dehydration of fruits and vegetables: a review

CFD Modeling and Simulation of Superheated Steam Fluidized Bed Drying Process

Survivability of lactobacilli cells upon coating with methacrylic acid copolymers

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