Drying efficiency and product quality of biomass drying: a review

Yi, Junpeng; Li, Xin; He, Jing; Duan, Xu

doi:10.1080/07373937.2019.1628772

Cited by 56 publications

(26 citation statements)

References 89 publications

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“…Here, we will summarize the review articles which appeared during 2019 with brief outlines of their content. As can be surmised from the list of references [3][4][5][6][7][8][9][10][11][12], the review articles cover a broad range of topics that should interest academia as we as industry.…”

Section: Facilitating Drying Randd Via Critical Review Papersmentioning

confidence: 99%

“…Drying of biomass: scale-up of an integrated drying process based on techno-economic and environmental evaluation, utilization of advanced computational methods, investigation of commercial biomass based on biomass characteristics and exploitation of novel strategies based on energy/exergy analysis as well as life cycle assessment are recommended for highly efficient drying systems for biomass [4].…”

Section: Facilitating Drying Randd Via Critical Review Papersmentioning

confidence: 99%

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Facilitating drying R&D via critical review papers

Shirkole

Mujumdar

2020

Drying Technology

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Section: Facilitating Drying Randd Via Critical Review Papersmentioning

confidence: 99%

Section: Facilitating Drying Randd Via Critical Review Papersmentioning

confidence: 99%

Facilitating drying R&D via critical review papers

Shirkole

Mujumdar

2020

Drying Technology

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“…The high moisture content of fresh yam makes it susceptible to deterioration during storage (Ju, Law, et al., 2016). Drying is the best and most commonly used technique for fresh fruits and vegetables preservation (Ju, El‐Mashad, et al., 2016; Ju, Zhang, et al., 2016; Yi et al., 2020). It is also a popular way to produce leisure food.…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Chen

Zhou

et al. 2021

J. Food Process. Preserv.

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A novel infrared‐assisted spouted bed drying (IRSBD) was adopted in this work to produce probiotics enriched Chinese yam snacks with high quality. The effects of drying temperature (30°C, 40°C, 50°C, 60°C, and 70°C) and airflow speed (16, 19, 22, 25, and 28 m/s) on drying characteristics, probiotics retention as well as storage stability and physical‐chemical qualities of yam snacks were studied. Results showed that the higher drying temperature and higher airflow speed were beneficial to shorten the drying time. Drying conditions had great effects on the polysaccharide yield, color, sensory quality, and storage stability of dried yams. Based on weighted comprehensive scoring, the product scores ranged from −1.092 to 0.647 were obtained. The optimal drying parameters for probiotics enriched Chinese yams were drying temperature of 40°C and airflow speed of 22 m/s. Under this condition, the probiotics could remain above 1 × 106 CFU/g for 42 days. Practical applications The healthy snack foods enriched with probiotics can meet consumers’ health demands, providing intestinal protection for people. In order to keep probiotics active, freeze‐drying are generally used but with high cost. IRSBD is an innovative combined drying technology based on infrared drying (IRD) and spouted bed drying (SBD) to overcome the nonuniform infrared heating of IRD and enhance the thermal efficiency of SBD. It was employed to dehydrate probiotics enriched Chinese yam, the products with best quality and storage stability were achieved under conditions that drying temperature of 40°C and airflow speed of 22 m/s. IRSBD provides a potential method for producing dried and probiotics enriched fruit and vegetable snacks with high‐quality.

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“…They can handle a variety of solids, such as fertilizers, sugar, cement, and others. The rotary dryer consists of a large, inclined cylindrical drum rotating around its axis slightly inclined on the horizontal; the heating can either be carried out directly and indirectly [4]. Rotary dryers include three transport phenomena: solids transportation, heat transfer, and mass transfer [5].…”

Section: Introductionmentioning

confidence: 99%

Performance evaluation of a rotary dryer in both co-current and counter-current configurations

Echeeri

Maalmi

2021

Journal of Thermal Engineering

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A mathematical model was developed to simulate the process of superphosphates fertilizers drying in a rotary dryer in both co-current and counter-current configurations. Besides, the performance of the rotary dryer, installed in a local industrial unit, was assessed using the concept of energy and exergy analysis. Matlab software was used to develop the mathematical model, which is based mainly on mass and energy conservation equations. Good agreement between the simulated results and the experimental results from literature was obtained. The simulation results showed that the product's moisture content was reduced from an initial value of 0,14 kgH2O / kg dry solid to 0.0912 and 0.0862 kgH2O / kg dry solid at the dryer's outlet for the co-current and the counter-current configurations, respectively. A parametric study was carried out to evaluate the effect of the length of the dryer and the inlet drying air temperature on the moisture content to compare both configurations. Energetic and exergetic indicators were formulated and then computed based on the inlet operating conditions. The energy efficiency and the specific energy consumption for the co-current and the counter-current configurations were, respectively, found to be 13% and 24% and 5762 and 3502 kJ per kg of water evaporated. The exergy indicators, namely the exergy loss, the exergy destruction rate, and the exergetic efficiency, were 11.37 and 17.82 kW, 1.026 and 1.098 kW, 25.86 and 41.38% for the co-current and the counter-current configuration, respectively. A sensitivity analysis was used to investigate the effect of varying the inlet drying air temperature on energetic and exergetic performance parameters.

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Drying efficiency and product quality of biomass drying: a review

Cited by 56 publications

References 89 publications

Facilitating drying R&D via critical review papers

Facilitating drying R&D via critical review papers

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Performance evaluation of a rotary dryer in both co-current and counter-current configurations

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