Dynamic Control for Convective Apricots Dryer

Ivanova, Donka; Valov, Nikolay; Valova, Irena

doi:10.1109/icai50593.2020.9311336

Cited by 2 publications

(3 citation statements)

References 13 publications

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“…However, following the induction period, the drying rate remained consistent (Figures 10-13), showing that the rate at which water looks to diffuse from the core of the product to its surface appears to be identical to the rate at which it evaporates to the product-air interface. When additional fruits were dried, other authors found comparable results [14,83,84]. For the experimental variants where the temperature of the drying agent was 80 • C, insignificant differences were recorded between V 23 and V 24 , significant for V 22 -V 23 , V 22 -V 24 .…”

Section: Water Activity and Moisture Content Of Apricotsmentioning

confidence: 77%

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confidence: 78%

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Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

et al. 2023

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After being harvested, fresh apples and apricots have a high moisture content and are put through a drying process to reduce waste and lengthen shelf life. This study intends to evaluate the physicochemical parameters during moisture removal and product heating in order to conduct an experimental investigation of the convective drying of apples and apricots in a pilot drying installation. The drying agent’s temperature and/or speed can be adjusted using the pilot installation. About the raw materials: the apricots (Neptun variety) were dried and cut into halves, while the apples (Golden Delicious variety) were dried and cut into 4 mm thick slices. The fruits’ drying properties were observed at 50 °C, 60 °C, 70 °C, and 80 °C, air speeds of 1.0, 1.5, and 2.0 m/s, and relative air humidity levels of 40–45%. Findings of the ascorbic acid content, color, heating, and dimensional fluctuations are provided and examined. Increased air velocity and temperature had the expected effect of increasing water loss, solid gain, and shrinking. Depending on the drying conditions, different color characteristics were applied.

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Section: Water Activity and Moisture Content Of Apricotsmentioning

confidence: 77%

mentioning

confidence: 78%

Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

et al. 2023

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“…Some authors in their work [1] quite rightly claim that these values of the drying agent are constant, since they are constantly maintained at the same level along the entire wood drying chamber, but this is far from the case. Another authors, in their work [2], have clearly demonstrated that the values of the drying agent have completely different values in other areas of the drying chamber. This is due to the intensive process of evaporation of moisture from wood in stacks.…”

Section: Introductionmentioning

confidence: 97%

The use of cellular automata in the simulation of wood drying processes in a wood drying chamber of periodic action

Sokolovskyy¹,

Sinkevych²

2022

CDS

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In this work, research the essence of the wood drying process in a periodic wood drying chamber. This paper provides a mathematical model of a wood drying chamber, which describes the general essence of physical drying processes using the equipment available in the wood drying chamber. This approach allows to take into account the physical parameters of the necessary equipment, such as heaters, fans, humidifying nozzles or other. This approach also allows to ignore some design characteristics that may differ depending on the type of wood drying chamber. Considering this, the main task in this work is to determine the temperature and humidity of the drying agent and lumber in the stack, as well as the temperature of the main components of the wood drying chamber. Taking into account such a large number of input parameters and describing a complex non-stationary process of heat transfer, there is a need to create complicated mathematical models. The presence of such mathematical models greatly complicates their application and requires significant computer resources for their calculation. In this way, the mathematical description is reduced to the description of non-linear partial differential equations. To simplify and speed up the calculations of this mathematical model, the use of cellular automata is suggested. To do this, the 3D model of the wood drying chamber is represented as a cell-automatic field, which consists of cells of the same size but different types. As a result, neighboring cells contain local relationships that describe their general behavior. This behavior depends on the type of tangent cells and is described by transition rules based on a mathematical model. Through the use of the developed cell-automatic model and transition rules, it is possible to obtain the values of the temperature and moisture content of the wood in the stack, the drying agent in the chamber, as well as the temperature of the main components of the chamber. The work also shows the corresponding graphs of changes in temperature and moisture content. To check the adequacy and reliability, the obtained results were compared with the results of other authors' experiments. As a result of the verification, the values of the average absolute error aren't high, which confirms the adequacy of the mathematical model and the prospects of using the developed cell-automatic model.

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Dynamic Control for Convective Apricots Dryer

Cited by 2 publications

References 13 publications

Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

The use of cellular automata in the simulation of wood drying processes in a wood drying chamber of periodic action

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