Handbook of Industrial Drying

Hall, Carl W.

doi:10.1080/07373938808916399

Cited by 36 publications

(18 citation statements)

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“…In the present work, the general used mass and energy balance equations (Equations (1) and (2)) [25,26] were adopted to analyze the energetic performance of the drying system which is assumed to be at a steady state and steady flow process, the equations are listed as follows: (2) or:…”

Section: Energy Performancementioning

confidence: 99%

“…Revealing the energy structure, energy transfer, and conversion mechanism in the drying process from both internal and external aspects is one of effective methods to maximize overall energy efficiency and reduce energy loss in the drying process. As a high-energy consumption operation in industrial production, drying consumes about 10-25% of the national energy each year [2][3][4], and energy is an essential factor in overall efforts to achieve sustainable development. Therefore, it is of great significance to explore the drying theory and energy-saving technologies for the drying industry.…”

Section: Introductionmentioning

confidence: 99%

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Exergetic, Energetic, and Quality Performance Evaluation of Paddy Drying in a Novel Industrial Multi-Field Synergistic Dryer

et al. 2019

Energies

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The present work proposes a novel industrial multi-field synergistic dryer with a drying capacity of 3.45 t/h. The energy, exergy, and quality aspects of the drying process were studied. An energy–exergy methodology was employed to estimate the energetic and exergetic performance, heat loss characteristics and heat recovery behavior of the dryer. Additionally, the quality of the dried paddy seeds was evaluated by its crackle ratio, generation potential, and generation rate. The results showed that the overall energy and exergy efficiency ranged from 13.26% to 56.63% and 39.03% to 60.23%, respectively. The improvement potential rates of the whole system varied from the lowest 8.49 kW to the highest 15.83 kW and respectively accounted for 15.81%–29.48% of the total exergy input, indicating that the performance of the dryer is acceptable. The total recovered radiant energy and radiant exergy recover rate were respectively ascertained to be 237.64 MJ and 0.26 kW. As for the quality aspect, the generation potential and generation rate of the dried paddy seeds respectively ranged from 75% to 90% and 69% to 88% while the crackle ratio of the paddy seeds was 1%, which indicated that the quality performance of the dried seed is of economic viability.

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Section: Energy Performancementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Exergetic, Energetic, and Quality Performance Evaluation of Paddy Drying in a Novel Industrial Multi-Field Synergistic Dryer

et al. 2019

Energies

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“…The fruits and vegetables constitute about 80 percent of moisture which forces them to be highly perishable in nature. Because of this high moisture level, they cannot be stored at ordinary conditions for a long period which leads to heavy losses of the product due to poor handing, insufficient cold storage facilities and transportation apart from the water loss and decay losses (Jayaraman & Gupta 2006;Kaya et al,. 2007).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Mass Transfer During Osmo-Convective Drying of Benincasa Hispida Cubes in Salt Solution Using Regressional-Desirability Method

Deivanayagame¹

2020

JMBFS

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Regressional-desirability approach in Box-Behnken response surface design was employed in this study to examine and optimize the osmotic dehydration process of Benincasa hispida cubes by impregnating in salt solution as an osmotic agent. The effect of independent parameters such as, concentration of solution (1-5%), sample to solution ratio (1:5-1:15 g/ml), temperature of osmotic solution (30-50℃) and time of immersion (30-180 min) on the weight reduction (WR), solid gain (SG), water loss (WL), rehydration ratio (RR) and shrinkage (SH) were studied. Second order polynomial mathematical models were developed for the responses and all the independent process variables have considerable consequence on the responses. The optimal dehydration process condition was found by regressional-desirability method and were: osmotic solution concentration of 2.73%, sample to solution ratio of 1:14 g/ml, osmotic solution temperature of 50℃ and osmotic dehydration time of 179 minutes with the mass transfer and quality properties such as weight reduction of 24.59%, solid gain of 7.69%, water loss of 32.28%, rehydration ratio 11.43%, shrinkage 8.58% and overall acceptability 8.19. The optimized samples were subjected to convective drying in cabinet tray dryer at different drying air temperatures (40, 50 and 60℃). The results indicated that the osmotic pre-treatment of the samples using salt solution was better in terms of water removal and reduction in the processing time when combined with convective drying process. Also, the quality of the final product was found to be good for the osmo-convective dried product using salt solution. ARTICLE INFO

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“…Drying is a key technology to preserve fresh fruits [1]. By drying, off-season availability of these food products and their nutritional content is ensured and food waste is reduced [2,3].…”

Section: Introductionmentioning

confidence: 99%

Insights in convective drying of fruit by coupled modeling of fruit drying, deformation, quality evolution and convective exchange with the airflow

Defraeye

Radu

2018

Applied Thermal Engineering

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Coupled modeling of fruit drying, deformation and quality evolution of a half-circular apple fruit slice is combined with modeling of the convective heat and mass exchange with the airflow. The aim was to gain more insight in the fruit drying kinetics, more particular in heterogeneities and couplings in moisture content and shrinkage as well as quality loss within the fruit during drying. Further aims were to investigate the impact of several modeling assumptions and to analyze the effect of the peel on the drying behavior. Large differences in internal moisture distribution and deformation were observed within the fruit slice. They were caused by the complex airflow field around the slice, which induced a spatial variation in convective heat/mass transfer coefficients (CTCs) over the fruit surface. The differences with imposing a single, constant CTC across the fruit surface (non-conjugate approach) indicated the need for including spatially-resolved CTCs (conjugate approach). The impact of including deformation in the model was also quantified. Not accounting for explicit airflow modeling or deformation affected the fruit temperature, and thereby also the fruit quality decay. The presence of a peel affected the drying process and the deformation, resulting in an asymmetrical collapse towards the center of the fruit slice. Coupling the modeled hygrothermal history of the fruit during drying, to fruit quality modeling opens new opportunities for optimizing drying processes. Thereby, the process can be optimized not only in terms of drying time or energy consumption, but also to achieve the best product quality.

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Handbook of Industrial Drying

Cited by 36 publications

References 0 publications

Exergetic, Energetic, and Quality Performance Evaluation of Paddy Drying in a Novel Industrial Multi-Field Synergistic Dryer

Exergetic, Energetic, and Quality Performance Evaluation of Paddy Drying in a Novel Industrial Multi-Field Synergistic Dryer

Evaluation of Mass Transfer During Osmo-Convective Drying of Benincasa Hispida Cubes in Salt Solution Using Regressional-Desirability Method

Insights in convective drying of fruit by coupled modeling of fruit drying, deformation, quality evolution and convective exchange with the airflow

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