Mathematical modeling of infrared radiation thin layer drying of onion slices

Sharma, G. P.; Verma, R. C.; Pathare, Pankaj B.

doi:10.1016/j.jfoodeng.2005.02.010

Cited by 148 publications

(115 citation statements)

References 18 publications

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“…To counter these disadvantages, drying methods viz. freeze drying, infrared drying, and vacuum drying alone or as multimode combination has been experimented (Kumar Parveen et al 2005;Sharma et al 2005;Pathare and Sharma 2006;Mongpraneet et al 2002). The technologies improved the quality of end product but involve high processing cost.…”

Section: Introductionmentioning

confidence: 99%

A less energy intensive process for dehydrating onion

et al. 2013

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Onion powder has an extensive demand and wide application worldwide as flavour additive in convenience foods and medicinal products. Conventionally onion powder is prepared by hot air drying of onion slices followed by grinding. Convective air drying when used alone demands longer drying time and thus has a high expense of energy. As bulk of onion is water (82-87 %), removal of moisture prior to drying can reduce moisture loading on dryer and hence the energy consumption. Keeping this in view, onions were partially dewatered using centrifugal force before convective drying. The effect of partial mechanical dewatering and drying air temperature was studied on drying time, specific energy consumption and onion powder quality (colour and flavour). The combination process was also optimized to achieve increased drying rate and product quality comparable to products obtained using convective drying alone. Onions subjected to 60 % partial mechanical dewatering and hot air drying at 70°C exhibited significantly (p≤0.5) shortened drying time, decreased energy consumption and maintained colour and flavour of the dried product.

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Section: Introductionmentioning

confidence: 99%

A less energy intensive process for dehydrating onion

et al. 2013

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“…Separate head rice and broken rice from rice samples by screening machine, weigh the head rice and record data. HRY can be calculated as in (4). …”

Section: Proc Of the Eighth International Conference On Advances In mentioning

confidence: 99%

“…As a result, the outer surface of material does not wrinkle and properties of the product are similar to the material before drying. [4] were drying onion slice with IR. The thin layer drying of onion slices was carried out at of 300, 400 and 500W of IR power levels, air temperatures of 35, 40 and 45°C and air velocities of 1.0, 1.25 and 1.5 m/s.…”

Section: Introductionmentioning

confidence: 99%

Development of Infrared Radial Radiation Dryer for Paddy

Treeamnuk¹,

Saelim²,

Treeamnuk³

2018

Eighth International Conference on Advances in Mechanical, Aeronautical and Production Techniques - MAPT 2018

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Abstract-An infrared radial radiation heating system was developed for drying paddy. A cylindrical drying chamber was installed 1,200 W of infrared heater at center for radial radiation heating. Paddy drying behavior and performance of the paddy dryer in terms of drying rate (DR), specific energy consumption (SEC) and quality of paddy i.e. head rice yield (HRY) and whiteness index (WI) were evaluated by drying 15 kg of paddy with initial moisture content of 23-26% (w.b.) by using the drying conditions of 80°C of drying temperature, 334.2 m 3 /min of air flow rate and 0.837, 1.228 and 1.875 kg/min of thin layer paddy flow rate. The results indicated that the drying rate and head rice yield were increased when increase the flow rate of thin layer paddy but in contrast of SEC and whiteness index.

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“…Such dryers can be used to dry food and other bio products (Reed et al 2000;Chuanzhu et al 2005;Sharma et al 2005;Roknul et al 2014) or in a variety of other engineering applications (Mirsepahi et al 2017). Using the experimental data and the least square method, the system transfer function has been approximated by (Mohammadzaheri et al 2015a): The input is the control command (in the range of 0 and 10V) which excites the lamp power amplifier, and the output is the measured temperature in ºC.…”

Section: Example1: An Infrared Dryer a Systemmentioning

confidence: 99%

An Enhanced Smith Predictor Based Control System Using Feedback-feedforward Structure for Time-delay Processes

Mohammadzaheri

Tafreshi

2017

Jou. Eng. Res.

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This paper presents enhanced Smith predictor based control systems (SPBCSs) for processes with a time-varying or fixed time delay. This work focuses on improving the arrangement and asynchrony of SPBCS components rather than the design of the predictor and the feedback controller, which have been well discussed in the literature. The proposed control system advances SPBCS through implementation of two design recommendations: (i) replacing the classical feedback controller by a feedback-feedforward control system, and (ii) synchronizing the reference signal and the predicted output. As a result, common shortcomings of SPBCSs or control systems based on Pade approximation, i.e. the trade-off between performance and steady-state error, and instability associated with non-minimum-phase systems do not exist in the proposed SPBCS. The superior performance of the proposed control system is demonstrated with two examples: temperature control of an infrared dryer (a system with fixed time-delay) and air-fuel ratio of a lean-burn spark-ignition engine (a system with time-varying delay and lag). The proposed control system is shown to clearly outperform the conventional SPBCS and Internal Model Control (IMC) PID based on Pade approximation for aforementioned examples and performs satisfactorily in the presence of noises, actuator saturations, and severe model inaccuracies.

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Mathematical modeling of infrared radiation thin layer drying of onion slices

Cited by 148 publications

References 18 publications

A less energy intensive process for dehydrating onion

A less energy intensive process for dehydrating onion

Development of Infrared Radial Radiation Dryer for Paddy

An Enhanced Smith Predictor Based Control System Using Feedback-feedforward Structure for Time-delay Processes

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