Reviews on Drying: 1982–2006

Hall, Carl W.

doi:10.1080/07373930601152616

Cited by 8 publications

(2 citation statements)

References 98 publications

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“…Drying technology generally reduces the MC of a matrix by the application of heat, causing water to evaporate into the air phase (vapour), and produce dried outputs of desired characteristics (Dufour, 2006). Drying phenomena have been widely researched (Hall, 2007). However, the micro-scale mechanisms of drying are highly complex and not fully understood (Konovalov, 2005).…”

Section: Operating Principles Of Biodrying: Dryingmentioning

confidence: 99%

Biodrying for mechanical–biological treatment of wastes: A review of process science and engineering

Velis

Longhurst

Drew

et al. 2009

Bioresource Technology

243

124

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Biodrying is a variation of aerobic decomposition, used within mechanical-biological treatment (MBT) plants to dry and partially stabilise residual municipal waste. Biodrying MBT plants can produce a high quality solid recovered fuel (SRF), high in biomass content. Here, process objectives, operating principles, reactor designs, parameters for process monitoring and control, and their effect on biodried output quality are critically examined. Within the biodrying reactors, waste is dried by air convection, the necessary heat provided by exothermic decomposition of the readily decomposable waste fraction. Biodrying is distinct from composting in attempting to dry and preserve most of biomass content of the waste matrix, rather than fully stabilise it. Commercial process cycles are completed within 7-15 days, with mostly H(2)O((g)) and CO(2) loses of ca. 25-30% w/w, leading to moisture contents of <20% w/w. High airflow rate and dehumidifying of re-circulated process air provides for effective drying. We anticipate this review will be of value to MBT process operators, regulators and end-users of SRF.

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Section: Operating Principles Of Biodrying: Dryingmentioning

confidence: 99%

Biodrying for mechanical–biological treatment of wastes: A review of process science and engineering

Velis

Longhurst

Drew

et al. 2009

Bioresource Technology

243

124

View full text Add to dashboard Cite

show abstract

“…Drying is a unit operation that has been applied in different industries including food industry since ancient times (Hall, 2007; Hepbasli, Colak, Hancioglu, Icier, & Erbay, 2010). Drying preserves the product by removing some amount of water in the material, while freezing reduces its temperature below the freezing point of water.…”

Section: Introductionmentioning

confidence: 99%

Review on low‐temperature heat pump drying applications in food industry: Cooling with dehumidification drying method

Uthpala

Navaratne

Thibbotuwawa

2020

J Food Process Engineering

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Moisture content of food material is a key factor influencing the quality of storage and extending the quality of a food product. Manufacturers develop new technologies to process sensitive food materials to supply new products with improved properties and high quality. The process in which the air is cooled sensibly while the moisture is removed from food is called cooling with dehumidification process. The system fundamentally acts as a heat pump, which pumps the heat from the dehumidified air to a different air stream in another area, with the aid of a refrigerant gas to carry the heat. This article reviews the potential of low-temperature heat pump dehumidifier drying used in the food industry. Moreover, this describes the principle of cooling with dehumidification (CWD) process, the importance of studying psychrometric charts to understand CWD process, measures used in identify energy efficiency, comparison of this method over common dryers, applications, advantages and limitations of the CWD drying method. Practical applications Multiple measures have been taken to increase the drying efficiency of convection drying, especially by the application of cooling with dehumidified techniques. This drying technique has comparably higher energy efficiency, better and consistent product quality and the ability to control drying temperature and humidity over other conventional methods. Low-temperature heat pump dryers are used increasingly applications in the food industry for the drying of grains, fruits, vegetables, herbs, spices, fish, meat, pet foods, and other heat-sensitive food products in several countries. 1 | INTRODUCTION Drying is a unit operation that has been applied in different industries including food industry since ancient times (Hall, 2007; Hepbasli, Colak, Hancioglu, Icier, & Erbay, 2010). Drying preserves the product by removing some amount of water in the material, while freezing reduces its temperature below the freezing point of water. There are three ways to eliminate moisture from the air: by cooling it to condense water vapor, by increasing the total pressure which leads condensation and passing the air over a desiccant, which pulls moisture from the air through differences in vapor pressures (Dai

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Mathematical modelling of wheat kernel drying with input from moisture movement studies using magnetic resonance imaging (MRI), Part I: Model development and comparison with MRI observations

Ghosh

Jayas

Smith

et al. 2008

Biosystems Engineering

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Reviews on Drying: 1982–2006

Cited by 8 publications

References 98 publications

Biodrying for mechanical–biological treatment of wastes: A review of process science and engineering

Biodrying for mechanical–biological treatment of wastes: A review of process science and engineering

Review on low‐temperature heat pump drying applications in food industry: Cooling with dehumidification drying method

Mathematical modelling of wheat kernel drying with input from moisture movement studies using magnetic resonance imaging (MRI), Part I: Model development and comparison with MRI observations

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