Theoretical and experimental drying of a cylindrical sample by applying hot air and infrared radiation in an inert medium fluidized bed

Honarvar, Bizhan; Mowla, Dariush

doi:10.1590/s0104-66322012000200004

Cited by 20 publications

(11 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After the initial drying period, the mass transfer decreases due to reduction of the grain moisture content and the influence of infrared radiation becomes dominant. Similarly, Honarvar and Mowla () confirmed a more effective drying rate during fluidized bed‐infrared drying of carrot slices compared to fluidized bed drying under the same experimental conditions.…”

Section: Results and Analysismentioning

confidence: 69%

“…However, most authors have focused on the heat and mass transfer within a single particle. Honarvar and Mowla () investigated the drying behavior of a cylindrical carrot sample in an infrared‐assisted fluidized bed dryer containing some inert glass beads as infrared carriers. To predict the distribution of temperature and moisture content within the samples, they developed and validated a mathematical model based on the simultaneous heat and mass transfer.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Numerical Simulation of Corn Drying in a Hybrid Fluidized Bed‐Infrared Dryer

Nejadi

Nikbakht

2016

J Food Process Engineering

View full text Add to dashboard Cite

This study deals with numerical modeling and experimental validation of hybrid fluidized bed-infrared drying of bulk grain. A mathematical model of simultaneous heat and mass transfer for the aforementioned dryer was developed: first single phase model was used to establish heat and mass transfer equations over the fluidized bed, then the effect of infrared heating was incorporated into the single phase model as a source term to develop the model for a hybrid fluidized bedinfrared dryer. The model is capable of predicting the moisture content of bulk corn as well as the drying air parameters (i.e., out let air temperature and out let air absolute humidity) during drying. The model was validated by comparison with experimentally obtained drying kinetics for different combinations of inlet air temperature, infrared power density and bed height. The results of verification test for all drying conditions indicated that the mean relative deviation for prediction of grain moisture content, out let air temperature and absolute humidity were less than 8, 11 and 7%, respectively, which reflects an acceptable accuracy (<15%). Other results showed that the application of infrared power in conjunction with fluidized bed drying to reduce corn moisture content from 0.23 to 0.12 kg H 2 O/kg dry solid led to a 45-87% saving in drying time and 36-68% saving in specific energy consumption compared to conventional fluidized bed configurations. The model indicated acceptable performance and hence the model could be suggested as a mathematical tool providing precise prognostications dealing with fluidized bed drying equipped with infrared heat source. PRACTICAL APPLICATIONSThe suggested model is an efficient method to simulate drying process of bulk grain in infrared-fluidized bed dryers. This model provides precise prognostications regarding the variations in grain moisture content, gas temperature and gas absolute humidity. Additionally the features of the model introduced in the present study might qualify it for use in automatic control of fluidized bed dryers and online prediction of drying time to reach a desired value of moisture content.

show abstract

Section: Results and Analysismentioning

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Numerical Simulation of Corn Drying in a Hybrid Fluidized Bed‐Infrared Dryer

Nejadi

Nikbakht

2016

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Heat and mass transfer is intrinsically involved in reducing grain moisture (Hall, 1980) by drying and is one of the main energy-consuming processes encountered in chemical engineering. Simulating the behavior of each product during dehydration is an important parameter to develop and maximize grain drying equipment Corrêa et al, 2012), as well as select mathematical models that will represent moisture loss during drying (Honarvar & Mowla, 2012). Moreover, transport phenomena of food and other important biological materials is a significant link between the processing of these materials and product quality and safety (WeltiChanes et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Heat and mass transfer coefficients and modeling of infrared drying of banana slices

et al. 2017

View full text Add to dashboard Cite

RESUMOBanana is one of the most consumed fruits in the world, having a large part of its production performed in tropical countries. This product possesses a wide range of vitamins and minerals, being an important component of the alimentation worldwide. However, the shelf life of bananas is short, thus requiring procedures to prevent the quality loss and increase the shelf life. One of these procedures widely used is drying. This work aimed to study the infrared drying process of banana slices (cv. Prata) and determine the heat and mass transfer coefficients of this process. In addition, effective diffusion coefficient and relationship between ripening stages of banana and drying were obtained. Banana slices at four different ripening stages were dried using a dryer with infrared heating source with four different temperatures (65, 75, 85, and 95 ºC Coeficientes de transferência de calor e massa e modelagem da secagem por infravermelho de fatias de bananaBanana é uma das frutas mais consumidas no mundo, sendo grande parte de sua produção realizada em países tropicais. Este produto possui uma grande variedade de vitaminas e minerais, sendo um importante componente da alimentação no mundo. Entretanto, a vida de prateleira da banana é curta, requerendo, portanto, procedimentos de modo a prevenir a perda de qualidade e aumentar sua vida de prateleira. Um desses procedimentos é a secagem. Este trabalho objetivou estudar o processo de secagem de fatias de banana (Cv. Prata) por infravermelho e determinar os coeficientes de transferência de calor e massa desse processo. Em adição, foram obtidos o coeficiente de difusão efetivo e a relação entre os estádios de maturação de bananas e a secagem. Fatias de banana em quatro diferentes estádios de maturação foram secadas usando um secador com fonte de calor por infravermelho em quatro temperaturas distintas (65, 75, 85

show abstract

“…The drying of a cylindrical sample in a fluidized-bed dryer containing inert particles was studied by Honarvar and Mowla (2012). For this purpose, a pilotscale fluidized-bed dryer was constructed in which two different heat sourceshot air and IR radiationwere applied, and pieces of carrot were chosen as test samples.…”

Section: Ir With Other Types Of Dryingmentioning

confidence: 99%

Infrared Drying

Efremov

2014

Modern Drying Technology

View full text Add to dashboard Cite

Theoretical and experimental drying of a cylindrical sample by applying hot air and infrared radiation in an inert medium fluidized bed

Cited by 20 publications

References 25 publications

Numerical Simulation of Corn Drying in a Hybrid Fluidized Bed‐Infrared Dryer

Numerical Simulation of Corn Drying in a Hybrid Fluidized Bed‐Infrared Dryer

Heat and mass transfer coefficients and modeling of infrared drying of banana slices

Infrared Drying

Contact Info

Product

Resources

About