Two-dimensional mathematical model for simulation of the drying process of thick layers of natural materials in a conveyor-belt dryer

Salemović, Duško; Dedić, Aleksandar; Ćuprić, Nenad

doi:10.2298/tsci160308259s

Cited by 6 publications

(3 citation statements)

References 19 publications

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“…Among the many types of dryers for food products [54,55] perforated belt dryers are quite frequent, because of their small size. However, they, which have been the subject of various studies [56][57][58][59][60][61][62], present the problem of a high air temperature even in the final area of the dryer where the food product is more thermosensitive.…”

Section: Introductionmentioning

confidence: 99%

Conveyor-Belt Dryers with Tangential Flow for Food Drying: Development of Drying ODEs Useful to Design and Process Adjustment

Friso

2021

Inventions

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The mathematical investigation presented in this paper concerns the conveyor-belt dryer with tangential flow operating in co-current. This dryer is bigger than the continuous through-circulation conveyor dryer but has the advantage of better preserving the organoleptic and nutritional qualities of the dried product. In a previous work a mathematical modeling of the conveyor-belt dryer with tangential flow was carried out to offer guidelines for its optimized design. The last of those design guidelines indicated the need for an optimized adjustment of the dryer to ensure the constant maintenance of the final moisture content of the product. The fast and very precise measurement of the moisture content as the first step in the feedback chain was therefore necessary. Considering the difficulty of this type of measurement, two specific ordinary differential equations (ODEs) were obtained with the mathematical investigation of this work. Their solution became a relationship between the final moisture content of the product, the outlet air temperature, and other quantities that could be easily implemented in an automatic dryer control system. Therefore, the fast and accurate and much less expensive measurement of the temperature of the air leaving the dryer, owing to the relationship found, replaces the measurement of moisture content for the adjustment system. The experimental verification of the relationship highlighted the need to introduce a modification by which the relationship was finally validated.

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Section: Introductionmentioning

confidence: 99%

Conveyor-Belt Dryers with Tangential Flow for Food Drying: Development of Drying ODEs Useful to Design and Process Adjustment

Friso

2021

Inventions

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“…The perforated belt dryer with crossing air from below or from the top was analyzed very thoroughly. In fact, various mathematical models are available [56][57][58][59][60][61][62] which hypothesize the drying air which uniformly crosses the entire length of the dryer with a constant air inlet temperature.…”

Section: Introductionmentioning

confidence: 99%

Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical Value

Friso

2020

Inventions

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The mathematical modeling presented in this work concerns the conveyor-belt dryer with the tangential flow of air with respect to food. This dryer, if operating in co-current, has the advantage of well preserving the organoleptic and nutritional qualities of the dried product. In fact, it has a low air temperature in the final stretch where the product has low moisture content and is therefore more temperature sensitive. It is a bulkier dryer than the continuous through-circulation conveyor dryer with a perforated belt. The latter is therefore more frequently used and has received greater study attention from researchers and designers of the industry. With the aim to propose guidelines for a rational design of the conveyor-belt dryer with tangential flow, a mathematical model was developed here through the differentiation of the drying rate equation followed by its integration performed along the dryer belt. Consequently, and with the assumption that the final moisture content XF of the product is higher than the critical moisture content XC, the relationships between the intensive quantities (temperatures, humidity and enthalpies), the extensive quantities (air and product flow rates) and the dimensional ones (length and width of the belt), were obtained. Finally, on the basis of these relationships, the rules for an optimized design for XF > XC were obtained and experimentally evaluated.

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“…The aim of the study is to obtain a theoretical model of the mass transfer process, to determine mass transfer amount occurred in the oven and to compare with the theoretical model and to carry out optimization parameters of the drying oven for improving mass transfer phenomena (drying process). There are articles and information -theoretically on this subject in the literature [1][2][3][4][5][6][7]. However, article and practical work on glass painting and its automation Authorʼs e-mail: ahmetcan1952@gmail.com THERMAL SCIENCE: Year 2019, Vol.…”

Section: Introductionmentioning

confidence: 99%

Drying of painted glass plate on moving tape

Can

2019

THERM SCI

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While moving on the tape, the surface temperature of the painted glass plate entering the drying oven reaches a required certain temperature after a certain distance. The drying air as reverse flow through the product is directed transversely across the other end of the drying oven and towards the inlet. The convective mass transfer between the surface and the free flow depends on the conditions within the boundary-layer. The relationship between convection mass transfer and concentration boundary-layer are explained with valid equations for mol flux related to diffusion mass transfer. In the study, drying oven and air conditioning cabin has been used to determine the drying properties of two types of tempered glass paint of 1T1405-IR702 and 1T1430-IR702. In the drying process on conveyor tape, the drying oven length has been determined between 5.30 m and 23.3 m for values of conveyor tape velocity of 0.05 m/s, drying temperatures between 50 °C and 70 °C and forced air velocity of 2.5 m/s. At the end of the study, the theoretical and experimental results have also been evaluated.

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Two-dimensional mathematical model for simulation of the drying process of thick layers of natural materials in a conveyor-belt dryer

Cited by 6 publications

References 19 publications

Conveyor-Belt Dryers with Tangential Flow for Food Drying: Development of Drying ODEs Useful to Design and Process Adjustment

Conveyor-Belt Dryers with Tangential Flow for Food Drying: Development of Drying ODEs Useful to Design and Process Adjustment

Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical Value

Drying of painted glass plate on moving tape

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