Drying of Diced Carrot in a Combined Microwave-Fluidized Bed Dryer

Drying of diced carrot (∼90% wet basis) was carried out in a laboratory microwave fluidized-bed dryer (MFB) and in a standard fluidized-bed dryer (FB). It was found that the drying time in the MFB dryer is 2-5 times shorter than in the FB dryer. Drying efficiency (DE) is a function of moisture content, microwave power and temperature of drying agent. Higher values of DE are obtained for MFB dryer. For both drying systems the water removal was proceeding in two-stage falling rate period (except short initial term).     

Drying behavior of lignite under microwave heating

Because of lignite’s high moisture content, it must be dried before most applications. Microwave radiation may be suitable for efficient drying because of its special heating properties. This study investigated the drying behavior of lignite samples from eastern Inner Mongolia by microwave thermogravimetric analysis. Three stages of microwave drying were observed: preheating, fast weight loss, and falling rate drying periods. Samples’ surface temperatures increased dramatically during preheating, dropped slightly in the second period, and rose again in the final period. The measured surface temperature was <95°C during microwave heating. The overall moisture content decreased more rapidly under higher microwave power. Fine lignite particles (diameter <0.2?mm) and lump samples (particle size 10?mm) dried better than granular lignite (particle size 1–2?mm). The samples also underwent slight natural drying (1–2% point reduction in moisture content) after microwave treatment. The critical moisture content of lignite (11–15% under experimental conditions) was redefined. Energy consumption was analyzed to evaluate the feasibility of the proposed drying process.     

Combined Microwave/Fluidized Bed Drying of Fresh Peppercorns

A fluidized bed dryer (FBD) and a combined microwave/fluidized bed dryer (CMFD) are used to dry the fresh ripe peppercorns. The average moisture content vs. elapsed drying time, and drying rate vs. average moisture content are experimentally investigated. It is found that the microwave field from the CMFD can increase the potential of the conventional fluidized bed drying. The drying rates of both dryers are dependent on the inlet air temperature and velocity. For the CMFD, the effects of the air velocity on the drying rate are found to be opposite to our previous results tested with white pepper seeds i.e., the drying rates of the fresh ripe peppercorns decreased with increasing air velocity. By using a CMFD, the drying time required to reach the desired moisture content can be reduced to 80-90% of the drying time required for a FBD at the same drying air temperature and velocity. The color of the product dried by a CMFD is also attractive: it becomes flaming yellow, instead of black as obtained from a FBD. The physical structure of the peppercorn, before and after the drying process is also investigated by a metallurgical macroscope and an image analyzer. Different from drying by a FBD, the external form and matter of the white pepper seed are still maintained, even after passing through the drying process.     

Combined Microwave/Fluidized Bed Drying of Fresh Peppercorns

Abstract

A fluidized bed dryer (FBD) and a combined microwave/fluidized bed dryer (CMFD) are used to dry the fresh ripe peppercorns. The average moisture content vs. elapsed drying time, and drying rate vs. average moisture content are experimentally investigated. It is found that the microwave field from the CMFD can increase the potential of the conventional fluidized bed drying. The drying rates of both dryers are dependent on the inlet air temperature and velocity. For the CMFD, the effects of the air velocity on the drying rate are found to be opposite to our previous results tested with white pepper seeds i.e., the drying rates of the fresh ripe peppercorns decreased with increasing air velocity. By using a CMFD, the drying time required to reach the desired moisture content can be reduced to 80–90% of the drying time required for a FBD at the same drying air temperature and velocity. The color of the product dried by a CMFD is also attractive: it becomes flaming yellow, instead of black as obtained from a FBD. The physical structure of the peppercorn, before and after the drying process is also investigated by a metallurgical macroscope and an image analyzer. Different from drying by a FBD, the external form and matter of the white pepper seed are still maintained, even after passing through the drying process.     

Drying of foam-formed mats from virgin pine fibers

The purpose of this work was to select an efficient drying technique for drying of highly porous thick fiber foam mats with minimum impact on their structure after forming and drainage. Thick fiber mats were produced from wood fibers using foam-forming technology and dried using several different drying methods. The mixture of pine fibers and surfactant (foaming agent) in water was blended using a high-speed blender. After fiber foam generation, a sample mold was filled with wet fiber foam, and after drainage, drying experiments were performed. For comparison, experiments were carried out in an oven, an impingement dryer assisted with a vacuum, and a combined impingement-infrared dryer. At low moisture contents, through-air drying experiments were also carried out. Drying curves, temperature profiles, and shrinkage were measured from the produced mat structures. The most promising drying technique in this study was the combined impingement-infrared drying, used until the fiber mat became permeable, followed by through-air drying until the desired final moisture content was achieved.     

CFD Modeling of Microwave-Assisted Fluidized Bed Drying of Moist Particles Using Two-Fluid Model

The drying behavior of moist spherical particles in a microwave-assisted fluidized bed dryer was simulated. The two-fluid Eulerian model incorporating the kinetic theory of granular flow was applied to simulate the gas–solid flow. The simulations were carried out using the commercial computational fluid dynamics (CFD) package Fluent 6.3.26. The effects of different levels of microwave power densities as well as initial gas temperature on the prediction of solids moisture content, gas temperature, and gas absolute humidity were investigated. The effect of microwaves was incorporated into calculations using a concatenated user-defined function (UDF). The simulation results were compared with experimental data obtained from drying of soybeans in a pilot-scale microwave-assisted fluidized bed dryer and reasonable agreement was found. The mean relative deviation for prediction of solids moisture content, gas temperature, and gas absolute humidity were less than 3, 10, and 5%, respectively. Further work is needed to validate the proposed model for large-scale plants.     

Effective Diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujuba Miller) in Microwave Drying

Microwave drying of whole fruit Chinese jujube was performed at 45, 90, and 135 W. Ten commonly used mathematical models of thin-layer drying were compared. The Midilli model was best in describing drying time dependency of product moisture ratios. The initial drying rate and drying rate constant are linearly proportional to microwave power level. An effective diffusivity model was presented and validated with the Renka-Cline algorithm. The model has very high predictive precision, suggested by the relative percentage error of 3.734% on average between the model and the Renka-Cline algorithm. The effective diffusivity was proved to be a linear function of microwave power level and a quadratic function of moisture content. Energy consumption in microwave drying of Chinese jujube decreased as microwave power increased from 45 to 135 W, but 90 W was adequate for high-quality products with less energy consumption.     

微波干燥卫生陶瓷的研究与设备开发

本文利用微波干燥法进行卫生陶瓷坯体干燥试验,探究微波可以实现对卫生陶瓷快速干燥的原因。在此基础上,对围绕着微波设备大型化、连续化中面临的关键技术及微波干燥电耗相对较高等技术进行攻关,开发了卫生陶瓷微波干燥辊道窑,并在实际工厂使用。结果表明:微波干燥过程实现了沿坯体纵向与沿坯体局部区域横向的均匀干燥及微波干燥能显著提高干燥的内扩散速率,最终实现对卫生陶瓷的快速干燥;采用微波、热风耦合加热技术能显著降低微波干燥电耗;开发的卫生陶瓷微波干燥辊道窑,可极大缩短干燥周期,降低场地占地面积,提高干燥合格率。     

Drying Enhancement of Clay Slab by Microwave Heating

The effect of internal heating by microwave on the drying behavior of a slab was studied. A wet sample of kaolin pressed into a slab was subjected in microwave irradiation of 2.45 GHz. The absorption of microwave energy into a wet slab can be expressed by a function of the moisture content and the pathway length, which is a similar form to Lambert-Beer's law. The drying behavior was compared among three modes: microwave irradiation, hot air heating and radiation heating in an oven. Microwave heating with a constant power resulted in breaking the sample when the internal temperature achieves at 373 K. However, if the power was controlled to maintain the temperature less than the boiling point of water, the drying succeeded without any crack generation until the completion with a significantly faster drying rate than in convective heating or in the oven. It is also noted that the transient behavior of the temperature is quite different from the conventional drying.     

对撞流干燥的实验与理论研究

The experiments of one-stage semi-circular and two-stage semi-circular impinging stream drying as well as the vertical and semi-cricular combined impinging stream drying were carried out.The velocity distribution and the mean residence time of particles,and the influence of various factors on drying characteristics were studied.A mathematical model of granular material drying in a semi-circular impinging stream dryer was proposed,in which the flow characteristics as well as the heat and mass transfer mechanisms were considered.Reasonable numerical methods were used to solve the equations.Under various conditons,the calculated results of drying rate and moisture content versus time were obtained.The results indicate that constant drying rate period does not exist in a semi-circular impinging stream dryer.Appropriate semi-cricular stage number and curvature radius,flow-rate ratio,air velocity,and higher inlet air temperature should be used for enhancing the drying process.     

Efficient Energy Recovery with Wood Drying Heat Pumps

This article presents a 13-m³ wood dryer coupled with a 5.6-kW (compressor power input) heat pump. Drying tests with hardwood species such as yellow birch and hard maple were completed in order to determine the system's energy performance. Supplementary heating to compensate for the dryer heat losses was supplied using electrical coils or steam exchangers. The heat pump running profiles and dehumidification performance in terms of volumes removed and water extraction rates, coefficients of performance, and specific moisture extraction rates were determined for two all-electrical and two hybrid drying tests. The hardwood drying curves, share of the final moisture content, and final quality of the dried wood stacks, as well as total drying energy consumption and costs, were determined for each drying run. Finally, the total energy consumption of the drying cycles using a heat pump was compared with that of a conventional drying cycle using natural gas as a single energy source.     

不同初始含水率湿天然橡胶微波干燥特性研究

对不同初始含水率的湿天然橡胶(NR)微波干燥特性进行了研究。结果表明,湿天然橡胶微波干燥的全过程可分为加速、减速、相对恒速干燥三个阶段;湿天然橡胶快速干燥和较快速干燥阶段为物料干燥的主要阶段;不同的初始含水率对湿天然橡胶的干燥过程和产品表观质量影响较大,胶料初始含水率越高,干燥速率越快,但干燥时间较长,且产品表观质量较差,初始含水率越低,干燥时间短,产品表观质量较好;湿天然橡胶微波干燥较佳初始含水率范围为10%～20%。     

Solar Drying of Peeled Longan Using a Side Loading Type Solar Tunnel Dryer: Experimental and Simulated Performance

This article presents experimental and simulated results of drying of peeled longan in a side-loading solar tunnel dryer. This new type of solar tunnel dryer consists of a flat-plate solar air heater and a drying unit with a provision for loading and unloading from windows at one side of the dryer. These are connected in series and covered with glass plates. A DC fan driven by a 15-W solar cell module supplies hot air in the drying system. To investigate the experimental performance, five full-scale experimental runs were conducted and 100 kg of peeled longan was dried in each experimental run. The drying air temperature varied from 32 to 76°C. The drying time in the solar tunnel dryer was 16 h to dry peeled longan from an initial moisture content of 84% (w.b.) to a final moisture content of 12% (w.b.), whereas it required 16 h of natural sun drying under similar conditions to reach a moisture content of 40% (w.b.). The quality of solar-dried product was also good in comparison to the high-quality product in markets in terms of color, taste, and flavor. A system of partial differential equations describing heat and moisture transfer during drying of peeled longan in this solar tunnel dryer was developed and this system of nonlinear partial differential equations was solved numerically by the finite difference method. The numerical solution was programmed in Compaq Visual FORTRAN version 6.5. The simulated results agreed well with the experimental data for solar drying. This model can be used to provide the design data and it is essential for optimal design of the dryer.     

COMBINED MICROWAVE AND SPOUTED BED DRYING OF DICED APPLES: EFFECT OF DRYING CONDITIONS ON DRYING KINETICS AND PRODUCT TEMPERATURE

ABSTRACT

The influence of microwave power (0 to 8.0 W/g, dry basis) and hot air temperature (25°C to 95 °C) on drying rate and product temperature of diced apples (from 31 % to 5% moisture content, dry basis) in a laboratory microwave and spouted-bed combined dryer was investigated. Product temperature initially increased sharply to a plateau about 12 to 15°C above the spouted bed air temperature at a microwave input power 6.4 W/g. This temperature remained almost constant thereafter. Uniform microwave heating was achieved as evidenced by uniform product color and product temperature. Drying rates increased with increasing spouted-bed air temperature or microwave power level, But higher microwave power caused more darkening of the product. Drying of the diced apples in the microwave and spouted bed drying system exhibited two falling rates periods. The influence of air temperature on effective moisture diffusivity followed an Arrhenius type equation. The activation energies were 23.7 kJ/mol and 26.7 kJ/mol for the first and second falling rate periods, respectively.     

COMBINED MICROWAVE AND SPOUTED BED DRYING OF DICED APPLES: EFFECT OF DRYING CONDITIONS ON DRYING KINETICS AND PRODUCT TEMPERATURE

The influence of microwave power (0 to 8.0 W/g, dry basis) and hot air temperature (25°C to 95 °C) on drying rate and product temperature of diced apples (from 31 % to 5% moisture content, dry basis) in a laboratory microwave and spouted-bed combined dryer was investigated. Product temperature initially increased sharply to a plateau about 12 to 15°C above the spouted bed air temperature at a microwave input power 6.4 W/g. This temperature remained almost constant thereafter. Uniform microwave heating was achieved as evidenced by uniform product color and product temperature. Drying rates increased with increasing spouted-bed air temperature or microwave power level, But higher microwave power caused more darkening of the product. Drying of the diced apples in the microwave and spouted bed drying system exhibited two falling rates periods. The influence of air temperature on effective moisture diffusivity followed an Arrhenius type equation. The activation energies were 23.7 kJ/mol and 26.7 kJ/mol for the first and second falling rate periods, respectively.     

Modeling Microwave Vacuum Drying Kinetics and Moisture Diffusivity of Carrot Slices

Carrot slices of 3.5 mm thickness were dried in a laboratory microwave vacuum dryer at five different microwave power density levels of 2, 4.66, 7.33, 10, and 12.66 W/g and at three vacuum chamber pressure levels of 6.66, 19.98, and 33.3 kPa to 4-6% d.b. moisture content. Inside the dryer the sample holding plate was rotated with the speed of 4 rpm for uniform microwaves application. The drying rates were increased with the increase in microwave power density at all pressure levels and the Page model was found to be the most suitable model to predict the drying behavior of carrot slices at all process conditions. The Page model drying rate constant (k, min^-1) showed high correlation with microwave power density at constant pressure by a power law equation and showed a logarithmic relationship with the microwave power density and pressure. Similar to the drying rate constant, the average moisture diffusivity at constant pressure was found to be function of microwave power density by power law equation as well as was also dependent on the power density and pressure by a logarithmic relationship.     

Modeling Microwave Vacuum Drying Kinetics and Moisture Diffusivity of Carrot Slices

Carrot slices of 3.5 mm thickness were dried in a laboratory microwave vacuum dryer at five different microwave power density levels of 2, 4.66, 7.33, 10, and 12.66 W/g and at three vacuum chamber pressure levels of 6.66, 19.98, and 33.3 kPa to 4–6% d.b. moisture content. Inside the dryer the sample holding plate was rotated with the speed of 4 rpm for uniform microwaves application. The drying rates were increased with the increase in microwave power density at all pressure levels and the Page model was found to be the most suitable model to predict the drying behavior of carrot slices at all process conditions. The Page model drying rate constant (k, min^?1) showed high correlation with microwave power density at constant pressure by a power law equation and showed a logarithmic relationship with the microwave power density and pressure. Similar to the drying rate constant, the average moisture diffusivity at constant pressure was found to be function of microwave power density by power law equation as well as was also dependent on the power density and pressure by a logarithmic relationship.     

Modeling of Moisture and Temperature Changes of Wheat during Drying in a Triangular Spouted Bed Dryer

A mathematical model of temperature and wheat moisture content distribution inside a triangular spouted bed dryer was developed. The model is based on analysis of heat and mass transfer inside the dryer. In addition to that, an empirical bulk density model has been developed for wheat and included in the drying simulation. A laboratory-scale triangular spouted bed (TSB) dryer was used to dry wheat grain to validate the model. The dryer was divided into three sections, namely spouting, downcomer, and fountain. A series of drying runs were conducted to record moisture and temperature profile. There were two distinct regions observed during wheat drying. A constant rate period was observed during the initial drying stage and the falling rate period took place at the later drying stage. Initial moisture content and operating drying temperature governed the timing of transition from constant rate period to falling rate period. The model can be used to accurately predict the moisture content of wheat during drying. The temperature prediction inside the TSB dryer was less accurate, especially at high temperatures due to heat losses in the experimental dryer. Further studies are needed to improve the accuracy of this model, especially with regard to the temperature prediction.     

Modeling of Moisture and Temperature Changes of Wheat during Drying in a Triangular Spouted Bed Dryer

A mathematical model of temperature and wheat moisture content distribution inside a triangular spouted bed dryer was developed. The model is based on analysis of heat and mass transfer inside the dryer. In addition to that, an empirical bulk density model has been developed for wheat and included in the drying simulation. A laboratory-scale triangular spouted bed (TSB) dryer was used to dry wheat grain to validate the model. The dryer was divided into three sections, namely spouting, downcomer, and fountain. A series of drying runs were conducted to record moisture and temperature profile. There were two distinct regions observed during wheat drying. A constant rate period was observed during the initial drying stage and the falling rate period took place at the later drying stage. Initial moisture content and operating drying temperature governed the timing of transition from constant rate period to falling rate period. The model can be used to accurately predict the moisture content of wheat during drying. The temperature prediction inside the TSB dryer was less accurate, especially at high temperatures due to heat losses in the experimental dryer. Further studies are needed to improve the accuracy of this model, especially with regard to the temperature prediction.     

Dehydration of Garlic Slices by Combined Microwave-Vacuum and Air Drying

Combination of microwave-vacuum drying and air drying was investigated as a potential mean for drying garlic slices. The sample was dried by microwave-vacuum until the moisture content reached 10% (wet basis), and then by conventional hot-air drying at the temperature of 45°C to final moisture content less than 5% (wet basis). Pungency, color, texture, and rehydration ratio of garlic slices dried by this method were evaluated and compared with those dried by freeze drying and conventional hot-air drying. The comparison showed that the quality of garlic slices dried by the current method was close to that of freeze dried garlic slices and much better than that of conventional hot-air dried ones. The lab microwave-vacuum dryer which the materials to be dried could be rotated in the cavity was developed by the authors.