PRODUCT QUALITY MULTI-OBJECTIVE DRYER DESIGN

Design of conveyor-belt dryers constitutes a mathematical programming problem involving the evaluation of appropriate structural and operational process variables so that total annual plant cost involved is optimized. The increasing need for dehydrated products of the highest quality, imposes the development of new criteria that, together with cost, determine the design rules for drying processes. Quality of dehydrated products is a complex resultant of properties characterizing the final products, where the most important one is color. Color is determined as a three-parameter resultant, whose values for products undergone drying should deviate from the corresponding ones of natural products, as little as possible. In this case, product quality dryer design is a complex multi-objective optimization problem, involving the color deviation vector as an objective function and as constraints the ones deriving from the process mathematical model. The mathematical model of the dryer was developed and the fundamental color deterioration laws were determined for the drying process. Non-preference multi-criteria optimization methods were used and the Pareto-optimal set of efficient solutions was evaluated. An example covering the drying of sliced potato was included to demonstrate the performance of the design procedure, as well as the effectiveness of the proposed approach.     

PRODUCT QUALITY MULTI-OBJECTIVE OPTIMIZATION OF FLUIDIZED BED DRYERS

Design of fluidized bed dryers constitutes a mathematical programming problem involving the evaluation of appropriate structural and operational process variables so that total annual plant cost involved is optimized. The increasing need for dehydrated products of the highest quality, imposes the development of new criteria that, together with cost, determine the design rules for drying processes. Quality of dehydrated products is a complex resultant of properties characterizing the final products, where the most important one is color. Color is determined as a three-parameter resultant, whose values for products undergone drying should deviate from the corresponding ones of natural products, as little as possible. In this case, product quality dryer design is a complex multi-objective optimization problem, involving the color deviation vector as an objective function and as constraints the ones deriving from the process mathematical model. The mathematical model of the dryer was developed and the fundamental color deterioration laws were determined for the drying process. Non-preference multi-criteria optimization methods were used and the Pareto-optimal set of efficient solutions was evaluated. An example covering the drying of sliced potato was included to demonstrate the performance of the design procedure, as well as the effectiveness of the proposed approach.     

PRODUCT QUALITY MULTI-OBJECTIVE OPTIMIZATION OF FLUIDIZED BED DRYERS

ABSTRACT

Design of fluidized bed dryers constitutes a mathematical programming problem involving the evaluation of appropriate structural and operational process variables so that total annual plant cost involved is optimized. The increasing need for dehydrated products of the highest quality, imposes the development of new criteria that, together with cost, determine the design rules for drying processes. Quality of dehydrated products is a complex resultant of properties characterizing the final products, where the most important one is color. Color is determined as a three-parameter resultant, whose values for products undergone drying should deviate from the corresponding ones of natural products, as little as possible. In this case, product quality dryer design is a complex multi-objective optimization problem, involving the color deviation vector as an objective function and as constraints the ones deriving from the process mathematical model. The mathematical model of the dryer was developed and the fundamental color deterioration laws were determined for the drying process. Non-preference multi-criteria optimization methods were used and the Pareto-optimal set of efficient solutions was evaluated. An example covering the drying of sliced potato was included to demonstrate the performance of the design procedure, as well as the effectiveness of the proposed approach.     

PRODUCT QUALITY MULTI-OBJECTIVE DRYER DESIGN

ABSTRACT

Design of conveyor-belt dryers constitutes a mathematical programming problem involving the evaluation of appropriate structural and operational process variables so that total annual plant cost involved is optimized. The increasing need for dehydrated products of the highest quality, imposes the development of new criteria that, together with cost, determine the design rules for drying processes. Quality of dehydrated products is a complex resultant of properties characterizing the final products, where the most important one is color. Color is determined as a three-parameter resultant, whose values for products undergone drying should deviate from the corresponding ones of natural products, as little as possible. In this case, product quality dryer design is a complex multi-objective optimization problem, involving the color deviation vector as an objective function and as constraints the ones deriving from the process mathematical model. The mathematical model of the dryer was developed and the fundamental color deterioration laws were determined for the drying process. Non-preference multi-criteria optimization methods were used and the Pareto-optimal set of efficient solutions was evaluated. An example covering the drying of sliced potato was included to demonstrate the performance of the design procedure, as well as the effectiveness of the proposed approach.     

Freeze drying process: real time model and optimization

Freeze drying is a separation process based on the sublimation phenomenon. This process has the following advantages compared to the conventional drying process: the material structure is maintained, moisture is removed at low temperature (reduced transport rates), product stability during the storage is increased, the fast transition of the moisturized product to be dehydrated minimizes several degradation reactions. Freeze drying process has not been studied well enough. In order to put it to practice, a mathematical model based on fundamental mass and energy balance equations has been developed, based on a deterministic mathematical model proposed by Liapis and Sadikoglu [Drying Technol. 15 (3–4) (1997) 791], and used to calculate the amount of removed water and amount of residual water. The proposed model contains the freeze drying equations, which are solved by the orthogonal collocation and polynomial approximation—Jacobi method. The results show that the dynamic mathematical model represents well the process and is especially well suited for real time optimization. As a case study to illustrate the model utilization in a real time optimization procedure, the freeze drying process was optimized by the method of Successive Quadratic Programming (SQP) used for solution of non-linear equations, for skimmed milk and soluble coffee. The optimization procedure showed to be an important tool to improve the process performance since lower energy consumption and hence lower cost has been achieved to obtain the product with the same quality.     

基于KPLS模型的间歇过程产品质量控制

针对间歇过程所具有的非线性特性,提出了一种基于核偏最小二乘(KPLS)模型的最终产品质量控制策略。利用初始条件、批次展开后的过程数据以及最终产品质量建立了间歇过程的KPLS模型;采用基于主成分分析(PCA)映射的预估方法对未知的过程数据进行补充,实现了最终产品质量的在线预测。为了解决最终产品质量的控制,利用T2统计量确定KPLS模型的适用范围,并作为约束引入产品质量控制问题,提高控制策略的可行性;采用粒子群优化(PSO)算法实现了优化问题的高效求解。仿真结果表明,与基于偏最小二乘(PLS)模型的控制策略相比,所提出的方法具有更高的预测精度,且能有效解决产品质量控制中出现的各种问题。     

Retention of Ascorbic Acid during Drying of Tomato Halves and Tomato Pulp

The objective of this study was to determine a mathematical model for the reaction kinetics of ascorbic acid degradation to describe the rate of vitamin C loss in a drying process of tomato halves or tomato pulp. Tomato samples with different moisture contents were heated at specified temperatures for different time periods. The kinetics of ascorbic acid degradation followed a first-order reaction with a reaction rate constant dependent on product moisture content, in addition to temperature. Furthermore, there was a maximum rate constant when the moisture content of tomato samples was between 65 and 70%. These effects were expressed by a linear relationship between temperature, moisture content, and natural logarithm of rate constant. The model was used to simulate the vitamin C loss during drying of tomato halves and two drying processes of tomato pulp—evaporative concentration and spray drying. It was concluded that there was a close agreement between the experimental and predicted values of ascorbic acid loss during the tomato pulp concentration, confirming the validity of the proposed model for this process. However, for the spray-drying process and the tomato halves drying a correction coefficient was introduced in the model due to more intense exposure of the product surface to air.     

Retention of Ascorbic Acid during Drying of Tomato Halves and Tomato Pulp

The objective of this study was to determine a mathematical model for the reaction kinetics of ascorbic acid degradation to describe the rate of vitamin C loss in a drying process of tomato halves or tomato pulp. Tomato samples with different moisture contents were heated at specified temperatures for different time periods. The kinetics of ascorbic acid degradation followed a first-order reaction with a reaction rate constant dependent on product moisture content, in addition to temperature. Furthermore, there was a maximum rate constant when the moisture content of tomato samples was between 65 and 70%. These effects were expressed by a linear relationship between temperature, moisture content, and natural logarithm of rate constant. The model was used to simulate the vitamin C loss during drying of tomato halves and two drying processes of tomato pulp—evaporative concentration and spray drying. It was concluded that there was a close agreement between the experimental and predicted values of ascorbic acid loss during the tomato pulp concentration, confirming the validity of the proposed model for this process. However, for the spray-drying process and the tomato halves drying a correction coefficient was introduced in the model due to more intense exposure of the product surface to air.     

Quality Enhancement for Thermosensitive Materials Dried with Solid Carriers

Thermal drying is a widely applied method for dewatering of bioproducts. However, due to high thermolability of biomaterials, such a drying process may cause serious damage of the product quality. To minimize product degradation, the drying of biomass with porous solid carriers was applied. A set of experiments designed by the orthogonal method was carried out in a laboratory vibrofluidized bed dryer. A substantial improvement is documented in the final quality of the products when dried in the presence of a porous solid carrier. The effect of process parameters on quality retention is also presented.     

Optimal quality control of baker's yeast drying in large scale batch fluidized bed

Optimal quality control of drying process of baker's yeast in large scale batch fluidized bed dryer is presented using neural network based models and modified genetic algorithm (GA). The objective of this study is to determine optimal conditions to maximize product quality while minimizing energy consumption. For this purpose, the drying process and quality models based on neural network with delay units are combined for predicting the dry matter, product temperature, change in dry matter and the quality loss while minimizing energy consumption and this model is then used for optimal quality control. A stochastic method based optimization structure is designed in order to solve the optimization problem whose the objective function is discontinuous, non-differentiable, complex and highly non-linear. The results obtained by optimal quality control based on modified GA showed that the performance of the existing industrial scale drying process was improved. The constructed optimal quality control structure is very convenient for the production process applications and may be applied without too much modification.     

Enthalpy-Driven Optimization of Intermittent Drying

Several optimization problems pertinent to intermittent drying of biological materials were analyzed and a tool to resolve each optimization problem was developed. As the product quality is related to the particularities of the thermal treatment, an average enthalpy gain of the product weighted by the maximum enthalpy gain was considered as the objective function to be minimized. A diffusion model was used to estimate the objective function, and process simulations were performed for batch drying of grains in the rotating jet spouted bed. The results show that the optimization of intermittent drying improves considerably the energy performance of such a drying process. Moreover, it offers better product quality due to lower enthalpy gain.     

Enthalpy-Driven Optimization of Intermittent Drying

Several optimization problems pertinent to intermittent drying of biological materials were analyzed and a tool to resolve each optimization problem was developed. As the product quality is related to the particularities of the thermal treatment, an average enthalpy gain of the product weighted by the maximum enthalpy gain was considered as the objective function to be minimized. A diffusion model was used to estimate the objective function, and process simulations were performed for batch drying of grains in the rotating jet spouted bed. The results show that the optimization of intermittent drying improves considerably the energy performance of such a drying process. Moreover, it offers better product quality due to lower enthalpy gain.     

INFLUENCE OF MODEL UNCERTAINTY ON THE DYNAMIC OPTIMAL CONTROL PERFORMANCE OF A BATCH CORN DRYING PROCESS

A semi-empirical nonlinear model of moisture content and wet-milling quality degradation in com drying is established. The model uncertainty is expressed as a relative error level which includes a pre-specified percentage of experimental data. An optimal control strategy for batch drying is determined which maximizes the dryer throughput, while simultaneously satisfying two quality constraints on the final state: achieving specified moisture content and wet-milling quality levels. Taking into account the model uncertainty results in a conservative but less efficient control strategy. The performance - robustness compromise is discussed.     

Effects of Operating Conditions on the Quality of Mango Pulp Dried in a Spout Fluidized Bed

The influence of process temperature, feed flow rate and spout, and annular gas velocity on the drying process of mango pulp in a spout fluidized bed dryer was evaluated using a full factorial design. The process was carried out with an intermittent paste flow rate since the high sugar concentration of the fruit led to bed collapse using continuous feeding. The drying performance was assessed by the efficiency of powder production, product moisture, feed, and process time. The final product quality was evaluated by color, vitamin C, and carotenoid content. High process temperatures provided a better drying performance and product quality.     

Rough rice convective drying enhancement by intervention of airborne ultrasound – A response surface strategy for experimental design and optimization

This study has examined the influence of ultrasonic-assisted hot air drying process on the dehydration behavior of in-bin rough rice (Oryza sativa) kernels. To this aim, the experimental drying kinetics of rough rice subjecting to different drying air temperatures (35, 40, 45, 50, and 55?°C) and inlet air velocities (0.2, 0.5, 0.8, 1.1, and 1.4?m/s) were carried out by applying various ultrasound power levels (30, 60, 90, 120, and 150?W) in the frequency of 21?kHz. The effect of ultrasound intervention was investigated on drying kinetics, effective moisture diffusivity, energy consumption, and product quality. Experimental plans were designed by response surface method to study the feasible interactions between research parameters. Based on the key results, high-power ultrasound in conjunction with conventional deep bed drying led in 26.47% decrease in drying time, 30.66% increase in moisture diffusivity, as well as improvement in the grain quality, in terms of acceptable reduction in head rice yield and whiteness losses. In addition, energy consumption reduced approximately by 24.36% when high-power ultrasound was applied at selected drying condition. Ultrasound intervention during hot air drying process is recommended as it generates rice kernels with desirable milling quality within shorter drying time.     

Drying characteristics of Orthosiphon stamineus Benth by solar-assisted heat pump drying

Processing methods of Misai Kucing still remain crude and lack technological advancements. In terms of drying, very few studies have attempted to apply advanced drying technology to improve Misai Kucing quality and drying time. This paper presents first attempt to improve Misai Kucing drying kinetics and product quality through solar-assisted heat pump drying and comparison was made against solar drying. Experimental results showed that solar-dried samples had the greatest total color change and loss of two bioactive ingredients as compared to solar-assisted heat pump-dried samples due to its longer time process, higher drying temperature, and chlorophyll degradation. By comparing the statistical values, it showed that the Page model had the best goodness of fit at all tested dried samples by both drying methods.     

Predicting the Quality of Dehydrated Foods and Biopolymers — Research Needs and Opportunities

Drying processes affect the quality of the final food biopolymer product. The texture, density, wetability, caking, rehydration capacity and mechanical properties of the dried food biopolymer depend on: the product properties, the drying process conditions and the product residence time distribution in the dryer. The interrelationship between dried product quality and drying process conditions is not sufficiently explored in literature because of limited understanding of the physico-chemical mechanisms affecting product quality, and of the effect of these mechanisms on transport properties. Recent ad- vances in material and polymer science research, however, provide the tools and methodologies needed to understand in depth the quality changes dur-ing drying. The current work reviews the approaches of conventional drying theories and presents recent advances in polymer science on modelling solvent absorption by glassy polymers based on the glass-transition theory. Oppor- tunities presented by the glass transition theory towards explaining quality changes during drying are identified and the framework of a recent rnathe- matical model that can be used to integrate the drying and polymer-science approaches is then presented.     

Serial combination drying processes: A measure to improve quality of dried carrot disks and to reduce drying time

Conventional drying processes like hot air-drying (HAD), freeze-drying (FD) and microwave vacuum drying (MVD) have specific advantages and disadvantages concerning product quality and drying time. Recent studies have shown that serial combinations of these processes can lead to better product quality (water content, color, hardness, rehydration, volume, and ingredient retention) and favorable process parameters (shorter time, less energy consumption). However, little is known about the timing of the changeover point between the different processes. In this study, we investigated the development of quality parameters (volume retention, rehydration properties) during FD, HAD, and MVD either as a single or as a serial combination process with varying changeover point. Therefore, carrot disks were processed in a modular drying processor to different final relative moisture contents. On this basis, recommendations were derived for certain combinations of drying processes to achieve desired product quality parameters, partially with shorter drying times.     

Microwave Convective Drying of Plant Foods at Constant and Variable Microwave Power

Microwave convective drying of plant foods is a promising process due to the shorter drying time and better product quality. High microwave power decreases the drying time but causes charring of the product. In this work, microwave drying under constant and variable microwave power were compared. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period. Therefore, drying at variable microwave power was found to be a more suitable drying process. Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.