Selective Far Infrared Heating System—Design and Evaluation. I

A novel far infrared (FIR) heating system was designed for selective heating of food powders such as soy protein and glucose. The FIR heating system consists of six ceramic lamps, a cone-shaped waveguide, and an optical band pass filter selected according to the spectral absorptivities of the chosen protein and glucose systems. A bandpass filter was used for differential heating of food components primarily due to their selective absorptivities. Selective heating of the two powders showed that protein, with an IR absorption range between 6 and 11 µm could be heated up to 6°C more in 5 min with the filter, compared to normal heating, when glucose temperature was higher than protein. Numerical analysis based on the different absorptivities of powders verified that the simulation results were very close to the experimental data with a maximum percentage error of 8.3%, confirming the feasibility of the heating system.     

Temperature Uniformity in Water Films and Wet Paper Through Spectrally Selective Infrared Heating

Experimentally-derived radiant emissions from a near-greybody source, as well as a source with a narrow-band emission centered at 1.5 µm (both gas radiant burners), were used to calculate temperature distributions along the depth of water and wet paper (fiber-water suspensions) films. A grey emitter resulted in a wide temperature gradient through the film depth due to significant overlap of regions of high spectral emission with regions of high spectral absorption. The narrow-band emitting source succeeded in the goal of reducing the temperature gradient though the water film, though a significant percentage of radiant energy transmitted through the entirety of the film. Using numerical optimization, narrow-band spectral emission sources were calculated from Gaussian functions (3.8 µm for water and 1 µm for paper with 80% water) which improved temperature uniformity without high transmission radiation losses.     

NUMERICAL ANALYSIS OF ASEPTIC PROCESSING OF A NON-NEWTONIAN LIQUID FOOD IN A TUBULAR HEAT EXCHANGER

The aseptic processing of a non-Newtonian fluid in a tubular heat exchanger with no holding section was simulated numerically. Two tube diameters (1·270 × 10^-2 m and 1·905 × 10^-2 m), two process temperatures (410 K and 422 K) and three flow rates (1·0, 1·5 and 2·0L/min) were included in the analysis. A model liquid food with temperature dependent and shear thinning viscosity was used. For each case, the length of heating section needed to provide a required lethality (F₀) of approximately 6·0 min on the center line for low-acid foods was calculated. The lethalities for Clostridium botulinum and other microorganisms of interest were calculated using the modified General Method. Increasing the temperature from 410 K to 422 K decreased the required length of the heating section by about 20 to 30% for the same average velocity. Thiaminc retention was also calculated for each case and was found to be higher for a smaller diameter tube and lower temperature. The liquid traveling near the wall was predicted to be highly overprocessed and retained less than 10% thiamine     

SIMULATION OF FLUIDIZED-BED DRYING OF CARROT WITH MICROWAVE HEATING

A mathematical model of coupled heat and mass transfer was applied to batch fluidized-bed drying with microwave heating of a heat sensitive material—carrot. Four kinds of microwave heating with intermittent variation were examined. The numerical results show that different microwave heating patterns can affect the fluidized bed drying significantly. Changing the microwave input pattern from uniform to intermittent mode can prevent material from overheating under the same power density. Supplying more microwave energy at the beginning of drying can increase the utilization of microwave energy while keeping temperature low within the particle. For a particle diameter of 4 mm, fluidization velocity of 2 m/s, inlet airflow temperature of 70°C and the bed area factor of 80, the drying time are 750 and 1000 s, respectively, for the two good operating conditions with on/off periods of 125/375 s and 375/375 s. The cumulative microwave energy absorbed by particles at the end of drying is 1415 and 2300 kJ/kg (dry basis), respectively.     

Drying Characteristics of Barley Grain Dried in a Spouted-Bed and Combined IR-Convection Dryers

A study was performed to determine the drying characteristics and quality of barley grain dried in a laboratory scale spouted-bed dryer at 30, 35, 40, and 45°C and an inlet air velocity of 23 m/s^-1, and in an IR-convection dryer under an infrared radiation intensity of 0.048, 0.061, 0.073, and 0.107 W cm^-2 at an air velocity of 0.5 m/s^-1. The results show that the first, relatively short, phase of a sharp decrease in the drying rate was followed by the phase of a slow decrease. The time of barley drying depended on temperature of inlet air in a spouted-bed dryer and on radiation intensities in an IR-convection dryer. Barley drying at 45°C in a spouted-bed dryer was accompanied by the lowest total energy consumption. The average specific energy consumption was lower and the average efficiency of drying was higher for drying in a spouted-bed dryer. The effective diffusivities were in the range 2.20-4.52 × 10^-11 m² s^-1 and 3.04-4.79 × 10^-11 m²/s^-1 for barley dried in a spouted-bed and in an IR-convection dryer, respectively. There were no significant differences in kernel germination energy and capacity between the two drying methods tested.     

Evaluation of Mass Transfer Resistances from Drying Experiments

A new approach to experimental evaluation of mass transfer resistances from drying experiments is proposed. A composite model of ginseng root mass transfer, based on one-dimensional treatment of diffusive and convective resistances as additive components of radial mass transfer, was developed. Mass transfer resistance was evaluated from a linear relationship between measured flux and thermodynamic driving force. Partitioning of mass transfer resistance into diffusive (core and skin) and convective (air boundary layer) resistances was done by modification of boundary conditions: (a) high (3 m/s) and low (1 m/s) air velocity; (b) skin removal. Total radial mass transfer resistance was evaluated as (146 ± 6) ∗ 10⁶ s/m at 38°C, significantly decreasing to (48 ± 1.5) ∗ 10⁶ s/m at 50°C. Boundary resistance was evaluated as (54 ± 5) ∗ 10⁶ s/m at 38°C and (26 ± 3) ∗ 10⁶ s/m at 50°C in the entire range of moisture contents. Core and skin resistances were both moisture dependent: core resistance increased from initial value of (6 ± 1) ∗ 10⁶ s/m to (61 ± 6) ∗ 10⁶ s/m toward the end of drying, whereas skin resistance decreased from initial value of (92 ± 5) ∗ 10⁶ s/m to (25 ± 5) ∗ 10⁶ s/m at the endpoint of drying. However, the sum of core and skin resistances, which represents composite diffusive resistance of intact ginseng root, was constant and independent of moisture content: (91 ± 4.6) ∗ 10⁶ s/m at 38°C and (22 ± 1.6) ∗ 10⁶ s/m at 50°C. The relationship between mass transfer resistance R and drying rate factor k = 1/RC was used for verification of the composite model.     

DRYING KINETICS AND CHARACTERISTIC DRYING CURVE OF LIGHTLY SALTED SARDINE (SARDINELLA AURITA)

Drying of lightly salted sardine (Sardinella aurita) was accomplished using three air temperatures (35°C, 40°C, 50°C) and three air velocities (0.5 m/s, 1.5 m/s, 2 m/s); the effects of drying conditions on drying kinetics were studied. As for all biological products, air temperature is the main factor influencing the drying kinetics. However, over a given temperature which seems to correspond to protein modification (50°C), and at a high air flow rate (2 m/s and 2.5 m/s) a crust formation on the surface of the fish, due to the combined effect of heat and salt was observed. This phenomenon inhibited the drying rate. From the drying curves, two falling rate periods were observed. The dimensionless drying rate versus a dimensionless moisture content data were regressed by the Marquardt Levenberg non-linear optimization method to obtain an empirical equation describing the salted sardine characteristic drying curve.     

Binder removal and microstructure with burnout conditions in BaTiO3 based Ni-MLCCs

The burnout conditions in multilayer ceramic capacitors (MLCCs) have been investigated to optimize the binder removal condition and to control the microstructure during the burnout process. MLCCs showed a delamination for the heating rate of 7 °C/min at 200 °C, and 6 °C/min at 250 °C and 300 °C in the ambient atmosphere. The heating rate affected the pore size distribution and mean pore size, showing the smaller and larger mean pore size in the reducing and at higher temperature, respectively. The cumulative pore surface area was dependent on the burnout temperature rather than the heating rate. The minimum pore surface area could be obtained at 300 °C with the heating rate of 3 °C/min, in which the pores were connected to be an open structure. The atmosphere and temperature affected the burnout microstructure related to the binder removal without the effect of the heating rate.     

Influence of Temperature and Air Velocity on Drying Time and Quality Parameters of Pistachio (Pistacia vera L.)

Drying is one of the important steps in pistachio processing. In this step kernel moisture content is decreased from 50 to less than 5% (d.b.) which will result in suitable condition for storage. Study of effective parameters in pistachio drying is important since these parameters influence drying time and kernel quality. In this research, a mono layer of pistachios was dried at three different temperatures (60, 75, and 90°C), and three levels of drying air velocity (1.5, 2, and 2.5 m/s). Changes of drying time, protein, fat and peroxide value were investigated for two common Iranian pistachio varieties Kalehghouchi and Fandoghi. Sensory tests were also used to check flavor of pistachios dried at the three temperature levels (60, 75, and 90°C). Statistical analysis of the data indicated that increasing the temperature to 90°C reduced drying time down by about 37% and caused a change in pistachio flavour. Taste tests indicated a consumer preference for pistachios dried at 75°C. If the air velocity is increased from 1.5 to 2.5 m/s, drying time reduces about 10 percent. Changes in temperature and air velocity have no significant effects on protein and fat content of pistachios, but if temperature reaches 90°C, peroxide value will increase to 0.55 meq/kg, which is still within the permissible limit for processed pistachios.     

Optimum Processing Conditions of Instant Asian Noodles in Superheated Steam

There is little information in the literature about what constitutes an acceptable instant noodle. To ascertain the commercial acceptability of superheated steam-processed instant noodles, a sampling of commercial products was undertaken. Noodles processed at a steam velocity of 1.5 m/s and at 125°C for 200 s, 130°C for 167 s, 135°C for 150 s, 140°C for 133 s, 150°C for 100 s, and a steam velocity of 1.0 m/s and 150°C for 133 s had acceptable color values (L* values greater than 63, a* values less than 0, and b* values above 20) and moisture at or below the safe storage limit. Superheated steam processed noodles were more firm and chewy than the commercial noodles. Adhesiveness, springiness, and resilience were generally the same for all noodle products. Breaking strength of superheated steam processed noodles was in the same range as the fried control and commercial products. Values varied from a low of 1121 ± 194 g/mm² for noodles processed at 150°C, 1.5 m/s, for 100 s to a high of 1575 ± 329 g/mm² for noodles processed at 140°C, 1.5 m/s, for 133 s. Starch gelatinization was greatest in the fried control samples and the least in the superheated steam processed samples (approximately 9% less).     

RESIDENCE TIMES OF TWO- AND THREE-COMPONENT MIXTURES IN CASCADING ROTARY DRYERS

The residence times of the components of two- and three-component mixtures of fine (195 µm), coarse (1315 µm) and very coarse (5040 µm) sands were measured in a pilot-scale cascading rotary dryer. The effects of mixture composition and air velocity (0-5.4 m s^-1) were determined. With no air flowing through the drum, the residence times of the individual components were almost the same as that of the overall mixture. Increasing the gas velocity caused a large decrease in residence time. In contrast, particle size had very little effect. The spread of residence times increased with air velocity, peaking between 2 and 4 m s^-1; composition had very little effect on the spread. The residence time of the overall mixture could be calculated using the particle transport model of Matchett and Baker if both the modified drag coefficient Φ_d and the particle Reynolds number Re_p were based on the superficial air velocity and the mass-average particle diameter.     

Quality of Infrared Dried Apple Slices

The aim of this work was to compare quality of apple slices dried by near infrared heating and convection in such parameters in which final material temperature in both methods was similar. The infrared drying was done at the distance between the emitters (with total power of 7.875 kW/m²) and heated surface equal to 10, 20, and 30 cm. Flow of ambient air was set at 0.5, 1.0, and 1.5 m/s. Convective drying was done in the same dryer using hot air at 65 and 75°C flowing with velocity 1.5 m/s. Quality attributes measured in this work included: color, kinetics of water adsorption, mechanical properties, and microstructure. It was stated that the changes in chromaticity coefficients are not dependent on the mode of heat supply, but are related to the final temperature of the dried material. Luminance of dried apple slices was affected by temperature as well. Final material temperature, not the way heat is supplied, could be responsible for the differences in the ability of dry apple slices to adsorb water. The similar correlation was stated for mechanical properties: slope of initial part of the deformation curve (crispness), breaking force (hardness or crispness), and work of breaking were all related to the final material temperature. Microstructure of convective and infrared dried apple were different but it seems that the drying rate can be responsible for observed differences.     

Kinematic Model for a Far Infrared Vacuum Dryer

Energy analyses in drying of welsh onion from one source of far infrared radiation at an absolute pressure of 2.6 and 5 kPa were carried out to determine the energy input at which the highest level of efficiency would be attained. The experimental results were used not only to formulate an advanced mathematical model for the prediction of moisture content of onion as a function of drying time but also to study the dryer efficiencies. Less than half of energy input was utilized for evaporating water from the onion. Approximately 73-99% of operating efficiency, which was dependent on the dryer configuration, was converted into radiant energy. The highest radiant efficiency was obtained at 40 W initial power supply, which was equivalent to the source temperature of about 100°C. An 80 W initial electrical power supply at a 10 cm distance of heater from the onion surface showed the highest drying efficiencies. At 80 W power, efficiency decreased with increasing distance from the heater source but at the expense of quality. For optimum drying efficiency without compromising quality, distance of heater from onion surface was proposed to be 10 cm.     

Comparison of Drying Rate Curves of Porous Solids in Superheated Steam to Those in Air

Drying of porous solids was experimentally investigated in superheated steam as well as in air. Drying rate curves, including critical moisture contents, in steam at subatmospheric pressure, were compared to those for air at atmospheric pressure; moreover, they were compared to those for steam at atmospheric pressure as well. The former comparison was carried out under conditions of sample temperatures of 41.8-42.5°C (which were nearly equal to saturation temperatures of 42.1-42.2°C at pressures of 8.23-8.30 kPa) for the constant rate period in steam and the corresponding sample temperatures of 42.0-45.0°C (which were close to the wet-bulb temperatures) for the constant rate period in air. There were distinct differences between normalized drying rate curves, including critical moisture contents in steam and in air at the above similar sample temperatures for materials of baked clay, firebrick, and cemented glass balloons over the minimum value of 8.3 × 10^-3 µm and up to the maximum value of 1.2 × 10² µm in cumulative pore-size distributions: longer constant rate periods and lower critical moisture contents in steam than in air, and higher drying rates in steam than in air for the falling rate period. Moreover, the latter comparison of the drying rates in steam at subatmospheric pressure to those in steam at atmospheric pressure revealed that the differences in normalized drying rates between subatmospheric pressure and atmospheric pressure were small for both materials under mild external conditions. These findings were common to the baked clay, firebrick, and cemented glass balloons over a wide range of pore-size distributions studied in the present work, as well as sintered coarse glass beads as previously reported.     

Conventional and microwave hydrothermal synthesis of zeolite ZSM-5 from the cupola slag

ZSM-5 type zeolites have been prepared from cupola slag waste using both conventional hydrothermal and microwave syntheses at 130–200 °C. The ZSM-5 was synthesized by conventional heating by taking advantage of the high silica content of cupola slags. Microwave heating increased the rate of ZSM-5 formation by 4 times at 150 °C compared with conventional heating. The Si/Al ratio of the ZSM-5 produced by the conventional heating and the microwave crystallization were similar 28 and 29, respectively. The conventional-heating produced ZSM-5 particles 3 μm in diameter, while, microwave-heating produced smaller ZSM-5 particles only 0.3 μm in size.     

Thermal conductivity of nanocomposites based on diamonds and nanodiamonds

The thermal conductivity of composites sintered from natural microdiamond (5–7 and 10–14 μm) and nanodiamond powders under pressure of  6.0 to 6.5 GPa at the temperature  1000 to 2000 °C for 6–20 s was measured in a steady heat flow in the temperature range of 50–200 °C. It was found that the thermal conductivity of nanodiamond composites produced in these conditions was less than 10 W/(mК) while that of natural microdiamonds was as high as 500 W/(mК).     

Fabrication of microporous ceramics from ceramic powders of quartz–natural zeolite mixtures

The possibility of producing ceramic powders suitable for the fabrication of microporous filters was investigated through the thermal treatment of the powder mixtures of a high-purity (99.09% SiO₂) quartz and clinoptilolite type of natural zeolite. The quartz and zeolite, mixed in the ratio of 3:1 by weight, was wet ground in a ball mill, the powder was sieved on a 90-μm screen, and the undersize was dried and sintered in the powder form at the temperatures of 1000, 1100 and 1200 °C for 7 h in an air furnace. The powder sinter products were deagglomerated by gentle crushing in an agate mortar and then characterized by phase composition, density, and specific surface area measurements. The added zeolite facilitated the transformation of quartz to cristobalite. The phase transformation of quartz to cristobalite first appeared at around 1000 °C, and, at 1200 °C, led to a ceramic powder sufficiently high in cristobalite content for the fabrication of the microporous ceramic bodies. Re-sintering at 1200 °C of the pressed forms of the ceramic powder resulted in microporous (0.5–3 μm) ceramics with a high porosity of 48.5%, and a three-point bend strength of 140 kg/cm². The ceramics obtained may have potential for filter applications.     

High-Frequency Heating Controlled by Convective Hot Air: Toward a Solution for On-Line Drying of Softwoods

This article explores the potential of high-frequency heating combined with convective hot and moist air to dry softwood boards as fast as possible while maintaining a reasonable product quality. High-frequency drying experiments were performed in a multipurpose laboratory prototype. This device and the data logging equipment are briefly described in this article. The results obtained at different HF powers on Abies grandis board are presented and discussed. Our results prove that it is possible to dry a 50-mm-thick board from 150 to 5% in about 10 h while maintaining a good final quality by using air flow at 90°C for both dry-bulb and dew-point temperatures and an average HF power of 77 kW·m^-3.     

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.     

Osmotic Dehydration of Apple Cylinders: I. Conventional Batch Processing Conditions

Osmotic drying was carried out, with cylindrical samples of apple cut to a diameter-to-length ratio of 1:1, in a well-agitated large tank containing the osmotic solution at the desired temperature. The solution-to-fruit volume ratio was kept greater than 30. A modified central composite rotatable design (CCRD) was used with five levels of sucrose concentrations (34-63°Brix) and five temperatures (34-66°C). Kinetic parameters weight reduction (WR), moisture loss (ML), solids gain (SG) were considered. A polynomial regression model was developed to relate moisture loss and solids gain to process variables. A conventional diffusion model involving a finite cylinder was also used for moisture loss and solids gain, and the associated diffusion coefficients were computed. The calculated moisture diffusivity ranged from 8.20 × 10^-10 to 24.26 × 10^-10 m²/s and the solute diffusivity ranged from 7.82 × 10^-10 to 37.24 × 10^-10 m²/s. Suitable ranges of main parameters were identified for OD kinetics further study.