DRYING TECHNOLOGIES OF THE FUTURE

This paper reviews the recent advances and general trends in drying technologies of industrial interest. Numerous emerging technologies are listed with emphasis on the following five areas: Carver-Greenfield Process for drying of sludges. superheated steam drying, pulse combustion drying, high intensity drying techniques for paper and the novel impinging stream dryers. Potential application areas for the new technologies are identified.     

EXERGY ANALYSIS FOR THE FREEZING STAGE OF THE FREEZE DRYING PROCESS

The mathematical expressions for exergy and the exergy analysis of the freezing stage of the freeze drying process are presented. The exergy analysis indicates that very substantial reductions in the magnitudes of the total exergy loss and of the exergy input due to the heat that must be removed during the freezing stage, can be obtained when the freezing stage is operated through the use of a rational distribution in the magnitude of the temperature of the cooling source. The rational distribution in the magnitude of the temperature of the cooling source should provide significant savings in the utilization of energy during the freezing stage of the freeze drying process as well as satisfactory freezing rates that form ice crystals that are continuous and highly connected and their shape and size are such that the pores of the porous matrix of the dried layer generated by sublimation during the primary drying stage, have a pore size distribution, pore shape, and pore connectivity that are appropriate to allow high rates for mass and heat transfer during the primary and secondary drying stages of the lyophilization process.     

MICROWAVE FREEZE DRYING CHARACTERISTICS OF BEEF

ABSTRACT

Microwave freeze drying characteristics of unsaturated raw beef were studied experimentally for various levels of electric field strength, vacuum pressure, sample thickness and initial saturation. The results show that drying time is proportional to initial saturation and inversely proportional to the electric field strength and sample thickness. The effect of vacuum pressure on drying time is negligible. Some advantages of microwave freeze-drying over conventional freeze drying with radiant heating are pointed out     

MICROWAVE FREEZE DRYING CHARACTERISTICS OF BEEF

Microwave freeze drying characteristics of unsaturated raw beef were studied experimentally for various levels of electric field strength, vacuum pressure, sample thickness and initial saturation. The results show that drying time is proportional to initial saturation and inversely proportional to the electric field strength and sample thickness. The effect of vacuum pressure on drying time is negligible. Some advantages of microwave freeze-drying over conventional freeze drying with radiant heating are pointed out     

OPTIMAL CONTROL OF THE PRIMARY AND SECONDARY DRYING STAGES OF BULK SOLUTION FREEZE DRYING IN TRAYS

The problem of operating a tray freeze dryer to obtain a desired final bound water content in minimum time is formulated as an optimal control problem with the use of the rigorous unsteady state mathematical model of Sadikoglu and Liapis [9] that has been found to describe satisfactorily the experimental dynamic behavior of the primary and secondary drying stages of bulk solution freeze drying of pharmaceuticals in trays. The heat input to the material being dried and the drying chamber pressure are considered to be control variables. Constraints are placed on the system state variables by the melting and scorch temperatures during primary drying, and by the scorch temperature during secondary drying. Necessary conditions of optimality for both the primary and secondary drying stages are derived and presented, and an approach for constructing the optimal control policies that would minimize the drying times for both the primary and secondary drying stages, is presented. The theoretical approach presented in this work was applied in the freeze drying of skim milk, and significant reductions in the drying times of primary and secondary drying were obtained, when compared with the drying times obtained using the operational policies reported in the literature, by using the optimal control policies constructed from the theory presented in this work. Furthermore, it is shown that the optimal control policy leads to the desired in practice result of having at the end of secondary drying temperature and bound water concentration profiles (in the dried layer) whose gradients are very small. It is also shown that by using the optimal control policy and an excipient capable of increasing the melting temperature without affecting product quality, one can significantly reduce the drying time of the primary drying stage.     

OPTIMAL CONTROL OF THE PRIMARY AND SECONDARY DRYING STAGES OF BULK SOLUTION FREEZE DRYING IN TRAYS

Abstract

The problem of operating a tray freeze dryer to obtain a desired final bound water content in minimum time is formulated as an optimal control problem with the use of the rigorous unsteady state mathematical model of Sadikoglu and Liapis [9] that has been found to describe satisfactorily the experimental dynamic behavior of the primary and secondary drying stages of bulk solution freeze drying of pharmaceuticals in trays. The heat input to the material being dried and the drying chamber pressure are considered to be control variables. Constraints are placed on the system state variables by the melting and scorch temperatures during primary drying, and by the scorch temperature during secondary drying. Necessary conditions of optimality for both the primary and secondary drying stages are derived and presented, and an approach for constructing the optimal control policies that would minimize the drying times for both the primary and secondary drying stages, is presented. The theoretical approach presented in this work was applied in the freeze drying of skim milk, and significant reductions in the drying times of primary and secondary drying were obtained, when compared with the drying times obtained using the operational policies reported in the literature, by using the optimal control policies constructed from the theory presented in this work. Furthermore, it is shown that the optimal control policy leads to the desired in practice result of having at the end of secondary drying temperature and bound water concentration profiles (in the dried layer) whose gradients are very small. It is also shown that by using the optimal control policy and an excipient capable of increasing the melting temperature without affecting product quality, one can significantly reduce the drying time of the primary drying stage.     

A FINITE VOLUME ANALYSIS OF VACUUM FREEZE DRYING PROCESSES OF SKIM MILK SOLUTION IN TRAYS AND VIALS

A numerical code that can predict vacuum freeze drying processes in trays and vials was developed using a finite volume method to discretize the governing partial differential equations. Along with the finite volume method, a moving grid system was adopted to handle irregular and continuously changing physical domains encountered during the primary drying stage. To show the validity of the present calculation scheme, freeze drying in a tray was simulated and the results were compared with available experimental data. After successful validation, freeze drying processes in vials with different operation policies were simulated to show the capability of the present calculation tool in handling multi-dimensional freeze drying problems.     

A FINITE VOLUME ANALYSIS OF VACUUM FREEZE DRYING PROCESSES OF SKIM MILK SOLUTION IN TRAYS AND VIALS

ABSTRACT

A numerical code that can predict vacuum freeze drying processes in trays and vials was developed using a finite volume method to discretize the governing partial differential equations. Along with the finite volume method, a moving grid system was adopted to handle irregular and continuously changing physical domains encountered during the primary drying stage. To show the validity of the present calculation scheme, freeze drying in a tray was simulated and the results were compared with available experimental data. After successful validation, freeze drying processes in vials with different operation policies were simulated to show the capability of the present calculation tool in handling multi-dimensional freeze drying problems.     

WATER SORPTION ISOTHERMS OF FREEZE DRIED FISH SARDINES

Water sorption isotherms of freeze dried fish sardines were determined at 25, 40 and 50°C using an isopiestic method. Water sorption modeling was carried out using the five parameter Guggenheim-Anderson-deBoer (GAB) equation. The GAB equation was able to predict equilibrium moisture content (EMC) with a mean relative error of 7.4%. The correlation coefficient (R²) of the relationship between the actual and predicted values of EMC was 0.986. Modeling with GAB equation predicted monolayer moisture content (X_m) of 4.94% (d.b.). Net isosteric heat of sorption, determined using Clausius-Clapeyron equation, varied from 12.07 to 0.86 kJ/mol asmois ture content changed from 2.76 to 37.5% dry basis (d.b). Chemical composition analysis showed that fish sardine contained 71% (d.b.) crude protein, 10% (d.b.) fat and 15% (d.b.) ash.     

WATER SORPTION ISOTHERMS OF FREEZE DRIED FISH SARDINES

Water sorption isotherms of freeze dried fish sardines were determined at 25, 40 and 50°C using an isopiestic method. Water sorption modeling was carried out using the five parameter Guggenheim-Anderson-deBoer (GAB) equation. The GAB equation was able to predict equilibrium moisture content (EMC) with a mean relative error of 7.4%. The correlation coefficient (R²) of the relationship between the actual and predicted values of EMC was 0.986. Modeling with GAB equation predicted monolayer moisture content (X_m) of 4.94% (d.b.). Net isosteric heat of sorption, determined using Clausius-Clapeyron equation, varied from 12.07 to 0.86 kJ/mol asmois ture content changed from 2.76 to 37.5% dry basis (d.b). Chemical composition analysis showed that fish sardine contained 71% (d.b.) crude protein, 10% (d.b.) fat and 15% (d.b.) ash.     

多孔纤维状物质的冷冻干燥模型

通过对草菇进行冷冻干燥实验,研究了过程中样品的中心温度及水分率随时间的变化关系．对冻干过程中物料干燥层和冰冻层进行质量和热量衡算,建立了升华─吸附─解吸数学模型．实验值与模型计算值吻合良好．     

EFFECTS OF HEATING METHODS ON VACUUM FREEZE DRYING

ABSTRACT

The heat and mass transfer during freeze drying of raw beef by different heating methods is studied theoretically and experimentally. The difference between radiant heating and microwave heating in freeze drying process has been analyzed. The results obtained are important for the selection of the heating methods in practical freeze dryers.     

DRYING OF MEDICINAL PLANTS WITH SOLAR ENERGY UTILISATION

ABSTRACT

In the paper, a potential of solar energy for drying of medicinal plants in Polish conditions is estimated and development of solar drying technologies is presented. The results of economic assessment of flat-plate solar collectors applied for drying of medicinal plants on a farm are promising. In some specific conditions, e.g. drying of wild grown medicinal plants in remote areas, even application of photovoltaic modules for driving of a fan of a solar dryer is a profitable option and enables easy control of the drying air temperature.     

SHRINKAGE OF APPLE DISKS DURING DRYING BY WARM AIR CONVECTION AND FREEZE DRYING

ABSTRACT

Volumetric and thickness shrinkage evaluated by direct measurement and n-heptane displacement were determined during convective and freeze drying of Golden delicious apples. For convective drying, the influence of blanching and diameter/thickness ratio of the apple disks used were analysed at different levels of moisture content under constant conditions. It was found that shrinkage of dried samples, both by convection and by freeze-drying, is anisotropic to a level which depends on sample geometry (ratio diameter/thickness) used. Blanching did not affect shrinkage results.

Based on results obtained a new model to predict bulk density of materials during drying is proposed, showing a better fit to experimental data than previous models reported in the literature. This model was further used to predict changes in apple porosity during drying.     

FREEZE DRYING WORLD UPDATE IN DRYING TECHNOLOGY

Spectral Sciences, Inc. is developing a multipoint humidity monitor for drying application in the pulp and paper industry. The humidity is measured by monitoring near-infrared optical absorption in the process stream atmosphere. An array of sensor heads distributed throughout the plant is linked by fiber optic cables to a single source/readout device which can be located in a control room hundreds of meters away. The sensor heads and cables are modular. allowing for raid installation and reconfiguration of a distributed sensor system in process control applications. The method used for quantifying the optical absorption provides substantial stability, accuracy, and signal processing advantages over standard wavelength scanning or band pass techniques. The laser diode's output wavelength is actively locked to the center of a water absorption line, thereby providing a constant monitor of water vapor concentration which is insensitive to all other species in the process stream. Wavelength modulation and second harmonic detection techniques are used to quantify the water vapor concentration. A simultaneous temperature measurement then permits an output of the absolute humidity or humidity ratio for process monitoring or control     

SHRINKAGE OF APPLE DISKS DURING DRYING BY WARM AIR CONVECTION AND FREEZE DRYING

Volumetric and thickness shrinkage evaluated by direct measurement and n-heptane displacement were determined during convective and freeze drying of Golden delicious apples. For convective drying, the influence of blanching and diameter/thickness ratio of the apple disks used were analysed at different levels of moisture content under constant conditions. It was found that shrinkage of dried samples, both by convection and by freeze-drying, is anisotropic to a level which depends on sample geometry (ratio diameter/thickness) used. Blanching did not affect shrinkage results.

Based on results obtained a new model to predict bulk density of materials during drying is proposed, showing a better fit to experimental data than previous models reported in the literature. This model was further used to predict changes in apple porosity during drying.     

DRYING CHARACTERISTICS OF GELATINOUS MATERIALS IRRADIATED BY INFRARED RADIATION

ABSTRACT

As a food model for infrared drying, a gelatinous bed composed with agar-gel and powder was used. To study the influences of the bed conditions, the emissivity of the powder materials and their initial-volume fractions were considered. To study the influence of the radiative heat source, the spectral distribution of irradiation power was examined. We selected three kinds and several initial-volume fractions of powders (alumina, silver and stainless steel) and used two types of infrared heaters (a far-infrared heater and a near-infrared heater). Infrared drying of the gelatinous bed was performed, and a heat transfer model for infrared drying of the gelatinous bed was constructed. The model-calculation results were compared with the experimental results, and agreed with the experimental results consistently for FIR drying and qualitatively for NIR drying. The present study shows a fundamental guideline on the application of infrared radiation to the drying operation.     

EXPERIMENTAL RESEARCH ON DRYING CHARACTERISTICS OF LITCHI

Abstract

The changes of inner temperature and drying characteristics of rind, membrane, flesh and stone of Litchi were investigated under constant relative humidity of drying medium at different temperatures at atmospheric and decompression conditions. Results show that the membrane resists moisture from moving the flesh or stone to rind. Decompression drying is helpful to the moisture evaporation of the fruit; when the moisture content lowers to a certain critical point, the drying rate is higher than that of atmospheric drying. Drying curves are very different from those of seeds drying or particle drying. In the drying process, temperature of Litchi whole fruit rises quickly at the beginning to a maximum region, then falls to a minimum before rising again slowly. All the phenomena are due to the composite structure of Litchi.     

DRYING CHARACTERISTICS OF THE HAZELNUT

Abstract

Equilibrium moisture content isotherms for Spanish hazelnut (Corylus avellana L.) at different temperatures (30°C-80°C) were determined using static gravimetric method. Thin layer drying experiments were done with forced air circulation and were conducted with different operating conditions to determine the drying characteristics of hazelnuts. The effect of air temperature (30°C-70°C), air velocity (0.5 m/s - 2 m/s) and drying bed loading density (50 kg/m² - 150 kg/m²) on drying of unshelled and shelled hazelnuts was studied. Six mathematical models were used to fit the experimental equilibrium moisture content data, from which the G.A.B. model was found to give the best fit. Diffusion coefficients were determined by fitting experimental thin-layer drying curves to the Fick's diffusion model. Variation of the effective diffusion coefficient with temperature was of the Arrhenius type. The Page equation was found to describe adequately the thin layer drying of hazelnut. Page equation drying parameters k and n were correlated with air temperature and relative humidity.     

含水粒子层的红外线干燥

用数值和实验两种方法研究了玻璃球粒子层的红外线干燥特性．首先建立了基于一维假设下的热量和质量传递的动态数学模型,并用有限差分法进行数值求解.得到含水率、温度与时间的关系曲线和干燥特性曲还建立了一套实验装置,测量了干燥过程中含水率和层内温度随时间的变化曲线．计算结果与实验结果吻合很好．结果表明,层内温度分布和干燥速度受辐射线波长、入射热量、粒子直径、粒子层厚度的影响．远红外线比近红外线具有更高的能量效率和干燥速度．