RELATIONSHIP BETWEEN A SOLAR DRYING MODEL OF RED PEPPER AND THE KINETICS OF PURE WATER EVAPORATION (II)

ABSTRACT

In part one, a simple drying model of red pepper related to water evaporation was developed. In this second part the drying model is applied by means of related experiments.

Both laboratory and open air drying experiments were carried out to validate the model and simulation results are presented.     

RELATIONSHIP BETWEEN A SOLAR DRYING MODEL OF RED PEPPER AND THE KINETICS OF PURE WATER EVAPORATION (I)

ABSTRACT

Drying of red pepper under solar radiation was investigated, and a simple model related to water evaporation was developed. Drying experiments at constant laboratory conditions were undertaken where solar radiation was simulated by a 1000 W lamp.

In this first part of the work, water evaporation under radiation is studied and laboratory experiments are presented with two objectives: to verify Penman's model of evaporation under radiation, and to validate the laboratory experiments. Modifying Penman's model of evaporation by introducing two drying conductances as a function of water content, allows the development of a drying model under Eolar radiation.

In the second part of this paper, the model is validated by applying it to red pepper open air solar drying experiments.     

RELATIONSHIP BETWEEN A SOLAR DRYING MODEL OF RED PEPPER AND THE KINETICS OF PURE WATER EVAPORATION (I)

Drying of red pepper under solar radiation was investigated, and a simple model related to water evaporation was developed. Drying experiments at constant laboratory conditions were undertaken where solar radiation was simulated by a 1000 W lamp.

In this first part of the work, water evaporation under radiation is studied and laboratory experiments are presented with two objectives: to verify Penman's model of evaporation under radiation, and to validate the laboratory experiments. Modifying Penman's model of evaporation by introducing two drying conductances as a function of water content, allows the development of a drying model under Eolar radiation.

In the second part of this paper, the model is validated by applying it to red pepper open air solar drying experiments.     

DRYING KINETICS OF ONION AND GREEN PEPPER

ABSTRACT

Drying kinetics were examined by introducing one-parameter empirical mass aansfer model, where the characteristic parameter (drying constant), is a function of process variables. The model was tested with data produced in an experimental through dryer, using direct regression analysis. Investigation involved two vegetables (namely, green pepper and onion) and a wide range of characteristic dimensions of samples and air conditions (temperature, humidity, and velocity). The parameters of the model considered were found to be greatly affected by sample characteristic dimension and air temperature.     

DRYING KINETICS OF ONION AND GREEN PEPPER

Drying kinetics were examined by introducing one-parameter empirical mass aansfer model, where the characteristic parameter (drying constant), is a function of process variables. The model was tested with data produced in an experimental through dryer, using direct regression analysis. Investigation involved two vegetables (namely, green pepper and onion) and a wide range of characteristic dimensions of samples and air conditions (temperature, humidity, and velocity). The parameters of the model considered were found to be greatly affected by sample characteristic dimension and air temperature.     

煤与纯水间平衡接触角的测量与分析

接触角对于研究固体的润湿性、液体在固体孔隙中的渗透性有重要意义，但接触角的测量难度比较大。笔者用快速照相法测定了来自我国七个不同矿区的煤的粉煤成形体压光表面与纯水间的平衡接触角，并分析了接触角的影响因素，初步得到了规律性认识。     

A COMPARTMENTAL MODEL OF THIN-LAYER DRYING KINETICS OF ROUGH RICE

ABSTRACT

Rough rice at about 21% (wet basis) was dried at various conditions of temperatures and evaporating capacities of air. The influence of both parameters on drying rate has been studied. At high temperatures, high drying rates can be achieved with low evaporating capacities. In addition, desorption isotherms of rough rice were measured at 35, 60 and 85°C and the experimental isotherms data were fitted using a modified Pfost equation.

A compartmental model was developed to simulate the grain moisture content. Heat and mass transfer coefficients were optimized using a Nelder & Mead method. Internal mass transfer coefficient was written as an exponential function of the average moisture content and temperature of the grain and the external mass transfer coefficient as a function of air temperature. The compartmental approach predicts very well the average moisture content with a mean error of about 5% in static and dynamic conditions.     

A COMPARTMENTAL MODEL OF THIN-LAYER DRYING KINETICS OF ROUGH RICE

Rough rice at about 21% (wet basis) was dried at various conditions of temperatures and evaporating capacities of air. The influence of both parameters on drying rate has been studied. At high temperatures, high drying rates can be achieved with low evaporating capacities. In addition, desorption isotherms of rough rice were measured at 35, 60 and 85°C and the experimental isotherms data were fitted using a modified Pfost equation.

A compartmental model was developed to simulate the grain moisture content. Heat and mass transfer coefficients were optimized using a Nelder & Mead method. Internal mass transfer coefficient was written as an exponential function of the average moisture content and temperature of the grain and the external mass transfer coefficient as a function of air temperature. The compartmental approach predicts very well the average moisture content with a mean error of about 5% in static and dynamic conditions.     

DETERMINATION OF THE EVAPORATION OF WATER DURING WOOD DRYING BY MEANS OF HEAT FLUX MEASUREMENT

Since the only measured value that is derived from the wood for controlling the kiln drying process is the mean moisture content, it is essential to develop new techniques for the measurement of additional process parameters. When the drying rate, which could be such an additional parameter, is seen in conjunction with other process variables, conclusions on the instantaneous drying behaviour of the wood are possible. A simple and practical way for determining the drying rate is based on the relationship between the drying rate and the heat-flux for evaporation. A measurement of the heat-flux by means of a heat-flux sensor allows the calculation of the drying rate.     

DETERMINATION OF THE EVAPORATION OF WATER DURING WOOD DRYING BY MEANS OF HEAT FLUX MEASUREMENT

ABSTRACT

Since the only measured value that is derived from the wood for controlling the kiln drying process is the mean moisture content, it is essential to develop new techniques for the measurement of additional process parameters. When the drying rate, which could be such an additional parameter, is seen in conjunction with other process variables, conclusions on the instantaneous drying behaviour of the wood are possible. A simple and practical way for determining the drying rate is based on the relationship between the drying rate and the heat-flux for evaporation. A measurement of the heat-flux by means of a heat-flux sensor allows the calculation of the drying rate.     

粉煤灰砂浆自生收缩和干燥收缩关系的研究

为了揭示粉煤灰对水泥基材料自生收缩和干燥收缩间的定性和定量关系，分别测定了质量分数为0．30，0．45和0．60的超细低钙粉煤灰或I级低钙粉煤灰砂浆从加水养护1d至120d的自生收缩(ε1)和干燥收缩应变值(ε2)。试验结果表明，早期(7d内)粉煤灰砂浆的自生收缩会比基准砂浆低，粉煤灰对砂浆自生收缩的作用受到粉煤灰自身活性和粉煤灰取代水泥质量分数的影响，粉煤灰活性高，其砂浆早期自身收缩大，后期自身收缩随粉煤灰取代水泥质量分数的增加而减小。提出的回归模型ε1／ε2＝e^σt^-b能够很好地反映随时间延长，水泥基材料自生收缩在总干燥收缩中所占的比率。     

KINETICS OF WATER SORPTION IN OKARA AND ITS RELATIONSHIP TO THE GLASS TRANSITION TEMPERATURE

The water adsorption and desorption kinetics of okara were determined at different relative humidities (51·4- 83·6 %) at 30 °C. Initial rates of water sorption and the specific rate constants showed different responses to increased RH. Both the adsorption and desorption rate constants dropped significantly at RH 51-55 %; this behaviour is related to occurrence of glass transition phenomenon.     

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.     

KINETICS OF WATER SORPTION IN OKARA AND ITS RELATIONSHIP TO THE GLASS TRANSITION TEMPERATURE

ABSTRACT

The water adsorption and desorption kinetics of okara were determined at different relative humidities (51·4- 83·6 %) at 30 °C. Initial rates of water sorption and the specific rate constants showed different responses to increased RH. Both the adsorption and desorption rate constants dropped significantly at RH 51-55 %; this behaviour is related to occurrence of glass transition phenomenon.     

金川河水BOD_5与COD_(Cr)的关系

同步测定了金川河上不同河段河水的 CODCr(x)与 BOD5 (y) ,通过回归分析 ,发现这两种数值之间存在着线性关系 ,即 :y=0 .6 6 8x- 11.     

THE INFLUENCE OF CONSTANT AND VARIABLE CONDITIONS ON THE DRYING KINETICS OF APPLES

Abstract

The purpose of this work was to examine the influence of constant and variable temperatures or velocities on apples' drying kinetics. The step changes of temperature influenced forcefully on apples1 temperature in all situations. The drying curves -6f apples showed the influence of air's temperature as well velocity on the water content. The largest difference between the apple drying curves and absolute value of drying rate are obtained after introducing step changes or rectangle impulses of air's temperature or velocity at the beginning of the process.     

THE INFLUENCE OF CONSTANT AND VARIABLE CONDITIONS ON THE DRYING KINETICS OF APPLES

The purpose of this work was to examine the influence of constant and variable temperatures or velocities on apples' drying kinetics. The step changes of temperature influenced forcefully on apples1 temperature in all situations. The drying curves -6f apples showed the influence of air's temperature as well velocity on the water content. The largest difference between the apple drying curves and absolute value of drying rate are obtained after introducing step changes or rectangle impulses of air's temperature or velocity at the beginning of the process.     

EXPERIMENTAL ANALYSIS OF THE DRYING KINETICS OF A FOOD PRODUCT

ABSTRACT

A laboratory system allowing for the characterization of the thin-layer drying kinetics of olive bagasse at relatively high temperatures was designed and constructed. The system, which permits a wide range of operating velocities and temperatures, up to 700°C, allowed the weight loss of the sample to be monitored continuously. Constant drying conditions were maintained using an on-line computer. The drying conditions investigated in this study included combustion products of atmospheric air and propane with dry-bulb temperatures ranging from 125°C to 250°C, relative humidity lower than 1% and gas velocities ranging from 0.5 to 2.0 m/s.     

EXPERIMENTAL ANALYSIS OF THE DRYING KINETICS OF A FOOD PRODUCT

A laboratory system allowing for the characterization of the thin-layer drying kinetics of olive bagasse at relatively high temperatures was designed and constructed. The system, which permits a wide range of operating velocities and temperatures, up to 700°C, allowed the weight loss of the sample to be monitored continuously. Constant drying conditions were maintained using an on-line computer. The drying conditions investigated in this study included combustion products of atmospheric air and propane with dry-bulb temperatures ranging from 125°C to 250°C, relative humidity lower than 1% and gas velocities ranging from 0.5 to 2.0 m/s.     

THE INFLUENCE OF PRESSURE AND TEMPERATURE ON THE KINETICS OF VACUUM DRYING OF KETOPROFEN

ABSTRACT

This paper explores the influence of temperature and pressure on drying kinetics of 2-(3-benzoylphenil propionic acid) ketoprofen, in a vacuum dryer on laboratory scale, Experimentally determined relations between moisture content and drying rate vs time, were approximated with an exponential model. Model parameters were correlated with drying conditions (temperature, pressure) and defined by functions of their potentions.

From an energy balance of the process, a mathematical model for simulating dependence of sample temperature vs drying time, and moisture content of material, has been developed.

Simulation of the drying kinetics and sample temperature, by use of those functional dependencies shows good agreement with experimental results.