Analysis and Optimization of Drying of Green Bricks in a Tunnel Dryer

One way to avoid the risk of condensation in a tunnel dryer for drying of green bricks is to use higher air flow rates. However, higher air flow rates accelerate the drying rate and thus cause damages. It is necessary to determine the optimal values of the hot and outdoor air mass flow rates and optimum stack temperature to avoid the condensation. Four different temperatures, (?5, 10, 20, and 30°C) and three different relative humidities (40, 60, and 80%) for the outdoor air were selected. Optimal operation parameters and the required stack temperature to avoid condensation for different cases were computed.     

Effect of Drying Temperature on Mechanical Properties of Dried Corn

The effect of drying air temperature on the mechanical properties of corn kernels was investigated. Corn was dried at drying temperatures of 40, 50, 60 and 70°C and air flow rate of 1.8 kg/min in a convective dryer. The kernels were then loaded uniaxially in a material testing machine at a loading rate of 3 mm/min, up to the rupture point. An increase in drying temperature from 40 to 70°C increased kernel deformation at the rupture point by an average of 12%. Moreover, values of force, stress, toughness, and modulus of elasticity of corn decreased on average by 21, 26, 36, and 38%, respectively.     

An Experimental Study on Drying of Green Apples

Drying behavior of green apples in a laboratory dryer was examined. Prior to drying, the apples were cut in 8 mm thick slices, which were then treated with citric acid solution and blanched hot water at 80°C. Next, they were dried at 65°C with an air velocity of 2.0 m/s. The shortest drying time (270 min) was obtained with apples pretreated with citric acid solution. The drying data were fitted with 11 mathematical models available in the literature. Selection of the best model was investigated by comparing the determination of coefficient (R ²), reduced chi-square (χ²), root means square error ( RMSE ), and mean relative percentage error (P) between the experimental and predicted values. The results showed that the Wang and Singh, logarithmic, and Verma et al. models gave the best results in describing thin-layer drying of apple slices. The effective moisture diffusivity of pretreated samples with citric acid solution was higher than the other samples.     

A Model to Simulate Chopped Alfalfa Drying in a Fixed Deep Bed

A model to simulate the drying process of chopped alfalfa is presented. The drying profile of a fixed bed dryer has been simulated through a system of five partial and ordinary differential equations, which describe the changes of the physical properties of the product, as well as the thermodynamic data of the drying air. The equations were solved using the thin-layer drying theory. In order to check the accuracy of the model, the drying rate curves at various depths of four deep-bed batches were calculated and the results were compared with experimental measurements, under the same conditions. The proposed model predicts accurately the drying rate of chopped alfalfa under a wide range of drying air conditions, and thus, the drying profile of the batch can be determined at any time.     

Influence of Drying Temperature on the Physical and Microbiological Parameters and the Quality of Dried Green Onion

The aim of this research was to determine the influence of drying temperature on the physical and microbiological parameters of the green onion and to evaluate the quality and shelf stability of the dried product. To evaluate the stability during storage, measurements of water activity, color parameters, and microbial survival were taken. Drying temperature had little influence on the adsorption isotherms and rehydration rates but had a strong influence on the color parameters and microbial survival. All stability parameters were improved at drying temperature of 70°C. Changes in color limit the shelf life of this product to about 30 days.     

Thin-Layer Drying of Green Peas and Selection of a Suitable Thin-Layer Drying Model

The thin-layer drying of three varieties of green peas was carried out in hot air-drying chamber using an automatic weighing system at five temperatures (55–75°C) and air velocity of 100 m/min. The green peas were blanched and sulphited before drying. The variety Pb-87 dried at 60°C was judged to be best for quality on the basis of sensory evaluation and rehydration ratio. The Thomson model was found to represent thin-layer drying kinetics within 99.9% accuracy. The effective diffusivity was determined to be 3.95 × 10^?10 to 6.23 × 10^?10 m²/s in the temperature range of 55 to 75°C. The activation energy for diffusion was calculated to be 22.48 kJ/mol. The variation in shrinkage exhibited a linear relationship with moisture content of the product during drying. The Dincer number at drying air temperature 60°C and drying air velocity 100 m/min was determined to be 2,838,087. The difference between temperatures of drying air and that of green pea kernels was found to decrease with drying time for all the drying temperatures taken for investigation.     

Vacuum Drying of Common Date Pulp Cubes

Drying ability of date (Phoenix dactylifera L.) pulp cubes from three Algerian common varieties (Mech-Degla, Degla-Beida, and Frezza) were investigated. Drying process was carried out under partial vacuum (200 mbar) at 60, 80, and 100°C. Compared to the Newton model, the Henderson and Pabis model better described drying kinetic of Mech-Degla and Frezza pulps at 60 and 80°C with a mean relative error (MRE) not higher than 6.07%. The same model fits experimental data at 60°C for Degla-Beida (R ² = 0.988; MRE = 6.07) as well as at 100°C for only Mech-Degla (R ² > 0.98, MRE = 8.61%).     

Vacuum Drying of Common Date Pulp Cubes

Drying ability of date (Phoenix dactylifera L.) pulp cubes from three Algerian common varieties (Mech-Degla, Degla-Beida, and Frezza) were investigated. Drying process was carried out under partial vacuum (200 mbar) at 60, 80, and 100°C. Compared to the Newton model, the Henderson and Pabis model better described drying kinetic of Mech-Degla and Frezza pulps at 60 and 80°C with a mean relative error (MRE) not higher than 6.07%. The same model fits experimental data at 60°C for Degla-Beida (R² = 0.988; MRE = 6.07) as well as at 100°C for only Mech-Degla (R² > 0.98, MRE = 8.61%).     

Spray Drying Tower Experiments

The article presents a full set of spray drying experiments for selected products performed in a co-current spray drying tower developed at Lodz Technical University. The experiments enabled identification of process and atomization parameters (feed properties, feed rate and feed temperature, drying agent temperature, air flow rate, atomization ratio, etc.) on drying and degradation kinetics, spray structure, particle residence time, and final product properties. Drying agent temperature measurements showed, in all cases, the initial increase of gas temperature in the spray envelope caused by the spray expansion and then a decrease induced by liquid evaporation and heat losses to the environment. PDA analysis confirmed that the initial velocity of particles was a function of a diameter and also the function of the distance from the axis. Practically an identical particle size distribution was observed in each cross-sectional area of the dryer. Negative values of particle velocity in the vicinity of the axis and at the edge of the spray envelope were found which proved that recirculation of particles appeared in the column. Analysis of final product properties showed that for agglomerate-like materials a decrease of bulk density with an increase of air temperature was related to morphological changes that occurred during drying and affected the shape of particles, surface structure, etc. The experiments proved that air/liquid ratio for two-fluid atomization and gas temperature were the most decisive factors controlling drying and degradation process rate and final product properties.     

Spray Drying Tower Experiments

Abstract

The article presents a full set of spray drying experiments for selected products performed in a co-current spray drying tower developed at Lodz Technical University. The experiments enabled identification of process and atomization parameters (feed properties, feed rate and feed temperature, drying agent temperature, air flow rate, atomization ratio, etc.) on drying and degradation kinetics, spray structure, particle residence time, and final product properties. Drying agent temperature measurements showed, in all cases, the initial increase of gas temperature in the spray envelope caused by the spray expansion and then a decrease induced by liquid evaporation and heat losses to the environment. PDA analysis confirmed that the initial velocity of particles was a function of a diameter and also the function of the distance from the axis. Practically an identical particle size distribution was observed in each cross-sectional area of the dryer. Negative values of particle velocity in the vicinity of the axis and at the edge of the spray envelope were found which proved that recirculation of particles appeared in the column. Analysis of final product properties showed that for agglomerate-like materials a decrease of bulk density with an increase of air temperature was related to morphological changes that occurred during drying and affected the shape of particles, surface structure, etc. The experiments proved that air/liquid ratio for two-fluid atomization and gas temperature were the most decisive factors controlling drying and degradation process rate and final product properties.     

The Influence of the Spray Drying Process on Product Properties

Uniform and repeatable product characteristics are critical in the performance and acceptance of consumer products, and the spray drying process can have a major influence on achieving these characteristics. This article shares experiences in the Spray Drying of powdered detergent granules in Procter & Gamble. It looks at the influence of both process operation and process equipment design on product characteristics. Procter & Gamble (P&G) is a major global producer of consumer products in the areas of fabric and home care; personal and beauty care; health care; and snacks and beverages. Whilst different drying operations, and product quality measuring tools are mentioned by Genskow (Genskow, L.R.¹ Considerations in Drying Consumer Products, Proceedings of 6th International Drying Symposium, Versailles, September, 1988; Keynote lecture, 39-46.) as being involved in all of the categories of Company production, I will concentrate on the counter-current Spray Drying process and controls, used in the manufacture of most of the detergent granules business of P&G. This area is the oldest and largest of the Company's core business activities. Innovative technology development is critical in continuing to satisfy the consumer need for performance and value. Use of modeling in the spray drying process is helping the Company to move faster in delivering these advanced technologies. And, through better understanding of the process, it is possible to minimize capital expenditure, and improve trouble-shooting ability across the global production facilities.     

The Influence of the Spray Drying Process on Product Properties

Abstract

Uniform and repeatable product characteristics are critical in the performance and acceptance of consumer products, and the spray drying process can have a major influence on achieving these characteristics. This article shares experiences in the Spray Drying of powdered detergent granules in Procter & Gamble. It looks at the influence of both process operation and process equipment design on product characteristics. Procter & Gamble (P&G) is a major global producer of consumer products in the areas of fabric and home care; personal and beauty care; health care; and snacks and beverages. Whilst different drying operations, and product quality measuring tools are mentioned by Genskow (Genskow, L.R.¹ Considerations in Drying Consumer Products, Proceedings of 6th International Drying Symposium, Versailles, September, 1988; Keynote lecture, 39–46.) as being involved in all of the categories of Company production, I will concentrate on the counter-current Spray Drying process and controls, used in the manufacture of most of the detergent granules business of P&G. This area is the oldest and largest of the Company's core business activities. Innovative technology development is critical in continuing to satisfy the consumer need for performance and value. Use of modeling in the spray drying process is helping the Company to move faster in delivering these advanced technologies. And, through better understanding of the process, it is possible to minimize capital expenditure, and improve trouble-shooting ability across the global production facilities.     

Spray Drying of Raisin Juice Concentrate

Raisin juice concentrate is a natural sweetener in syrup or paste form and it is produced from second-grade dry raisins by leaching them with water. Dried raisin juice, although is easier to handle and has more potential applications than the syrup, is not available in the market. In the present study, raisin juice powder was produced with a lab-scale spray dryer. The problem of stickiness in the drying chamber was overcome through the use of 21 DE, 12 DE, and 6 DE maltodextrins as drying aid agents. For each type of maltodextrin, the dryer operating conditions and the minimum concentration of maltodextrin in the feed, necessary for successful powder production, were determined. The maximum ratio of (raisin juice solids)/(maltodextrin solids) achieved was 67/33 and was made possible with the use of 6 DE maltodextrin. The inlet and outlet drying air temperatures were 110 and 77°C respectively, while the feed contained 40% w/w total solids. The physical and sensory properties of all powders produced were determined and found to be satisfactory, the only exception being their high hygroscopicity.     

Spray Drying of Raisin Juice Concentrate

Raisin juice concentrate is a natural sweetener in syrup or paste form and it is produced from second-grade dry raisins by leaching them with water. Dried raisin juice, although is easier to handle and has more potential applications than the syrup, is not available in the market. In the present study, raisin juice powder was produced with a lab-scale spray dryer. The problem of stickiness in the drying chamber was overcome through the use of 21 DE, 12 DE, and 6 DE maltodextrins as drying aid agents. For each type of maltodextrin, the dryer operating conditions and the minimum concentration of maltodextrin in the feed, necessary for successful powder production, were determined. The maximum ratio of (raisin juice solids)/(maltodextrin solids) achieved was 67/33 and was made possible with the use of 6 DE maltodextrin. The inlet and outlet drying air temperatures were 110 and 77°C respectively, while the feed contained 40% w/w total solids. The physical and sensory properties of all powders produced were determined and found to be satisfactory, the only exception being their high hygroscopicity.     

浅谈喷雾干燥塔的节能措施

主要从干燥介质、喷雾干燥塔自身结构及陶瓷泥浆的性质等几方面讨论了喷雾干燥塔节能途径,总结了喷雾干燥塔常用的节能措施.     

Energy Efficiency and Drying Kinetics of Recycled Paper Pulp

In this work, the influences of the air temperature and velocity on the drying kinetics of recycled paper pulp were analyzed. The increase of both variables positively influences the process, concerning the final moisture content and the drying time. However, optical microscopy and visual observation showed worse quality of the paper for drying conditions of high air temperature and velocity, presenting less uniformity and overdried surfaces. The dryer energy efficiency was evaluated by performance parameters and the results were compared with the ones obtained for other types of industrial paper dryers, presenting good agreement.     

奶粉的喷雾冷冻干燥研究

研究开发了实现喷雾冷冻干燥工艺的装置,并以奶粉为物料,进行了试验研究。结果表明,料液可以在-40～-30℃实现快速冷冻,且采用该喷雾冷冻干燥装置可将干燥时间从原来真空冷冻干燥的48h缩短为10h。最后,对获得的干燥产品进行了粉体形态的测试和分析。     

Energy Efficiency and Drying Kinetics of Recycled Paper Pulp

In this work, the influences of the air temperature and velocity on the drying kinetics of recycled paper pulp were analyzed. The increase of both variables positively influences the process, concerning the final moisture content and the drying time. However, optical microscopy and visual observation showed worse quality of the paper for drying conditions of high air temperature and velocity, presenting less uniformity and overdried surfaces. The dryer energy efficiency was evaluated by performance parameters and the results were compared with the ones obtained for other types of industrial paper dryers, presenting good agreement.     

Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea

The effects of drying conditions using a commercial microwave vacuum dryer on the physicochemical properties and antioxidant activity of Thai green tea were investigated. Nine different drying conditions (power 3200, 3600, and 4000 Watts vs. radiation time 20, 25, and 30 min) were applied in this study. The results showed that individual catechins, their total quantities, radical scavenging ability, and moisture content were significantly affected; however, total polyphenol content and color parameters were not significantly affected by these drying conditions. Based on this data, to obtain optimal physicochemical properties of green tea, drying conditions at 3600 Watts for 30 min were recommended.     

Drying of Droplets Containing Insoluble Nanoscale Particles: Second Drying Stage

A theoretical model describing the second drying stage of a droplet containing a liquid with insoluble nanoscale primary particles is presented. The model enables two possible pathways for the evolution of the particle morphology, leading to the formation of either a full solid particle or a hollow particle containing internal aggregates. It was found that the final morphology of the dry particle depends on the size of the suspended primary particles, the strength of the particle crust, the initial moisture content, and the parameters of the drying agent. The formation of a hollow particle morphology is more likely for smaller primary particles and stronger inter-particle forces.