THE EFFECT OF DRYING TEMPERATURE ON THE QUALITY OF PAPER

ABSTRACT

The effect of drying temperature on the optical properties of various papers was investigated. For paper from mechanical pulp, it was found that as drying temperature increased, light scattering coefficient decreased leading to lower brightness. The decrease in light scattering was associated with improved strength properties even at constant sheet density, and was attributed to increased bonding. These effects were not observed for chemical pulp furnishes.     

DRYING PAPER IN SUPERHEATED STEAM

The industrial potential for drying paper in superheated steam has been investigated in a series of studies designed to treat paper properties - drying process relations as well as process engineering aspects. Properties measurements show that for paper made from mechanical pulps, drying in superheated steam produces a better bonded sheet which is thereby stronger and has a lower scattering coefficient. Surface properties of such steam dried paper are improved, including reduced tinting. Desorption equilibrium shows that completely dry paper can be obtained at very low superheats. Impingement drying rates can be about twice as high for drying in superheated steam as in air. A hybrid cycle was developed in which drying is partially by superheated steam impingement drying and partially by conventional cylinder drying. Preliminary design and techno-economic evaluation indicates that three factors, paper properties, dryer size and energy efficiency, in various combinations specific to each case, may provide industrial potential for this new technology for drying paper.     

DRYING PAPER IN SUPERHEATED STEAM

ABSTRACT

The industrial potential for drying paper in superheated steam has been investigated in a series of studies designed to treat paper properties - drying process relations as well as process engineering aspects. Properties measurements show that for paper made from mechanical pulps, drying in superheated steam produces a better bonded sheet which is thereby stronger and has a lower scattering coefficient. Surface properties of such steam dried paper are improved, including reduced tinting. Desorption equilibrium shows that completely dry paper can be obtained at very low superheats. Impingement drying rates can be about twice as high for drying in superheated steam as in air. A hybrid cycle was developed in which drying is partially by superheated steam impingement drying and partially by conventional cylinder drying. Preliminary design and techno-economic evaluation indicates that three factors, paper properties, dryer size and energy efficiency, in various combinations specific to each case, may provide industrial potential for this new technology for drying paper.     

ON THE STUDY OF TIME-VARYING TEMPERATURE DRYING—EFFECT ON DRYING KINETICS AND PRODUCT QUALITY

The ability of heat pump dryer to produce controlled transient drying conditions, in terms of temperature, humidity and air velocity, has given it an edge over other drying systems. Exploiting this characteristic, we studied and compared the effect of different temperature-time profiles on the quality of agricultural products in a tunnel heat pump dryer capable of providing up to 14.6 kW of cooling capacity. The product quality refers to the color change of the products. Samples of banana and guava were dried in batches in a two-stage heat pump dryer. The effects of the starting temperature of a selected profile and the cycle time on both drying kinetics and product quality were studied. It was observed that by employing a step change in drying air temperature with the appropriate starting temperature and cycle time, it was possible to reduce significantly the drying time to reach the desired moisture content with improved product color.     

MICROWAVE DRYING : EFFECTS ON PAPER PROPERTIES

Effects of microwave drying on the mechanical and optical properties of handsheets made from kraft and chemi-thermomechanical pulps were studied experimentally. The quality of paper dried in a microwave field of 2450 MHz is compared with that of paper dried by conventional method under standard conditions. All properties were found to be either enhanced or at the same level as those obtained under standard conditions. Since microwave field allows volumetric heating of moisture, the drying time is much shorter due to reduced resistance to heat and mass transfer within the paper. Furthermore, it is suggested that microwave drying could replace the conventional drying method in the standard testing of pulp and paper samples for quality control purposes.     

CONDEBELT BOARD AND PAPER DRYING

Abstract

The history of development of the Condebelt process is outlined. The functioning principle of the various types of existing or proposed Condebelt dryers is clarified

Condebelt drying, being a type of press drying, imparts certain quality characteristics, due to the simultaneous high z-pressure and high temperature in the presence of moisture, to the web. Some typical quality characteristics of Condebelt-dried sheets are presented for some usual paper and board grades. The web strength values of densified Condebelt-dried sheets are usually much higher than those of conventionally dried sheets. This is mostly due to the much enlarged contact areas between flattened fibers, and to the flow of surface hemicellulose and lignin under the Condebelt drying conditions. In particular, wet strength values, as well as dimensional stability under changing environmental humidity conditions, are very much improved     

THE DEPENDENCE OF PAPER MACHINE DRYING DRYING CHARACTERISTIC ON THE MACHINE GEOMETRY

ABSTRACT

The effect of the dryer cylinder diameter on the dryer specific evaporation rate is examined theoretically. It is observed that, in the range of cylinder diameters applicable in practice, the dryer specific evaporation rate is nearly independent of the selected cylinder diameter when the dryer geometry remains unchanged. In practice, however, the dryer geometries have changed slightly according to the cylinder diameter.

TO clarify the effects of the various component factors pertaining to the dryer geometry, this paper presents a drying characteristic, i.e.. a curve showing the dependence of the drying rate on the condensing steam temperature. The drying characteristic is given in the form of a nomogram to facilitate the evaluation of the effect of the ratio between the free draw length and the cylinder diameter, and the wrapping angle, to the dryer specific evaporation rate. Further, by means of an example, the specific evaporation rates obtainable for machine geometries currently used by various machine manufacturers are compared.     

THE EFFECT OF DRYING TEMPERATURE ON THE MECHANO-SORPTIVE BEHAVIOR OF RED OAK LUMBER

ABSTRACT

Matched units of 3.2 cm thick red oak lumber were dried simultaneously in a steam heated and dehumidification kiln. The two pairs of runs are designated Set I and Set II. The objective was to compare the mechano-sorptive behavior and board shrinkages while using the recommended U.S. Forest Products Laboratory schedule with the steam kiln and comparatively low temperature drying in the dehumidification kiln.

Drying rates in Set I and Set II were comparable for the two kilns up to approximately 450 hours, which illustrated the dependence of the drying rate on the relative humidity of the kiln air rather than its temperature. Subsequently, the stepwise increases in dry bulb temperature for the steam kiln were accompanied by accelerated drying.

Less compression set developed in the interior mechano-sorptive slices for the dehumidification kiln runs. On an average, the maximum compression set for the core slices from the dehumidification kiln was about S0% of that for core slices from the steam heated kiln. Simultaneously the surface slices from the dehumidification kiln developed more tension set than those from the steam heated kiln. Board width shrinkage at the end of drying, at the same average moisture content, was greatest for the steam kiln. The greater shrinkage is attributed to greater compression set due to the higher drying temperatures. These results support McMillen)s explanation for the effect of drying temperatures upon sets and the shrinkage of red oak lumber.     

THE INFLUENCE OF THE DRYING MEDIUM ON HIGH TEMPERATURE CONVECTIVE DRYING OF SINGLE WOOD CHIPS

High temperature convective drying of single wood chips with air and superheated steam respectively is studied theoretically. The two-dimensional model presented describes the coupled transport of water, vapour, air and heat. Transport mechanisms included are the convection of gas and liquid, intergas as well as bound water diffusion. In the initial part of the drying process, moisture is transported to the surface mainly due to capillary forces in the transversal direction where evaporation occurs, As the surface becomes dry, the drying front moves towards the centre of the particle and an overpressure is simultaneously built up which affects the drying process

The differences between drying in air and steam respectively can be assigned to the physical properties of the drying medium. The period of constant drying rate which does not exist (or is very short) in air drying becomes more significant with decreasing amounts of air in the drying medium and is clearly visible in Dure superheated steam drying. The maximal drying rate is larger in air drying, and shorter drying times are obtained since the heat flux to the wood chip particle increases with increasing amounts of air in the drying medium. The period of falling drying rate can be divided into two parts: in the first, the drying rate is dependent upon the humidity of the drying medium whereas in the second, there is no such correlation.     

THE INFLUENCE OF THE DRYING MEDIUM ON HIGH TEMPERATURE CONVECTIVE DRYING OF SINGLE WOOD CHIPS

ABSTRACT

High temperature convective drying of single wood chips with air and superheated steam respectively is studied theoretically. The two-dimensional model presented describes the coupled transport of water, vapour, air and heat. Transport mechanisms included are the convection of gas and liquid, intergas as well as bound water diffusion. In the initial part of the drying process, moisture is transported to the surface mainly due to capillary forces in the transversal direction where evaporation occurs, As the surface becomes dry, the drying front moves towards the centre of the particle and an overpressure is simultaneously built up which affects the drying process

The differences between drying in air and steam respectively can be assigned to the physical properties of the drying medium. The period of constant drying rate which does not exist (or is very short) in air drying becomes more significant with decreasing amounts of air in the drying medium and is clearly visible in Dure superheated steam drying. The maximal drying rate is larger in air drying, and shorter drying times are obtained since the heat flux to the wood chip particle increases with increasing amounts of air in the drying medium. The period of falling drying rate can be divided into two parts: in the first, the drying rate is dependent upon the humidity of the drying medium whereas in the second, there is no such correlation.     

EFFECT OF PRETREATMENT AND DRYING ON THE QUALITY OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS)

Fruiting bodies of oyster mushroom were dried by hot-air drying, vacuum-drying and freeze-drying in order to compare food qualities after drying. Prior to drying, mushrooms were subjected to blanching or dipping in sodium metabisulphite solution (1 or 5 g/L), or dipping in citric acid solution (1 or 5 g/L). Drying of raw mushrooms was taken as a control. Blanching reduced the attractiveness of dry mushrooms; sodium metabisulphite improved it. It has been found that pretreatment and drying method affect the course and rate of drying. Samples subjected to hot-air drying and vacuum-drying were darker than those freeze-dried, which were clearly more attractive. The hot-air and vacuum-dried mushrooms on rehydration were inferior in quality to the freeze-dried samples. Flavor of the freeze-dried mushroom was not significantly different from that of the hot-air dried mushrooms. Food quality of dried mushrooms depends significantly on the type of drier used.

     

EFFECT OF PRETREATMENT AND DRYING ON THE QUALITY OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS)

Fruiting bodies of oyster mushroom were dried by hot-air drying, vacuum-drying and freeze-drying in order to compare food qualities after drying. Prior to drying, mushrooms were subjected to blanching or dipping in sodium metabisulphite solution (1 or 5 g/L), or dipping in citric acid solution (1 or 5 g/L). Drying of raw mushrooms was taken as a control. Blanching reduced the attractiveness of dry mushrooms; sodium metabisulphite improved it. It has been found that pretreatment and drying method affect the course and rate of drying. Samples subjected to hot-air drying and vacuum-drying were darker than those freeze-dried, which were clearly more attractive. The hot-air and vacuum-dried mushrooms on rehydration were inferior in quality to the freeze-dried samples. Flavor of the freeze-dried mushroom was not significantly different from that of the hot-air dried mushrooms. Food quality of dried mushrooms depends significantly on the type of drier used.     

HIGH-INTENSITY DRYING OF PAPER

High-intensity contact drying denotes drying under suf- ficiently intensive heating conditions that, following a brief warmup period, the mist paper web operates at internal tem- peratures in excess of the ambient boiling point. A simplified, two-zone analytical model is first presented. The paper is depicted as having a dry layer, of ever-increasing thickness, adjacent to the hot surface. Heat conduction through this layer (the rate-limiting step) causes evaporation at the interface with the “wet zone.” The vapor is then considered to flow through the wet zone into the ambient. Results of bench-scale experiments are discussed. Drying rates as much as twenty times conventional rates are indicated. The drying rate increases with hot surface/boiling point tem- perature difference and applied mechanical pressure. The instsn- taneous drying rate decreases continuously after a brief warmup period. The vapor pressure at the hot surfacelpaper interface rises quickly to a peak value, followed by a continuously- diminishing level. The heat flux shows a rapid rise to boiling- like conditions, followed by a drop to a range compatible with measured drying rates. The temperature of the open side of the sheet is constant during drying, after its initial rise to the boiling point. The experimental results are compatible with pre- dictions of the model.     

EFFECT OF TEMPERATURE AND RELATIVE HUMIDITY ON THE DRYING RATES AND DRYING TIMES OF GREEN BELL PEPPERS (CAPSICUM ANNUUM L)

ABSTRACT

Green bell pepper dices were dehydrated at different dry bulb air temperatures (55°, 60°, 65°, 70° and 75°C) and relative humidities (15, 20, 25, 30, 35 and 40%). The effects of temperature and relative humidity (RH) on the drying rates and drying period of diced green bell peppers were determined. Drying rate curves were characterized by a short induction (heating) phase followed by a falling rate period. Near constant rate drying was observed only at 55°C at 15% RH and at 65°C (15% RH). Drying rates generally increased with increasing temperatures and decreasing RH. The effect of temperature on the drying rates became less pronounced with increasing RH Drying rate maxima at 70°C and RH of 15, 20 25 and 40% exceeded those at 75°C, possibly due to case-hardening.     

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.     

COMBINED MICROWAVE AND SPOUTED BED DRYING OF DICED APPLES: EFFECT OF DRYING CONDITIONS ON DRYING KINETICS AND PRODUCT TEMPERATURE

ABSTRACT

The influence of microwave power (0 to 8.0 W/g, dry basis) and hot air temperature (25°C to 95 °C) on drying rate and product temperature of diced apples (from 31 % to 5% moisture content, dry basis) in a laboratory microwave and spouted-bed combined dryer was investigated. Product temperature initially increased sharply to a plateau about 12 to 15°C above the spouted bed air temperature at a microwave input power 6.4 W/g. This temperature remained almost constant thereafter. Uniform microwave heating was achieved as evidenced by uniform product color and product temperature. Drying rates increased with increasing spouted-bed air temperature or microwave power level, But higher microwave power caused more darkening of the product. Drying of the diced apples in the microwave and spouted bed drying system exhibited two falling rates periods. The influence of air temperature on effective moisture diffusivity followed an Arrhenius type equation. The activation energies were 23.7 kJ/mol and 26.7 kJ/mol for the first and second falling rate periods, respectively.     

COMBINED MICROWAVE AND SPOUTED BED DRYING OF DICED APPLES: EFFECT OF DRYING CONDITIONS ON DRYING KINETICS AND PRODUCT TEMPERATURE

The influence of microwave power (0 to 8.0 W/g, dry basis) and hot air temperature (25°C to 95 °C) on drying rate and product temperature of diced apples (from 31 % to 5% moisture content, dry basis) in a laboratory microwave and spouted-bed combined dryer was investigated. Product temperature initially increased sharply to a plateau about 12 to 15°C above the spouted bed air temperature at a microwave input power 6.4 W/g. This temperature remained almost constant thereafter. Uniform microwave heating was achieved as evidenced by uniform product color and product temperature. Drying rates increased with increasing spouted-bed air temperature or microwave power level, But higher microwave power caused more darkening of the product. Drying of the diced apples in the microwave and spouted bed drying system exhibited two falling rates periods. The influence of air temperature on effective moisture diffusivity followed an Arrhenius type equation. The activation energies were 23.7 kJ/mol and 26.7 kJ/mol for the first and second falling rate periods, respectively.     

EVALUATION OF DIFFERENT METHODS OF DRYING ON THE QUALITY OF OYSTER MUSHROOM (Pleurotus sp)

ABSTRACT

Mushrooms are extremely perishable and have a short shelf life period. To increase the post harvest lives, different methods of drying viz., sun diving, fluidized bed drying and thin layer drying with potassium metabisulphite (KMS) and blanching was done. The quality of mushroom dried in fluidized bed condition at 50°C for 80-120 minutes with 0.5 KMS was found to be superior to other drying methods. Rehydration ratio was also maximum in KMS treated mushroom and no significant difference at higher concentration. The treatment with KMS and blanching reduces the nutritive quality but improves the colour of the mushrooms when compared with sun dried samples. Storage of mushrooms after treatment with KMS at higher concentration (1.5%) reduces the microbial spoilage.