ACOUSTIC DRYING OF GREEN RICE

The effects of acoustic drying of rice in a fluidized bed were evaluated at frequencies of 12 kHz and 19 kHz and air temperatures of 20.5° C and 40° C. The intensity levels were 132 and 128 dB respectively, intensities that are considerably lower than the 145 dB and higher usually applied in drying experiments of this type. The results confirmed that the effectiveness of acoustic drying is more pronounced at the lower temperatures, a significant fact especially in drying heat sensitive materials. The rate of water removal increased when acoustical energy at either frequency was applied with room temperature air. Increase in drying rate was not obvious when acoustic energy was applied at 40° C at the intensity levels of these experiments.     

ACOUSTIC DRYING OF COAL

The influence of acoustic energy in drying of high ash coal in association with thermal energy is studied. The variables used in the experiments are air temperatures 70°C and 120°C, acoustic intensities 120, 135 and 145 dB for different grain sizes ranging from 44 to 1000 microns (µm). It is established that the drying process in coal is feasible above a critical sound pressure level given by P=125+10 log f (f is the acoustic frequency in KHz). Removal of moisture in coal is enhanced with time, intensity of sound and air temperature. The drying rate is more pronounced for coal with particle size range 149 to 297 microns.     

ACOUSTIC DRYING OF COAL

The influence of acoustic energy in drying of high ash coal in association with thermal energy is studied. The variables used in the experiments are air temperatures 70°C and 120°C, acoustic intensities 120, 135 and 145 dB for different grain sizes ranging from 44 to 1000 microns (µm). It is established that the drying process in coal is feasible above a critical sound pressure level given by P=125+10 log f (f is the acoustic frequency in KHz). Removal of moisture in coal is enhanced with time, intensity of sound and air temperature. The drying rate is more pronounced for coal with particle size range 149 to 297 microns.     

Heat Pump Drying of Green Sweet Pepper

Thin-layer drying experiments under controlled conditions were conducted for green sweet pepper in heat pump dryer at 30, 35, and 40°C and hot air dryer at 45°C with relative humidities ranging from 19 to 55%. The moisture content of sweet pepper slices reduced exponentially with drying time. As the temperature increased, the drying curve exhibited a steeper slope, thus exhibiting an increase in drying rate. Drying of green sweet pepper took place mainly under the falling-rate period. The Page equation was found to be better than the Lewis equation to describe the thin-layer drying of green sweet pepper with higher coefficient of determination and lower root mean square error. Drying in heat pump dryer at 40°C took less time with higher drying rate and specific moisture extraction rate as compared to hot air drying at 45°C due to lower relative humidity of the drying air in a heat pump dryer though the drying air temperature was less. The retention of total chlorophyll content and ascorbic acid content was observed to be more in heat pump–dried samples with higher rehydration ratios and sensory scores. The quality parameters showed a declining trend with increase in drying air temperature from 30 to 45°C. Keeping in view the energy consumption and quality attributes of dehydrated products, it is proposed to dry green sweet pepper at 35°C in heat pump dryer.     

Ultrasound-assisted fluidized bed drying of paddy: Energy consumption and rice quality aspects

Several studies have been conducted on equipping conventional fluidized bed with some technologies to increase drying efficiency and its performance. The objective of this study was to investigate the influence of high-power ultrasound (HPU) on fluidized bed drying of paddy in terms of drying kinetics, grain quality (percentage of cracked kernels and bending strength of grain kernels), and specific energy consumption (SEC). To decrease the initial moisture content of paddy from 26.5?±?0.5% (kg/kg, d.b) to the final moisture content of 13?±?0.5% (kg/kg, d.b), the experiments were conducted in a factorial design at three levels of ultrasound power densities (11.1, 14.6, and 18.7?kW/m³), four levels of frequencies (20, 25, 28, and 30?kHz), and three levels of drying air temperatures (30, 40, and 50°C). Application of HPU in conjunction with conventional fluidized bed drying led in 23% decrease in drying time as well as improvement in grain quality, in terms of percentage of cracked kernels and bending strengths. In addition, SEC reduced approximately by 22%, as HPU applied at selected drying condition.     

Rough rice convective drying enhancement by intervention of airborne ultrasound – A response surface strategy for experimental design and optimization

This study has examined the influence of ultrasonic-assisted hot air drying process on the dehydration behavior of in-bin rough rice (Oryza sativa) kernels. To this aim, the experimental drying kinetics of rough rice subjecting to different drying air temperatures (35, 40, 45, 50, and 55?°C) and inlet air velocities (0.2, 0.5, 0.8, 1.1, and 1.4?m/s) were carried out by applying various ultrasound power levels (30, 60, 90, 120, and 150?W) in the frequency of 21?kHz. The effect of ultrasound intervention was investigated on drying kinetics, effective moisture diffusivity, energy consumption, and product quality. Experimental plans were designed by response surface method to study the feasible interactions between research parameters. Based on the key results, high-power ultrasound in conjunction with conventional deep bed drying led in 26.47% decrease in drying time, 30.66% increase in moisture diffusivity, as well as improvement in the grain quality, in terms of acceptable reduction in head rice yield and whiteness losses. In addition, energy consumption reduced approximately by 24.36% when high-power ultrasound was applied at selected drying condition. Ultrasound intervention during hot air drying process is recommended as it generates rice kernels with desirable milling quality within shorter drying time.     

Mathematical Modeling of Withering Characteristics of Tea Leaves

The withering characteristics of tea leaves were examined for different temperatures. Tea leaves were withered at a temperature range of 20–45°C with a constant air velocity of 1.1 m/s. The experimental results illustrated the absence of constant-rate drying period and withering took place only in the falling-rate period. During the falling-rate period, at constant drying air flow rate, the drying rate increased and drying time decreased with the increase in drying air temperature. Drying models of Henderson and Pabis and Page were evaluated based on mean bias error (E_MB), root mean square error (E_RMS), correlation coefficient (R²), and the chi square (χ²). The Henderson and Pabis model was found to be a better model for describing the withering characteristics of tea leaves for each of the temperatures of 20, 25, 30, and 35°C. The values obtained from Page model were found to be more reasonable for temperatures of 40 and 45°C than the other model. Both the models closely fitted the withering data within a certain range of temperature. The Henderson and Pabis model gave better prediction and satisfactorily described the withering characteristics of tea leaves at temperatures lower than 40°C whereas the Page model fitted well at temperatures greater than 40°C.     

Ultrasonic Intensification of Grape Stalk Convective Drying: Kinetic and Energy Efficiency

Grape stalk is a by-product of the winemaking process with a high antioxidant content. Drying is a necessary stage before antioxidant extraction, which may affect not only kinetic and energy efficiency but also product quality. Coupling non-thermal technologies, such as power ultrasound, to convective drying is considered a strategy for process intensification in order to prevent certain drawbacks of conventional technologies. In this work, the use of power ultrasound in the convective drying of grape stalk was tested in order to estimate its influence on kinetic and energy efficiency. For this purpose, convective drying kinetics of grape stalk were carried out with and without power ultrasound application (21.8 kHz, at two ultrasonic power levels: 45 and 90 W). In addition, the inlet and outlet air temperatures of the drying chamber were monitored. The drying process was modeled considering heat and mass transfer phenomena jointly with the total energy consumption and the energy efficiency of the system. Power ultrasound application involved a shortening of grape stalk drying time, which was dependent on the drying air temperature (40 and 60°C) and the ultrasonic power applied (45 and 90 W). The modeling showed the increase in diffusion and convective heat transport phenomena produced by ultrasound application, despite grape stalk being a low-porosity product and, therefore, only slightly sensitive to ultrasonic effects. In addition, it was also highlighted that ultrasound application increased the energy efficiency during the drying of grape stalk.     

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.     

Heat pump drying of grape pomace: Performance and product quality analysis

Abstract

Grape is one of the most popular fruits and various types of grape have been cultivated by more than 100 countries around the World. The wine and juice industry produces large quantities of by-product, called grape pomace (GP) as an industrial waste and it consists of skins, seeds, and stems. Various processes such as separation, pressing, drying, and milling are applied to benefit from its health effects. In this study, the seeded black GP Kalecik karas? (Vitis vinifera) was dried in an assisted closed cycle heat pump dryer (HPD) designed for high-moisture products to investigate the drying behaviors of GP. The effects of drying air temperature on bioactive properties and the drying characteristics of GP, and performance of system have discussed. Experiments were carried out at two different temperatures (45 and 50°C) and air velocity of 1.0 m/s. It was seen that increasing temperature decreased the drying time, coefficient of performance of whole system (COP_ws), and specific energy consumption (SEC). The average values of COP_ws for temperatures 45°C and 50°C were calculated as 3.28 and 3.10, respectively. The drying efficiencies (DE) at drying air temperature of 45°C and 50°C ranged from 2 to 12% and from 2 to 15%, respectively. Additionally, result of analysis has indicated that using a HPD at lower temperatures increases performance of system despite of higher energy input. Bioactive properties of dried samples at drying air temperature of 45°C are better than 50°C. The results show that drying the GP at low temperature is more suitable for product quality. For this reason, heat pump may be preferred. It shows that this drying system with higher capacities in the future can be recommended as an alternative technique in terms of energy usage, drying time, and performance of system.     

Numerical Study on Moisture Transfer in Ultrasound-Assisted Convective Drying Process of Sludge

A coupled heat and moisture transfer model for ultrasound-assisted convective drying process of sludge was established. In this model, the permeable flow caused by acoustic pressure gradient in sludge was considered. The pore structure variety in sludge with ultrasonic irradiation was microscopically studied, and the pore size distribution of sludge was described by fractal geometry. Based on the fractal characterization, the physical properties of sludge including permeability, porosity, and tortuosity factor were determined, and the effective moisture diffusion coefficient of sludge under ultrasonic irradiation was also derived considering the effects of ultrasonic excitation energy and thermal effect on migration rate of water molecule. The effects of ultrasonic energy density and convective air temperature on convective drying process of sludge were numerically analyzed. The results showed that the ultrasonic irradiation changes the pore size distribution in sludge, the sludge flocs are dispersed, and the connectivity of pore structure is improved. Ultrasonic treatment is favorable to accelerating the moisture transport in the convective drying process of sludge, and the ultrasonic influence on moisture transport in sludge intensifies gradually with the increase of acoustic energy density from 0.2 to 0.6 W/ml. Furthermore, it can be also found that the enhancement effect of ultrasound on the average drying rate of sludge is more obvious at the connective air temperature of 65°C than that at 40°C under the uniform acoustic energy density and air velocity of 1.5 m/s.     

Influence of the Applied Acoustic Energy on the Drying of Carrots and Lemon Peel

The application of power ultrasound could constitute a way of improving traditional convective drying systems. The different effects produced by the application of power ultrasound may influence the drying rate without provoking any significant increase in product temperature. Due to the fact that the effect of power ultrasound is product dependent, the aim of this work was to address the influence of the applied acoustic energy on the convective drying of carrot and lemon peel.

Convective drying kinetics of carrot cubes (side 8.5 mm) and lemon peel slabs (thickness 7 mm) were carried out at 40°C and 1 m/s by applying different levels of acoustic power density: 0, 4, 8, 12, 16, 21, 25, 29, 33, and 37 (kW/m³). The application of power ultrasound during drying was carried out using an airborne ultrasonic transducer (21.7 kHz). Drying kinetics were described considering a diffusion model.

In both products, the application of power ultrasound improved the effective moisture diffusivity (D_e ). The improvement was linearly proportional to the applied acoustic power density. In the case of lemon peel, the effects of power ultrasound were found over all the range tested (0–37 kW/m³), whereas in the case of carrot, it was necessary to apply an acoustic power density of over 8–12 kW/m³ to be able to observe the influence. The more intense effect of acoustic energy in lemon peel drying may be explained by the fact that lemon peel is a more porous product than carrot.     

Influence of Combined Hot Air Impingement and Infrared Drying on Drying Kinetics and Physical Properties of Potato Chips

Air jet impingement combined with infrared drying (IMIRD) was developed as an alternative processing method to produce health-friendly potato chips in place of conventional deep-fat frying. This article investigates the effects of IMIRD compared to air jet impingement drying alone (IMD) and conventional convective drying (CCVD) on potato being processed as potato chips in term of drying characteristics, quality attributes (shrinkage, color, and hardness), and specific energy consumption (SEC) of the dryer. The experiments were carried out at three different air velocities (5, 10, 15 m/s) and infrared intensities (0.16, 0.27, and 0.33 W/cm²) at a fixed air temperature of 85°C. The experimental results show that the drying air velocity and infrared intensity had a significant effect on the moisture removal from potato slices. IMIRD, compared to IMD and CCVD, provided a higher drying rate, less shrinkage, lower hardness, and less color deterioration. An increase in air velocity at each infrared intensity caused a decrease in the total SEC value.     

Saffron Drying with a Heat Pump–Assisted Hybrid Photovoltaic–Thermal Solar Dryer

Saffron is the most expensive spice and Iran is the largest producer of this crop in the world. Saffron quality is profoundly affected by the drying method. Recent research has shown that hybrid photovoltaic–thermal solar power systems are more efficient in comparison with individual photovoltaic and thermal systems. In addition, heat pump dryers are highly energy efficient. Furthermore, they are suitable for heat-sensitive crops such as saffron. Therefore, in the present study, the performance of a hybrid photovoltaic–thermal solar dryer equipped with a heat pump system was considered for saffron drying, in order to obtain a high-quality product and reduce fossil fuel consumption. The effect of air mass flow rate at three levels (0.008, 0.012, and 0.016 kg/s), drying air temperature at three levels (40, 50, and 60°C), and two different dryer modes (with and without the heat pump unit) on the operating parameters of the dryer was investigated. The results of the investigation showed that total drying time and energy consumption decreased as air flow rate and drying air temperature increased. Applying a heat pump with the dryer led to a reduction in the drying time and energy consumption and an increase in electrical efficiency of the solar collector. The average total energy consumption was reduced by 33% when the dryer was equipped with a heat pump. Maximum values for electrical and thermal efficiency of the solar collector were found to be 10.8 and 28%, respectively. A maximum dryer efficiency of 72% and maximum specific moisture extraction rate (SMER) of 1.16 were obtained at an air flow rate of 0.016 kg/s and air temperature of 60°C when using the heat pump.     

Drying Kinetics and Color Retention of Dehydrated Rosehips

Abstract

Freshly harvested rosehips (Rosa canina L.) were dehydrated in a parallel flow type air dryer at six air temperatures (30, 40, 50, 60, and 70°C) at air velocities of 0.5, 1.0, and 1.5 m/s. Drying air temperature and velocity significantly influenced drying time and energy requirement. Minimum and maximum energy requirement for drying of rosehips were determined as 6.69 kWh/kg for 70°C at 0.5 m/s, and 42.46 kWh/kg for 50°C, 1.5 m/s. In order to reduce drying energy consumption, it is recommended that the drying air velocity must not be more than 0.5 m/s and drying air temperature should be 70°C. In addition, the influence of drying air temperature and air velocity on the color of dried rosehip has been studied. Hunter L, a, b values were used to evaluate changes in the total color difference (ΔE) on dried rosehips. 70°C drying air temperature and 1 m/s air velocity were found to yield better quality product.     

Mathematical Model of Fixed-Bed Drying and Strategies for Crumb Rubber Producing STR20

The objectives of this research were to investigate empirical and diffusion models for thin-layer crumb rubber drying for producing STR20 rubber using hot air temperatures of 110–130°C and to study the effect of drying parameters such as inlet drying temperature, volumetric flow rate, and initial moisture content on the quality of dried rubber. Finally, a mathematical drying model for predicting the drying kinetics of crumb rubber was developed using inlet air flow rates of 300–600 m³/min-m³ of crumb rubber (equivalent to 1.8–5.0 m/s) with the crumb rubber thickness fixed at 0.25 m. The average initial moisture content of samples was in the ranges of 40 and 50% dry basis while the desired final moisture content was below 5% dry basis. The results showed that the drying equation of crumb rubber was highly related to the inlet air temperature, while the drying constant value was not proportional to the initial moisture content. Consequently, the experimental data were formulated using nine empirical models and the analytical solution of moisture ratio equation was developed by Fick's law of diffusion. The result showed that the simulated data best fitted the logarithmic model and was in reasonable agreement to the experimental data. The effective diffusion coefficient of crumb rubber was in the range of 1.0 × 10^?9 to 2.15 × 10^?5 m²/s corresponding to drying temperatures between 40 and 150°C, respectively. The effects of air recirculation, inlet drying temperature, initial moisture contents, air flow rate, and drying strategies on specific energy consumption and quality of samples were reported. The experiments were conducted using two different drying strategies as follows: one-stage and two-stage drying conditions. The results showed that initial moisture content and air flow rates significantly affected the specific energy consumption and quality of rubber, while the volumetric air flow rate acted as dominant effect to the specific energy consumption. The simulated results concluded that the percentage of recycled air between 90 and 95% provided the lowest specific energy consumption as compared to the others.     

The Development of Ginger Drying Using Tray Drying,Heat Pump–Dehumidified Drying,and Mixed-Mode Solar Drying

Mature ginger was pretreated by soaking in citric acid prior to drying in a single layer in a tray and heat pump dehumidified dryer at three temperatures of 40, 50, and 60°C and in a mixed-mode solar dryer at 62.82°C and a radiation intensity of 678 W/m². The drying data were applied to the modified Page model. Diffusivities were also determined using the drying data. Quality evaluation by color values, reabsorption, and 6-gingerol content showed best quality for ginger with no predrying treatment and dried at 40°C in a heat pump–dehumidified dryer. At drying temperature of 60 to 62.82°C, no pretreated dried ginger from mixed-mode solar dryer provided the shortest drying time and retained 6-gingerol as high as heat pump–dehumidified dryer.     

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.     

OPTIMIZATION OF CONVECTIVE DRYING PROCESS BASED ON ECONOMIC INDICATORS

ABSTRACT

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.     

An Experimental Study of Wheat Drying in Thin Layer and Mathematical Simulation of a Fixed-Bed Convective Dryer

Drying of wheat (Algerian cultivar: Hadba03) in thin layers was studied and mass flux phenomenon was used to characterize the thin-layer drying process. Thin-layer drying of wheat was determined for drying air temperature range of 40–60°C, relative humidity of drying air from 10 to 30%, air velocity of 0.7 m/s, and initial grain moisture from 26 to 31% (dry basis). Equilibrium moisture content of wheat was determined using desorption isotherms obtained from the thin-layer drying data. An equilibrium model for a stationary deep bed with drying air moving vertically upward was developed using mass and energy balance between grain and drying air in the bed and drying air characteristics obtained from thin-layer drying experiments. The developed model was validated by drying wheat in a laboratory dryer using different drying air temperatures and initial moisture contents.