The Gas-to-Particle Heat Transfer and Hydrodynamics in Spouted Bed Drying of Sawdust

This article presents experimental results for spouted bed drying of sawdust, carried out in a full-scale as well as in a laboratory-scale dryer using air as well as steam as drying media. The aim is to present design parameters for a spouted-bed sawdust dryer that can be used by the industry in designing full-scale dryers. A hydrodynamically stable spouted jet spouted bed was obtained. The heat transfer characteristics of the bed were represented in terms of a volumetric heat transfer coefficient (VHC). When sawdust is dried in a spouted bed, the mean VHC is increasing up to fiber saturation level (20-25% wb) from 40 to 110 W/m³ K. The VHC decreases with the residence time and with an increased static bed height. Gas temperature profiles are also presented for the bottom part of the drying chamber.     

The Gas-to-Particle Heat Transfer and Hydrodynamics in Spouted Bed Drying of Sawdust

Abstract

This article presents experimental results for spouted bed drying of sawdust, carried out in a full-scale as well as in a laboratory-scale dryer using air as well as steam as drying media. The aim is to present design parameters for a spouted-bed sawdust dryer that can be used by the industry in designing full-scale dryers. A hydrodynamically stable spouted jet spouted bed was obtained. The heat transfer characteristics of the bed were represented in terms of a volumetric heat transfer coefficient (VHC). When sawdust is dried in a spouted bed, the mean VHC is increasing up to fiber saturation level (20–25% wb) from 40 to 110 W/m³ K. The VHC decreases with the residence time and with an increased static bed height. Gas temperature profiles are also presented for the bottom part of the drying chamber.     

DRYING RATE AND TEMPERATURE PROFILE FOR SUPERHEATED STEAM VACUUM DRYING AND MOIST AIR DRYING OF SOFTWOOD LUMBER

Two charges of green radiata pine sapwood lumber were dried, either using superheated steam under vacuum (90°C, 0.2 bar abs.) or conventionally using hot moist air (90/60°C). Due to low density of the drying medium under vacuum, the circulation velocity used was 10 m/s for superheated steam drying and 5.0 m/s for moist air drying, and in both cases, the flow was unidirectional. In drying, stack drying rate and wood temperatures were measured to examine the differences between the superheated steam drying and drying using hot moist air.

The experimental results have shown that the stack edge board in superheated steam drying dried faster than in the hot moist air drying. Once again due to the low density of the steam under vacuum, a prolonged maximum temperature drop across load (TDAL) was observed in the superheated steam drying, however, the whole stack dried slower and the final moisture content distribution was more variable than for conventional hot moist air drying. Wood temperatures in superheated steam drying were lower.     

DRYING RATE AND TEMPERATURE PROFILE FOR SUPERHEATED STEAM VACUUM DRYING AND MOIST AIR DRYING OF SOFTWOOD LUMBER

Abstract

Two charges of green radiata pine sapwood lumber were dried, either using superheated steam under vacuum (90°C, 0.2 bar abs.) or conventionally using hot moist air (90/60°C). Due to low density of the drying medium under vacuum, the circulation velocity used was 10 m/s for superheated steam drying and 5.0 m/s for moist air drying, and in both cases, the flow was unidirectional. In drying, stack drying rate and wood temperatures were measured to examine the differences between the superheated steam drying and drying using hot moist air.

The experimental results have shown that the stack edge board in superheated steam drying dried faster than in the hot moist air drying. Once again due to the low density of the steam under vacuum, a prolonged maximum temperature drop across load (TDAL) was observed in the superheated steam drying, however, the whole stack dried slower and the final moisture content distribution was more variable than for conventional hot moist air drying. Wood temperatures in superheated steam drying were lower.     

DRYING OF SLICED RAW POTATOES IN SUPERHEATED STEAM AND HOT AIR

Drying experiments were conducted on raw potato slices, using atmospheric pressure superheated steam and hot air as drying media at 170 and 240°C. Mass changes of the material were continuously measured, the conditions of cross section near the surfaces were observed with an electron microscope, also color changes of their surface were measured during drying. The respective drying methods and temperature conditions were compared and it was found that, in the case of superheated steam drying, moisture content temporarily increases due to steam condensation in the initial stage of drying, therewith, as well as starch gelatinization rapidly develops. Meanwhile, in case of hot air drying, starch gelatinization occurs more slowly than with superheated steam drying and that non-gelatinized starch granules remain on the surface when drying was completed. Furthermore, surface color measurements showed that samples dried by superheated steam were more reddish than ones dried by hot air and the surfaces were more glossy, because no starch granules remain on the surface in case of superheated steam drying.     

DRYING OF SLICED RAW POTATOES IN SUPERHEATED STEAM AND HOT AIR

Drying experiments were conducted on raw potato slices, using atmospheric pressure superheated steam and hot air as drying media at 170 and 240°C. Mass changes of the material were continuously measured, the conditions of cross section near the surfaces were observed with an electron microscope, also color changes of their surface were measured during drying. The respective drying methods and temperature conditions were compared and it was found that, in the case of superheated steam drying, moisture content temporarily increases due to steam condensation in the initial stage of drying, therewith, as well as starch gelatinization rapidly develops. Meanwhile, in case of hot air drying, starch gelatinization occurs more slowly than with superheated steam drying and that non-gelatinized starch granules remain on the surface when drying was completed. Furthermore, surface color measurements showed that samples dried by superheated steam were more reddish than ones dried by hot air and the surfaces were more glossy, because no starch granules remain on the surface in case of superheated steam drying.     

DYNAMIC ANALYSIS OF CONTINUOUS WELL-MIXED FLUIDIZED/SPOUTED BED DRYERS

A diffusion-based mathematical model is presented for the prediction of the dynamics of drying in continuous well-mixed fluidized/spouted beds. Numerical techniques are used to solve the model equations. The outlet solids moisture content, the outlet air humidity and solids temperature are predicted as a function of time for the falling rate drying period. The model is helpful in describing the drying process during the startup periods and in studying open loop behavior of drying process. The model is also useful in designing control system for fluidized/spouted bed dryers.     

Multiscale Modeling of Superheated Steam Drying of Particulate Materials

A multiscale model for predicting the superheated steam drying behavior of a packed bed filled with particulate porous material is presented. By using a reaction engineering approach (REA) a semi-empirical model is developed that can describe the heat and mass transfer between a single particle and the surrounding drying agent. By analogy between superheated steam drying and hot air drying, the relative activation energy of the REA model is formulated. Next, the single-particle drying model is fed into a continuum-scale model of a packed bed. The temperature and moisture content of the solid and the vapor temperature are successfully predicted by the bed-scale model. To endow the bed-scale model with predictive capabilities, simulation results are compared with experimental literature data.     

SUPERHEATED STEAM IMPINGEMENT DRYING OF TORTILLA CHIPS

ABSTRACT

Low-fat snack products are the driving forces for the drying of tortilla chips before frying. Super-heated steam impingement drying of foods has the advantage of improved energy efficiency and product quality. The temperature profile, drying curves, and the physical properties (shrinkage, crispiness, starch gelatinization and microstructure) of tortilla chips dried at different superheated steam temperatures and heat transfer coefficients were measured. Results indicated that the steam temperature had a greater effect on the drying curve than the heat transfer coefficient within the range of study. The microstructure of the samples after steam drying showed that higher steam temperature resulted in more pores and coarser appearance. The modulus of deformation and the shrinkage of tortilla chips correlated with moisture content. A higher steam temperature caused less shrinkage and a higher modulus of deformation. The pasting properties showed that samples dried under a higher steam temperature and a higher heat transfer coefficient gelatinized less during drying and had a higher ability to absorb water. Comparison of the superheated steam drying and air drying revealed that at elevated temperatures the superheated steam provided higher drying rates. Furthermore, there was a less starch gelatinization associated with air drying compared to superheated steam drying.     

SUPERHEATED STEAM IMPINGEMENT DRYING OF TORTILLA CHIPS

Low-fat snack products are the driving forces for the drying of tortilla chips before frying. Super-heated steam impingement drying of foods has the advantage of improved energy efficiency and product quality. The temperature profile, drying curves, and the physical properties (shrinkage, crispiness, starch gelatinization and microstructure) of tortilla chips dried at different superheated steam temperatures and heat transfer coefficients were measured. Results indicated that the steam temperature had a greater effect on the drying curve than the heat transfer coefficient within the range of study. The microstructure of the samples after steam drying showed that higher steam temperature resulted in more pores and coarser appearance. The modulus of deformation and the shrinkage of tortilla chips correlated with moisture content. A higher steam temperature caused less shrinkage and a higher modulus of deformation. The pasting properties showed that samples dried under a higher steam temperature and a higher heat transfer coefficient gelatinized less during drying and had a higher ability to absorb water. Comparison of the superheated steam drying and air drying revealed that at elevated temperatures the superheated steam provided higher drying rates. Furthermore, there was a less starch gelatinization associated with air drying compared to superheated steam drying.     

Drying Kinetics and Quality of Shrimp Undergoing Different Two-Stage Drying Processes

An innovative two-stage drying concept is presented in this article. The work considered drying of shrimp using a superheated steam dryer followed by a heat pump (SSD/HPD) or a hot air dryer (SSD/AD) both from drying kinetics and dried product quality points of view. The experiments were performed using the first-stage superheated steam drying temperature of 140°C while the second-stage heat pump drying (or hot air drying) was performed at 50°C. The moisture content of shrimp at the end of the superheated steam drying stage was varied between 30 and 40% (w.b.). The effect of tempering between SSD/HPD was also investigated. Shrinkage, color, rehydration behavior, texture (toughness and hardness), and microstructure of dried shrimp were measured. The results showed that SSD/HPD dried shrimp had much lower degree of shrinkage, higher degree of rehydration, better color, less tough and softer, and more porous than single-stage SSD dried shrimp. It was also found that SSD/AD gave redder shrimp compared to shrimp dried in a single-stage superheated steam dryer. No improvement in terms of shrinkage and rehydration behavior was observed, however.     

A Quasi-stationary Approach to Drying Kinetics of Fluidized Particulate Materials

A modified quasi-stationary method has been proposed to describe drying kinetics of particulate materials dried in convective dryers with active hydrodynamic regimes. Both our own results and literature data were used. These include sliced celery, cranberry, diced carrot, wheat and polystyrene granules dried in four types of dryers: pulsed fluid bed dryer, fluid bed dryer with a mixer, spouted bed dryer with a draft tube, and vortex dryer. The method was validated by comparing experimental data with results of modeling in terms of a reduced moisture content and material temperature. A new form of the generalized drying curve has been proposed with the reduced time and the index of hydrodynamic intensity as parameters. The equations developed can be used to calculate the total drying time and determine the temporal variation of the moisture content and material temperature.     

Drying Kinetics and Quality of Shrimp Undergoing Different Two-Stage Drying Processes

Abstract

An innovative two-stage drying concept is presented in this article. The work considered drying of shrimp using a superheated steam dryer followed by a heat pump (SSD/HPD) or a hot air dryer (SSD/AD) both from drying kinetics and dried product quality points of view. The experiments were performed using the first-stage superheated steam drying temperature of 140°C while the second-stage heat pump drying (or hot air drying) was performed at 50°C. The moisture content of shrimp at the end of the superheated steam drying stage was varied between 30 and 40% (w.b.). The effect of tempering between SSD/HPD was also investigated. Shrinkage, color, rehydration behavior, texture (toughness and hardness), and microstructure of dried shrimp were measured. The results showed that SSD/HPD dried shrimp had much lower degree of shrinkage, higher degree of rehydration, better color, less tough and softer, and more porous than single-stage SSD dried shrimp. It was also found that SSD/AD gave redder shrimp compared to shrimp dried in a single-stage superheated steam dryer. No improvement in terms of shrinkage and rehydration behavior was observed, however.     

Microwave-Assisted Spouted Bed Drying of Lettuce Cubes

Microwave-assisted spouted bed (MSBD) drying of lettuce cubes was investigated experimentally. Response surface methodology was used to optimize the process with spouting air temperature, microwave power level, and superficial air velocity. The dried product obtained was compared with that obtained using other drying technologies such as hot air drying, air spouted bed drying, vacuum microwave drying, and vacuum freeze drying. The comparison is based on the rehydration ratio, chlorophyll content of the product, color, and the drying time required.     

Drying characteristics of a draft tube spouted bed

Using the results of earlier work on the flow pattern of gas and solids in a draft-tube spouted bed, the drying characteristics of such a spouted bed are discussed. Paddy (unpeeled rice) was dried in a 30 cm bed with a 5.5 cm draft tube and temperatures and moisture content of solid and gas phase were measured as a function of drying time at various points in the system. It appears that the (constant) drying rate is determined by the heat transfer in the recirculation zone (just above the air inlet) and in the draft tube. After the short and rapid heating in the tube, the temperature and moisture gradients in the particle equilibrate in the annulus. It is concluded that a draft-tube spouted bed is a promising dryer design for heat-sensitive particles with slow intra-particle mass transfer coefficients.     

Moisture equilibrium of wood and bark chips in superheated steam

This study relating to the steam drying of biofuels suggests that the activities of water in air (defined as relative humidity) and of water in superheated steam (defined as the ratio of the saturated pressure and the saturated pressure at the superheated temperature) are identical. The dependence of the activity in superheated steam on the equilibrium moisture content was studied in various experiments for different wood materials at constant temperatures of 140 and 160°C. The equilibrium moisture content was found to depend on the following factors: the activity of the superheated steam, the temperature and the materials used, the first of these being the most important. The experimentally determined sorption isotherms were compared with different sorption theories. The Dent model gave a good correlation with the experimental data. The sorbed water can be divided into primary water with high binding energy and secondary water with low binding energy. If biofuels are to be dried with superheated steam, an equilibrium moisture fraction of 0.05 seems to be relevant. It will probably be possible to reach this with activities in the range 0.2–0.4 for all real materials.     

SPOUTED BED DRYING OF SLUDGE FROM METALS FINISHING INDUSTRIES WASTEWATER TREATMENT PLANTS

A 0.15 m diameter half cylindrical spouted bed was used to dry a ferric hydroxide - zinc hydroxide sludge with a moisture content of 83.4 % wet basis. Heat for drying was provided by an electrical air preheater. The sludge was fed through an air cooled feeder into the spout and dried product was removed by elutriation; it was captured by a cyclone and baghouse. The mechanisms of drying and the performance of the drier were studied as a function of the operating variables. A glass front panel was used for visual observation of the system to elucidate the drying mechanisms, a stainless steel panel was used at other times.

The study showed that a spouted bed drier could produce a consistent fine powder product with a mechanically simple and reliable design. A cost comparison of a spouted bed with other driers for a typical metals finishing installation shows that the spouted bed is cost competitive with conventional technology.     

Continuous Drying of Slurry in a Jet Spouted Bed

he performance of a laboratory scale jet spouted bed (JSB) for drying rice flour slurry was studied. The bed consisted of ceramic balls (5028 mm diameter) and the rice flour slurry was sprayed onto the moving particle surface near the inlet part. All the experiments were carried out at the jet spouting regime. This regime has high bed void fraction and violent movement and collision of bed particles. As a result, the dried product layer is attrited from particle surface as a fine powder and entrained from the bed by the spouting air. The experimental result were presented to show the effects of static bed height, inlet air flow rate and temperature, and feed concentration and flow rate on the outlet air temperature, thernal efficiency, and mean particle size and moisture content of the product. Asimple mathematical model, which is based on the conservation of mass and energy equations, was developed. Predicted results agreed well with those obtained from the experiment.     

Drying Characteristics of Coriander Seed Particles in a Reduced Pressure Superheated Steam Fluidized Bed

Drying characteristics of coriander seed particles were experimentally analyzed in a reduced pressure superheated steam fluidized bed. The typical moisture gain, reported in some other studies during the warm-up period of the process, was reduced in most of the cases by supplying additional heat into the column. The experimental results demonstrated that the drying rate increases and the equilibrium moisture content decreases by increasing the operating temperature. However, variation of the operating pressure (40–67 kPa) and the superficial steam velocity (2.3–4.0 m/s) did not present significant effects on the moisture contents. The degree of superheating was found to be the most important parameter for the process. The experiments also showed that the equilibrium moisture content decreases upon increasing the degree of superheating. Finally, employing a reduced pressure superheated steam fluidized bed appears as an option to carry out drying processes at relatively lower temperatures.     

Drying Characteristics of Carrots Immersed in a Fluidized Bed of Fluidizing Particles Under Reduced Pressure

The drying characteristics and properties (color and shrinkage) of carrots (as a representative agricultural product) were experimentally examined in a fluidized bed under reduced pressure. Dry hot air and superheated steam were used as the drying gases. Rice and carrot powders (0.125–0.355 mm in diameter) were used as the fluidizing particles, in addition to glass beads (0.12 mm in diameter).

It was confirmed that the drying rate using a fluidized bed was much higher than without a fluidized bed (hot-air drying), regardless of the type of fluidizing particles used. Under reduced pressure, both with and without a fluidized bed, the drying rate was higher than that at atmospheric pressure using hot air. The drying rate was sufficiently high for fluidized-bed drying with superheated steam, though the drying rate was higher with hot air than with superheated steam. As the drying temperature increased, the volume ratio (befor/after drying) of the sample increased. At high drying temperatures (373 and 423 K in the present study), the color of the sample changed; in other words, a heat-induced change in the properties of the carrot was observed. At a low drying temperature (333 K in the present study), the drying method did not affect the color of the carrot; i.e., the color of the dried material was maintained even in a fluidized bed under reduced pressure when the drying rate was higher.