A STATISTICAL ANALYSIS OF A PACKED TOWER DEHUMIDIFIER

ABSTRACT

A dehumidifier is the heart of a liquid desiccant cooling system. In these systems, air is dehumidified using liquid desiccants and cooled with heat exchangers and/or evaporative coolers [I]. A Statistical Analysis Software (SAS) regression analysis was performed on experimental data from a packed tower desiccant dehumidifier tested at Texas Tech. The purpose of this analysis was to determine simple functional relationships for the liquid desiccant dehumidifier for use in computer models of liquid desiccant space cooling systems.

Six factors and four dependent variables were defined and four regression models were determined. These regression models were reduced to three factor models. The packed tower regression analysis showed Texas Tech's “Cost Effective Liquid Desiccant” (CELD) to be a well behaved stable desiccant solution.     

SORPTION DRYING OF SOYBEAN SEEDS WITH SILICA GEL. I. HYDRODYNAMICS OF A FLUIDIZED BED DRYER

Fluidization technology has been employed to mix soybean seeds and silica gel particles in aim of sorption drying of particulate agricultural products. The characteristic fluidization velocities, mixing mechanisms and fluidization quality have been studied in a 180 mm I.D. fluidized bed. Two sizes of silica gel particles (SG2 and SG3) were selected, with the mass fractions in the range of 0.33-0.75 to form a static bed with height from 100 to 280 mm (H/D = 0.56-1.56). The results show that the dispersion rate of soybean seeds is increased with addition of either SG2 or SG3, and that the frequency and the span of pressure fluctuations within the bed are increased. It is inferred that the gas-solids contacting is improved with addition of small particles in the bed of large particles. In addition, for practical design and operation of such a fluidized bed of binary mixtures, empirical correlations for characteristic fluidization velocities were developed with a wide application.     

SORPTION DRYING OF SOYBEAN SEEDS WITH SILICA GEL. I. HYDRODYNAMICS OF A FLUIDIZED BED DRYER

ABSTRACT

Fluidization technology has been employed to mix soybean seeds and silica gel particles in aim of sorption drying of particulate agricultural products. The characteristic fluidization velocities, mixing mechanisms and fluidization quality have been studied in a 180 mm I.D. fluidized bed. Two sizes of silica gel particles (SG2 and SG3) were selected, with the mass fractions in the range of 0.33–0.75 to form a static bed with height from 100 to 280 mm (H/D = 0.56–1.56). The results show that the dispersion rate of soybean seeds is increased with addition of either SG2 or SG3, and that the frequency and the span of pressure fluctuations within the bed are increased. It is inferred that the gas–solids contacting is improved with addition of small particles in the bed of large particles. In addition, for practical design and operation of such a fluidized bed of binary mixtures, empirical correlations for characteristic fluidization velocities were developed with a wide application.     

THIN-LAYER DRYING CHARACTERISTICS AND MODELING OF CELERY LEAVES UNDERGOING MICROWAVE TREATMENT

The effect of microwave drying on moisture content, moisture ratio, drying rate, drying time, and effective moisture diffusivity of celery leaves (Apium graveolens) was investigated. By increasing the microwave output power from 180 to 900 W the drying time decreased from 34 to 8 min; by increasing the sample amount from 25 to 100 g, the drying time increased from 25 to 49 min. To determine the kinetic parameters, the drying data were fitted to various models based on the ratios of the differences between the initial and final moisture contents and equilibrium moisture content versus drying time. Among the models proposed, the semi-empirical Midilli et al. model gave a better fit for all drying conditions applied. The activation energy was calculated using an exponential expression based on the Arrhenius equation. The relationship between the drying rate constant and effective moisture diffusivity was also estimated and gave a linear relationship.     

COMPARISON OF CONVECTIVE, VACUUM, AND MICROWAVE DRYING CHLORPROPAMIDE

Drying kinetics of convective, vacuum, and microwave drying of a pharmaceutical product, chlorpropamide, has been investigated on a laboratory scale, in the temperature interval from 40°C to 60°C, and the range of microwave heating power from 154 W/kg_dm to 385 W/kg_dm.

The experimental data obtained were approximated with the “thin-layer” equation and a two parameter exponential model. In order to compare convective, vacuum, and microwave drying, effective diffusion coefficients and specific heat consumption were calculated for each drying method.

Higher rates and shorter drying times were achieved at a higher temperature and microwave heating power. The highest drying rates and the lowest specific heat consumption were achieved with microwave drying. This leads to the conclusion that microwave heating is the most appropriate method for drying of chlorpropamide. The quality of product was not changed for all applied methods.     

AIR-DRYING OF FRESH AND OSMOTICALLY PRE-TREATED PINEAPPLE SLICES: FIXED AIR TEMPERATURE VERSUS FIXED SLICE TEMPERATURE DRYING KINETICS

In this investigation, the air drying characteristics of fresh and osmotically pre-treated pineapple slices in a tray dryer were studied under different operating conditions. The air velocity varied from 1.5 to 2.5 m/s and the air temperature from 40 to 70°C. The analytical solution of the second Fick's law for an infinite slab was used to calculate effective diffusion coefficients and their temperature dependence could be well represented by an Arrhenius-type equation. Comparison of the results showed that the diffusion coefficients were lower for the pre-treated fruit. By means of automatic control, it was possible to obtain drying curves under conditions of constant product temperature, which showed to be an alternative to reduce the drying time of pineapple slices.     

COMPARISON OF DIFFERENT DRYING KINETICS MODELS FOR SINGLE PARTICLES

ABSTRACT

Different kinetic drying models applied to non-shrinking materials are scrutinised and compared. Rigorous mechanistic models are difficult to apply because of the large number of unknown parameters; hence simpler alternatives have been applied instead. This paper focuses on the two most commonly used kinetic models, namely; the diffusion model and the characteristic drying curves. These were compared by plotting the predicted drying curves (moisture content versus time) in the same diagram as a reference curve. The response to different changes in drying conditions and sensibility to extrapolated conditions were tested. The parameters studied were the temperature, velocity and humidity of the gas and the size and initial moisture content of the panicles. The comparison was based on two approaches; one theoretical where the reference drying curves were generated by an rigorous drying model; and one experimental where the reference drying curves were measured using a thin-layer kinetics rig. The materials under study were softwood, ceramic clay, silica gel and purolit. The results were promising in the sense that the characteristic drying curves (CDCs) and diffusion model could both predict the response to most changes in external conditions. The predictions for drying above the boiling point were however less accurate than the ones below it, probably due to internal overpressure effects.     

COMPARISON OF DIFFERENT DRYING KINETICS MODELS FOR SINGLE PARTICLES

Different kinetic drying models applied to non-shrinking materials are scrutinised and compared. Rigorous mechanistic models are difficult to apply because of the large number of unknown parameters; hence simpler alternatives have been applied instead. This paper focuses on the two most commonly used kinetic models, namely; the diffusion model and the characteristic drying curves. These were compared by plotting the predicted drying curves (moisture content versus time) in the same diagram as a reference curve. The response to different changes in drying conditions and sensibility to extrapolated conditions were tested. The parameters studied were the temperature, velocity and humidity of the gas and the size and initial moisture content of the panicles. The comparison was based on two approaches; one theoretical where the reference drying curves were generated by an rigorous drying model; and one experimental where the reference drying curves were measured using a thin-layer kinetics rig. The materials under study were softwood, ceramic clay, silica gel and purolit. The results were promising in the sense that the characteristic drying curves (CDCs) and diffusion model could both predict the response to most changes in external conditions. The predictions for drying above the boiling point were however less accurate than the ones below it, probably due to internal overpressure effects.     

EFFECT OF DRYING METHODS ON MOISTURE SORPTION ISOTHERMS OF FUFU AT THREE TEMPERATURES

Moisture sorption characteristics for dried fufu using three drying methods at 25°C, 32°C and 45°C were determined experimentally for water activity ranging from 0.11 to 0.96. At a given temperature and water activity, the rotary dried fufu had the highest equilibrium moisture content while the sun dried had the lowest.

Four linear and four nonlinear sorption models were used to analyze the data. The linear GAB model showed the best fit while the nonlinear Bradley model was the best over the whole range of water activity in their respective groups. Also estimates of the net isosteric heats of sorption and their dependence on moisture content were presented for each product.     

EFFECT OF DRYING METHODS ON MOISTURE SORPTION ISOTHERMS OF FUFU AT THREE TEMPERATURES

ABSTRACT

Moisture sorption characteristics for dried fufu using three drying methods at 25°C, 32°C and 45°C were determined experimentally for water activity ranging from 0.11 to 0.96. At a given temperature and water activity, the rotary dried fufu had the highest equilibrium moisture content while the sun dried had the lowest.

Four linear and four nonlinear sorption models were used to analyze the data. The linear GAB model showed the best fit while the nonlinear Bradley model was the best over the whole range of water activity in their respective groups. Also estimates of the net isosteric heats of sorption and their dependence on moisture content were presented for each product.     

EFFECT OF OSMOTIC DEHYDRATION ON COLOR AND SORPTION CHARACTERISTICS OF APPLE AND BANANA

Color and sorption characteristics of osmotically treated and air dried apple and banana were studied during air drying at 70^°C. The color parameters: Lightness (L), Redness (a) and Yellowness (b) were studied, using a Hunter Lab chromatometer. A first order kinetic model was fitted to the experimental data adequately for color parameters, while sorption data for treated and air dried products were fitted to the GAB model. Untreated fruits showed an extensive browning which was monitored by a significant drop of the lightness (L) and an increase of redness (a) and yellowness (b). Osmotically pretreated samples did not brown as much as the untreated samples and the lightness L decreased only slightly while a, b increased slightly. Osmotic pretreatment resulted in a shift in sorption isotherm for both fruits. Osmotic dehydration prevented color damages and decreased the sorption capacity of dehydrated products.     

EFFECT OF OSMOTIC DEHYDRATION ON COLOR AND SORPTION CHARACTERISTICS OF APPLE AND BANANA

ABSTRACT

Color and sorption characteristics of osmotically treated and air dried apple and banana were studied during air drying at 70^°C. The color parameters: Lightness (L), Redness (a) and Yellowness (b) were studied, using a Hunter Lab chromatometer. A first order kinetic model was fitted to the experimental data adequately for color parameters, while sorption data for treated and air dried products were fitted to the GAB model. Untreated fruits showed an extensive browning which was monitored by a significant drop of the lightness (L) and an increase of redness (a) and yellowness (b). Osmotically pretreated samples did not brown as much as the untreated samples and the lightness L decreased only slightly while a, b increased slightly. Osmotic pretreatment resulted in a shift in sorption isotherm for both fruits. Osmotic dehydration prevented color damages and decreased the sorption capacity of dehydrated products.     

VACUUM CONTACT DRYING OF SEEDS

The seeds of white and red clover were dried in contact dryers under 75 to 90% vacuum and at wall temperature 45 to 50'C. The main advantage of the vacuum contact drying in relation to convective one is energy saving. The mathematical "penetration model" with some simplifications was used for calculation of the rate-of-drying curves. The experimental and theoretically ' provided rate-of-drying curves do not differ significantly.     

DRYING CHARACTERISTICS OF OSMOTICALLY DEHYDRATED FRUITS COATED WITH SEMIPERMEABLE EDIBLE FILMS

This paper deals with key issues of the coating technology applied to plant materials prior to osmotic dehydration and convective drying. Coatings created with solutions of starch products and pectin were examined. It was shown that coating of foods to be dehydrated influences mass transfer in a plant tissue during osmotic pre-treatment as well as during convective drying. Each coating should be individually examined. The properties of coatings depend on their composition and the method used for the fabrication of a coating. Coating of foods with an artificial barrier on the surface may efficiently hinder the penetration of solute inside the food, not affecting much the rate of water removal. The coated plant materials had a greater water loss/solids gain ratio then the uncoated ones. Osmotic dehydration seems to be one of possible pre-treatment methods before drying. The conditions of convective drying are changed upon osmotic dehydration of plant materials. It was shown that changes in drying rate depend on the kind of coating substance. Bigger differences were observed at higher water content and these differences narrowed as water content in dried material decreased. The positive effect of coatings on the physical properties of dried fruits was found.     

Frozen mirabelle plum drying: Kinetics, modelling and impact on biochemical properties

The aim of this research was to study and model the kinetics of the hot air drying of frozen mirabelle plums. Effects of temperature (50-85 °C), air velocity (0.6-1.2 m/s) and a pre-treatment (ascorbic acid + sucrose-saturated solution) were investigated. The sorption isotherm and heat of sorption of mirabelle plum were mathematically described respectively by the Guggenheim, Anderson and de Boer (GAB) model and a new one. Depending on temperature and air velocities, the effective diffusivity and the energy of activation were respectively in the range of 8-16.8 × 10⁻¹⁰ m² s⁻¹ and 43.7-55.14 kJ mol⁻¹. To establish the model best adapted to describe this process the fit quality of five models (Newton, page, modified page, logarithmic and diffusion) were evaluated and compared. The diffusion model led to low values of reduced χ-square, mean square root and mean relative deviation modulus with the highest linear regression coefficient. This model was validated in a large range of operating conditions and represents an excellent tool to predict the duration of this process. The pre-treatment preserves biochemical properties of the dried mirabelle plums (reducing sugar content, total phenolic compounds and anti-oxidant activity).     

DRYING CHARACTERISTICS OF OSMOTICALLY DEHYDRATED FRUITS COATED WITH SEMIPERMEABLE EDIBLE FILMS

This paper deals with key issues of the coating technology applied to plant materials prior to osmotic dehydration and convective drying. Coatings created with solutions of starch products and pectin were examined. It was shown that coating of foods to be dehydrated influences mass transfer in a plant tissue during osmotic pre-treatment as well as during convective drying. Each coating should be individually examined. The properties of coatings depend on their composition and the method used for the fabrication of a coating. Coating of foods with an artificial barrier on the surface may efficiently hinder the penetration of solute inside the food, not affecting much the rate of water removal. The coated plant materials had a greater water loss/solids gain ratio then the uncoated ones. Osmotic dehydration seems to be one of possible pre-treatment methods before drying. The conditions of convective drying are changed upon osmotic dehydration of plant materials. It was shown that changes in drying rate depend on the kind of coating substance. Bigger differences were observed at higher water content and these differences narrowed as water content in dried material decreased. The positive effect of coatings on the physical properties of dried fruits was found.     

BATCH DRYING OF SHELLED CORN IN TWO-DIMENSIONAL SPOUTED BEDS WITH DRAFT PLATES

ABSTRACT

Geometrically similar spouted beds with draft plates were used to obtain the drying characteristics of freshly harvested shelled corn with 0.28 to 0.31 kg/kg initial moisture content at different air inlet temperatures and bed heights. Thermal equilibrium between air and grains was achieved at minimum spouting conditions. The drying kinetics of shelled corn in a drafted two-dimensional spouted bed was found to be of the "thin layer" type. Expressions for the model parameters in Page's equation accounting for the bed geometry, grain moisture content, and drying conditions were developed.     

THE DRYING OF SOYBEAN SEEDS IN COUNTERCURRENT AND CONCURRENT MOVING BED DRYERS

The aim of this work was to analyze the simultaneous heat and mass transfer between air and soybean seeds in countercurrent and concurrent moving bed dryers by simulation. The technique chosen was based on modeling from mass and energy conservation equations for the fluid and particulate phases. The equilibrium, heat transfer and mass transfer equations were taken from specific studies. The equation representing drying kinetics was obtained by means of a thin-layer study, whereas the equilibrium equations was chosen from rival model discrimination, based on nonlinearity measures. Hence, the model parameters were defined by the respectives studies. The profiles for temperature and humidity of the fluid and the temperature and moisture of the seeds were obtained by numerical solution of the model. This model consisted of ordinary differential equations and the solution was obtained by a specific code. The simulated results indicated a significant.     

THE DRYING OF SOYBEAN SEEDS IN COUNTERCURRENT AND CONCURRENT MOVING BED DRYERS

ABSTRACT

The aim of this work was to analyze the simultaneous heat and mass transfer between air and soybean seeds in countercurrent and concurrent moving bed dryers by simulation. The technique chosen was based on modeling from mass and energy conservation equations for the fluid and particulate phases. The equilibrium, heat transfer and mass transfer equations were taken from specific studies. The equation representing drying kinetics was obtained by means of a thin-layer study, whereas the equilibrium equations was chosen from rival model discrimination, based on nonlinearity measures. Hence, the model parameters were defined by the respectives studies. The profiles for temperature and humidity of the fluid and the temperature and moisture of the seeds were obtained by numerical solution of the model. This model consisted of ordinary differential equations and the solution was obtained by a specific code. The simulated results indicated a significant.     

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.