Controllability of Product Moisture Content When Nonscreened Sawdust Is Dried in a Spouted Bed

The control of the dried product's moisture content is of importance in the production of fuel pellets. Tests have been made in air and superheated steam in a spouted bed using the outlet temperature of the drying medium as a control parameter of the dried material's moisture content. For superheated steam different settings for the inlet medium temperature are also used. In the moisture content interval of 8-17% wet base there is a linear correlation between the dried material moisture content and the outlet temperature of the drying medium. When drying nonscreened sawdust in a spouted bed it is recommendable to use the outlet temperature of the drying medium as a control parameter of the dried material moisture content. This is independent of the size of the sawdust, whether superheated steam or air is used as a drying medium.     

Superheated Steam Drying of Single Wood Particles: Modeling and Comparative Study with Hot Air Drying

A deterministic model is developed to describe the superheated steam drying process of single wood particles. A comparison between calculated data and experimental observations infers that the moisture‐dependent effective diffusivity is suitable to be used for beechwood material drying. To reduce the computational cost of the deterministic drying model, a semi‐empirical model is proposed within the framework of a reaction engineering approach (REA). The validity of the proposed model is checked by comparing against experimental data from literature. The experimental drying behavior may fairly be reflected by the reduced model. Due to the simplicity and predictive ability of the REA model, this semi‐empirical model can be implemented to describe heat and mass transfer between a population of single particles and a drying agent in dryer models.     

油页岩过热蒸汽的干燥动力学

以油页岩颗粒作为干燥物料,以过热蒸汽和热空气分别作为干燥介质,进行了油页岩干燥实验的研究。当颗粒粒径减小时,油页岩干燥速率越大;过热蒸汽和热空气温度增大时,干燥速率也越大。对比相同条件下过热蒸汽和热空气干燥油页岩的平均干燥速率,发现当干燥介质温度超过逆转点温度时,过热蒸汽条件下的平均干燥速率大于热空气下的数值。实验得出粒径分别为9,7,5 mm的油页岩颗粒逆转点温度值分别是154,179,177℃;逆转点温度值是个变量,随颗粒粒径大小变化而变化。颗粒粒径越大时逆转点温度值越小,粒径较小时逆转点变化不大。采用薄层干燥模型对油页岩的干燥数据进行动力学模拟,可得修正Page模型(Ⅱ)干基水分比w模拟值与实验值的最大绝对偏差是12%,综合比较发现修正Page模型(Ⅱ)能较好地描述油页岩在过热蒸汽条件下的干燥过程。     

Effect of Fluidizing Particle on Drying Characteristics of Porous Materials in Superheated Steam Fluidized Bed under Reduced Pressure

The hygroscopic porous particle was used as the fluidizing particle for the superheated steam fluidized bed drying under reduced pressure. A relatively large material was immersed in the fluidized bed as the drying sample. The drying characteristics of the sample were examined experimentally and the results were compared with those in the case of inert particle fluidized bed.

The water transfer from the sample to the fluidizing particle bed in the case of hygroscopic porous particle facilitated the drying regardless of pressure and temperature in the drying chamber. The increment degree of the sample temperature at the earlier period of drying was smaller in the case of hygroscopic porous particle than in the case of inert particle, and the phenomenon was more remarkable in the case of superheated steam than in the case of hot air.     

Effect of Fluidizing Particle on Drying Characteristics of Porous Materials in Superheated Steam Fluidized Bed under Reduced Pressure

The hygroscopic porous particle was used as the fluidizing particle for the superheated steam fluidized bed drying under reduced pressure. A relatively large material was immersed in the fluidized bed as the drying sample. The drying characteristics of the sample were examined experimentally and the results were compared with those in the case of inert particle fluidized bed.

The water transfer from the sample to the fluidizing particle bed in the case of hygroscopic porous particle facilitated the drying regardless of pressure and temperature in the drying chamber. The increment degree of the sample temperature at the earlier period of drying was smaller in the case of hygroscopic porous particle than in the case of inert particle, and the phenomenon was more remarkable in the case of superheated steam than in the case of hot air.     

颗粒分布对吸附热变换器内传热传质的影响

采用直接接触法提高吸附热变换器内的传热传质速率,回收热水直接生成过热蒸汽。对蒸汽生成过程进行数值建模,耦合质量、能量和动量方程。气液固的三相计算被合理简化成两个由一个移动水-气界面连接的两相区域计算。模拟研究填充床内的沸石颗粒分布如松散-密集型和密集-松散型对蒸汽生成的影响。两种填充床生成蒸汽的总质量相同。密集-松散型生成蒸汽的时间短,但生成速率快。密集-松散型生成蒸汽与入水的时间比值为58.8%,生成的蒸汽均保持在峰值,最高温度达249℃,系统整体温升达139℃,而松散-密集型生成的蒸汽仅有1/3保持在峰值。密集-松散型出口处与水-气液面产生蒸汽的质量比值大,表明该床层的颗粒分布更有利于蒸汽的快速通过。     

Drying of soy sauce residue in superheated steam at atmospheric pressure

Soy sauce residue needs drying to avoid fermentation and oxidation during storage and transportation, and its reutilization as a useful resource is expected. Superheated steam drying was applied to investigate the effects of drying conditions on the drying characteristics and the content changes of salt and protein. The results showed that the inversion temperature was about 130°C, beyond which superheated steam drying was faster than hot air-drying. The drying time approaching equilibrium moisture content was reduced with elevated drying temperature as well as higher steam mass flow rate in the present experimental conditions. The effect of bed thickness on drying time was not obvious when drying temperature increased. Interestingly, the salt content of soy sauce residue could be decreased by 34.8% due to condensate water in the initial drying period (wetting), while protein content had no significant loss (p?相似文献   

COMPARISON OF SUPERHEATED STEAM AND AIR OPERATED SPRAY DRYERS USING COMPUTATIONAL FLUID DYNAMICS.

In this paper a numerical simulation of a spray dryer using the computational fluid dynamics (CFD) code Fluent is described. This simulation is based on a discrete droplet model and solve the partial differential equations of momentum, heat and mass conservation for both gas and dispersed phase.

The model is used to simulate the behaviour of a pilot scale spray dryer operated with two drying media : superheated steam and air Considering that there is no risk of powder ignition in superheated steam, we choosed a rather high inlet temperature (973 K). For the simulation, drop size spectrum is represented by 6 discrete droplets diameters, fitting to an experimental droplets size distribution and all droplets are injected at the same velocity, equal to the calculated velocity of the liquid sheet at the nozzle orifice.

It is showed that the model can evaluate the most important features of a spray dryer : temperature distribution inside the chamber, velocity of gas, droplets trajectories as well as deposits on the walls. The model predicts a fast down flowing core jet surrounded by a large recirculation zone. Using superheated steam or air as a drying medium shows only slight differences in flow patterns. Except for the recirculation which is tighter in steam.

The general behaviour of droplets in air or steam are quite the same : smallest droplets are entrained by the central core and largest ones are taken into the recirculation zone. In superheated steam, the droplets penetrate to a greater extent in the recirculation zone. Also, they evaporate faster. The contours of gas temperature reflect these differences as these two aspects are strongly coupled. In both air and steam there is a “cool” zone which is narrower in steam than in air. Finally, the panicle deposit problem seems to be more pronounced in air than in steam.

Adding to the inherent interest in using superheated steam as a drying medium, the model predicts attractive behaviour for spray drying with superheated steam. In particular. under the conditions tested with the model, a higher volumetric drying rate is obtained in superheated steam.     

Superheated Steam Drying: An Overview of Pilot and Industrial Dryers with a Focus on Energy Efficiency

According to the principle of sustainability, modern industry should preserve nonrenewable energy sources and develop more efficient processes, especially in terms of energy consumption. The depletion of fossil energy reserves, the environmental impact of greenhouse gases, and the possible threats of environmental taxes are the main reasons to develop new processes in general, and new drying processes in particular, for the existing industries. Using superheated steam as a drying medium instead of hot air can improve the energy efficiency by reusing the energy from exhausted steam and prevent gas emission into the atmosphere by condensation. The present review is focused on both lab-scale pilots—including impingement jet, fluid bed, kiln, fixed bed, and flash drying—described in the literature and existing industrial facilities, with a specific analysis focused on energy efficiency. The usefulness of superheated steam drying pilots for experimental research and for the design of industrial dryers is analyzed. The impact on quality specifications of the dried product for different operating conditions is also presented. Documentation on industrial superheated steam dryers is very rare. Nevertheless, this work presents and analyses the key data available for superheated steam drying of beet, alfalfa, industrial pulp, and paint sludge. Energy recovery and process integration, with a focus on specific technological challenges for industrial dryer implementation, are also presented. This document will result in a discussion of some new ideas for possible R&D in superheated steam drying.     

COMBINED SUPERHEATED STEAM AND MICROWAVE DRYING OF SINTERED GLASS BEADS: DRYING RATE CURVES

A new drying method of combined superheated steam and microwave drying is being proposed. The drying rates of sintered glass beads in combined superheated steam and microwave drying are experimentally and theoretically investigated. Drying experiments have been carried out in a waveguide where a standing wave is formed to uniformly heat a small sample. Concerning drying rate curves in combined superheated steam and microwave drying, a distinct constant rate period has been observed. For the falling rate period, high drying rates have been observed. For both periods, the drying rates in combined superheated steam and microwave drying are higher than those in superheated steam alone. Also, in comparison with the results of combined nitrogen and microwave drying, the normalized drying rates in combined superheated steam and microwave drying are higher than those at less than the critical moisture content in combined nitrogen and microwave drying. Moreover, theoretical drying rates for the falling rate period (predicted by a modified receding evaporation front model) in combined superheated steam and microwave drying, are in good agreement with the observed drying rates. The combined superheated steam and microwave drying method can attain higher drying rates under mild external conditions.     

An optimization model of the operating costs of a fluidized bed steam‐drying plant

A model is developed to determine an optimum apparatus geometry and, for given apparatus dimensions, a financially optimal fluidized bed height. The parameters that effect the operating costs are the bed mass, the apparatus diameter and the gas mass flow rate. To implement such cost optimization, a physics‐based mathematical model for describing the thermodynamic processes in fluidized bed steam‐drying is briefly explained and presented. The most important conclusion is not to operate the fluidized bed for a drying process below a certain minimum cost, calculated with the help of the modelling. The problem, when describing the drying process and consequently the mass transfer, is that in the superheated steam drying case studied here, water is evaporated as moisture and withdrawn into an atmosphere of vapor water.     

COMPARISON OF SUPERHEATED STEAM AND AIR OPERATED SPRAY DRYERS USING COMPUTATIONAL FLUID DYNAMICS.

ABSTRACT

In this paper a numerical simulation of a spray dryer using the computational fluid dynamics (CFD) code Fluent is described. This simulation is based on a discrete droplet model and solve the partial differential equations of momentum, heat and mass conservation for both gas and dispersed phase.

The model is used to simulate the behaviour of a pilot scale spray dryer operated with two drying media : superheated steam and air Considering that there is no risk of powder ignition in superheated steam, we choosed a rather high inlet temperature (973 K). For the simulation, drop size spectrum is represented by 6 discrete droplets diameters, fitting to an experimental droplets size distribution and all droplets are injected at the same velocity, equal to the calculated velocity of the liquid sheet at the nozzle orifice.

It is showed that the model can evaluate the most important features of a spray dryer : temperature distribution inside the chamber, velocity of gas, droplets trajectories as well as deposits on the walls. The model predicts a fast down flowing core jet surrounded by a large recirculation zone. Using superheated steam or air as a drying medium shows only slight differences in flow patterns. Except for the recirculation which is tighter in steam.

The general behaviour of droplets in air or steam are quite the same : smallest droplets are entrained by the central core and largest ones are taken into the recirculation zone. In superheated steam, the droplets penetrate to a greater extent in the recirculation zone. Also, they evaporate faster. The contours of gas temperature reflect these differences as these two aspects are strongly coupled. In both air and steam there is a “cool” zone which is narrower in steam than in air. Finally, the panicle deposit problem seems to be more pronounced in air than in steam.

Adding to the inherent interest in using superheated steam as a drying medium, the model predicts attractive behaviour for spray drying with superheated steam. In particular. under the conditions tested with the model, a higher volumetric drying rate is obtained in superheated steam.     

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.     

OPTIMUM OPERATING CONDITIONS IN DRYING FOODSTUFFS WITH SUPERHEATED STEAM

It is inferred from experimental data that in drying foodstuffs with superheated steam, the initial drying rate has a direct effect on the rate at which the overall drying takes place. That is, the faster the initial drying rate, the shorter the overall drying time. This criterion is very convenient because at the beginning, water moistens the sample external surface so evaporation does not depend on internal sample characteristics, but only on external convective heat and mass transfer rates. Mass and energy balance equations are solved and the result converted into a general initial drying rate equation, in which all dryer characteristics are grouped into one dimensionless parameter. The initial drying rate equation is mathematically maximized and the optimum working conditions determined. The result shows that initial drying rate always increase with increases of either the superheated steam temperature or velocity, but once these two variables are fixed, there exists at least one “optimum” pressure at which the initial drying rate is a maximum. Finally, the initial drying rate and optimum condition equations are applied to three model dryers, a dryer for a flat sheet, a fixed bed dryer and a rotary dryer. In each case, numeric values are computed and plotted as drying rate versus pressure curves, in which the optimum drying rate is also included. Also presented is a chart to compare the optimum pressures as functions of temperature and steam velocity for the three dryers.     

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.     

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.     

Some Considerations In Simulation Of Superheated Steam Drying Of Softwood Lumber

ABSTRACT

A mathematical model for high-temperature drying of softwood lumber with moist air has been modified and extended to simulate wood drying with superheated steam. In the simulation, differences between the two types of drying are considered, these include: external heat and mass transfer processes and calculation of equilibrium moisture content. The external mass transfer coefficient in the perheated steam drying was found to be much higher than that in the moist air drying, however, the heat ransfer coefficients for these two cases were of the same order. The predicted drying curves and wood temperatures from the superheated steam drying model were compared with experimental data and there was close agreement. Further studies will apply the model to development of commercial drying schedules for wood drying with superheated steam.     

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 Kinetics of Instant Asian Noodles Processed in Superheated Steam

The objective for this work was to develop a novel technique for creating instant noodles by determining the drying kinetics of noodles undergoing simultaneous drying and processing using superheated steam. The mathematical model of moisture ratio was differentiated to determine the drying rates of noodles during processing. There was a constant rate drying period for all temperatures at a steam velocity of 1.5 m/s but there was no constant rate drying period at a steam velocity of 0.5 m/s. The constant rate drying period suggested by measurement of internal noodle temperature is much longer and well defined for all processing conditions than from the drying curves. The constant drying rate period, was nearly 200 s at 110°C but decreased to 50 s at 150°C. Equilibrium moisture content isobars were determined from mass changes during superheated steam processing. It was determined that isotherm equations for equilibrium moisture content in hot air systems may be utilized to model isobars in superheated steam systems.     

DESORPTION ISOTHERMS AND DRYING CHARACTERISTICS OF SHRIMP IN SUPERHEATED STEAM AND HOT AIR

Desorption isotherms for shrimp were determined at the temperatures of 50, 60, 70 and 80°C. Amongst the moisture equilibrium predictions between the BET and GAB models, the latter has a better predictable capability. The GAB parameters are correlated with the temperatures by the Arrhenius expression. Drying characteristics of shrimp in drying media at the temperature range of 120-180°C for superheated steam and of 70-140°C for hot air have been examined. Drying rate and effective diffusion coefficient are used to quantify quantitatively the difference between the superheated steam and the hot air dryings. The temperature is more important effect on drying rate and effective diffusion coefficient in the superheated steam than in the hot air. Inversion temperature exists between 140 and 150°C. Comparing to the hot air, the shrimp dried by the superheated steam shows a lower degree of shrimp shrinkage. In addition, product colours are slightly different to those from the commercial sources.