Water vapor sorption and diffusivity in bark

Physical properties of importance in drying processes have been compiled for bark, including spruce, pine, and birch in Sweden. Water vapor sorption isotherms were determined for the bark of these trees. At 95% relative humidity and 25°C, outer birch bark reached a moisture ratio (kg water/kg dry mass) of 5%, whereas inner birch bark, spruce bark, and pine bark reached moisture ratios of 21, 28, and 25%, respectively. The transverse water vapor diffusivity in samples of spruce bark, pine bark, inner birch bark, and outer birch bark were determined to be 1.1–1.7 · 10^?6, 2.2–9.2 · 10^?7, 1.5–2.6 · 10^?6, and 4.3–13 · 10^?8 m²/s, respectively. The in-plane diffusivity was of the same magnitude as the transverse diffusivity in inner birch bark, whereas in outer birch bark the in-plane diffusivity was several times higher than the transverse diffusivity. These data can be used to model the drying behavior and can thus aid in the design of efficient bark drying processes.     

Drying kinetics of poplar lumber during periodic hot-press drying

The drying kinetics of poplar lumber was experimentally investigated as a function of drying temperature (115, 135, 160, 185 and 205°C) during a periodic hot-press-drying process. Poplar lumber was dried under contact (compression ratio of 10%) and high-press states (compression ratio of 44%). Compared with the contact-state, the high-press-state showed higher drying rate and higher efficiency of removing free water than bound water in wood. Eight mathematical models from the literature were established to analyze the drying behavior. The Weibull model, with an average determination coefficient R² of 0.9958, fitted well for all applied drying conditions. The scale parameter decreased with increasing drying temperature and was lower for high-press-state drying compared with that for contact-state drying. Moisture diffusivity and activation energy were calculated according to the Weibull model. Diffusivity increased with increasing drying temperature, with the average value of 1.734?×?10^?6 and 3.313?×?10^?6?m²/s and activation energy of 34.79 and 32.85?kJ/mol for contact-state drying and high-press-state drying, respectively. Hot-press drying created an M-shaped curve of density distribution, with high density at the two surface regions gradually decreasing toward the core region. The contact state-dried wood showed increased density near the wood surface. Both average density and peak density improved in the case of high-press-state-dried wood. Furthermore, the hydrophilic index of wood for high-press-state drying was lower than that of the contact-state drying, and the opposite was true regarding crystallinity index. The hygroscopicity of high-press-dried poplar decreased with lower equilibrium moisture content and higher moisture excluding efficiency, compared with contact-state-dried poplar. The rapid, high-quality drying of poplar lumber through periodic hot-press was more potentially achieved by the high-press-state compared with contact-state drying.     

Enthalpy-Entropy Compensation for Water Loss of Vegetable Tissues during Air Drying

Transition state theory was used to study enthalpy-entropy compensation for water loss during air drying of potato and apple slices. Slices of either potato or apple of 4-mm thickness, 40 mm diameter and air drying temperatures of 323, 333, 343, and 353 K were employed in the experiments. Moisture content and internal potato and apple slice temperatures were recorded during the drying runs. Water loss during drying was described by the unsteady-state Fick's equation and moisture diffusivity evolution was established by applying the method of the slopes. Thus, the experimental drying curve was compared to the theoretical diffusion curve, and the slope of the two curves were estimated at the same moisture content to in order give the corresponding value of diffusivity. During drying, the moisture diffusivity reached a maximum value as the water content of potato and apple slice was around 1 kg water/kg dry solid, regardless of the air temperature. The isokinetic temperature was found to be 320.2 and 312.8 K for potato and apple tissues, respectively. These values were greater than the experimental harmonic mean temperature, which was found to be 307.4 and 308.3 K for potato and apple tissues, respectively. Thus, it was concluded that the water loss process is enthalpy controlled.     

Density and Moisture Profile Evolution during Timber Drying by CT Scanning Measurements

Timbers of 105 × 105 mm² in cross section and 1000 mm long were computed tomography (CT) scanned with a commercial unit in equal time steps during a drying cycle. The study aimed to convert the scanning numbers into wood density values, observe the changes that occur during the dehydration process, and, from these, differentiate moisture content as a function of time and space. The reference for calculating the moisture content of each image pixel was the oven-dry wood scan. Analysis of the results allowed visualizing the water distribution, the mechanism of water removal, as well as check formation. Although only a single drying run was analyzed and a limited number of timbers were scanned, the results revealed trends and thus show promise, so further research is urged because it may lead to a better understanding of water movement and check formation in wood during kiln drying.     

Moisture conditioning of wood using a continuous microwave dryer

Lower moisture content in wood, preferably 5–6%, is desirable for many chemical modification reactions. Economically, it is not feasible to dry timber to such low moisture content by conventional drying without drying degrades. Microwave heating was evaluated and found to be effective in reducing the moisture content of radiata pine from 13% to 6% in a microwave cycle of two minutes. The energy consumption is about 55 kWh/m³. Moisture distribution profiles demonstrate very uniform drying across the sample thickness. The findings suggest that microwave heating can potentially be applied to condition wood in a very short period of time.     

Microwave-Assisted Thin Layer Drying of Wheat

Drying characteristics of Canada Western Red Spring (CWRS) wheat were studied using a domestic microwave convective oven. The effects of microwave power level, grain bed thickness, and initial grain moisture on the drying kinetics were investigated. Wheat samples with initial moisture levels of 0.18 to 0.29 kg water/kg of dry matter were dried for different drying periods of 180 to 360 s. The moisture loss data were recorded at regular short intervals. Then moisture loss data were fitted to various models (Page equation, modified drying equation, and Midilli equation) to study the drying kinetics of wheat. The results showed that wheat moisture loss increased with increasing microwave power level. A mathematical model was developed by coupling mass and energy balances, resulting in a system of non-linear equations. The predicted moisture loss data from the developed model were compared by fitting to experimental microwave data that were in good agreement.     

Optimization of Microwave-Vacuum Drying Parameters of Saskatoon Berries Using Response Surface Methodology

A combined microwave and vacuum system was used to dry the Saskatoon berries (Amelanchier alnifolia). A central composite rotate design and response surface methodology were used to determine the influence of process variables (microwave power, drying time, and fruit load) and arrive at optimal processing conditions to reduce the moisture content and water activity of the berries to a safe level. It is concluded that the yield of moisture content and water activity can be reduced to 20% and 0.50, respectively, for microwave power 5.7–6 kW, drying time 51.5–55 min, and fruit load 10–9.75 kg.     

A Superheated-Steam Fluidized-Bed Dryer for Parboiled Rice: Testing of a Pilot-Scale and Mathematical Model Development

This article describes the testing of a pilot-scale superheated-steam fluidized-bed dryer for parboiled rice along with development of a mathematical model for predicting the changes in temperature of steam and moisture content of parboiled rice during drying. Based on the obtained results, it was found that the superficial velocity of steam from 1.3 to 1.5 times of the minimum fluidization velocity had no significant effect on the drying rates of rice. The energy consumption for reducing the moisture content of paddy from 0.43 to 0.22 kg/kg dry basis was approximately 7.2 MJ/kg water evaporated. Drying temperature caused the appreciable change of parboiled rice qualities as characterized by water adsorption, whiteness and pasting viscosities, white belly, and hardness. Soaking paddy at a temperature of 70°C for 7–8 h before drying was sufficiently enough for producing parboiled rice, with no white belly. The gelatinization of starch during drying resulted in higher head rice yield of the product as compared to that of raw paddy.     

Experimental Study on Thermal Hydrolysis and Dewatering Characteristics of Mechanically Dewatered Sewage Sludge

After mechanical dewatering, sewage sludge has a moisture content of around 80 wt% and further disposal is required. A new sewage sludge semi-drying (dewatering) process is proposed and verified. It combines thermal hydrolysis and subsequent mechanical dewatering, with less energy consumption than traditional thermal drying. Sludge treated using this new process satisfies further disposal requirements (e.g., landfill or autothermal incineration). In the present study, a high-pressure test reactor was used to study the thermal hydrolysis of dewatered sludge. Thermally hydrolyzed sludge was subsequently dewatered by centrifugal sedimentation or by pressure filtration. The amount of organic compounds returning to the water phase was also measured. According to the results from centrifugal settling tests, the optimal thermal hydrolysis treatment temperature was 180°C. The moisture content then dropped to 1.44 kg/kg dry solids (DS; 59 wt%) after dewatering under relative centrifugal force of 9,000 × g from 5.67 kg/kg DS (85 wt%). Pressure filtration further reduced the moisture content of filter cakes to only 0.5 kg/kg DS (33 wt%, hydrolysis temperature 180°C). After thermal hydrolysis, the heating value of sludge (moisture-free basis) was about 80% that of the untreated sludge.     

Accurate Determination of Moisture Content of Organic Soils Using the Oven Drying Method

Abstract

The accuracy of moisture content values determined for organic soil using the oven drying method is dependent on the oven drying temperature. Some charring of the organic fraction occurs at the standard oven drying temperature of 110 ± 5°C; pore water remains in the soil when temperatures below 100°C are used. A new technique to determine the specific oven drying temperature that yields the correct value of the moisture content for organic soils is presented. Routine moisture content tests should be conducted at the standard oven drying temperature; moisture content values determined on the basis of the recommended oven drying temperature of 60°C include a larger error. A moisture content parameter is introduced to facilitate direct comparison of moisture content values calculated on the basis of different oven drying temperatures.     

Non-destructive Measurement of Moisture Distribution in Wood during Drying Using Digital X-ray Microscopy

The objective of this study was to develop a nondestructive method by which moisture distribution in wood during drying could be predicted. A newly developed digital X-ray microscope was used to measure the moisture content of wood and its accuracy and resolution was evaluated compared to the classic oven-dry method.

Small green wood specimens of Sugi (Cryptomeria japonica D. Don) were cut and dried under constant temperature and humidity. As the weight was decreasing during drying, X-ray microscope images of cross section were obtained. From these digital images and specimen weight, the moisture content during drying was measured by the two methods. After the shrinkage of the specimen was canceled, the standard error achieved finally was about 1% moisture content within the experimental range. As the image was divided into small subimages, the clear moisture distribution can be seen. It was found that the image divided into 32 × 32 subimages in each size of 0.625 × 0.625 mm might be valid to determine the moisture distribution, and that the drying rate in early wood is larger than in late wood.     

Optimization of Vegetal Pear Drying Using Response Surface Methodology

The aim of this work was to optimize the drying process of vegetal pear and minimize energy resources (cost) under prefixed limits involving vegetal pear moisture, color, and productivity. The optimization of vegetal pear drying was made by using response surface methodology (RSM) for minimum process cost and color difference between fresh and dried samples (moisture ≤0.10 g water g d.m.^?1). A pilot-plant dryer was used for dehydrating vegetal pear slices (0.5 cm thickness). The tests were carried out at different air temperature (60 to 70°C), samples diameter (4 to 7 cm), and pretreatment with ascorbic acid solutions (0–0.1% w/w). The optimum drying conditions were found at air temperature of 63°C with 5-cm sample diameter and 0.075% of ascorbic acid concentration. On the optimized drying conditions, dried vegetal pear presented values with moisture content of 0.052 g water g d.m.^?1, color difference of 11.65, production rate of 0.0073 kg h^?1, and total cost of $30.58/kg dried product^?1     

Convective Drying Kinetics of Single Droplets of Aqueous Glucose

The convective drying kinetics of single droplets of aqueous glucose was measured using a single droplet drying rig. The effects of air temperature and velocity were evaluated. It was found that the droplet of aqueous glucose shrank uniformly, retaining a nearly spherical shape during drying. The normalized volume (d/d₀)³ of the droplet decreased linearly with its moisture content. A constant-drying-rate-like period occurred when the moisture content of the droplet was higher than an amount of about 1.0 kg kg^?1 dry solid. The diameter of the droplet decreased sharply due to the evaporation of water, while its temperature remained at a wet-bulb-like temperature in this period. When the moisture content of the droplet was lower than the above-mentioned value, the drying transferred to a falling-drying-rate-period, during which the temperature of the droplet rose quickly and approached the air temperature as drying continued. The effect of air temperature on the drying of single droplets of aqueous glucose was more pronounced when compared with that of air velocity.     

Drying Kinetics and Sorption Isotherms of the Nejayote

Abstract

The nixtamalization is an alkaline cooking process in corn tortillas industry that uses large quantities of water (5:1 corn weight) and producing a byproduct called nejayote. In this work, drying kinetic of insoluble fraction from nejayote was obtained using a hot air cabinet dryer at 60, 75, and 90°C. The air rate and water content were 1.5 m/s and 0.028 kg of water/kg of dry air, respectively. Sorption isotherms were measured by the COST method with sulfuric acid solutions at 30, 45 and 60°C. Results showed a difference in drying kinetics/drying time between drying temperatures of 60 and 75°C, and practically no difference between 75 and 90°C. This was probably due to the development of a superficial crust on the product. The shape of sorption curves was as expected; no temperature effect was identified but it is a common behavior for products with high sugar content. Finally the sorption isotherm was predicted based on primary chemical compounds (carbohydrates, proteins, crude fiber, and calcium hydroxide).     

Aerated Apple Leathers: Effect of Microstructure on Drying and Mechanical Properties

Fruit leathers are restructured products made from drying fruit purees until a leathery consistence is achieved. Aerated apple leathers (AAL) were created in order to incorporate air into the fruit structure and decrease the caloric density. AAL were prepared using gelatin as a foaming agent. Effects of gelatin concentration (0, 0.5, 1.0, and 1.5%) and whipping time (3, 5, 7, and 9 min) on microstructure, drying behavior, and mechanical properties of AAL were studied. Increasing the gelatin content and whipping time increased the gas hold-up up to 42.3% and decreased the mean bubble size of the foam. The time of drying decreased as the aeration level was increased. Samples with 1.5% gelatin and seven minutes’ whipping presented the highest drying rate, taking 2.8 h of drying to reach a moisture content of 0.13 kg H₂O/kg dry basis. The drying behavior of samples was satisfactorily modeled with a semi-empirical relationship. Mechanical properties showed differences among aerated products elaborated with different whipping times and gelatin contents. Aeration conferred unique characteristics to apple leathers in terms of appearance and mechanical properties.     

Effect of Fluidized Bed Drying Temperature on Various Quality Attributes of Paddy

Abstract

As reported by many researchers, it was found that fluidized bed paddy drying using high drying air temperatures of over 100°C affected the head rice yield and whiteness of dried rice. However, only a few studies on fluidized bed paddy drying with drying air temperatures below 100°C were so far reported. The main objective of this work was therefore to study the effect of fluidized bed drying air temperature on various quality parameters of Suphanburi 1 and Pathumthani 1 Indica rice. Paddy was dried from the initial moisture contents of 25.0, 28.8, and 32.5% dry basis to 22.5 ± 1.2% dry basis using inlet drying air temperatures between 40 and 150°C at 10°C/step. After fluidized bed drying, paddy was tempered and followed by ambient air aeration until its final moisture content was reduced to 16.3 ± 0.5% dry basis. The results showed that the head rice yield of Suphanburi 1 was significantly related to the inlet drying temperature and initial moisture content whilst there was no significant relationship between the head rice yield, drying temperature and initial moisture content for Pathumthani 1. The whiteness of the two rice varieties was slightly decreased with increase in drying air temperature and initial moisture content. It was also found that the hardness of both cooked rice varieties exhibited insignificant difference (p < 0.05) comparing to rewetted rice, which was gently dried by ambient air aeration in thin layer. The thermal analysis by DSC also showed that partial gelatinization occurred during drying at higher temperatures. Using inlet drying air temperatures in the range of 40–150°C therefore did not affected the quality of cooked rice and paddy. The milling quality of paddy was also well maintained.     

Effect of sucrose concentration of osmotic dehydration pretreatment on drying characteristics and texture of peach chips dried by infrared drying coupled with explosion puffing drying

Effects of osmotic dehydration (OD) pretreatment on the texture characteristics of peach chips after combination drying were investigated. Peach slices were immersed into 100, 300, and 500?g/L sucrose solution for 4?h, respectively, at room temperature and then predried to a critical moisture content of 0.5?kg water/kg dry matter that was determined by the effective moisture diffusivity (D_eff) curves under infrared drying at 80°C. The peach chips were then dried using explosion puffing drying (EPD). The sucrose solution with lower concentration (100?g/L) would improve the drying rate (DR) of peach slices during infrared drying. However, sucrose solution with higher concentration (500?g/L) might affect water diffusion, resulting in lower drying rate. The changes of texture characteristics of dehydrated peach were ascribed to sucrose uptake during the impregnation step. The content and constitutes of soluble sugars in peach tissue, which was significantly affected by OD treatment, were also detected in the research. The results indicated that the combined infrared and EPD drying, in which OD with appropriate concentration (300?g/L) was applied as pretreatment, could improve the drying characteristics and texture of peach chips.     

Drying of grape pomace with a double pass solar collector

This study aims to analyze the performance of a novel design of the double pass solar air collector (DPSAC)-assisted drying system and investigate the drying kinetics of grape pomace which is an agricultural by-product. The samples were dried to a moisture content of 0.01?g water/g dry matter between 100 and 250?min depending on the weather conditions. The average thermal efficiencies of DPSAC were calculated as 79.77, 79.85, and 69.46%. Average values of the coefficient of performance of DPSAC were determined as 5.32, 5.13, and 4.32. The highest specific moisture extraction rate value was achieved as 617.18?g water/kWh. Whereas the mass transfer coefficient (h_m) values ranged from 9.15E?11 to 1.04E?7?m/s, the effective moisture diffusivity (D_e) values were obtained between 3.04E?13 and 1.02E?10?m²/s. The qualitative analysis showed that the drying using DPSAC may be an alternative for drying applications in terms of short drying time and energy usage. Nevertheless, these results clearly suggest a complex and effective interplay between thermal performance and drying kinetics.     

Influence of Dry Matter Content and Drying Conditions on Effective Diffusion Coefficient of Onion (Allium cepa,L.)

ABSTRACT

Demand for fresh and dehydrated onions has increased considerably over the last two decades. To meet this challenge new varieties possesing superior field characteristics have been developed whose dehydration characteristics differ markedly. In this work the influence of dry matter content in the raw onion and drying conditions on the effective diffusion coefficient is studied. In the falling rate period, the diffusion activation energy was found to be 33.9 kJ/mol, and the D_σ parameter (the effective diffusivity at high moisture contents) was found to be 5.0736×10^-5 m²/s. On the basis of measurements with seven different onion varieties (with raw dry matter content between 19.5 and 23.5 kg dry matter/kg fresh product) an exponential relationship was found between the effective diffusivity and dry matter content of the raw onion.     

THIN LAYER AND DEEP BED DRYING OF LONG GRAIN ROUGH RICE

ABSTRACT

The paper presents new data for thin-layer drying characteristics of Thai long grain rough rice measured under various conditions of drying air temperature (35 to 60?°C), drying air relative humidity (30 to 70 % ) and the initial moisture content of rough rice (20 to 40 % dry basis). Empirical equations were developed using the instantaneous weight, the weight loss and drying time, with temperature, relative humidity and initial moisture content of rough rice as the independent variables. A computer program was developed to simulate the deep-bed drying process. The thin-layer drying equation developed before was used in the computer simulation. Experimental data from the fixed bed dryer were compared with the results from the calculation.