The Change of Body Temperature During Convective Drying of Cube-Shaped Apple Pieces

When using the convective drying method, the mass transfer between drying air and moisture diffusion of the material is very important. The moisture moves inside the material because of the volume change caused by the increased temperature. This movement is additionally affected by the texture of the material. According to the research dealing with colloid capillary porous texture of vegetables and fruit, the humidity migration inside the material occurs in both fluid and steam condition at the same time. This migration is stimulated by the heating and decreasing humidity along with the flow. In this research, winter varieties of apples (Jonathan, Golden Delicious, and Idared) were studied by heating of a 20 × 20 × 20 piece of apple with a thermocouple in it. On the basis of the measurements it can be stated that for the fruits with a high percentage of moisture (75-90%), when making the drying condition, the moisture gradient is influenced by the fractured cells of the cut area. It was found that the variety of apple is very important in relation to the heating and water loss gradient. According to the results, the wet volume change due to the heating highly influences the water loss. The models that describe the temperature of the material have a connection with the water loss.     

The Comparison of Two Models of Convective Drying of Shrinking Materials Using Apple Tissue as an Example

Modeling of drying of capillary-porous materials is a mathematically complex problem. It takes into consideration simultaneous heat and mass transfer inside the material with physicochemical properties changing during the drying process. Modeling of the process mentioned above consists of describing the heat and mass transfer balances by means of differential equations. Moisture diffusion coefficient as a function of moisture content and temperature of the material is a crucial parameter that controls the process. An additional problem occurs when moving boundary of the shrinking material is taken into account. In the present work, the identification of diffusion coefficient as a function of moisture content and temperature on the basis of two different models is shown. The two models include the Pakowski model (defined in the stationary coordinates) and the Kechaou model (defined in moving coordinates). Experimental data necessary to verify the models were obtained on the basis of series of tests for different boundary conditions performed on an apple tissue. During the drying process, samples of apple undergo significant volumetric shrinkage. In this article, the comparison of the two models describing the convective drying process of shrinking material is presented together with the comparison of the identified moisture diffusion coefficient.     

The Comparison of Two Models of Convective Drying of Shrinking Materials Using Apple Tissue as an Example

Modeling of drying of capillary-porous materials is a mathematically complex problem. It takes into consideration simultaneous heat and mass transfer inside the material with physicochemical properties changing during the drying process. Modeling of the process mentioned above consists of describing the heat and mass transfer balances by means of differential equations. Moisture diffusion coefficient as a function of moisture content and temperature of the material is a crucial parameter that controls the process. An additional problem occurs when moving boundary of the shrinking material is taken into account. In the present work, the identification of diffusion coefficient as a function of moisture content and temperature on the basis of two different models is shown. The two models include the Pakowski model (defined in the stationary coordinates) and the Kechaou model (defined in moving coordinates). Experimental data necessary to verify the models were obtained on the basis of series of tests for different boundary conditions performed on an apple tissue. During the drying process, samples of apple undergo significant volumetric shrinkage. In this article, the comparison of the two models describing the convective drying process of shrinking material is presented together with the comparison of the identified moisture diffusion coefficient.     

Ultrasonic-Assisted Convective Drying of Apple Slices

A promising approach for the application of ultrasound to assist in convective food drying was developed and tested in this study. The application of ultrasound is based on the transmission of ultrasonic energy as a combination of airborne contacts and through a series of solid contacts between the ultrasound element and the product tray as the ultrasonic vibration transmitting surface. A computer-based ultrasonic drying setup was built to allow continuous recording of the process variables in real time and enabled simulation of dehydration to be accomplished under controlled conditions over a range of drying parameters. Apple slices were dried using the drying setup to study the influence of ultrasound in combination with conventional hot air drying on drying kinetics and product quality.

The results from this work indicate that ultrasound can simultaneously be applied to accelerate the processing time (i.e., reduce energy consumption and increase production throughput) in conventional hot air drying without compromising product quality. It appears that the magnitude of influence of ultrasound to enhance the air-drying process depends on the process variables employed. In particular, the ability of ultrasound to improve the efficiency of the convective drying process appears to be maximized when using low temperature and high ultrasonic power level. This finding maybe very useful when there is a need to effectively dehydrate heat-sensitive products or when shorter drying times are required in order to achieve better retention of the functional and nutritional properties of the product.     

Convective Drying of Wastewater Sludge: Introduction of Shrinkage Effect in Mathematical Modeling

Drying of two kinds of wastewater sludge was studied. The first part was an experimental work done in a discontinuous cross-flow convective dryer using 1 kg of wet material extruded in 12-mm-diameter cylinders. The results show the influence of drying air temperature for both sludges. The second part consisted of developing a drying model in order to identify the internal diffusion coefficient and the convective mass transfer coefficient from the experimental data. A comparison between fitted drying curves, well represented by Newton's model, and the analytical solutions of the equation of diffusion, applied to a finite cylinder, was made. Variations in the physical parameters, such as the mass, density, and volume of the dried product, were calculated. This allowed us to confirm that shrinkage, which is an important parameter during wastewater sludge drying, must be taken into account. The results showed that both the internal diffusion coefficient and convective mass transfer coefficient were affected by the air temperature and the origin of the sludge. The values of the diffusion coefficient changed from 42.35 × 10^?9 m² · s^?1 at 160°C to 32.49 × 10^?9 m² · s^?1 at 122°C for sludge A and from 33.40 × 10^?9 m² · s^?1 at 140°C to 28.45 × 10^?9 m² · s^?1 at 120°C for sludge B. The convective mass transfer coefficient changed from 4.52 × 10^?7 m · s^?1 at 158°C to 3.33 × 10^?7 m · s^?1 at 122°C for sludge A and from 3.44 × 10^?7 m · s^?1 at 140°C to 2.84 × 10^?7 m² · s^?1 at 120°C for sludge B. The temperature dependency of the two coefficients was expressed using an Arrhenius-type equation and related parameters were deduced. Finally, the study showed that neglecting shrinkage phenomena resulted in an overestimation that can attain and exceed 30% for the two coefficients.     

Influence of Osmotic Pretreatment on Kinetics of Convective Drying and Quality of Apples

This article examines the influence of apple osmotic dehydration (OD) on the kinetics of convective drying and the quality of the products obtained. Fresh apples (Malus domestica), variety Ligol, were used as the experimental material. Samples were first dehydrated in three osmotic agents (glucose, fructose, and sucrose), each at a concentration of 40%, for 30, 60, and 120 min, and then dried convectively. Efficiency of osmotic dewatering was assessed on the basis of water loss (WL) and solids gain (SG). The influence of OD on convective drying kinetics was analyzed by comparing the drying curves and the basic kinetic parameters (time and drying rate). Quality of products was assessed on the basis of colorimetric measurements and sensory evaluation. It was found that OD significantly improved the quality of dried products through better retention of the original color, shape, texture, aroma, and taste, but it did not remarkably affect the rate of convective drying.     

Measurement of Absorbed Power of Glass Particle Layer on Moisture Content and Drying Rate by Combined Convective and Microwave Drying

Dependency of absorbed power by microwave on the local moisture content in a glass particle layer was measured with a new method; that is, heating the wet layer. The heating experiment was performed using a laboratory-scale combined convective and microwave heater/dryer that was manufactured by modifying a domestic microwave oven at 2.45 GHz. The measured result was strongly dependent on the local moisture content and showed a maximum and a minimum within the measured range of the moisture content. This dependency can be explained by the assumption that moisture in the wet layer behaves as a mass of the free water. The combined drying rate of the wet layer measured with the heater/dryer was simulated with both the power dependency and the experimental convective-only drying rate. Power dependency on temperature is as important as the moisture content in the simulation. Simulated results agree very well with experimental ones.     

Analysis of Drying Kinetics and Moisture Distribution in Convective Textile Fabric Drying

The drying process of crude cotton fabric is analyzed under two main aspects: analysis of moisture distribution inside the textile sheet, and analysis of certain operational convective drying process variables. Experimental apparatus consisted of a drying chamber in which samples of pure cotton textile were suspended inside the drying chamber and exposed to a convective hot air flow. The influence of the operational variables on the drying process behavior was studied by two different ways with generalized drying curves. The behavior of moisture distribution profiles was compared to average moisture content of the textile fabric verifying whether average values were able to represent the textile moisture content during the drying process.     

耐火浇注料对流与微波干燥的实验研究

进行了耐火浇注料热重分析,热风和微波干燥实验研究,得到了浇注料热风和微波干燥特性曲线。实验结果表明,与热风干燥比较,微波加热极大地降低了耐火浇注料干燥时间、提高了干燥效率和能源效率高,在耐火浇注料干燥过程中有着广阔的应用前景。     

Three-Dimensional Numerical Modeling of Convective Heat Transfer During Shallow-Depth Forced-Air Drying of Brown Rice Grains

We describe here a three-dimensional (3D) numerical study of the convective thermal transfer during forced-air drying of brown rice grains with the inclusion of moisture evaporation. Three levels of temperature were tested across a range from 40 to 60°C. The objective of the study was to determine the temperature distributions in the drying chamber as well as the surface and intra-kernel temperature gradients during convective drying of rice grains. The numerical model was based on the Navier-Stokes equation for fluid flow and the Fourier's equation for heat transfer. Results of the numerical solution showed that temperature distribution in the air and brown rice grains during the early minutes of drying were significantly influenced by the direction of flow of the heated air. Air gaps between grains and at the periphery of the drying chamber affected the rate and direction of airflow. The temperature history of the rice grains showed variations at different levels within the layers of grains. Moreover, the stream of heated air showed regions with airflows eight times greater than the inlet air velocity.     

The Spray Drying of Food Flavors

Abstract

Spray drying is the most commonly used technique for the production of dry flavorings. In spray drying, an aqueous infeed material (water, carrier, and flavor) is atomized into a stream of hot air. The atomized articles dry very rapidly, trapping volatile flavor constituents inside the droplets. The powder is recovered via cyclone collectors. Flavor retention is quite satisfactory if dryer operating parameters are properly chosen. Flavor retention is maximized by using a high infeed solids level, high viscosity infeed, optimum inlet (160–210°C) and high exit (>100°C) air temperatures, and high molecular weight flavor molecules. The shelf life of oxidizable flavor compounds is strongly influenced by the flavor carrier.     

Ultrasonic Convective Drying Kinetics of Clipfish During the Initial Drying Period

A hybrid drying system for high-intensity airborne ultrasound applied in convective drying was investigated for the drying of salted codfish (clipfish). Convective drying with ultrasonic assistance at 10, 20, and 30°C was compared to the same process without ultrasound. The Weibull model was used to model and investigate the drying behavior, and the effective diffusion in Fick's law was determined. The ultrasound decreased the drying time more at lower drying temperatures. The drying time was reduced by over 90% at a drying temperature of 10°C. For an industrial drying process at a temperature of 20°C, the drying time was reduced by 32.2%. The ultrasonic, convective drying of clipfish at a temperature of 20°C was faster than the same process without ultrasound at 30°C. The investigations showed a thermal effect for all products when ultrasound was applied. The specific moisture extraction ratio (SMER) in the investigated system was improved by 0.2 kg_water kWh^?1. The heat transfer coefficient in the system used was increased by 32.6% for a heating process in a separate investigation, whereas for a cooling process no increased heat transfer coefficient was determined. The thermal effect might (at least partially) explain the faster drying of ultrasonic-assisted convective drying. The results obtained demonstrate the potential of airborne ultrasound in convective drying with regard to drying time, energy consumption, and product quality. Documentation of the thermal effect should be included in future R&D on this topic.     

Infrared,Convective, and Sequential Infrared and Convective Drying of Wine Grape Pomace

In this paper, effects of infrared drying and/or convective drying on drying kinetics of wine grape pomace were examined, and drying characteristics, sterilizing efficacy, and effects on pomace's polyphenols and pro-anthocyanidins content were determined. Infrared drying had the highest drying rate, which reduced the drying time by more than 47.3% compared with other methods. Sequential infrared and convective drying had a faster drying rate than convective drying. Five empirical models were chosen to fit the drying curves and the Midilli et al. model had the highest R ² and lowest RMSE and χ ² . For sterilizing efficacy, infrared drying and convective drying (90°C) performed the best with minimum survival yeasts, molds and bacteria, while higher drying temperatures resulted in better pasteurization efficacy. Sequential infrared and convective drying did not yield a satisfactory sterilizing effect, with efficacy not being enhanced by prolonging the infrared drying. The wine grape pomace dried by infrared drying had the highest content of polyphenols and pro-anthocyanidins, showing that decreasing the drying temperature led to less damage to these two substances.     

Microwave Drying of Porous Materials

Abstract

Experimental results on microwave drying of the porous particles exposed to air stream at 40°C are presented. The temperature and moisture distribution inside a particle were measured for gypsum spheres of 9, 18, 28, and 38 mm. The mass reduction was monitored during the drying process. The rate of drying and changes in temperature and moisture profiles for different drying conditions were analyzed and compared with the ones for convective drying.     

Microwave Drying of Porous Materials

Experimental results on microwave drying of the porous particles exposed to air stream at 40°C are presented. The temperature and moisture distribution inside a particle were measured for gypsum spheres of 9, 18, 28, and 38 mm. The mass reduction was monitored during the drying process. The rate of drying and changes in temperature and moisture profiles for different drying conditions were analyzed and compared with the ones for convective drying.     

Simulation of Convective Drying of Wet Porous Materials

Abstract

A simulation model for convective drying of wet porous materials was developed. For the simulation, we measured the moisture diffusivities within them and applied a modified Dubinin-Astakhov equation to the moisture sorption data for a membrane filter. The simulation results not accounting for internal mass transfer resistance were quite different from the experimental ones. The drying characteristics calculated by a shrinking core model with effective moisture diffusivity represented a much lower drying rate and much higher temperatures, respectively, than the experimental ones. This meant that we must consider the plural moisture transport mechanisms within the samples. Therefore, we calculated the drying rate and temperatures with an apparent overall mass transfer coefficient damping with a decrease in the moisture content. The results accounting for the hygroscopic effects broadly agreed with the experimental ones by the evaluation.     

Simulation of Convective Drying of Wet Porous Materials

A simulation model for convective drying of wet porous materials was developed. For the simulation, we measured the moisture diffusivities within them and applied a modified Dubinin-Astakhov equation to the moisture sorption data for a membrane filter. The simulation results not accounting for internal mass transfer resistance were quite different from the experimental ones. The drying characteristics calculated by a shrinking core model with effective moisture diffusivity represented a much lower drying rate and much higher temperatures, respectively, than the experimental ones. This meant that we must consider the plural moisture transport mechanisms within the samples. Therefore, we calculated the drying rate and temperatures with an apparent overall mass transfer coefficient damping with a decrease in the moisture content. The results accounting for the hygroscopic effects broadly agreed with the experimental ones by the evaluation.     

Drying of Apple Slices in Atmospheric and Vacuum Freeze Dryer

Atmospheric freeze drying (AFD) and vacuum freeze drying (VFD) of Fuji apples was investigated. A factorial design was used in each case, with particle size, freezing rate, infrared (IR) radiation, and air temperature as factors. The effect of these factors on moisture content, duration of drying, rehydration properties, color, and texture were determined. The drying curves were fitted with both the simplified constant diffusivity model (SCDM) and the modified Page model, and rehydration curves were tested with the Peleg model, resulting in R² higher than 0.96. Antioxidant capacity, polyphenols, and ascorbic acid content in the final product were determined and compared with those obtained in a tunnel dryer. A sensory evaluation was performed.

The drying times obtained for VFD were shorter than the drying times obtained for AFD. The particle size and IR application were found to be the significant parameters that affect duration of drying for both AFD and VFD (duration of drying was proportional to particle size and inversely proportional to IR application). Air temperature affected drying time only during the secondary drying stage. Estimated D_eff values were on the order of 10^?10 (m²/s). In AFD, R² higher than 0.81 was obtained for the SCDM, and R² higher than 0.96 was obtained for the Page model. In VFD, a better fit was obtained (R² > 0.97) for both models. AFD produced nutritional alterations similar to convective drying. Sensory quality was not altered by AFD or VFD.     

Texture Changes During Drying of Apple Slices

The objective of this study was to investigate the textural changes of apple slices undergoing convective drying. Texture profile analysis (TPA) measurements at 20% compression clearly showed three periods in texture development: softening, uniform hardness, and hardening. In the period of softening, the initial hardness of 2,260 g exponentially decreased to 40–90 g, remained low in the moisture content range of 3.0–0.5 g/g, and rapidly increased below 0.5 g/g. Cohesiveness, springiness, resilience, and chewiness demonstrated similar three-phase behavior with the dependence on moisture content in the period of softening, constant values in the period of uniform hardness, and an inversion point below 0.5 g/g. In the period of hardening, the texture parameters were dependent on temperature.     

Convective Drying of Wastewater Sludges: Influence of Air Temperature, Superficial Velocity, and Humidity on the Kinetics

The influence of air temperature, velocity, and humidity during convective drying of two different sludges (A and B) is investigated through a 3³ factorial design. For sludge A, a constant drying flux period is observed, while sludge B is characterized by a long decreasing drying flux phase. A sensitivity analysis shows that temperature is the main operating parameter affecting the drying kinetics. Mass and heat transfer coefficients as well as water evaporation capacities are calculated from drying curves. Transfer coefficients are related to operating conditions through dimensionless relations. For both sludges, a linear relation is found between water evaporation capacity and the maximal measured drying flux.