Constant and Intermittent Drying Characteristics of Olive Cake

The drying kinetics of olive cake, the solid by-product of the olive oil extraction process, has been experimentally investigated in a small-scale tray dryer using both constant and intermittent (on/off) heating schemes. The parameters investigated include inlet air temperature and intermittency of heat input. The drying kinetics was interpreted through two mathematical models, the Page equation and the Lewis equation. The Page equation was most appropriate in describing the drying behavior of olive cake. A diffusion model was used to describe the moisture transfer and the effective diffusion coefficient at each temperature was determined. The dependence of the effective diffusion coefficient on drying temperature can be adequately explained based on an Arrhenius-type relation. The effective diffusion coefficient varied between 7.6 × 10^?8 and 2.5 × 10^?7 m²/min with an activation energy of 38.55 kJ/mol. Comparison of time evolution of material moisture content due to intermittent and constant drying is also made.     

Constant and Intermittent Drying Characteristics of Olive Cake

The drying kinetics of olive cake, the solid by-product of the olive oil extraction process, has been experimentally investigated in a small-scale tray dryer using both constant and intermittent (on/off) heating schemes. The parameters investigated include inlet air temperature and intermittency of heat input. The drying kinetics was interpreted through two mathematical models, the Page equation and the Lewis equation. The Page equation was most appropriate in describing the drying behavior of olive cake. A diffusion model was used to describe the moisture transfer and the effective diffusion coefficient at each temperature was determined. The dependence of the effective diffusion coefficient on drying temperature can be adequately explained based on an Arrhenius-type relation. The effective diffusion coefficient varied between 7.6 × 10^-8 and 2.5 × 10^-7 m²/min with an activation energy of 38.55 kJ/mol. Comparison of time evolution of material moisture content due to intermittent and constant drying is also made.     

A Generalized Dimensionless Model for Deep Bed Drying of Paddy

A generalized dimensionless model of paddy drying was developed from a validated partial differential equation (PDE) drying model using the dimensional analysis of Buckingham theorem. This generalized dimensionless model considered all drying parameters in an equation to predict the grain moisture content during the drying process. Statistical parameters, namely, coefficient of determination (R ²), chi-square (χ²), mean relative deviation (MRD), and root mean square error (RMSE), were used as criteria to compare the dimensionless model with a validated PDE model. Based on these calculated parameters, it was concluded that the generalized dimensionless model fitted reasonably well with data from the PDE model and good agreement was found between the generalized dimensionless model and experimental drying data.     

Equilibrium Moisture Characteristics of Raw and Parboiled Paddy, Brown Rice, and Bran

Equilibrium moisture content (EMC) of raw and parboiled paddy, brown rice, and bran were obtained by equilibrating them at 20-80% equilibrium relative humidity (ERH) at 13, 30, and 40°C above saturated inorganic salt solutions. Four EMC-ERH models namely modified Henderson, modified Chung-Pfost, modified Halsey, and GAB were fitted to the observed data and were evaluated using mean relative percent error, standard error of estimate and residual plots. At a constant relative humidity, equilibrium moisture content decreased with increasing temperature. The GAB model described the EMC data the best, modified Henderson and modified Chung-Pfost equations gave good fit while the modified Halsey model gave a poor fit. The heat of vaporization (h_fg) of raw and parboiled paddy at different grain moisture contents and temperatures was estimated from EMC data and using the Clausius-Clapeyron equation.     

Study of Intermittent Low-Pressure Superheated Steam and Vacuum Drying of a Heat-Sensitive Material

Low-pressure superheated steam drying (LPSSD) has recently been applied to drying of various heat-sensitive foods and bioproducts with success. Several studies have shown that the quality of LPSSD-dried products is superior to that obtained using conventional hot air or vacuum drying. However, drying time and energy consumption for LPSSD is generally greater than that for vacuum drying. Therefore, it is necessary to examine different methodologies to improve the energy efficiency of LPSSD. An intermittent drying scheme is one possible method to reduce the energy consumption of the process while maintaining the desired product quality. In this study, the effect of intermittent supply of energy (through an electric heater and steam injection to the dryer) and vacuum (through the use of a vacuum pump) at various intermittency values or on:off periods (10:5, 10:10 and 10:20 min in the case of intermittent supply of energy and 5:0, 5:5, and 5:10 min in the case of intermittent supply of vacuum) at the on-period setting temperatures of 70, 80, and 90°C on the drying kinetics and heat transfer behavior of the drying samples (banana chips) was studied. The effects of these intermittent drying schemes and conditions on the quality parameters of dried banana chips; i.e., color, shrinkage, texture, and ascorbic acid retention, were also studied. Finally, the energy consumption values for intermittent LPSSD and vacuum drying were monitored through the effective (or net) drying time at various intermittent drying conditions and compared with those using continuous LPSSD and vacuum drying.     

Study of Temperature and Moisture Distribution in Paddy in a Triangular Spouted Bed Dryer

A triangular spouted-bed dryer has been designed as part of a hexagonal continuous dryer for paddy. In the triangular-bed dryer, the spout of drying air is placed in one corner of the drying chamber. Combining six triangular units with the spout located in the center of the dryer allows a continuous process and reduces energy consumption due to the reduction of heat losses. The current study focuses on the distribution of moisture and temperature in an individual triangular bed. Models of distribution have been developed in order to provide a better understanding of the phenomena and to help in scaling-up of the design.     

Comparative Study of Effects of Drying Methods and Storage Conditions on Aroma and Quality Attributes of Thai Jasmine Rice

This article describes the effects of various drying treatments and storage conditions on the main quality attributes of Thai jasmine rice; i.e., aroma, milling, pasting, and cooking properties. The experimental results show that drying treatments using various high temperatures (115-150°C) combined with 30 min tempering time between the pass or ambient air drying affect the composition of volatile compounds as well as the commercially accepted quality characteristics of Thai fragrant rice. High-temperature drying followed by ambient air drying can retain most of the quality attributes of Thai jasmine rice than multi-pass high-temperature drying with a tempering period between passes.     

Comparative Study of Effects of Drying Methods and Storage Conditions on Aroma and Quality Attributes of Thai Jasmine Rice

This article describes the effects of various drying treatments and storage conditions on the main quality attributes of Thai jasmine rice; i.e., aroma, milling, pasting, and cooking properties. The experimental results show that drying treatments using various high temperatures (115–150°C) combined with 30 min tempering time between the pass or ambient air drying affect the composition of volatile compounds as well as the commercially accepted quality characteristics of Thai fragrant rice. High-temperature drying followed by ambient air drying can retain most of the quality attributes of Thai jasmine rice than multi-pass high-temperature drying with a tempering period between passes.     

Energy and Quality Attributes of Combined Hot-Air/Infrared Drying of Paddy

The kinetics of combined hot-air/infrared thin-layer drying of paddy was studied. The mechanical quality aspects of paddy kernels dried at different drying conditions were evaluated in terms of percentage of cracked kernels and also required failure force obtained from bending tests. The well-known Artificial Neural Network (ANN) modeling technique was applied to predict the drying time, variations in paddy moisture content, the percentages of cracked kernels, and the values of required failure force of paddy at different drying conditions. The best ANN topologies, transfer functions, and training algorithms were determined for prediction of the mentioned parameters. In addition to the product quality aspects, the specific energy consumption (SEC) was estimated for all drying conditions. The results indicated that application of a low-intensity IR radiation (2000 W/m²), together with lower values of inlet air temperature (30°C) and moderate values of inlet air velocity (0.15 m/s), can effectively improve the final quality of paddy (as a heat-sensitive product) with a reasonable SEC.     

对撞流干燥的实验与理论研究

The experiments of one-stage semi-circular and two-stage semi-circular impinging stream drying as well as the vertical and semi-cricular combined impinging stream drying were carried out.The velocity distribution and the mean residence time of particles,and the influence of various factors on drying characteristics were studied.A mathematical model of granular material drying in a semi-circular impinging stream dryer was proposed,in which the flow characteristics as well as the heat and mass transfer mechanisms were considered.Reasonable numerical methods were used to solve the equations.Under various conditons,the calculated results of drying rate and moisture content versus time were obtained.The results indicate that constant drying rate period does not exist in a semi-circular impinging stream dryer.Appropriate semi-cricular stage number and curvature radius,flow-rate ratio,air velocity,and higher inlet air temperature should be used for enhancing the drying process.     

Numerical Modeling of Moisture and Temperature Distribution within a Rectangular Bagasse Layer Undergoing Drying

In this work, a numerical two-dimensional model using the finite volume method, which predicts the temperature and moisture distribution of the moist rectangular bagasse layer undergoing drying, is developed. During the drying process, variable heat and mass transfer coefficients are considered. The flow fields are numerically predicted using a commercial CFD package, Fluent. The temperature and moisture distributions under transient conditions are obtained, which determine both heat and moisture transport inside the material. The validation of the model is carried out by comparing the predicted mean moisture content values with those obtained experimentally. The comparison of the numerical and experimental result shows good agreement up to 8%.     

Experimental Study on Energy Consumption of Combined Conventional and Dehumidification Drying

Conventional drying, dehumidification drying, and combined conventional-dehumidification drying of wood were experimentally studied in this article. The results showed that the energy consumption in the dehumidification drying is the least but its drying time is the longest. The energy consumption in the combined drying is more than that in the dehumidification drying but less than that in the conventional drying, and the drying time is half of that in the dehumidification drying. The advantages of the combined conventional and dehumidification drying are discussed from the experiments results.     

Experimental Study on Energy Consumption of Combined Conventional and Dehumidification Drying

Conventional drying, dehumidification drying, and combined conventional-dehumidification drying of wood were experimentally studied in this article. The results showed that the energy consumption in the dehumidification drying is the least but its drying time is the longest. The energy consumption in the combined drying is more than that in the dehumidification drying but less than that in the conventional drying, and the drying time is half of that in the dehumidification drying. The advantages of the combined conventional and dehumidification drying are discussed from the experiments results.     

Modeling Intermittent Drying of Wood under Rapidly Varying Temperature and Humidity Conditions with the Lumped Reaction Engineering Approach (L-REA)

For improving product quality and minimizing energy consumption during drying, intermittent drying is often recommended. The mathematical models that are used to describe intermittent drying are usually transport phenomena based, complex models. In this study, the lumped reaction engineering approach (L-REA) is implemented to model wood drying under rapid periodically changed drying air temperature and humidity with high number of cycles of intermittency. The equilibrium activation energy (ΔE _v,b ), an important parameter for REA approach, is evaluated according to the corresponding drying air temperature and humidity in each drying section. The results of modeling suggest the L-REA works well with the experimental data. The simplicity of the L-REA is obvious and is hoped to be used in an industrial setting more readily. The L-REA can be used for sustainable processing in industries to assist in energy audit and management.     

Drying of Wheat Based on the Non-Equilibrium Thermodynamics: A Numerical Study

A new mathematical model to describe simultaneous heat and mass (liquid and vapor) transfer and shrinkage during drying of capillary-porous bodies with particular reference to prolate spheroid solid is presented. As an application, the methodology was used to predict drying of soft red winter wheat (Arthur). The mathematical model was based on the nonequilibrium thermodynamics considering variable transport coefficients and convective boundary conditions at the surface of the solid. All the partial differential equations presented in the model have been written in prolate spheroidal coordinates and solved numerically by a finite-volume method using implicit fully formulation. Results of the drying and heating kinetics and moisture content and temperature distributions in a wheat kernel during drying process are presented and analyzed. The methodology allows verification of the heat, liquid, and vapor fluxes, taking into account the thermal and hydrical gradients inside the grain.     

Experimental Study and Modeling of Crystalline Powders Vacuum Contact Drying with Intermittent Stirring

Modified literature models were successfully applied to simulate the evolution of the average solvent content (ethanol) of potassium chloride bed during vacuum contact drying with intermittent stirring. Our new modeling approach incorporated the following modifications: the introduction of a jacketed vessel heat transfer coefficient and an accumulation term for the heating wall temperature; the application of alternate static bed and stirred bed conditions; and modeling of all the three drying phases, namely the constant rate phase, the transition phase, and the falling rate phase. Moreover, several validation experiments were carried out with different operating conditions to identify the values of the unknown model parameter. The optimal stirring conditions were investigated by calculating total drying times for different sequences of stirring and no stirring periods.     

Experimental Study and Modeling of Crystalline Powders Vacuum Contact Drying with Intermittent Stirring

Modified literature models were successfully applied to simulate the evolution of the average solvent content (ethanol) of potassium chloride bed during vacuum contact drying with intermittent stirring. Our new modeling approach incorporated the following modifications: the introduction of a jacketed vessel heat transfer coefficient and an accumulation term for the heating wall temperature; the application of alternate static bed and stirred bed conditions; and modeling of all the three drying phases, namely the constant rate phase, the transition phase, and the falling rate phase. Moreover, several validation experiments were carried out with different operating conditions to identify the values of the unknown model parameter. The optimal stirring conditions were investigated by calculating total drying times for different sequences of stirring and no stirring periods.     

A Mathematical Model for Constant and Intermittent Batch Drying of Grains in a Novel Rotating Jet Spouted bed

A diffusion-bared mathdcal model is prswmed for batch drying of corn in a novel rotating jn spouted bcd device under constant as well as intermitted drying conditions. Such a device is suited for drying of large partides (e.g. grains, beam, seed, etc) for which internal heat and mass tranfer rates control the drying kinetics. Based on literature data for moisture diffusivities the model predictions are compared with experimental data for both continous and time-dependend air supply and/or heat input. Effects of dcvant parameter are evaluated and discussed in the light of potential pnrctieal applications.     

A Mathematical Model for Constant and Intermittent Batch Drying of Grains in a Novel Rotating Jet Spouted bed

ABSTRACT

A diffusion-bared mathdcal model is prswmed for batch drying of corn in a novel rotating jn spouted bcd device under constant as well as intermitted drying conditions. Such a device is suited for drying of large partides (e.g. grains, beam, seed, etc) for which internal heat and mass tranfer rates control the drying kinetics. Based on literature data for moisture diffusivities the model predictions are compared with experimental data for both continous and time-dependend air supply and/or heat input. Effects of dcvant parameter are evaluated and discussed in the light of potential pnrctieal applications.     

Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

In this work, germination method, germination time, and drying temperature were investigated for their effects on gamma-aminobutyric acid (GABA) and starch digestibility. The germination method and germination time influenced the GABA and dietary fiber contents as well as starch and glucose, but both factors did not provide a faster hydrolysis of starch for germinated brown rice because of the dietary fiber. When the germinated samples were dried by a hot-air fluidized bed dryer at 130 or 150°C, the GABA content was not decreased and the amylose-lipid complexes occurred. Dissociation temperature of the complexes was given in a range of 100–117°C, which was lower than that of complexes in the non-germinated paddy. Thus, the amylose-lipid complexes in the germinated samples obtained at high temperature lost some crystalline structure when cooked by the boiling method. The corresponding rate of starch hydrolysis or glycemic index of the germinated samples changed insignificantly from that of the shade-dried germinated sample or non-germinated brown rice which was dried in shade.