用升华与蒸发联合法干燥食品的物理性质

Drying is an important unit operation in processing of biological resources. The drying process may influence the product properties and quality, which may shrink, break or undergo rheological, physical and biochemical changes. The important parameters responsible for such changes are drying conditions, type of drying technology and residence drying time. Thermal conductivity, thermal-mass diffusivity, enthalpy, porosity and density are the main material property and heat-mass transfer parameters, which are essential for understanding the changes in product quality and for designing and dimensioning the drying processes. In this paper physical properties of food products undergoing a combined sublimation and evaporation were studied. Pieces of vegetables and potatoes were dried in a heat pump fluidized bed dryer at combined modes with temperatures below the freezing point in the beginning and a final drying step at temperatures above the freezing point. Samples of products were tested at different moisture contents with respect to physical properties. Physical properties of leek and potato samples were measured and mass diffusivities were determined from drying kinetic data. Based on bulk density and rehydration measurements it was clearly observed that drying temperature and modes influenced the final product physical properties. The potato cuberun dried with initial atmospheric freeze-drying step had rehydration ability 430% above a run dried only above the freezing point. The average effective mass diffusivity for 5 mm slabs of leek was 0.5×10^-11m^2·s^-1 for the sublimation stage and 2.2×10^-11m^2·s^-1 for the evaooration stage.     

Influence of Atmospheric Sublimation and Evaporation on the Heat Pump Fluid Bed Drying of Bovine Intestines

Experiments on atmospheric two-stage fluidized bed drying of bovine intestines with heat pump were carried out. The investigation covers innovative fluidized bed heat pump drying of bovine intestines. The two-stage drying consists of atmospheric moisture sublimation immediately followed by evaporation. Studies were done to establish the influence of the drying condition on the drying characteristics and product quality of bovine intestines and properties focusing on kinetics, diffusion, and color. The investigation of the drying characteristics has been conducted during moisture removal by evaporation and combined sublimation and evaporation. The effect of drying temperature on the drying constants was determined by fitting the experimental data using regression analysis techniques. The investigation revealed that the drying kinetics is most significantly affected by temperature. Correlations expressing the drying constants and effective moisture diffusivity dependence on the drying conditions are reported.     

A Simulation Model for Heat Pump Dryer Plants for Fruits and Roots.

ABSTRACT

Dryer design requires food properties, drying rate and mass-heat transfer coefficients. These values change continuously during drying due to changes in food fractions, particularly the water fraction. The high energy demand and costs allied to inefficient devices, creates a great need for new processing equipment. Along these guide-lines, several heat pump drying research projects were established at the Norwegian University of Science and Technology. The heat pump dryer provides high quality final product as its drying conditions can be controlled. Its efficiency and non-polluting operation come from closed air-refrigerant circuits and from its ability to fully recover the latent heat of moist air as it exits the drying chamber. Most of the above features are quite the opposite of the conventional dryer characteristics. Several experiments were made on heat pump drying of fruits and roots at temperatures from -22.5 to 40°C to obtain data and correlations on thermophysical properties, specific enthalpy and rehydration. Also, tests were done on drying rate, moisture content, drying constant, effective mass diffusivity and heat and mass transfer equations. The next important phase is the development of a simulation model to predict the performance and characteristics of the heat pump dryer plant. The objectives of the present work are to develop and lo test a heat pump dryer simulation model. The simulation provides results on the characteristics of both plant and components which are integrated by heat and mass transfer equations. The program has menus with click-on icons, input and output pop-up dialogue boxes. The usual commands such as, file-open, file-save, edit-delete are available in this program simply called Hpdryer. The model contains moist air psychrometric. natural and conventional refrigerant property libraries. Ammonia is a time-tested, self-alarming and natural refrigerant. It has been used extensively in the past, and it has better thermodynamic and transport properties than halocarbons. Safety is easily attained by design and its restrictive standards have helped increase its use in several countries. There are 36 ammonia installations in Norway and in the United Kingdom, including a drying plant. Ammonia has zero Odp, zero Gwp and the recent R&D has led to viable small-sale heat pump plants. Ammonia and dichlarodifluoromethane refrigerants were used in the test cases simulated by Hpdryer madel.     

A Simulation Model for Heat Pump Dryer Plants for Fruits and Roots.

Dryer design requires food properties, drying rate and mass-heat transfer coefficients. These values change continuously during drying due to changes in food fractions, particularly the water fraction. The high energy demand and costs allied to inefficient devices, creates a great need for new processing equipment. Along these guide-lines, several heat pump drying research projects were established at the Norwegian University of Science and Technology. The heat pump dryer provides high quality final product as its drying conditions can be controlled. Its efficiency and non-polluting operation come from closed air-refrigerant circuits and from its ability to fully recover the latent heat of moist air as it exits the drying chamber. Most of the above features are quite the opposite of the conventional dryer characteristics. Several experiments were made on heat pump drying of fruits and roots at temperatures from -22.5 to 40°C to obtain data and correlations on thermophysical properties, specific enthalpy and rehydration. Also, tests were done on drying rate, moisture content, drying constant, effective mass diffusivity and heat and mass transfer equations. The next important phase is the development of a simulation model to predict the performance and characteristics of the heat pump dryer plant. The objectives of the present work are to develop and lo test a heat pump dryer simulation model. The simulation provides results on the characteristics of both plant and components which are integrated by heat and mass transfer equations. The program has menus with click-on icons, input and output pop-up dialogue boxes. The usual commands such as, file-open, file-save, edit-delete are available in this program simply called Hpdryer. The model contains moist air psychrometric. natural and conventional refrigerant property libraries. Ammonia is a time-tested, self-alarming and natural refrigerant. It has been used extensively in the past, and it has better thermodynamic and transport properties than halocarbons. Safety is easily attained by design and its restrictive standards have helped increase its use in several countries. There are 36 ammonia installations in Norway and in the United Kingdom, including a drying plant. Ammonia has zero Odp, zero Gwp and the recent R&D has led to viable small-sale heat pump plants. Ammonia and dichlarodifluoromethane refrigerants were used in the test cases simulated by Hpdryer madel.     

Microwave-Assisted Atmospheric Freeze Drying of Green Peas: A Case Study

Atmospheric freeze drying (AFD) is based on the sublimation of ice due to a pressure gradient (convective drying), and is a dehydration process for temperature-sensitive products. Since the process is slow in general, microwave radiation (MW) was applied in order to increase the sublimation in fluid and fixed bed conditions at drying temperatures of ?6°C, ?3°C, and 0°C. The modified Weibull model was used to describe the drying behavior for all investigations. With 280 Watt power supplied to the magnetrons, it was possible to reduce drying time by approximately 50%. The drying efficiency was approximately 30%, while the SMER was increased by 0.1 to 0.3 kg_waterkWh^?1, which gives better energy efficiency for the microwave drying system used in this investigation. The product quality (color reduction and particle size/porosity) was well preserved in fixed bed drying at ?6°C and ?3°C, while the product quality was reduced significantly in microwave AFD experiments at 0°C and in a fluid bed. The drying rates of AFD in a fluid bed condition were not as high as those in a fixed bed. MW-AFD in a fixed bed condition at temperatures of ?6°C and ?3°C performed best regarding product quality, drying time, and process control.     

A multi-stage combined heat pump and microwave vacuum drying of green peas

The effect of multi-stage heat pump fluidized bed atmospheric freeze drying (HP FB AFD) and microwave vacuum drying (MVD) on the drying kinetics, moisture diffusivities, microstructure and physical parameters of green peas was evaluated. The results were compared with those obtained for microwave vacuum drying (MVD) and hot air convective drying (HACD). In case of combined method, the initial drying rate was about 0.04 l/min. The application of MVD increased the drying rate to the values 0.08 l/min. The drying rates of green peas dried by MVD and HACD were 0.59 and 0.20 l/min, respectively. MVD samples were characterized by a structure with minimal changes in respect to fresh samples. However, HP FB AFD and MVD satisfied important requirements, such as high product quality (due to low material temperature during AFD and low pressure during MVD), and increased drying rates in the final stage due to application of microwave heating.     

Single- and Multistage Heat Pump Drying of Protein

The pharmaceutical, nutraceutical, and food industries' main problems in drying are related to powder quality, low solvent removal rates, high production, and investment costs. The market success for a new powder depends on its properties and process economics. Consequently, the current challenges are the development of technologies for enhanced powder quality, low energy use, low cost, and minimum environmental impact.

Heat pump fluidized bed multistage drying is a potential alternative to produce protein powder. This drying technology consists of atmospheric lyophilization in order to attain a stable structure and step up the temperature for evaporative drying to increase moisture removal rates. In addition, the multistage drying has to follow a strategic schedule that results in optimized rates and product quality. Seven protein drying runs were made in a laboratory-scale heat pump dryer designed and built for precise operating conditions. The raw materials and powders were characterized and the multistage drying trials were compared based on kinetics, color, density, and deformation. Hence, the specific objectives of this work were to compare performance of multistage drying, to identify ways of improving moisture removal, and to study the effect of drying conditions on powder quality.