Effects of Surface Concentration on Drying Behavior of Carbohydrate Solutions

As the surface properties of the drying materials are very important not only for the drying rate but also for the quality change during drying, the effects of surface concentration on the drying behavior of liquid foods (sugar solutions) were investigated by isothermal drying experiments and by numerical calculation experiments. The isothermal drying experiments with gelled sugar solution systems (sucrose and maltodextrin) were carried out at various relative humidity (RH) values (RH = 0 to 84%). Separate experiments were carried out for determination of the desorption isotherms.

The isothermal drying curves of sugar solutions at RH = 0 to 51% were very similar. Numerical simulations also showed that the drying curves of these sugars at the surface concentration = 0 and 0.1 are almost the same, although the concentration distributions are different.

When a small amount of gelatin was added to sugar solutions, the drying rate decreased remarkably as the gelatin might form a thin film (skin) near the surface, and consequently the retention of ethanol increased.     

Methane/natural gas storage and delivered capacity for activated carbons in dry and wet conditions

Methane/natural gas storage and delivered capacity for three different activated carbons in dry and wet conditions were measured. In all tests the temperature of the bed was maintained constant at 277.15 K and pressure was increased up to 10 MPa. Natural gas storage capacity was less than methane storage capacity in dry conditions for all the three activated carbons tested, while the gas delivery was almost the same. One of activated carbon tested (NC120) showed the possibility of hydrate forming for pressures higher than 4 MPa but the amount of gas stored still was less than the amount stored in dry conditions over the whole range of pressure. The analysis of the gas delivered at each pressure steps shows that considerable amount of heavy components do not come out from the bed even at very low pressures in both dry and wet condition tests. Repeatability of the sorption/desorption processes - vital for possible commercial/industrial use - has been examined over various cycles.     

Recovery of chromium from tannery effluents using a redox–adsorption approach

Adsorption isotherms for sodium and trivalent chromium uptake from aqueous solutions onto Amberlite resin were prepared at 18°C. Adsorption of each cation followed the Langmuir model. The rate of uptake of each cation was found to be film diffusion controlled with sodium showing the most rapid uptake. In aqueous solutions containing both chromium and sodium as the only cationic species, it was found that with increasing initial concentration of sodium, the trivalent chromium uptake on the resin decreased substantially. To overcome this difficulty a four step redox–adsorption system has been developed for the removal of Cr³⁺ from tannery effluents. The first step comprises the oxidation of trivalent chromium to the hexavalent form using selected common oxidising agents. The liquid effluent is then passed through an Amberlite cation-exchange resin in step 2 where the sodium in the waste stream is completely removed. The anionic hexavalent form of chromium (Cr₂O) passes unaltered through the resin along with the waste stream. In the third stage the dichromate is reduced back to the trivalent cationic form which is subsequently removed from the waste stream by a second Amberlite ion-exchange bed in stage 4. Each step in this process is assessed in batch and flow mode using simulated and real tannery effluents.     

Influence of ions on the critical behavior of a binary mixture near the consolute point

The lower critical point of stratification of a 3-methylpyridine (MP)+heavy water (D₂O) mixture in the presence of Na⁺ and CI^– ions has been studied by the Toepler shadow method. Addition of 0.3% ions lowered the critical temperature and reduced the equilibration time and the gradient of the refractive index (compressibillity). The analysis of the form of the near-critical isotherm demonstrated the ionic mixture to be described by the index = 3.05 ± 0.15. which corresponds to the classical mean-field theory. The results obtained provide evidence that even small admixtures of charged particles result in a substantial suppression of fluctuations near the critical point by the long-range Coulomb interaction.Paper presented at the Twelfth Symposium on Thermophysical Properties, June 19–24, 1994, Boulder, Colorado, U.S.A.     

液氮温度下分子筛的真空吸附特性试验研究

为探究低温容器夹层所用分子筛吸附剂的吸附特性,采用静态膨胀法进行试验,获得了平衡压力为10-3Pa～103Pa范围内4A、5A和13X分子筛对N2、O2单一组分以及空气的吸附等温线,比较了不同分子筛对气体的吸附能力差异,探究了分子筛的吸附机理.研究结果表明:液氮温度下,5A和13X分子筛在真空条件下对N2及O2的吸附性...     

Sorption isotherms and thermodynamic properties of freeze‐dried colostral whey powders with different additives

Moisture adsorption isotherms of colostral whey (CW) powders with different additives (maltodextrin and sucrose) were determined using gravimetric static method at 15–35 °C in the water activity range of 0.067–0.76. The moisture adsorption isotherms obtained were typical sigmoid curves, and the modified‐Halsey and Guggenheim–Anderson–de Boer (GAB) equations gave the best fit to experimental data among five well‐known equations. Addition with maltodextrin into CW powders could effectively decrease equilibrium moisture content (EMC), whereas addition with sucrose increased EMC in the water activity of 0.43–0.76 at 15 and 25 °C and in the water activity of 0.21–0.76 at 35 °C, respectively. Thermodynamic properties including net isosteric heat of sorption and differential entropy were determined from adsorption data using Clausius–Clapeyron equation. The results showed that net isosteric heat of sorption of all the samples decreased exponentially with increasing EMC. Enthalpy–entropy compensation theory was applicable for adsorption process of all the samples, and the adsorption processes were enthalpy‐driven.     

Heat and mass transfer during the coffee drying process

For a better comprehension of heat and mass transfer during the coffee drying process and optimization of the industrial application transport coefficients and coffee properties were determined. Heat transfer coefficients were measured for different air velocities and were found to follow the known dimensionless equations for the flow surrounding a sphere. Thermal conductivities and effective diffusion coefficients were measured as a function of moisture content as well as volume and densities of the coffee beans. The mentioned properties depend directly on the humidity of the coffee beans rather than on the drying conditions. Sorption behaviour was investigated and temperature dependent parameters for the Guggenheimer–Anderson–deBoer-isotherm (GAB) were determined according to the Arrhenius relationship.     

真空油炸技术在熏鱼制品加工中的应用

以新鲜草鱼为原料,用真空油炸代替常压油炸对传统熏鱼制品的加工工艺进行优化改良,将其与常压油炸制品进行表面孔隙大小的对比,并对改良后的熏鱼制品进行了吸湿特性的研究。结果表明,草鱼在真空度0．06MPa,温度为130℃下油炸13min,制得的熏鱼制品在色、香、味以及组织形态上都优于高温常压油炸：真空油炸表面孔隙明显大于常压油炸表面孔隙;常压油炸的颜色明显比真空油炸的要深,光泽比真空油炸的要差。