DRYING OF GRANULAR PARTICLES IN A MULTISTAGE INCLINED FLUIDIZED BED WITH MECHANICAL VIBRATION

A mathematical model for the drying rate of granular particles in a multistage inclined fluidized bed(IFB) is presented from the standpoint of simultaneous heat and mass transfer, with taking the effect of mechanical vibration added vertically into consideration.

Steady-state distributions for the temperatures and concentrations of the particles and the heating gas, and for the moisture content of the particles are numerically calculated based on the present model. The calculated results show fairly good agreement with the experimental data, which were obtained from the drying experiments of brick particles in a three-stage IFB using comparatively low temperature air(40-60°C) as the heating gas.

It has been found within the range of the experimental conditions employed that, the mechanical vibration added vertically enhances the over-all drying rate of the particles and its effect can be considered equivalent to an increase in the air velocity.     

Learning and Revising User Profiles: The Identification of Interesting Web Sites

We discuss algorithms for learning and revising user profiles that can determine which World Wide Web sites on a given topic would be interesting to a user. We describe the use of a naive Bayesian classifier for this task, and demonstrate that it can incrementally learn profiles from user feedback on the interestingness of Web sites. Furthermore, the Bayesian classifier may easily be extended to revise user provided profiles. In an experimental evaluation we compare the Bayesian classifier to computationally more intensive alternatives, and show that it performs at least as well as these approaches throughout a range of different domains. In addition, we empirically analyze the effects of providing the classifier with background knowledge in form of user defined profiles and examine the use of lexical knowledge for feature selection. We find that both approaches can substantially increase the prediction accuracy.     

Energy Saving in Industrial Wood Drying Addressed by a Multiscale Computational Model: Board, Stack, and Kiln

This article proposes a multiscale computational model able to calculate energy consumption in a batch lumber kiln. A dual-scale computational model of wood drying deals with the boards/stack interaction and serves as a basis for the present work. A new module was added here that calculates heat losses through kiln walls (convection, condensation) and the energy used by each kiln component (fans, heating elements, humidifier, vacuum pump, etc.). The corresponding mathematical formulation is presented and then theoretical results are compared to those collected in an industrial vacuum kiln. As application example, the effect of air reversal, air velocity, and kiln insulation are exhibited, which depicts the great potential and prospects of this new tool for energy savings in relation to the product quality.     

Modeling Condensation and Evaporation on Fruit Surface

Rewarming of fruits and vegetables after cooling is characterized by heat and mass transfer processes, which leads commonly to condensation of water on the produce surface at temperatures below the dew point. This effect may affect the produce quality due to microbial growth at unfavorable environmental conditions. The amount of condensed water is a function of the produce surface temperature and of the surrounding conditions as air temperature, air humidity, and air flow. Under practical conditions, both the warming and the condensation are strongly affected by the packaging system used. Depending on the flow conditions close to the produce surface, parameters of heat and mass transfer under laboratory conditions were measured. A mathematical model was developed for the determination of the amount of condensed water on fruit surfaces, its reevaporation, and its total dwell time dependent on the environment air conditions. The model describes the heat and mass transfer processes on single fruits. The process of diffusion of humidity in air and proceed of surface temperature is the basis for the model.     

Atmospheric Freeze Drying—Modeling and Simulation of a Tunnel Dryer

Drying is an important unit operation in processing of foods and other biotechnological products. Vacuum freeze drying is said to be the best drying technology regarding product quality of the end product, but the disadvantages are, among others, expensive operational costs and batch drying. Atmospheric freeze drying was introduced to lower the production costs of high-quality dried foods, and the need of simulation tools became important in estimations of the industrial drying processes.

A simplified mathematical model (AFDsim) is developed based on uniformly retreating ice front (URIF) considerations. The model is used to calculate theoretical drying curves of atmospheric freeze dried foods in a tunnel dryer. Studies of thermal and mass transfer properties during drying are essential for understanding the changes in product quality and for designing and dimensioning the drying process. The model can be used to simulate industrial atmospheric freeze drying of different foodstuff in a tunnel. The results from AFDsim modeling are in good accordance with the experimental results.     

Drying of Probiotics: Optimization of Formulation and Process to Enhance Storage Survival

This work describes how probiotic bacteria can be dried at low temperature in two steps, combining spray drying and vacuum drying, in order to enhance their survival during storage. A sufficient number of dried probiotics survived storage for more than 3 months at 30°C, if an appropriate combination of protein and carbohydrate was selected as carrier and storage conditions were maintained optimal. The use of soy protein and maltodextrin or skim milk and arabic gum resulted in the best survival rates of probiotics during storage. No evident difference was found between different spray dryer configurations, although a cocurrent flow was preferred.     

Effect of processing on in vitro digestibility of protein and starch in quinoa seeds

The in vitro digestibility of protein in raw quinoa assessed by an enzymic method was 78%, significantly ( P > 0.01 ) lower than that of casein, 91%, and also somewhat lower ( P > 0.01) than that of the raw washed quinoa sample, 83%. the process used to remove the outer layers of the seeds containing saponins increased the protein digestibility significantly ( P > 0.01), by 7%. Heat treatments increased protein digestibility over that of raw quinoa samples. Only the cooked sample treated for 60 min presented a slightly lower protein digestibility, 77%, than those obtained for other heat-treated samples.
The temperature, time and moisture used in cooking and autoclaving of whole seeds of quinoa did not improve starch digestibility significantly. the digestibility of the starch in the raw and precooked samples was 72 and 77%, respectively, after drum drying and about 64% after extrusion in both cases. Precooking at 60°C for 20 min does not improve the digestibility of the quinoa starch.     

火烧山原油破乳剂的筛选与应用

介绍了火烧山原油的物性与破乳剂结构和配比的关系、TA1031破乳剂的室内脱水评价及性能特点、TA1031的现场应用效果、破乳剂现场用药量与室内最佳用药量的关系、原油现场脱水过程中破乳剂用药量与污水含油的关系。     

Influence of process variables on the drying of potato slices

Investigation of the effects of varying air velocity, slice thickness, and pre-treatment with sodium chloride solutions and surface active agents on drying potato slices indicated that the drying occurred entirely in the falling rate period and was controlled by the mechanism of liquid diffusion. The rate of drying, and therefore the diffusion coefficients, increased with the addition of sodium chloride and surface active agents. Diffusion coefficients were also influenced by air velocity and slice thickness, suggesting that the rate of drying of potato slices is controlled by a combination of internal and external resistances.     

Tannins/melamine–urea–formaldehyde (MUF) resins substitution of chrome in leather and its characterization by thermomechanical analysis

A new sulfonated melamine–urea–formaldehyde (MUF) resin of relatively low melamine content, prepared according to a sequential formulation, has been shown to be highly effective when coupled with different natural vegetable tannins to produce leather with the same good characteristics of leather prepared with chrome salts. In particular, the antishrinkage effectiveness of the leather prepared according to the new approach is comparable to that obtained with chrome tanned leathers. The comparison of the traditional leather shrinkage temperatures test method with a new thermomechanical analysis (TMA) test method in tension yields thermograms presenting three major modulus of elasticity (MOE) peaks. These are closely connected to molecular level phenomena determining the shrinkage temperature of leather. The three determining parameters appear to be as follows: (1) The average value of the temperatures at which the three MOE peaks occur: the higher the value of this average, the lower is the shrinkage of leather. (2) The average of maximum MOE values of the TMA peaks: the higher this average is, the better is the leather in regard to antishrinkage effectiveness. This means the leather maximum MOE at each peak is a measure of the resistance to the contraction force induced by heat. (3) The relative intensity of the first TMA peak in relation to the second: the higher the value of the MOE for the first TMA peak is in relation to the second peak, the lower the leather shrinkage appears to be. However, it has not been possible to better define or quantify this latter effect. This new TMA test method in tension has also yielded a mathematical relationship correlating the thermogram peak temperatures and MOE averages with the traditional shrinkage temperature to a high degree of confidence. A previous TMA test method, in compression, has proven to yield more problematic and finally not very reliable results when one needs to apply it to a wide variety of different cases. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 88: 1889–1903, 2003