Method of calculating the convective drying time for gypsum molds

1989 ◽  
Vol 46 (11) ◽  
pp. 456-459
Author(s):  
Yu. N. Kryuchkov ◽  
G. Z. Komskii
Keyword(s):  
Convective Drying ◽  
Drying Time

scholarly journals Energetic and exergetic analysis of a convective drier: A case study of potato drying process

2020 ◽  
Vol 5 (1) ◽  
pp. 563-572
Author(s):  
Iman Golpour ◽  
Mohammad Kaveh ◽  
Reza Amiri Chayjan ◽  
Raquel P. F. Guiné
Keyword(s):  
Energy Consumption ◽  
Research Work ◽  
Specific Energy Consumption ◽  
Exergy Efficiency ◽  
Operating Conditions ◽  
Energy Utilization ◽  
Convective Drying ◽  
Drying Time ◽  
Energy And Exergy ◽  
Exergy Losses

AbstractThis research work focused on the evaluation of energy and exergy in the convective drying of potato slices. Experiments were conducted at four air temperatures (40, 50, 60 and 70°C) and three air velocities (0.5, 1.0 and 1.5 m/s) in a convective dryer, with circulating heated air. Freshly harvested potatoes with initial moisture content (MC) of 79.9% wet basis were used in this research. The influence of temperature and air velocity was investigated in terms of energy and exergy (energy utilization [EU], energy utilization ratio [EUR], exergy losses and exergy efficiency). The calculations for energy and exergy were based on the first and second laws of thermodynamics. Results indicated that EU, EUR and exergy losses decreased along drying time, while exergy efficiency increased. The specific energy consumption (SEC) varied from 1.94 × 105 to 3.14 × 105 kJ/kg. The exergy loss varied in the range of 0.006 to 0.036 kJ/s and the maximum exergy efficiency obtained was 85.85% at 70°C and 0.5 m/s, while minimum exergy efficiency was 57.07% at 40°C and 1.5 m/s. Moreover, the values of exergetic improvement potential (IP) rate changed between 0.0016 and 0.0046 kJ/s and the highest value occurred for drying at 70°C and 1.5 m/s, whereas the lowest value was for 70°C and 0.5 m/s. As a result, this knowledge will allow the optimization of convective dryers, when operating for the drying of this food product or others, as well as choosing the most appropriate operating conditions that cause the reduction of energy consumption, irreversibilities and losses in the industrial convective drying processes.

scholarly journals Convective Drying of Sewage Sludge Layer in Through-flow

2020 ◽  
Vol 66 (9) ◽  
pp. 481-493
Author(s):  
Andraž Lipolt ◽  
Brane Širok ◽  
Marko Hočevar ◽  
Lovrenc Novak
Keyword(s):  
Sewage Sludge ◽  
Drag Force ◽  
Layer Structure ◽  
Measured Data ◽  
Matter Content ◽  
Convective Drying ◽  
Coefficient Of Determination ◽  
Dry Matter Content ◽  
Drying Time ◽  
Drying Rates

Drying of the sewage sludge layer was investigated in a convective laboratory dryer at air temperatures of 65 °C and 80 °C and air speeds of 0.53 m/s and 0.83 m/s. The sludge layer was formed by loading cylindrical extrudates on a grate of 0.5 m × 0.5 m size. The drying air was directed through the layer, as typically encountered in industrial belt dryers. Under such setup, the sludge layer structure and porosity significantly affect the air flow conditions and thus the drying rates. Shrinkage and cracking of the material during drying caused changes in the layer’s porous structure, that affected the pressure drop and the drag force due to passing of air through the layer. The decreasing of drag force over time was modeled by a simple function that showed excellent agreement to the selected measured data. The sludge layer drying kinetics was determined by fitting the measured data to the most common drying models. Two models, the modified Nadhari and the Wang Singh model, were determined as most suitable for modeling of drying curves. The total drying time per kilogram of sludge was modeled as a function of drying air temperature, drying air velocity and initial sludge dry matter content. The coefficient of determination (R2) of the model is 0.944. Total drying times between 43 minutes per kilogram and 76 minutes per kilogram of sludge were obtained for the investigated range of drying air conditions.

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

scholarly journals Mathematical modeling of pequi pulp drying and effective diffusivity determination

2017 ◽  
Vol 21 (7) ◽  
pp. 493-498 ◽  
Author(s):  
Elisabete P. de Sousa ◽  
Rossana M. F. de Figueirêdo ◽  
Josivanda P. Gomes ◽  
Alexandre J. de M. Queiroz ◽  
Deise S. de Castro ◽  
...  
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Air Speed ◽  
Drying Curves ◽  
Increasing Temperature ◽  
Kinetics Of ◽  
Best Fit

ABSTRACT The aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s-1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick’s diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R2), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.

scholarly journals Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1078
Author(s):  
Joanna Cichowska-Bogusz ◽  
Adam Figiel ◽  
Angel Antonio Carbonell-Barrachina ◽  
Marta Pasławska ◽  
Dorota Witrowa-Rajchert
Keyword(s):  
Physicochemical Properties ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Hygroscopic Properties ◽  
Fruit Samples ◽  
Apple Slices ◽  
Pre Treatment

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

Optimization of Drying Kinetics and Quality Parameters of Broccoli Florets

2011 ◽  
Vol 7 (2) ◽  
Author(s):  
Andrea V Mahn ◽  
Paola Antoine ◽  
Alejandro Reyes
Keyword(s):  
Antioxidant Activity ◽  
Air Temperature ◽  
Flow Rate ◽  
Air Flow ◽  
Radical Scavenging ◽  
Particle Diameter ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Air Flow Rate ◽  
Drying Time

Drying kinetics of broccoli florets in a tunnel dryer was studied. Effective moisture diffusivity (Deff) and activation energy for moisture diffusion (E0) were estimated. The effect of air temperature, air flow rate and particle size on antioxidant capacity, greenness and texture were calculated through a 23 factorial design. Air flow rate and temperature significantly affected drying time. Deff fluctuated between 2.82 x 10-10 and 2.00 x 10-9 (m2/s), and E0 was around 42 KJ/mol, agreeing with values reported in literature. The maximum antioxidant activity was obtained at 60°C, air flow rate of 4 m/s and 1.5 cm particle diameter, resulting in a 70 percent reduction in free radical scavenging ability and a 29 percent increase in total reductive capability. Air temperature had significant effect on greenness, and air flow rate significantly affected texture. The optimization of convective drying of broccoli allows maximizing antioxidant activity and minimizing cost by saving energy and time.

scholarly journals BIOFUELS DRYING PROCESS EFFICIENCY RESEARCH / BIOKURO DŽIOVINIMO PROCESO EFEKTYVUMO TYRIMAI

2013 ◽  
Vol 5 (6) ◽  
pp. 609-614
Author(s):  
Osvaldas Šlepikas ◽  
Audrius Čereška
Keyword(s):  
Positive Impact ◽  
Ultrasonic Transducer ◽  
Process Efficiency ◽  
Convective Drying ◽  
Drying Process ◽  
Wood Pellets ◽  
Drying Time ◽  
Hot Air ◽  
Special Stand ◽  
Experimental Rig

The paper deals with biofuel drying process efficiency opportunities.Research was carried out with a special stand and performingexperiments. Experimental rig consists of an ultrasonic generator,ultrasonic transducer, a drying chamber and the humidity,temperature gauge. Tests were used for wood pellets. During theexperiment, they were irrigated with water, dried with hot air andadditionally exposed to different frequency ultrasonic vibrations.The tests results have showed that the convective drying processis combined with the ultrasonic vibrations, the drying time isreduced, which means a positive impact on the ultrasonic process.Studies have confirmed that the effectiveness of convectivedrying method combined with operating ultrasonic vibrationsincreases. Santrauka Straipsnyje nagrinėjamos biokuro džiovinimo proceso efektyvumo didinimo galimybės. Tyrimams atlikti sukurtas specialus stendas ir sudaryta eksperimento atlikimo metodika. Eksperimentinį stendą sudaro ultragarsinis generatorius, ultragarsinis keitiklis, džiovinimo kamera ir drėgmės, temperatūros matuokliai. Buvo tiriamos medžio granulės. Eksperimento metu jos buvo drėkinamos vandeniu, džiovinamos karštu oru ir papildomai veikiamos skirtingo dažnio ultragarsiniais virpesiais. Atlikus bandymus, rezultatai parodė, kad, veikiant konvekcinio džiovinimo procesą ultragarsiniais virpesiais, džiovinimo laikas sutrumpėja. Tai reiškia teigiamą ultragarso poveikį procesui. Tyrimais patvirtintas konvekcinio džiovinimo metodo efektyvumo, papildomai veikiant ultragarsiniais virpesiais, padidėjimas.

Forced and Natural Convective Drying of Trehalose/Water Thin Films: Implication in the Desiccation Preservation of Mammalian Cells

2006 ◽  
Vol 128 (3) ◽  
pp. 335-346 ◽  
Author(s):  
Bingyan Chen ◽  
Alex Fowler ◽  
Sankha Bhowmick
Keyword(s):  
Thin Films ◽  
Membrane Permeability ◽  
Water Transport ◽  
Mammalian Cells ◽  
Water Solution ◽  
Glassy State ◽  
Convective Drying ◽  
Glassy Matrix ◽  
Drying Time ◽  
Order Of Magnitude

Trehalose is believed to offer desiccation protection to mammalian cells by forming stable glassy matrices. The goal of the current study was to explore the desiccation kinetics of thin films of trehalose-water solution under forced and natural convective conditions and to investigate the thermophysical state of mammalian cells at the bottom of the thin film. We developed a finite difference model based on the mass and energy conservation equations coupled to the water transport model from the cells. The boundary conditions were obtained from correlations or experimental measurements and the Gordon-Taylor equation was used to predict the glass transition temperature at every location. Results indicated that there are three distinct regimes for drying for both forced and natural convection, characterized by the slope of the moisture content plot as a function of time. Our results also indicate that the surface of the solution reached the glassy state in less than 10min for the Reynolds (forced) numbers explored and ∼30min for some Rayleigh (natural convective) numbers; however, significant water was trapped at this instant. Larger drying force hastened quicker glass formation but trapped more water. The numerical model was capable of predicting the drying kinetics for the dilute region accurately, but deviated while predicting the other regimes. Based on these experimental validations of the model, the osmotic response of different cells located at the bottom of the solution with orders of magnitude difference in their membrane permeability (Lp) was predicted. The results suggested that extracellular glass formed around cells at the bottom of a trehalose-water solution by the propagation of glass into the solution; however it takes more than an order of magnitude time (∼7minto>100min for forced convective drying) to remove sufficient water to form glass around cells from the time when the first surface glass is formed. This is attributed to low diffusivity of water through the glass. In addition, the water transport from the glassy matrix could be either diffusion or Lp limited. For diffusion-limited transport, lowering the film thickness at the beginning of drying by half almost lowers the drying time by an order of magnitude. In summary, the optimal design of convective desiccation protocols requires accounting for the size of the cell, their membrane permeability (Lp) and the starting thickness of the solution.

scholarly journals STUDYING THE PROPERTIES OF GRAPE POMACE AS OF AN OBJECT OF DRYING

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
V. Derevenko ◽  
G. Kasyanov ◽  
L. Pylypenko
Keyword(s):  
Grape Pomace ◽  
Biologically Active ◽  
Raw Material ◽  
Convective Drying ◽  
Drying Rate ◽  
Drying Time ◽  
Rate Period ◽  
Fresh Frozen ◽  
Red Grape ◽  
Grape Varieties

Grape pomace contains a complex of valuable and biologically active compounds. Drying is one of the main ways of microbiological stabilisation and preservation of the nutritional value of this secondary raw material. Kinetic parameters of dehydration of grape pomace from different industrially cultivated and processed varieties have been studied, namely, of the red grape varieties Cabernet and Shiraz, and of the white varieties Chardonnay and Riesling. Dependences of the moisture content in the process of convective drying at different drying agent rates have been obtained at a regulated temperature of 80 °C. The components of such an important technological parameter as the drying time have been determined. These components include the duration of the constant drying rate period Φ2 and the time of the decreasing drying rate period Φ1 of the two zones of the second drying period. The coefficients of the dehydration process have been calculated depending on the type of grape pomace processing. It has been shown that the discrepancy between the calculated and experimental results does not exceed ±3.9%. The specific features of the moisture yield of the pomace have been revealed, the pomace being viewed as a complex heterogeneous system with colloidal and capillary-porous properties. There are different types of its technological preparation: it can be fresh, frozen, fermented, and this makes for the fact that the drying time and drying rate may differ by 1.32–1.46 times. High preservation of valuable properties of grape pomace has been shown. Thus, the concentration of biologically active substances (BAS) in the total polyphenolic compounds is up to 69% of their initial concentration in the grape pomace samples, and the microbial contamination of the samples after drying is reduced by 51–82% of their initial contamination.

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