Experimental and theoretical investigation of hot air- infrared thin layer drying of corn in a fixed and vibratory bed dryer

2017 ◽  
Vol 10 (3) ◽  
pp. 191-197 ◽  
Author(s):  
H. Rahmanian- Koushkaki ◽  
A. Nourmohamadi- Moghadami ◽  
D. Zare ◽  
G. Karimi
2019 ◽  
Vol 10 (2) ◽  
pp. 133-138
Author(s):  
A. Matouk ◽  
A. El-Sayed ◽  
A. Tharwat ◽  
M. Farhan

The study is aimed experimentally and compared with the theoretical results of drying kinetics of Nagpur orange fruit dried in a hot air electrical dryer. Orange fruit is highly perishable and needs to be consumed or processed immediately after harvest. Drying or dehydration is one of the most practical methods of preserving food products. Therefore, thin layer drying characteristics of falling rate of Nagpur orange are determined experimentally under different conditions of drying air temperatures, relative humidity and air velocities for different moisture contents. Thin layer models like Wang and Singh, Page and Henderson have been compared with Experimental results. The knowledge of drying kinetics helps for identification of exact drying time and air flow velocity for different moisture content. Here drying operation is carried out at a velocity of 1m/sec and 1.25 m/sec for different temperature of 55°C, 65°C and 75°C. This analysis reveals that drying temperature has a more significant effect on moisture removal while velocity has the least effect. Drying rate is found to increase with the increase in drying temperature and reduce with drying time. Experimental data is statistically correlated by plotting the drying characteristics curve. The analysis reveals that Wang and Singh's model is a better model to explain the drying behavior of Nagpur Orange fruit (R2=0.9888).


2007 ◽  
Vol 13 (2) ◽  
pp. 91-97 ◽  
Author(s):  
J. Sun ◽  
X. Hu ◽  
G. Zhao ◽  
J. Wu ◽  
Z. Wang ◽  
...  

Thin-layer infrared drying characteristics of apple pomace, with and without hot air pre-drying, were studied with a laboratory scale infrared dryer. Moreover, ten commonly used mathematical models were used to fit experimental data. Logarithmic model and Page model were most adequate in describing thin-layer drying of fresh and pre-treated apple pomace respectively. The values of average effective diffusivity in drying the pre-treated apple pomace were about 1.3 times of that in the fresh apple pomace with the initial moisture content of 40% (wet basis).The values of activation energy of moisture diffusion were about 30 kJ/mol for the fresh and pre-treated apple pomace respectively. Infrared drying, combined with hot air pre-drying, can save 20% of drying time to remove the same amount of remained moisture as compared to the infrared drying alone. The above findings might be used for operation of drying apple pomace.


Processes ◽  
2019 ◽  
Vol 7 (2) ◽  
pp. 74 ◽  
Author(s):  
Pengfei Zhao ◽  
Chenhui Liu ◽  
Wenwen Qu ◽  
Zhixiu He ◽  
Jiyun Gao ◽  
...  

Microwave drying is a promising and effective way to drying and upgrading lignite. The influence of temperature (100–140 °C) and microwave power levels (500–800 W) on thin-layer drying characteristics of Zhaotong lignite under microwave irradiation were investigated. Fourteen thin-layer drying models were used to analyze the microwave drying process while six thin-layer drying models were used to analyze the hot-air drying process. The microwave drying processes at all temperature (100–140 °C) or low microwave power levels (500–700 W) exhibited four periods: a warm-up period, a short constant period, the first and second falling rate period, while one falling rate period was found during hot-air drying. The effective diffusion coefficient of lignite were calculated and it increases with increasing temperature and microwave power levels. During microwave drying, the two-term exponential model is the most suitable model for all applied conditions, while the Modified Page model is the most suitable model to describe the hot-air drying experiments. The apparent activation energy were determined from Arrhenius equation and the values for the first and second falling rate period are 3.349 and 20.808 kJ·mol−1 at different temperatures, while they are 13.455 and 19.580 W·g−1 at different microwave power levels. This implies the apparent activation energy is higher during the second falling rate period, which suggest that the dewatering of absorbed water is more difficult than capillary water. The value of apparent activation energy in hot-air drying is between the first and second falling rate period of microwave drying. Results indicate that microwave drying is more suitable to dewatering free water and capillary water of lignite.


2019 ◽  
Vol 4 (1) ◽  
pp. 45
Author(s):  
Puguh Setyopratomo

Drying is one of the most significant method in food preservation. This study was conducted to investigate mathematical models of thin layer drying of apple slices. The kinetic of thin layer drying of apple slices was experimentally investigated in a hot air convective dryer. Crank solution for difusion in slab model and Lewis model for drying in thin layer were used to predict the drying profile. Drying characteristic of apple slices were determined using ambient air at 50 oC and 0,4167 m/s linier velocity. The result showed that Lewis model was more convenient for short-period drying, whereas the Crank solution model was more appropiate for long- periode drying.


2013 ◽  
Vol 9 (1) ◽  
pp. 75-90 ◽  
Author(s):  
Tilahun S. Workneh ◽  
Moruf O. Oke

AbstractThe thin layer drying behaviour of tomato slices dried using microwave power densities of 1.13, 2.08 and 3.11 W/g combined with air ventilation (50°C) and hot air drying at 40, 50, 70 and 80°C was investigated. The tomato slice dried faster when subjected to microwave heating coupled with hot air ventilation. Drying time decreased considerably with increase in microwave power density and with increase in hot air temperature. Drying took place in a constant rate period followed by the falling rate period after a short heating period. The drying data were fitted to Newton (Lewis), Page, Henderson and Pabis, Logarithmic, Wang and Singh and Parabolic equations. The Parabolic model (R2 = 0.9999; χ2 = 0.0085; MBE = 0.0182 and RMSE = 0.0691) gave the best fit to predict the hot air ventilation drying of tomato slices while the Logarithmic model (R2 = 0.9951; χ2 = 0.0024; MBE = −0.0319 and RMSE = 0.0477) gave the best fit for microwave-assisted hot air drying of tomato slices. The values of the effective diffusivity coefficients of the tomato slices varied between 1.68 × 10–9 and 5.22 × 10–8 m2/s while the activation energy was 27.09 kJ/mol. The lower activation energy indicates that drying of tomato slices requires less energy and is hence a cost and energy-saving method. Microwave drying at 1.13 and 2.08 W/g maintained superior colour quality of the tomato slices.


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