scholarly journals Drying kinetics of RDF: Experimental investigation and modeling

2018 ◽  
Vol 10 ◽  
pp. 02030 ◽  
Author(s):  
Karolina Słomka-Polonis ◽  
Bogusława Kordon-Łapczyńska ◽  
Jarosław Frączek
Keyword(s):  
Moisture Content ◽  
Waste Treatment ◽  
Calculated Data ◽  
Alternative Fuel ◽  
Moisture Diffusivity ◽  
Air Velocity ◽  
Hot Air ◽  
Content Change ◽  
Air Dryer ◽  
Moisture Content Change

An experimental study was performed to determine the drying characteristics of an oversized fraction of RDF alternative fuel using a laboratory scale hot air dryer at a variety air temperatures and a constant air velocity. For this research the industrial RDF was derived from a Regional Municipal Waste Treatment Facility near the city of Kraków, Poland. The samples of RDF were prepared in two forms: ovesized (unmodified condition) and shreded in a two-drum crusher. In addition, the RDF was sorted into three groups of samples: paper, plastic, textiles. Each form of RDF and each group of samples were dried in hot air dryer at temperatures of 50, 70 i 90 °C and a constant air velocity of 1,5 [m·s-1]. The loss of the the samples mass were measured in a continues manner until the equilibrum moisture content was reached. The effective moisture diffusivity [m2·s-1] and activation energies [kJ·mol-1] was amounted. The analysis of the course of moisture content change concludes that that the drying of the RDF alternative fuel occured mainly in the II period of the process during which the transport of water content was carried out by diffusion. And, to a lesser extent, with the surface heat transfer in II period. Based on the calculated data there was a model determined which presented the best possible matching of the course of moisture content change.

scholarly journals Optimum Process Parameters and Thermal Properties of Moisture Content Reduction in Water Yam Drying

2021 ◽  
pp. 44-54
Author(s):  
C. Ezedinma Henry ◽  
T. Nwabanne Jospeh ◽  
E. Onu Chijioke ◽  
O. Nwajinka Charles
Keyword(s):  
Activation Energy ◽  
Thermal Properties ◽  
Moisture Content ◽  
Moisture Diffusivity ◽  
Optimum Process ◽  
Slice Thickness ◽  
Hot Air ◽  
Effective Moisture ◽  
Air Dryer ◽  
Water Yam

The determination of optimum process parameters for moisture content reduction in water yam drying using a hot air dryer was the aim of this work. Gravimetric method was used to determine the moisture content. Design of experiment was used with slice thickness, airspeed and temperature as the independent factors. Thermal properties such as effective moisture diffusivity and activation energy were determined. The result showed that slice thickness, airspeed and temperature have significant influence on the moisture content reduction. The effective moisture diffusivity ranged from 2.84 x 10-5 m2/s to 8.10 x 10-5 m2/s. The activation energy was 30.592kJ/mol. Minimum moisture content value of 11.98% was obtained at slice thickness of 2mm, airspeed of 2 m/s and temperature of 70oC. The quadratic model best described the drying process. The hot air dryer can conveniently be used for moisture content reduction in water yam slices which will increase its shelf life.

HOT-AIR DRYING AND MODELING THE DRYING KINETICS OF SUNFLOWER (HELIANTHUS ANNUS L.) PETALS

2020 ◽  
Vol 23 (3) ◽  
Author(s):  
Amir Hossein Mirzabe ◽  
◽  
Gholam Reza Chegini ◽  
Keyword(s):  
Economic Value ◽  
Cost Effective ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Sunflower Seeds ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Helianthus Annus ◽  
Air Dryer ◽  
Kinetics Of

Sunflower seeds and oil in food and agricultural processing are of great importance. Dried sunflower petals are the most important parts of the sunflower plant that have economic value. Thin-layer drying experiments were performed in a laboratory scale hot-air dryer. The results indicated that with increasing drying temperature and air velocity, time of drying reduces and in most cases, the logarithmic model had the best performance for modeling the drying kinetics. The calculated values of the effective moisture diffusivity varied from 3.16627 ×10-13 to 1.32860 ×10-12 m2 s-1 and the values of the activation energy for air velocities of 0.4 and 0.8 m s-1 were equal to 51.21 and 42.3 kJ mol-1, respectively. Also, to verify whether the production and sale of sunflower petals can be cost effective, economic analysis was done. This analysis showed that drying of sunflower petals is profitable process and the generated revenue can even surpass the revenue from the sale of sunflower seeds.

scholarly journals Mathematical Modeling of the Drying Kinetics of Thinly-Sliced Saba (Musa Balbasiana) Using Hot-Air Dryer

2018 ◽  
Vol 156 ◽  
pp. 02004
Author(s):  
Lola Domnina B. Pestaño ◽  
John Paul T. Bautista ◽  
Reizl JR. H. Leguiab ◽  
Sean Danielle D. Puri
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
The Philippines ◽  
Drying Kinetics ◽  
Hot Air ◽  
The Laplace Transform ◽  
Pre Treatment ◽  
C 50 ◽  
Air Dryer ◽  
Best Fit

Banana is one of the top produced crops in the Philippines, and among its cultivars is the Musa balbasiana, commonly known as saba. Due to its high moisture content, saba is perishable and one of the methods to increase its shelf-life is drying. The shelf life of saba can be extended up to six months when dried to 12% moisture content. The research focuses on the effect of banana maturity and choses a mathematical model which will best fit its drying kinetics. The banana samples, the unripe and ripe saba, were bone-dried without pre-treatment using a hot-air tray drier. To produce repeatable data, three trials were done for temperatures 40°C, 50°C and 60°C. Among the three mathematical models used in the study, the treated data for both unripe and ripe saba best fit the Laplace Transform Model. Using Lagrange interpolation, the time per trial was computed; unripe saba dried at 50°C achieved the ideal moisture content in an average time of 87.5574 minutes for the three trials while that of ripe saba dried at 40°C achieved the same moisture content in an average time of 88.8619 minutes for the three trials. With the increase in temperature, the discoloration decreased indicating an enzymatic character ofbrowning.

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

Comparison of Drying Characteristics of Green and Black Seedless Grapes using Hot Air Dryer

2016 ◽  
Vol 1 (2) ◽  
Author(s):  
S. P. Singh ◽  
K. S. Jairaj ◽  
K. Srikant
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Ethyl Oleate ◽  
Quality Parameters ◽  
Thompson Seedless ◽  
Drying Characteristics ◽  
Hot Air ◽  
Air Dryer ◽  
Required Quality ◽  
Chimney Effect

Drying characteristics of Thompson seedless (Green) and Sharad seedless (Black) grapes were obtained using a simple laboratory scale hot air dryer. Grapes were dipped for three minutes in a solution prepared by adding 25 g Potassium carbonate and 15 mL Ethyl oleate to 1 liter of distilled water maintained at a temperature of 40°C. Grapes were dried using hot air at a temperature of 60°C and a flow rate of 0.82 mls created by chimney effect. Green grapes with an initial moisture content of 79.94 % required 19 hrs while Black grapes with an initial moisture content of 81.38 % required 27 hrs to reach a final moisture content of 18 % (wet basis). Drying rate constant value for Green grapes was 0.036505 h<sup>-1</sup> while that for Black grapes was 0.024793 h<sup>-1</sup> . Raisins produced from both variety grapes possessed all the required quality parameters acceptable in the international market.

A COMPARISON OF MATHEMATICAL AND ARTIFICIAL NEURAL NETWORK MODELING FOR ROSA PETALS USING HOT AIR DRYING METHOD

2012 ◽  
Vol 11 (02) ◽  
pp. 1250014 ◽  
Author(s):  
AHMAD BANAKAR ◽  
S. R. KARIMI AKANDI
Keyword(s):  
Neural Network ◽  
Recurrent Network ◽  
Moisture Ratio ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Air Velocity ◽  
Hot Air ◽  
Optimization And Control ◽  
And Control ◽  
Air Dryer

Damask rose (scientific name: Rosa damascene) belongs to the Rosaceae family and is valuable in medicine. In this study, the influence of air temperature and velocity are investigated on hot air dryer of the rose petals. Artificial drying of the agricultural products is one of the most common maintenance procedures. Suitable drying methods reduce the waste and damage during the storage and save the quality of the products. Optimization and control of the drying process is also based on the precise modeling. Here, moisture ratio was estimated at any temperature and air velocity by mathematical models. Later, artificial networks including feed-forward and recurrent network were applied to predict the moisture ratio via temperature, air velocity and time. The obtained results show that neural network is the best for modeling; nevertheless, the recurrent network has the best performance in predicting the moisture ratio.

Mass Transfer Parameters and Modeling of Hot Air Drying Kinetics of Dill Leaves

2016 ◽  
Vol 12 (2) ◽  
Author(s):  
Hosain Darvishi ◽  
Zanyar Farhudi ◽  
Nasser Behroozi-Khazaei
Keyword(s):  
Activation Energy ◽  
Mass Transfer ◽  
Moisture Content ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Transfer Model ◽  
Hot Air ◽  
Drying Behavior ◽  
Kinetics Of ◽  
Best Fit

Abstract Moisture diffusivity (Dem), mass transfer coefficient (hm), activation energy and drying kinetics of the dill leaves were studied and modeled as a function of temperature (40–70 °C) and moisture content (0.20–5.67 kg water/kg dry matter). Results showed that the Dem and hm significantly depend on the temperature and moisture content (p < 0.05). The average of Dem and hm varied between 4.02 × 10–9 to 9.65 × 10–9 m2/s, and 2.38 × 10–7 to 6.33 × 10–7 m/s, respectively. Activation energy showed a significant dependence on the moisture content and estimated as 16.84 kJ/mol for diffusion model and 28.70 kJ/mol for mass transfer model. Out of the six models considered, the logarithmic model showed the best fit to drying behavior of the dill leaves.

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