Multistage Impinging Stream Drying for Okara

2017 ◽  
Vol 33 (4) ◽  
pp. 445-450 ◽  
Author(s):  
Chatchai Nimmol ◽  
Anucha Hirunwat

Abstract. In this study, a multistage drying concept (one-stage and two-stage drying) was applied in an attempt to enhance the performance and energy efficiency of an impinging stream dryer for okara, which is a soy residue obtained from soymilk production. The volumetric water evaporation rate, the volumetric heat transfer coefficient and the specific energy consumption of the drying system at various drying conditions were evaluated. For one-stage drying, the volumetric water evaporation rate increased with an increase in the okara feed rate and the drying temperature. The effect of the drying temperature was insignificant at the minimum okara feed rate, however. For two-stage drying, the drying temperature insignificantly affected the volumetric water evaporation rate. However, an increase in the okara feed rate led to an increase in the volumetric water evaporation rate. The effects of the drying temperature and the okara feed rate on the volumetric heat transfer coefficient were similar to those of the volumetric water evaporation rate, for both one-stage and two-stage drying. The maximum volumetric water evaporation rate and the maximum volumetric heat transfer coefficient of 1784 kgwater m-3 h-1 and 3385 W m-3 K-1, respectively, were noted during one-stage drying at the drying temperature of 150°C and the okara feed rate of 45 kgdrysolid h-1. Regarding the energy efficiency of the drying process expressed in terms of the specific energy consumption (SEC), an increase in the drying temperature and the okara feed rate led to lower values of the SEC for one-stage drying. The effect of the okara feed rate on the SEC for two-stage drying was similar to that for one-stage drying. However, the opposite trend was observed for the effect of the drying temperature. When a multistage drying concept was applied to the impinging stream dryer, the percentage of moisture content reduction of the okara were substantially decreased. The results obtained from this study implied that an impinging stream dryer with a multistage drying concept may be used to dry okara or other high-moisture particulate materials. Keywords: Impinging stream dryer, Multistage drying, Okara, Specific energy consumption, Volumetric heat transfer coefficient, Volumetric water evaporation rate.

2017 ◽  
Vol 33 (5) ◽  
pp. 729-736 ◽  
Author(s):  
Chatchai Nimmol ◽  
Anucha Hirunwat

Abstract. A corrugated-pipe drying column and a multipass drying concept (one-pass and two-pass drying) were proposed in this study to improve the performance and energy efficiency of a conventional pneumatic dryer for okara. The performance (in terms of volumetric water evaporation rate and volumetric heat transfer coefficient) and the energy efficiency of the dryer were evaluated. With the use of the corrugated-pipe drying column, the moisture reduction of the okara, the volumetric water evaporation rate, and the volumetric heat transfer coefficient were enhanced. The specific energy consumption (SEC) of the drying process was also improved. The maximum values of the volumetric water evaporation rate and the volumetric heat transfer coefficient of 765 kgwater m-3 h-1 and 6966 W m-3 K-1, respectively, were found when drying was performed by the system using the corrugated-pipe drying column. The lowest value of the SEC of 3.03 MJ kgwater-1 was also observed. The lowest final moisture content of okara obtained after the two-pass drying was around 0.72 kgwater kgdrysolid-1. Keywords: Corrugated pipe, Multipass drying, Okara, Pneumatic dryer, Specific energy consumption, Volumetric heat transfer coefficient, Volumetric water evaporation rate.


2014 ◽  
Vol 494-495 ◽  
pp. 285-288
Author(s):  
Ji Tian Song ◽  
Xiao Fei Xu ◽  
Wei Tian ◽  
Jian Bo Liu ◽  
Zheng Zhao

In this paper, the heat transfer of pineapple juice was investigated on a new evaporator with ultrasound. The effects of various factors on the heat transfer coefficient were analyzed, including feed rate, evaporating temperature, temperature difference of heat transfer, and juice concentration. The proposals of design and operation for this new evaporation were also discussed.


2013 ◽  
Vol 19 (4) ◽  
pp. 485-492 ◽  
Author(s):  
Aishi Zhu ◽  
Kai Xia

In this study, a laboratory convective hot air dryer was used for the thin-layer drying of filiform Lagenaria siceraria and the influences of the drying temperature and air velocity on the drying process were investigated. The drying temperature and the air velocity were varied in the range of 60-80?C and 0.6-1.04 m?s-1, respectively. The experimental data of moisture ratio of filiform Lagenaria siceraria were used to fit the mathematical models, and the dynamics parameters such as convective heat transfer coefficient ? and mass transfer coefficient kH were calculated. The results showed that the drying temperature and air velocity influenced the drying process significantly. The Logarithmic model showed the best fit to experimental drying data. It was also found that, the air velocity and the drying temperature influence notable on both of the convective heat transfer coefficient ? and the mass transfer coefficient kH. With the increase of hot air velocity from 0.423 to 1.120 ms-1, the values of ? varied from 111.3 to 157.7 W?m-2?K-1, the values of kH varied from 13.12 to 18.58 g?m-2? s-1??H-1. With the increase of air temperature from 60 to 80?C, the values of ? varied between 150.2 and 156.9 W?m-2?K-1, the values of kH varied between 18.26 and 18.75 g?m-2?s-1??H-1.


TAPPI Journal ◽  
2015 ◽  
Vol 14 (7) ◽  
pp. 441-450
Author(s):  
HENRIK WALLMO, ◽  
ULF ANDERSSON ◽  
MATHIAS GOURDON ◽  
MARTIN WIMBY

Many of the pulp mill biorefinery concepts recently presented include removal of lignin from black liquor. In this work, the aim was to study how the change in liquor chemistry affected the evaporation of kraft black liquor when lignin was removed using the LignoBoost process. Lignin was removed from a softwood kraft black liquor and four different black liquors were studied: one reference black liquor (with no lignin extracted); two ligninlean black liquors with a lignin removal rate of 5.5% and 21%, respectively; and one liquor with maximum lignin removal of 60%. Evaporation tests were carried out at the research evaporator in Chalmers University of Technology. Studied parameters were liquor viscosity, boiling point rise, heat transfer coefficient, scaling propensity, changes in liquor chemical composition, and tube incrustation. It was found that the solubility limit for incrustation changed towards lower dry solids for the lignin-lean black liquors due to an increased salt content. The scaling obtained on the tubes was easily cleaned with thin liquor at 105°C. It was also shown that the liquor viscosity decreased exponentially with increased lignin outtake and hence, the heat transfer coefficient increased with increased lignin outtake. Long term tests, operated about 6 percentage dry solids units above the solubility limit for incrustation for all liquors, showed that the heat transfer coefficient increased from 650 W/m2K for the reference liquor to 1500 W/m2K for the liquor with highest lignin separation degree, 60%.


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