scholarly journals Experimental Studies of Heat and Moisture Exchange in the Process of Convective Drying of Thin Wet Materials

2018 ◽  
Vol 61 (6) ◽  
pp. 564-578
Author(s):  
A. I. Ol’shanskii ◽  
S. V. Zhernosek ◽  
A. M. Gusarov
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Heat Fluxes ◽  
Convective Drying ◽  
Drying Process ◽  
Drying Time ◽  
Experimental Data Processing ◽  
Moisture Exchange ◽  
Rate Of Heating ◽  
Heat And Moisture

New ways of experimental data processing by generalized complex variables that are characteristic of the drying process are presented. The authors presented the results of a study of heat and moisture exchange in the convective drying of thin flat moist capillary-porous materials. As a result of the processing of the experimental data, equations were obtained for determining the densities of heat fluxes, average integral temperatures, drying time and moisture evaporation rate in the second drying period. The relationship between the densities of heat fluxes in the first and second periods and the temperature change in the second period is revealed. The dependence for calculating the temperature of the material in the period of the falling drying rate taking into account the heat that is expended to heat the wet body is presented. The equations for determining the temperature in the second period by the temperature coefficient of drying, the rate of heating of the wet material and the rate of heating of the wet body are presented as well. An equation for determining the drying time by the value of the rate of loss of moisture content of the material is given. A mathematical expression for calculating the intensity of moisture evaporation in the first and second drying periods depending on the ratio of moisture content in the first period and the current in the second moisture content one is set. The conditions of a regular regime for heat and moisture exchange for a second drying period are adduced. The authors consider the possibility of determining the rate of heating of wet material by the heating rate using the graphical differentiation of the temperature function, which is described by the curve, as a function of time in the second drying period. The problems of using the methods of the theory of the regular regime for heating wet bodies during the investigation of the drying process are considered. The formulas for determining the rate of heating of the body and the rate of loss of moisture content are given. The accuracy of the experimental data processing and the reliability of the experimental equations obtained for all the materials under study are verified. As a result of the research, all the basic kinetic characteristics necessary for the calculation of heat and moisture exchange in the drying process have been determined.

scholarly journals Drying kinetics of jatropha seeds

Revista CERES ◽  
2012 ◽  
Vol 59 (2) ◽  
pp. 171-177 ◽  
Author(s):  
Valdiney Cambuy Siqueira ◽  
Osvaldo Resende ◽  
Tarcísio Honório Chaves
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Mathematical Models ◽  
Dry Matter ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Mean Error ◽  
Federal Institute ◽  
Jatropha Seeds

Given the necessity of developing jatropha cultivation equipment, this work adjusted different mathematical models to experimental data obtained from the drying of jatropha seeds submitted to different drying conditions and selected the best model to describe the drying process. The experiment was carried out at the Federal Institute of Goiás - Rio Verde Campus. Seeds with initial moisture content of approximately 0.50 (kg water/kg dry matter) were dried in a forced air-ventilated oven, at temperatures of 45, 60, 75, 90 and 105°C to moisture content of 0.10 ± 0.005 (kg water/kg dry matter). The experimental data were adjusted to 11 mathematical models to represent the drying process of agricultural products. The models were compared using the coefficient of determination, chi-square test, relative mean error, estimated mean error and residual distribution. It was found that the increase in the air temperature caused a reduction in the drying time of seeds. The models Midilli and Two Terms were suitable to represent the drying process of Jatropha seeds and between them the use of the Midili model is recommended due to its greater simplicity.

scholarly journals Heat and moisture transfer kinetics and temperature during drying of fabrics

2021 ◽  
Vol 66 (4) ◽  
pp. 449-457
Author(s):  
A. I. Ol’shanskii ◽  
A. S. Marushchak
Keyword(s):  
Moisture Transfer ◽  
External Heat ◽  
Limiting Factor ◽  
Drying Rate ◽  
Drying Process ◽  
Evaporation Surface ◽  
Drying Time ◽  
Moisture Exchange ◽  
Heat Flows ◽  
Heat And Moisture

The methods of approximation of the curve of the drying rate of fabrics according to the methods of A. V. Lykov and V. V. Krasnikov are described. The results of processing experimental data on convective tissue drying are presented. Equations are given for determining the drying time of fabrics, the density of heat flows and the temperature of fabrics during the drying process. The equations for determining the drying coefficient and the relative drying rate are given. An analytical method for determining the temperature for the period of falling drying rate is considered. The comparison of the temperature values according to the results of analytical solutions with the values obtained by the experimental formula is given. It is shown that the number of Bio during drying of fabrics is less than one, and the main limiting factor is the external heat and moisture exchange of the evaporation surface from the surface of the material with the environment. Verification of the reliability of the calculated values obtained with experimental ones is presented. The discrepancy between the values is within 5 % of the accuracy of the experiment and processing.

scholarly journals Kinetics of heat and moisture exchange and method for calculating the duration of the convective drying process of natural leather

2020 ◽  
Vol 65 (4) ◽  
pp. 464-475
Author(s):  
A. I. Alshansky ◽  
A. L. Klimentyev
Keyword(s):  
Heat Transfer ◽  
Experimental Data ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Drying Kinetics ◽  
Drying Process ◽  
Drying Time ◽  
Moisture Exchange ◽  
Kinetics Of ◽  
The Heat Transfer Coefficient

Methods for processing experimental data based on generalized variables of the drying process, which characterize the most general patterns of drying in a period of decreasing speed, are considered. A method for processing experimental data based on the expanded level of drying kinetics is presented, which allows obtaining all dependencies for calculating the main parameters of the drying process. Equations are given for determining the densities of heat fluxes, the intensity of moisture evaporation, the temperature of the material, and the duration of drying for the period of falling speed. A dependence is given for calculating the Rebinder number, which establishes a relationship between moisture exchange and heat exchange for the second drying period. The values of all the coefficients in the equation for the Nusselt heat transfer criterion, which are necessary for determining the heat transfer coefficients, have been established. Calculations of the heat transfer coefficient for a number of modes of natural leather drying are presented. On the basis of the method for calculating the drying kinetics developed by B.S. Sazhin, an equation was established to determine the drying time of leather, which describes the entire drying process, including both drying periods. This method of calculating the kinetics of drying contains a minimum number of coefficients determined empirically, which reduces the amount of work at processing these experiments and the number of necessary experiments. The main constants in the criterial heat transfer equation for determining the heat transfer coefficient have been determined. Verification of the reliability of all obtained equations and comparison of the calculated and experimental values for all parameters of the drying kinetics are given. The obtained results of the study of drying natural leathers make it possible to control the technological process, preventing overdrying of the leather, disturbing the temperature regime, which leads to a reduction in energy costs for drying.

CATFISH DRYING (Clarias Batraclus) USING ‘TEKO BERSAYAP’ SOLAR DRYER

2012 ◽  
Vol 2 (1) ◽  
pp. 14-20
Author(s):  
Yuwana Yuwana
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ambient Temperature ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Time ◽  
Ambient Relative Humidity ◽  
Solar Dryer

Experiment on catfish drying employing ‘Teko Bersayap’ solar dryer was conducted. The result of the experiment indicated that the dryer was able to increase ambient temperature up to 44% and decrease ambient relative humidity up to 103%. Fish drying process followed equations : KAu = 74,94 e-0,03t for unsplitted fish and KAb = 79,25 e-0,09t for splitted fish, where KAu = moisture content of unsplitted fish (%), KAb = moisture content of splitted fish (%), t = drying time. Drying of unsplitted fish finished in 43.995 hours while drying of split fish completed in 15.29 hours. Splitting the fish increased 2,877 times drying rate.

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

Study on Drying Characteristics of Microalgae under Different Conditions

2013 ◽  
Vol 724-725 ◽  
pp. 296-299
Author(s):  
Chun Xiang Chen ◽  
Xiao Qian Ma ◽  
Xiao Cong Li ◽  
Wei Ping Qin
Keyword(s):  
Moisture Content ◽  
Mass Loss ◽  
Fresh Water ◽  
Chlorella Vulgaris ◽  
Drying Process ◽  
Drying Time ◽  
Drying Characteristics ◽  
Second Stage ◽  
Drying System ◽  
Two Stages

To find out an alternative of coal saving, a kind of microalgae, Chlorella vulgaris (C. vulgaris) which is widespread in fresh water was studied by digital blast drying system. The effect of the moisture content, drying thickness and temperature on the drying process of C. vulgaris were investigated. The results indicated that when the drying temperature is high, the moisture content is low and the material thickness is small, the drying time is short. The drying process of C.vulgaris can be divided into two stages, and the mass loss is mainly occurred in the second stage . The results will provide guidance for design of drying process and dryer of microalgae.

scholarly journals CURVAS DE SECAGEM E AVALIAÇÃO DA ATIVIDADE DE ÁGUA DA BANANA PASSA

2004 ◽  
Vol 22 (1) ◽  
Author(s):  
MILTON CANO-CHAUCA ◽  
AFONSO M. RAMOS ◽  
PAULO C. STRINGHETA ◽  
JOSÉ ANTONIO MARQUES ◽  
POLLYANNA IBRAHIM SILVA
Keyword(s):  
Experimental Data ◽  
Linear Regression ◽  
Moisture Content ◽  
Water Activity ◽  
Linear Regression Analysis ◽  
Sorption Isotherms ◽  
Exponential Model ◽  
Drying Time ◽  
Non Linear ◽  
Drying Curves

Curvas de secagem de banana passa foram determinadas, utilizando-se três temperaturas do ar de secagem. Os resultados indicaram que para reduzir o teor de umidade do produto até 23,5% foram necessários tempos de secagem de 51, 36 e 30 horas paras as temperaturas de 50, 60 e 70ºC, respectivamente. O modelo exponencial U/Uo = exp(-kt) foi ajustado para os dados experimentais mediante análise de regressão não-linear, encontrandose alto coeficiente de regressão linear. Determinou-se a atividade de água do produto ao longo do processo de secagem para as três temperaturas testadas. Estudou-se a correlação entre a atividade de água e o teor de umidade do produto, determinando-se as isotermas de dessorção da banana passa a 25ºC. Observou-se que a atividade de água diminuiu em função do tempo de secagem e do teor de umidade para as três temperaturas de secagem. Os dados experimentais foram ajustados mediante regressão não-linear ao modelo polinomial e a seguinte equação foi obtida: U = -1844,93 + 7293,53Aa – 9515,52Aa2 + 4157,196Aa3. O ajuste mostrou-se satisfatório (R2 > 0,90). DRYING CURVES AND WATER ACTIVITY EVALUATION OF THE BANANA-PASSES Abstract Banana drying curves were determined by utilizing three drying air temperatures. The results indicated that to reduce the moisture content of the product until 23.5% it were necessary drying times of 51, 36 and 30 hours for temperatures of 50, 60 and 70ºC, respectively. The exponential model U/Uo = exp(-kt) was adjusted for the experimental data by means of non linear regression analysis, and a high coefficient of linear regression was found. The water activity of the product was determined throughout the drying process for the three tested temperatures. The correlation between the water activity and moisture content of the product was studied, and the sorption isotherms were determined at 25º C. It was observed that the water activity decreased in function to the drying time and moisture content for the three drying temperatures. The experimental data were adjusted by means of non linear regression to the polynomial model and the following equation was obtained: U = - 1844.93 + 7293.53A a – 9515.52 Aa 2 + 4157.196A a 3. The final adjust was satisfactory (R2 > 0.90).

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 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.

Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs

2013 ◽  
Vol 9 (2) ◽  
pp. 187-196 ◽  
Author(s):  
Juliana M. Silva ◽  
Muriel G. Cantu ◽  
Vera Rodrigues ◽  
Marcio A. Mazutti
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Drying Kinetics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Final Time ◽  
Osmotic Treatment ◽  
Kinetics Of

AbstractThis work evaluated the effects of osmotic dehydration on convective drying kinetics of figs. It used the experimental design methodology to evaluate the influence of sucrose concentration, temperature and time on the amount of total soluble solids (TSS) and moisture content of the figs. After the osmotic dehydration, it evaluated the convective drying kinetics at temperatures from 55 to 75°C. A mathematical model was employed to fit the experimental data. From the experimental data of the osmotic dehydration, it was seen that the moisture content of the figs after the treatment was closely related to the amount of TSS of the figs. Low moisture content and high TSS content were obtained for a narrow range of independent variables comprised between 55–60°C, 55–63 wt% and 260–280 min for temperature, sucrose concentration and exposure time, respectively. In the convective drying kinetics of the figs, there were no verified significant differences in the final time of drying of non-treated and osmotically dehydrated figs. However, the shrinkage was considerably reduced in the osmotically treated figs. The use of osmotic treatment enables the obtainment of figs softer than the simple use of convective drying without changing the final time of drying.

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