Analysis of heat and mass transfer in the manufacturing process of instant soy milk using a laboratory scale spray dryer

The events that occur during the drying include heat and mass transfer processes. So based on this, this research will discuss "Analysis of Heat and Mass Transfer in the Process of Making Instant Soy Milk Using a Laboratory Scale Spray Dryer". The research method used is the experimental method. The research that will be carried out will consist of preliminary research and main research. The purpose of this preliminary study was to determine the drying air temperature, fogging pressure, and the ratio of soy milk powder to water in solution. The best results from preliminary research are used in the main study. Data processing using technical analysis. The results showed that an increase in the drying air temperature of 80 ° C, 85 ° C, 90 ° C, 95 ° C, and 100 ° C caused a decrease in the need for drying air, namely 27.323 kg of dry air / hour to 9.840 kg of dry air / hour, time the drying of the material is shorter, namely 1 hour 10 minutes to 1 hour, the increase in thermal efficiency is 81.9% to 84.3%, and the increase in product weight coming out of the drying chamber is 3.1 grams to 4.1 grams. The results of the questionnaire showed that the panelists tended to rank taste first (65%), aroma second (61.25%), color third (47.5%).

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Changed Heat and Mass Transfer Evaluation of a Gas-to-Gas Type Membrane Humidifier by Mass Collection

ASME 2010 8th International Fuel Cell Science, Engineering and Technology Conference: Volume 2 ◽

10.1115/fuelcell2010-33234 ◽

2010 ◽

Author(s):

ByungJun Kim ◽

SangSeok Yu ◽

YoungDuk Lee ◽

KookYoung Ahn

Keyword(s):

Heat Transfer ◽

Mass Transfer ◽

Steady State ◽

Heat And Mass Transfer ◽

Humidity Sensor ◽

Transient State ◽

Air Flow Rate ◽

Dry Air ◽

Mass And Heat Transfer ◽

Mass Collection

In this paper, a technique of the humidity measurement is developed to identify the performance of membrane humidifier. The technique is designed to measure the performance of membrane humidifier during steady state and transient state. In particular, the measurement technique is very useful to understand dynamic behavior of humidifier because the response of commercial humidity sensor is too slow to capture the transient response of mass and heat transfer through the membrane. Accordingly, the heat and mass transfer characteristics of membrane humidifier are figured out with the experimental analysis. The parameters used in experiment are dry air pressure, humid air temperature and dry air flow rate.

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Heat and Mass Transfer Characteristics of a Finned-Tube Evaporator Under Frosting Conditions

10.1115/imece2001/pid-25612 ◽

2001 ◽

Author(s):

Y. H. Kim ◽

Y. J. Park ◽

Y. C. Kim ◽

S. C. Shim ◽

S. K. Oh ◽

...

Keyword(s):

Heat Transfer ◽

Mass Transfer ◽

Heat And Mass Transfer ◽

Air Temperature ◽

Early Stage ◽

Finned Tube ◽

Airflow Rate ◽

Air Velocity ◽

Frost Formation ◽

Transfer Characteristics

Abstract An experimental study was performed to investigate the heat and mass transfer characteristics of a finned-tube evaporator coil utilized in a domestic refrigerator under frosting conditions. Airside heat transfer coefficient was measured as a function of air temperature, humidity ratio, air velocity, and evaporating temperature. In addition, frost thickness was monitored and measured by visualization tests during frosting operation. Based on the experimental results, the degradation of heat transfer performance due to frost formation was explored as a function of operating parameters. The rate of frost formation on the evaporator increases at relatively high humidity, high airflow rate, low inlet air temperature and low refrigerant temperature. As the frost thickness increases, airflow rate gradually decreases, while the capacity increases at the early stage of frost formation and then significantly drops.

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Optimasi temperatur udara pengering dan laju alir umpan pada proses pengeringan ragi roti

Jurnal Teknik Kimia Indonesia ◽

10.5614/jtki.2009.8.1.1 ◽

2018 ◽

Vol 8 (1) ◽

pp. 1

Author(s):

Ronny Purwadi ◽

N Nicko ◽

Patricia Stephanie

Keyword(s):

Optimum Condition ◽

Water Content ◽

Air Temperature ◽

Feed Rate ◽

Agar Plate ◽

Staining Technique ◽

Cell Counting ◽

Spray Dryer ◽

Dry Air ◽

Rate Optimization

Dry-air temperature and feed flow rate optimization in the yeast drying process.The production of active dry yeast was studied in this work. The drying process was carried out in a spray dryer (EYELA © Spray Dryer SD-1) with particle flow was in the same direction with dry-air flow. Feed (18-20 %-w) was fed with rate of 100-200 mL/h and dry-air temperature of 70-90 °C was set to achieve the highest cell activities of dry yeast. The yeast activities were defined as cell viability and vitality. Viability is the number of living cell which was determined by cell counting under microscope using the staining technique, while vitality is the number of vital cell which could reproduce on an agar plate. The results show that temperature as well as feed-rate significantly affects yeast activities. Temperature effect is quadratic to yeast activities while feed-rate effect is linear. In the range of experiment conditions, the optimum condition was achieved with dry-air temperature of 70 °C and feed-rate of 200 mL/h. The dry yeast produced in optimum condition gave water content of 2-7% which was still similar with the water content of commercial yeast (2.4%).Keywords: dry yeast, S. cerevisiae, drying, spray-dryer, viability, vitality AbstrakProses pengeringan ragi dalam produksi ragi kering aktif dilaksanakan dalam penelitian ini. Pengeringan dilaksanakan dalam spray-dryer (EYELA © Spray Dryer SD-1) dengan aliran partikel searah aliran udara pengering. Laju alir umpan (18-20 %-berat) sebesar 100-200 mL/jam dan temperatur udara pengering antara 70-90 °C divariasikan dengan tujuan untuk mendapatkan ragi yang memiliki keaktifan maksimum. Keaktifan ragi dinyatakan sebagai viabilitas yaitu jumlah sel hidup, dan vitalitas yaitu jumlah sel yang dapat berkembang biak. Viabilitas ditentukan dengan cara menghitung sel pada counting chamber di bawah mikroskop melalui teknik pewarnaan (staining), sedangkan vitalitas ditentukan dengan menghitung sel vital yang dapat tumbuh kembali pada media pertumbuhan agar. Hasil percobaan menunjukkan bahwa baik temperatur udara pengering maupun laju alir umpan memberikan pengaruh yang signifikan terhadap aktivitas ragi. Temperatur memberikan pengaruh yang kuadratik sedangkan laju alir umpan memberikan pengaruh yang linier terhadap vitalitas ragi. Dalam rentang percobaan, kondisi optimum dicapai pada temperatur 70 °C dan laju alir umpan 200 mL/jam. Kondisi ini menghasilkan ragi kering dengan kandungan air antara 2-7%, dan cukup mirip dengan kandungan air ragi kering komersial (2,4%).Kata Kunci: ragi kering, S. cerevisiae, pengeringan, spray-dryer, viabilitas, vitalitas

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