Analysis of the process of energy plants drying during the production of solid biofuels

The article presents an analysis of the stages of production of solid biofuels from energy plants and notes that the drying processes in technological processes consume up to 70 % of total energy consumption. The relevance and advantages of low-temperature drying are substantiated. Aim: intensification of the process of dehydration of energy plants, determination of rational parameters of the drying agent and dehydration conditions. Energy willow was used as an object of dehydration. Drying was carried out until the material reached a residual moisture content of 5...6 %. Studies on the effect of drying agent temperature on the kinetics of moisture exchange have shown that increasing the temperature from 80 °C to 100 °C enhances heat and mass transfer and reduces the process duration to 25 %. Increasing the specific load has a positive effect on the productivity of the drying plant and increases the amount of processed raw materials. The total duration of dehydration from the minimum load to the maximum increases by 3.5 times. The paper notes that a significant parameter of the impact on the kinetics of drying and increase the efficiency of the process is the method of grinding raw material. The most intensive mode corresponds to the method of grinding willow by combining abrasion and impact. With this method of grinding, the drying time is reduced from 15 % to 25 % compared to those considered. The established conditions and parameters of low-temperature drying provide intensification and efficiency of the process and obtaining dried energy willow with low and evenly distributed residual moisture.

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REGULARITIES OF CONVECTIVE LOW TEMPERATURE DRYING OF ENERGY SPECIES WOOD

Thermophysics and Thermal Power Engineering ◽

10.31472/ttpe.4.2020.5 ◽

2020 ◽

Vol 42 (4) ◽

pp. 41-49

Author(s):

R.O. Shapar ◽

O.V. Husarova ◽

D.M. Korinchuk

Keyword(s):

Low Temperature ◽

Moisture Content ◽

Raw Material ◽

Biofuel Production ◽

Specific Load ◽

Residual Moisture ◽

Energy Wood ◽

Solid Biofuel ◽

Low Temperature Drying ◽

Kinetics Of

The article presents an analysis of the technological stages of the production of solid biofuel from energy wood species, it is noted that up to 70% of the total energy consumption is spent on drying processes in technological processes. The urgency and advantages of low-temperature drying of such wood have been substantiated. It is noted in the work that the heat and humidity modes should ensure an increase in the energy efficiency of the process and a high calorific value of the resulting fuel. The purpose of the article is to intensify the process of dehydration of energy wood to obtain solid biofuel, to determine the effect on the process of convective low-temperature drying of the operating parameters of the drying agent, the size and shape of the raw material, and the specific load on the drying surface. Energy willow was used as an object for dehydration, the initial moisture content of which varied over a wide range from 45 to 60% per wet weight; dehydration was carried out until the material reached residual moisture content of 5...6%. Studies on the effect of the temperature of the drying agent on the kinetics of moisture exchange prove that an increase in temperature from 80 to 100 °C intensifies heat and mass transfer and reduces the duration of the process by up to 25%. The results of experimental studies of the effect of the specific load on the dehydration process showed that an increase in load has a positive effect on the productivity of the drying unit and increases the volume of processed raw materials. At the same time, the total duration of dehydration from the minimum load to the maximum increases by 3.5 times. It is noted in the work that a significant parameter of influence on the kinetics of drying and increasing the efficiency of the process is the method of grinding the raw material. The most intensive mode corresponds to the method of grinding willow by combining abrasion and impact. With this method of grinding, the drying time is reduced from 15 to 25% in comparison with the others considered. The combination of the specified conditions and parameters of low-temperature drying provides an economical process and obtaining dried willow with low and evenly distributed residual moisture. The use of such material in the technological cycle of biofuel production guarantees the reliable operation of the combustion device for a long time.

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Impact of Instant Controlled Pressure Drop (DIC) Treatment on Drying Kinetics and Caffeine Extraction from Green Coffee Beans

Journal of Food Research ◽

10.5539/jfr.v1n1p24 ◽

2012 ◽

Vol 1 (1) ◽

pp. 24 ◽

Cited By ~ 1

Author(s):

I. Kamal ◽

A. Gelicus ◽

K. Allaf

Keyword(s):

Pressure Drop ◽

Initial Moisture Content ◽

Effective Diffusivity ◽

Steam Pressure ◽

Raw Material ◽

Saturated Steam ◽

Drying Time ◽

Hot Air ◽

Instant Controlled Pressure Drop ◽

The Impact

The present work is directed towards the impacts of Détente InstantanéeContrôléeDIC (French, for instant controlled pressure-drop) in terms of decaffeination and drying of Ethiopian green coffee beans (GCBs).DICconsisted in subjecting the product to a high-pressure saturated steam during some seconds and ended with an abrupt pressure drop towards a vacuum. A conventional aqueous extraction and a hot air-drying took place after DIC treatment. Inthis study, Response Surface Method (RSM) was used withDIC saturated steam pressure P, thermal treatment time t, and initial moisture content W asthe independent variables. Both direct DICextract recovered from the vacuum tank and the aqueous extracts wereanalyzed and quantified using the reversed phase-HPLC. With decaffeination ratiosas dependent variables, P and Wwere the most significant operating parameters; whilet was much weaker.Total decaffeination ratio could reach 99.5% after DIC treatment at specificconditions of W=11.00% db, P=0.1 MPa, and t=35swhile it was only 58% when achieved with untreated raw material. The effective diffusivity and the starting accessibility were calculated from the diffusion/surface interaction kinetic model of hotair drying after DIC treatment. They dramatically increased with P and t while W had a weak impact.Thus, at the optimized DICconditions, and increased from 0.33 to 12.60 10-10m² s-1and from 0.75 to 11.53 g/100 g db, respectively. Drying time needed to reach 5% db became 60 min instead of 528 min for untreated raw material. RSM analysis showed that the DIC saturated steam pressure P and the initial moisture content W were the most significant variables both affecting the decaffeination ratio; the impact of the total thermal processing time t was much weaker. Total decaffeination ratio could reach 99.5% after DIC treatment at specific conditions of W=11.00% db, P=0.1 MPa, and t=35 s while it was only 58% when achieved with untreated raw material. Using diffusion/surface interaction model of hot-air drying kinetics just after DIC treatment, we could observe that DIC expansion dramatically improved the drying kinetic parameters, with P and t as the most significant DIC operating parameters while the impact of W was much weaker. Thus, the optimized DIC treatment allowed the effective diffusivity and the starting accessibility to increase from 0.33 10-10 m² s-1 and 0.75 g/100 g db to 12.60 10-10 m² s-1 and 11.53 g/100 g db, respectively. Drying time needed to reach 5% db became 60 min instead of 528 min for untreated raw material.

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Kinetika Pengeringan Cabai dengan Perlakuan Blansing Suhu Rendah-Waktu Lama

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2021.10.1.24 ◽

2021 ◽

Vol 10 (1) ◽

pp. 24-35

Author(s):

Andi Muhammad Irfan ◽

Nunik Lestari ◽

Arimansyah Arimansyah ◽

A Ramli Rasyid

Keyword(s):

High Temperature ◽

Low Temperature ◽

Drying Rate ◽

Suitable Model ◽

Drying Time ◽

Drying Characteristics ◽

High Temperature Short Time ◽

Long Time ◽

Short Time ◽

Kinetics Of

This study was aimed to determine the drying kinetics of chilies that have been pretreated with low temperature long time (LTLT) blanching. Drying chilies with LTLT blanching pretreatment at 60, 70, and 80 oC for 20 minutes was assigned as treatment in this research. Drying chillies with high temperature short time (HTST) blanching pretreatment, without blanching pretreatment in the dryer, and without blanching pretreatment in direct sunlight were also studied as the comparison. The results showed that chilies treated with blanching pretreatment, both LTLT and HTST, have a faster drying rate and achieve the target moisture content faster than chilies that were not blanched. The color of dried chilies that were dried in a dryer was also better than dried chilies that were dried in the sun. Of all the blanching treatments, chilies with LTLT blanching pretreatment at 80 oC for 20 minutes had the fastest drying rate, a drying time of 34 hours, and the attractive dried chilli color. The evaluation results also showed that the Page model was the most suitable model to describe the drying characteristics of chilies with LTLT pretreatment blanching, with R2 ranging from 0.9913-0.9935, X2 ranging from 0.0005-0.0009, and RSME ranging from 0.0221-0.0293. Keywords: Chili; blanching; color; drying; mathematical model ABSTRAK Penelitian ini bertujuan untuk mengetahui kinetika pengeringan cabai yang diberi perlakuan awal low temperature long time (LTLT) blanching atau blansing pada suhu rendah dalam waktu yang relatif lama. Perlakuan pada penelitian ini yaitu pengeringan cabai dengan blansing metode LTLT pada suhu 60o, 70o, dan 80oC selama 20 menit. Sebagai pembanding, dilakukan juga pengeringan dengan perlakuan awal metode high temperature short time (HTST) blanching, pengeringan cabai tanpa perlakuan awal blansing di dalam alat pengering, serta pengeringan cabai tanpa perlakuan awal blansing di bawah sinar matahari secara langsung. Hasil penelitian menunjukkan bahwa cabai dengan perlakuan awal blansing, baik blansing metode LTLT maupun HTST, memiliki laju pengeringan yang lebih tinggi sehingga lebih cepat mencapai kadar air target dibandingkan dengan cabai tanpa perlakuan blansing. Warna cabai kering yang dihasilkan pada alat pengering juga lebih baik dari cabai kering yang dikeringkan langsung di bawah sinar matahari. Dari seluruh perlakuan yang melibatkan proses blansing, cabai dengan blansing metode LTLT pada suhu 80oC selama 20 menit merupakan perlakuan dengan laju pengeringan tercepat, dengan waktu pengeringan selama 34 jam, dan warna produk cabai kering yang menarik. Hasil evaluasi juga menunjukkan bahwa model Page adalah model yang paling sesuai untuk menggambarkan karakteristik pengeringan cabai dengan perlakuan awal blansing metode LTLT, dengan R2 berkisar antara 0.9913-0.9935, X2 berkisar antara 0.0005-0.0009, dan RSME berkisar antara 0.0221-0.0293. Kata kunci: Blansing; cabai; model matematika; pengeringan; warna

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Ultrasound assisted low temperature drying of food materials

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7329 ◽

2018 ◽

Cited By ~ 1

Author(s):

H. T. Sabarez ◽

S. Keuhbauch ◽

K. Knoerzer

Keyword(s):

Energy Consumption ◽

Low Temperature ◽

Product Quality ◽

Direct Contact ◽

Lower Energy ◽

Drying Time ◽

Indirect Transmission ◽

Ultrasound Assisted ◽

Improved Design ◽

Low Temperature Drying

An ultrasonic design based on the indirect transmission of ultrasonic energy from the ultrasound emitter through to the material to be dried was investigated to assist in low temperature drying of food materials. The application of the improved design tested in this work was found to enhance the low temperature drying by shortening the overall drying time of up to 45% (i.e., lower energy consumption and may enable better retention of product quality). This offers a promising approach towards a better applicability of ultrasound in industrial operation, since no direct contact between the sample and the ultrasonic emitter is needed. Keywords: ultrasound; drying; low temperature; drying intensification

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Rehydration properties of hybrid method dried fruit enriched by natural components

International Agrophysics ◽

10.1515/intag-2016-0100 ◽

2018 ◽

Vol 32 (2) ◽

pp. 175-182 ◽

Cited By ~ 5

Author(s):

Hanna Kowalska ◽

Agata Marzec ◽

Jolanta Kowalska ◽

Agnieszka Ciurzyńska ◽

Kinga Samborska ◽

...

Keyword(s):

Raw Material ◽

Air Drying ◽

Dried Fruits ◽

Microwave Vacuum Drying ◽

Freeze Dried ◽

Fruit Samples ◽

Dried Fruit ◽

Juice Concentrate ◽

The Impact ◽

Kinetics Of

Abstract The aim of the study was to determine the impact of osmotic pre-dehydration and drying of fruit on the rehydration properties of dried fruit. Herein, the effect of fruit juice, applied as a natural enriching substance was very important. In addition, the properties of dried fruits obtained through combined air-drying and subsequent microwave-vacuum drying with ‘puffing’ effect were similar to the freeze-dried fruits, but showed other rehydration properties. As raw material, frozen strawberry (Honeoye variety) and fresh apples (Idared variety) were used in the study. The apples and partially defrosted strawberries were prior dehydrated in solutions of sucrose and a mixture of sucrose with chokeberry juice concentrate at 50°C for 2 h. Next, the fruit samples were dried by one of two ways: air-drying (50°C, 5 h) and microwavevacuum drying for about 360 s; and freeze-drying (30°C, 63 Pa, 24 h). The rehydration was carried out in distilled water (20°C, 5 h). The osmotic pre-dehydration hindered fruit drying process. The impact of drying method became particularly evident while examining the kinetics of rehydration. During the rehydration of the pre-dehydrated dried fruit a slower hydration could be observed. Freeze-dried strawberries absorbed 2-3 times more water than those dried by the ‘puffing’ effect.

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Research on low temperature drying characteristics of different types of manure and biogas residue

E3S Web of Conferences ◽

10.1051/e3sconf/202019402014 ◽

2020 ◽

Vol 194 ◽

pp. 02014

Author(s):

Xiu Fangtao ◽

Zhu Hongguang ◽

Xu Yupeng

Keyword(s):

Low Temperature ◽

Waste Heat ◽

Raw Materials ◽

Characteristic Curve ◽

Residual Water ◽

Drying Time ◽

Drying Characteristics ◽

Drying Temperature ◽

Low Temperature Drying ◽

Biogas Residue

For the biogas project which does not have the ability to return to the field nearby, the outlet of biogas residue is one of the important bottlenecks restricting the development of biogas engineering. Deep dehydration and drying is a reliable basis for commercial utilization of biogas residue, especially combined with waste heat utilization of cogeneration of biogas. Therefore, three kinds of biogas residue raw materials were dried at low temperature by hot drying method in this paper. The drying temperature, the thickness of biogas residue and the backmixing amount of dry biogas residue were selected as three influencing factors. The drying time, drying rate and residual water ratio were taken as dependent variables. The drying characteristic curve of biogas residue was obtained, and the influence of each factor on the drying process of biogas residue was analyzed and compared. The results showed that the drying time of three kinds of biogas residue decreased with the increase of drying temperature. At the same temperature, the drying time decreases with the decrease of thickness. The dry biogas residue backmixing can’t optimize the drying characteristics and even increase the drying energy consumption.

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Kinetics of the drying process of fermented wheat raw materials in a vibratory boiling layer

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-4-17-21 ◽

2020 ◽

Vol 81 (4) ◽

pp. 17-21

Author(s):

S. T. Antipov ◽

V. V. Toroptsev ◽

A. N. Martekha ◽

A. A. Berestovoy ◽

I. S. Yurova

Keyword(s):

Raw Materials ◽

Raw Material ◽

Specific Load ◽

Drying Process ◽

Distribution Grid ◽

Gas Distribution ◽

Drying Time ◽

Boiling Layer ◽

Main Factors ◽

Kinetics Of

The analysis of the influence of the main factors on the kinetics of the drying process of fermented wheat raw materials in a vibro-boiling layer is presented. The purpose of the study is to study the influence of the main technological parameters on the kinetics of the drying process of fermented wheat raw materials in a vibrating boiling overflowing layer at atmospheric pressure. The main factors affecting the drying process were selected: the temperature of the drying agent supplied to the dryer, the speed of the drying agent, the vibration amplitude of the gas distribution shelves, the vibration frequency of the gas distribution shelves. The influence of temperature and air velocity on the drying process of raw materials, the influence of the amplitude and frequency of oscillations of the gas distribution grid on the kinetics of the drying process of the fermented product, as well as the influence of the specific load of the product on the process of moisture removal are shown An analysis of the curves shows that with an increase in the amplitude of the oscillation, it reduces the drying time, and an increase in the frequency of oscillation of the shelves contributes to a decrease in the drying time. In this case, a uniform increase in the drying intensity is observed over the entire range of the amplitudes considered. An increase in the oscillation frequency of the gas distribution grid also helps to reduce the duration of the drying process of fermented wheat raw materials. It should be noted that the amplitude of the oscillations more strongly affects the decrease in the drying time of the raw material than the frequency Thus, we concluded that in the intervals under study the changes in the amplitude and frequency of vibrations of perforated shelves on the drying process of fermented wheat raw materials are more strongly affected by the amplitude of vibrations. In addition, when choosing vibration parameters, the specific load of the material on the grate and its initial humidity should be taken into account..

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Using Jerusalem artichoke powder in functional food production

Foods and raw materials ◽

10.21603/2308-4057-2021-1-69-78 ◽

2020 ◽

pp. 69-78

Author(s):

Nailya Dubkova ◽

Vitaly Kharkov ◽

Marsel Vakhitov

Keyword(s):

Functional Food ◽

Food Production ◽

Food Industry ◽

Jerusalem Artichoke ◽

Convective Drying ◽

Residual Moisture ◽

Drying Time ◽

Standard Methods ◽

Laboratory Vacuum ◽

Kinetics Of

Introduction. Jerusalem artichoke is a valuable low-maintenance crop whose tubers contain vital nutrients and prebiotics. We propose using Jerusalem artichoke powder as a functional nutrient in the formulation of food products. Study objects and methods. We studied the influence of vacuum, vibration, and grinding on the kinetics of drying Jerusalem artichoke tubers of a “Skorospelka” variety in the laboratory vacuum vibromixing mill dryer (VVMD). Results and discussion. The rate of drying in the VVMD was almost 5.5 times as high as that of convective drying. The kinetic curves showed that grinding provided a period of decreasing drying rate until almost complete drying. Vibration drying in the VVMD was twice faster than vacuum drying. The comparison of theoretical and experimental data on moisture and drying time revealed good adequacy. The NMR analysis of changes in the molecular mobility of the samples obtained in the VVMD showed an implicit twocomponent spectrum, indicative of low moisture. The chemical analysis of the tubers and powders by standard methods confirmed that the proposed gentle technology (fast drying at 30°C) preserved 86% of inulin. Conclusion. Jerusalem artichoke powder obtained in the VVMD can be used in different branches of the food industry due to its long shelf life, low consolidation, and no caking, with residual moisture of 6.1%.

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The Effect of Drying Temperature on Nitrogen Loss and Pathogen Removal in Laying Hen Manure

Sustainability ◽

10.3390/su12010403 ◽

2020 ◽

Vol 12 (1) ◽

pp. 403

Author(s):

Xuanyang Li ◽

Baoming Li ◽

Qin Tong

Keyword(s):

Low Temperature ◽

Nitrogen Loss ◽

Ambient Air ◽

Laying Hen ◽

Ammonia Emission ◽

Drying Process ◽

Drying Time ◽

N Content ◽

Drying Temperature ◽

Low Temperature Drying

Exhaust air from the poultry houses or ambient hot air are normally utilized to dry the laying hen manure extensively in the summer in China. The drying process can not only reduce the moisture of lay hen manure but can also have a degerming effect. However, the ammonia emission is considered as one of the major issues of laying hen manure drying and air pollution scouse. Then, it is not clear that whether the ammonia emission increased using the hot ambient air to dry laying hen manure in summer and whether increasing the temperature can inactivate more bacteria during low temperature drying process. Therefore, the main works of this study were to investigate the evolution of ammonium nitrogen (NH4-N) content, organic nitrogen (Org-N) content, and total bacteria count vs. time during the low-temperature drying process of laying hen manure at different drying temperatures. The results showed that increasing drying temperature can reduce the energy consumption of the manure drying system, but can increase the loss of NH4-N. The Org-N content among the three drying temperatures within same drying time was not significantly different (p > 0.05), which suggested that increasing the temperature did not accelerate the degradation of Org-N during low-temperature drying process. Low-temperature drying had weak destruction of bacteria in laying hen manure and the end dried manure still had a great number of bacteria.

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Research into kinetics of filtration drying of alcohol distillery stillage

Voprosy Khimii i Khimicheskoi Tekhnologii ◽

10.32434/0321-4095-2021-137-4-58-65 ◽

2021 ◽

pp. 58-65

Author(s):

O.S. Ivashchuk ◽

◽

V.M. Atamanyuk ◽

Z.Ya. Gnativ ◽

R.A. Chyzhovych ◽

...

Keyword(s):

Experimental Studies ◽

Residual Moisture ◽

Drying Time ◽

Layer Height ◽

Material Layer ◽

Long Term Storage ◽

Average Residual ◽

Drying Curves ◽

Industrial Needs ◽

Kinetics Of

The article describes the results of experimental studies on kinetics of the filtration drying of corn distillery stillage, which has previously proven its effectiveness in drying other crops and various dispersed materials. The experimental data are presented in the form of graphical plots describing the change of material moisture over time depending on the temperature of the drying agent (60, 70, 80 and 900С) and the layer height (40, 80, 120 and 160 mm). The obtained results are analyzed and the changes that occur on the filtration drying curves depending on the change in the material layer height and drying agent temperature are described. It is shown that the filtration drying time of alcohol distillery stillage increases with increasing the material layer height. It is determined that the drying potential remains constant at the same parameters of the drying agent. It is shown that the rate of moisture removal during the filtration drying does not depend on the material layer height. It is found that the average residual moisture of corn alcohol distillery stillage is 3.140.06 wt.%; this value satisfies industrial needs for an increase in its shelf life and the possibility of long-term storage and transportation.

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