scholarly journals Analysis of the elevator as an object of automation

2021 ◽  
pp. 44-45
Author(s):  
Andriy Khrystyuk ◽  
Yurii Dobrydnyk
Keyword(s):  
Drying Process ◽  
The Relationship

The analysis of the relationship between the parameters of the process, typical automation schemes and requirements for the drying process, was made. It allows to determine all the contours of regulation and measurement

Research on the Physical Characteristics in Maize Deep-Bed Drying Process

2011 ◽  
Vol 314-316 ◽  
pp. 1478-1482
Author(s):  
Ye Zhang ◽  
Chang You Li ◽  
Zhi Wei Mai ◽  
Feng Ying Xu ◽  
Li Xu
Keyword(s):  
Linear Relationship ◽  
Pressure Loss ◽  
Static Pressure ◽  
Physical Characteristics ◽  
Test Stand ◽  
Thermal Engineering ◽  
Drying Process ◽  
Good Linear ◽  
Good Linear Relationship ◽  
The Relationship

In order to investigate the static pressure loss of the maize deep-bed drying related to the ratio of air flux to grain mass, the experiments based on the theory of thermal engineering and deep-bed drying were engaged in. These experiments conducted on the ventilation test stand indicate the relationship between static pressure loss, depth of the bed, ventilative dimensions and the ratio of air flux to grain mass. The investigation results that during the drying, the static pressure loss increases related to the increased ratio of air flux to grain mass with the constant bed depth. The good linear relationship between the static pressure loss and ventilative dimensions was indicated. With the control of the constant ventilative dimensions, the static pressure loss increases related to the decreased ratio of air flux to grain mass and it will dramatically increased when the ratio of air flux to grain mass is small enough. To reduce the static pressure loss, enlarging the ventilative dimensions, reducing the thickness of the drying layer and reducing the speed of the wind will be the proper methods.

Analysis of Mass Transfer during Loose Material’s Convective Drying

2011 ◽  
Vol 317-319 ◽  
pp. 2018-2021
Author(s):  
Xue Ping Wang ◽  
Wei Wei Cao ◽  
Yong Song ◽  
Zhen Wei Zhang
Keyword(s):  
Mass Transfer ◽  
Moisture Transfer ◽  
Convective Drying ◽  
Drying Rate ◽  
Drying Process ◽  
Moisture Migration ◽  
Phenomenological Equations ◽  
Heat And Moisture ◽  
The Mathematical Model ◽  
The Relationship

Abstract. The thesis focuses on how to get the mathematical model of mass transfer under some certain simplified conditions and how to gain the moisture content of materials under drying. In this process, authors utilized phenomenological equations of heat and moisture transfer and analyzed the relationship and cross effects between force and flow, which were about various kinds of heat and mass transfer. In addition, the authors also used computer simulation in drying process. The result of the study is that drying rate depends on the speed of the internal moisture migration. The conclusions of this thesis have great significance for selecting the dryer and in the actual production.

scholarly journals Relationship modelling between moisture content of flour and variables of two-cycle drying process of cassava flourusing pneumatic dryer

2018 ◽  
Vol 73 ◽  
pp. 05014
Author(s):  
Witdarko Yus ◽  
Betaubun Philipus ◽  
Jayadi
Keyword(s):  
Moisture Content ◽  
Process Variable ◽  
Important Variable ◽  
Process Variables ◽  
Drying Process ◽  
Air Velocity ◽  
Cassava Flour ◽  
Input Capacity ◽  
Pneumatic Drying ◽  
The Relationship

Moisturecontent (MC) is the most important variable in evaluating material drying performance, so the ability to predict MC in drying process is really important. This research aims to formulate the mathematic relationship between drying process variable pneumatically and moisture content of cassava flour in drying process 1 and 2 by applying dimensional analysis. In this research, there has been a design of pneumatic drying equipment and test using various treatments such as input capacity, drying air temperature, and drying air velocity. Based on the data analysis, the relationship between MC and drying process variables are as follow: Drying cycle 1: MC = (5,794287E − 22). (ρpr·Dpr3/Qi·θ)1,4085 (Tu/Tbo)-2,2504 (Vu·θ/Dpr)5,863 Drying cycle 2: MC = (2,36831E − 10). (ρprDpr3/Qi·θ)1,059 (Tu/Tbo)-4.808 (Vu·θ/Dpr)3,709 The equations have determination coefficient value 0.85, so it has big possibility to use it as alternative to predict moisture content of dried flour.

Research on the Retention Capacity of Ruins Soil under Drying Condition

2014 ◽  
Vol 580-583 ◽  
pp. 705-710
Author(s):  
Ping Liu ◽  
Hu Yuan Zhang ◽  
Yi Chen ◽  
Xian Xian Shao ◽  
Xin Yuan Fu
Keyword(s):  
Water Content ◽  
Void Ratio ◽  
Characteristic Curve ◽  
Matric Suction ◽  
Soil Samples ◽  
Degree Of Saturation ◽  
Drying Process ◽  
Retention Capacity ◽  
Pore Water Pressures ◽  
The Relationship

The soil water characteristic curve (SWCC) has been tested during the drying process. In order to define the relationship between suction, degree of saturation and void ratio, fitting models of SWCC was established. Studies have shown that the shape of SWCC of three kinds of samples (taken from Jiaohe, Gaochang and Jiuzhoutai) was similar to the inverted “S”, the relationship between water content and matric suction was inversely proportional. Under the condition of the same moisture, the matric suction of the Jiaohe and Gaochang samples were greater than the Jiuzhoutai samples, and the changes of pore water pressures showed the same trend. The degree of saturation began to decrease when the water content reduced to the air entry value. When the degree of saturation was greater than 90%, the volume of soil samples contracted significantly, and when saturation is below 80%, volume shrinkage stopped.

scholarly journals Model Matematis Hubungan antara Kadar Air Akhir Bahan dengan Variabel Proses Pengeringan pada Pneumatic Conveying Recirculated Dryer

2018 ◽  
Vol 38 (2) ◽  
pp. 217
Author(s):  
Abadi Jading ◽  
Nursigit Bintoro ◽  
Lilik Sutiarso ◽  
Joko Nugroho Wahyu Karyadi
Keyword(s):  
Mathematical Model ◽  
Moisture Content ◽  
Dimensional Analysis ◽  
Final Moisture Content ◽  
Sago Starch ◽  
Pneumatic Conveying ◽  
Drying Process ◽  
Vertical Pipe ◽  
The Mathematical Model ◽  
The Relationship

Flour drying could be conducted by using pneumatic conveying dryer (PCD) or flash dryer, but generally it is required a high vertical pipe. The high of vertical pipe may be replaced with a recirculation process to produce a required final moisture content of the material. This study had designed pneumatic conveying recirculated dryer (PCRD) to dryi of wet sago starch. Later, the design was used to determine a mathematical model of the relationship between the variables of drying process with final moisture content of the material. The purpose of this study was to develop a mathematical model of the relationship between the final moisture content of wet sago starch  with variables drying process and recirculation continuously in the pneumatic conveying recirculated dryer (PCRD) using dimensional analysis. Buckingham Phi Theorem methods of dimensional analysis was used to find the relationship variables that affect the final moisture content of wet sago starch on the PCRD machine. The mathematical model generated in this study is      The coefficient of determination (R2) of the mathematical model was 0.948, or 94.8 %, indicated that the model was valid to predict the final moisture content of wet sago starch in designing PCRD machines. While the sensitivity of the test results showed that the dimensionless product of the most influential are , , and . The model was applicable for drying wet sago starch or other starch material which is similat to the physical properties of wet sago starch. ABSTRAKPengeringan bahan-bahan tepung dapat dilakukan dengan pneumatic conveying dryer (PCD) atau flash dryer, namun umumnya memerlukan pipa vertikal yang cukup tinggi. Pipa vertikal yang tinggi dapat diganti dengan proses resirkulasi untuk menghasilkan kadar air akhir bahan yang disyaratkan. Pada penelitian ini telah dirancang pneumatic conveying recirculated dryer (PCRD) untuk mengeringkan pati sagu basah, serta dicari model hubungan matematis antara variabel-variabel proses pengeringan dengan kadar air akhir. Tujuan penelitian ini adalah mengembangkan model matematis hubungan antara kadar air akhir pati sagu basah dengan variabel-variabel proses pengeringan resirkulasi secara kontinyu pada pneumatic conveying recirculated dryer (PCRD) menggunakan analisis dimensi. Metode Buckingham Phi Theorem dalam analisis dimensi digunakan untuk mencari hubungan variabel-variabel yang berpengaruh terhadap kadar air akhir pati sagu basah pada mesin PCRD. Model matematis yang dihasilkan pada penelitian ini adalah      Nilai koefisien determinasi (R2) dari model matematis tersebut adalah 0,948 atau 94,8 %, menunjukkan bahwa model tersebut valid digunakan untuk memprediksi kadar air akhir pati sagu basah dalam merancang mesin PCRD. Sedangkan hasil uji sensitivitas menunjukkan bahwa dimensionless product yang paling berpengaruh adalah , , dan . Model tersebut berlaku untuk pengeringan pati sagu basah atau bahan-bahan tepung lainnya yang sifat fisiknya identik dengan pati sagu basah.

scholarly journals PEMODELAN MATEMATIS HUBUNGAN KADAR AIR TEPUNG DENGAN VARIABEL PROSES PADA PENGERINGAN MEKANIS TEPUNG KASAVA MENGGUNAKAN PNEUMATIC DRYER

2016 ◽  
Vol 36 (01) ◽  
pp. 111 ◽  
Author(s):  
Yus Witdarko ◽  
Nursigit Bintoro ◽  
Bandul Suratmo ◽  
Budi Rahadjo
Keyword(s):  
Moisture Content ◽  
Dimensional Analysis ◽  
Important Variable ◽  
Coefficient Of Determination ◽  
Process Variables ◽  
Drying Process ◽  
Cassava Flour ◽  
Input Capacity ◽  
Pneumatic Drying ◽  
The Relationship

Moisture content of the materials (Ka) is the most important variable in evaluating the performance of drying process, therefore the ability to predict moisture-content of the materials in the drying process is very important. The objective of this research was to formulate a mathematical relationship between various pneumatic drying process variables and the moisturecontent of the materials of cassava flour by applying dimensional analysis. In this research, a pneumatic drying equipment and test edit in wide varieties of treatments, such as the input capacity, drying air temperature, and drying air velocity. Based on the result of data analysis, it was obtained that the relationship between moisture content of the materials and the drying process variables could be expressed as followThis equation had 0,722 coefficient of determination, so that it could be used to predict the moisture content of cassava flour precisely. Sensitivity analysis indicated that the dimensionless product which had the largest effect on Ka was.Keywords: Cassava flour, pneumatic drying, dimensional analysis, moisture content ABSTRAKKadar air bahan (Ka) merupakan variabel yang paling penting dalam mengevaluasi kinerja proses pengeringan bahan, sehingga kemampuan untuk memprediksi Ka dalam proses pengeringan akan menjadi sangat penting. Penelitian ini bertujuan untuk memformulasikan hubungan matematis antara berbagai variabel proses pengeringan secara pneumatik dengan Ka akhir tepung ketela pohon dengan menerapkan analisis dimensi. Pada penelitian ini telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, temperatur udara pengering, dan kecepatan udara pengering. Berdasarkan hasil analisis data maka diperoleh hubungan antara Ka dengan variabel-variabel proses pengeringan sebagai berikut:Persamaan tersebut mempunyai nilai koefisien determinasi 0,722 sehingga besar kemungkinan untuk dapat digunakansebagai alternatif dalam memprediksi kadar air tepung hasil pengeringan. Hasil uji sensitivitas menunjukkan bahwadimensionless product yang paling berpengaruh terhadap nilai Ka adalah    ்ೠ   .Kata kunci: Tepung kasava, pneumatic drying, analisis dimensi, kadar air

scholarly journals Dynamic Changes in Endophytic Microorganisms and Metabolites During Natural Drying of Licorice

2021 ◽  
Vol 12 ◽  
Author(s):  
Ting Li ◽  
Guangxi Ren ◽  
Dan Jiang ◽  
Chunsheng Liu
Keyword(s):  
Scientific Basis ◽  
Shannon Index ◽  
Drying Method ◽  
Drying Process ◽  
Dynamic Changes ◽  
Endophytic Microorganisms ◽  
Relationship Of ◽  
The Relationship ◽  
Natural Drying

The method of drying licorice is an important factor affecting the quality of the final product. To determine the best processing method of licorice postharvest, we investigated the interaction of increasing aridity between the endophytic microorganisms and the accumulation of metabolites. Samples from the roots of licorice growing along an aridity gradient during the natural drying process were collected, and the metabolic components, the content of the main active substances and the dynamic changes of the endophytic microbial community were assessed. The glycyrrhizic acid and liquiritin contents decreased slightly or remained flat during natural drying, whereas those of liquiritigenin and isoliquiritigenin increased slightly. Moreover, the Shannon index of endophytic microbial diversity of licorice was the highest in the fresh period and showed a downward trend during the drying process. When the licorice were fresh, Cladosporiaceae and Burkholderiaceae were the dominant family present, but after drying, Nectriaceae and Enterobacteriaceae were the dominant families. A similar trend was also found in which the differential metabolites of licorice were reduced during natural drying. Furthermore, correlation analysis between dominant families and differential metabolites showed that there was a correlation between the two. Therefore, fresh processing is an effective drying method to ensure the quality of licorice. This study revealed the relationship of endophytic microbiota and changes in the licorice metabolites during different stages of drying, which provided a scientific basis for the drying method of licorice.

APPLICATION OF QUALITY FUNCTION DEPLOYMENT TO IMPROVE THE QUALITY OF DRY FISH BLEBERAN IN BENGKULU CITY

2013 ◽  
Vol 3 (2) ◽  
pp. 116-123
Author(s):  
Evanila Silvia
Keyword(s):  
Quality Improvement ◽  
Moisture Content ◽  
Shelf Life ◽  
Quality Function Deployment ◽  
Drying Process ◽  
Quality Function ◽  
Customer Expectations ◽  
Dried Fish ◽  
The Relationship

The research objective is to determine the customer expectations, the activities process and their’s importance level; determine the relationship between customer expectations and process activity; determine the product’s performance against competitor’s product; and formulate recommendations for improving the product quality. The method used is Quality Function Deployment (QFD) with 42 persons as consumer respondents. The results showed that the importance level of the consumer expectations to Bleberan dried fish by ranking are moisture content, shelf life, shape, texture, price, aroma, microorganism content, colors, packaging and additives. The importance level of process activity is the drying process, packing, salting, separation and sorting, and washing or cleaning. The eminence of Bleberan dried fish in Bengkulu City is for its water content, texture and aroma when it compared to competitor products. Unfortunately, the shelf life, price and packaging are still below competitors' products. While Shape, content of microorganisms and additives of Bleberan dried fish in Bengkulu city is equal to competitors' products. The quality attributes that need to be improved is the shelf life, packaging and content of microorganisms. According to quality improvement, the three main activities of process that must be improved are drying process, packing and salting.

Banana Microstructure Changes during Oven Drying Process

2012 ◽  
Vol 524-527 ◽  
pp. 2259-2264
Author(s):  
Feng Ying Xu ◽  
Zhen Chen ◽  
Chang You Li ◽  
Sheng Jie Deng ◽  
Yong Feng Chen ◽  
...  
Keyword(s):  
Cross Section ◽  
Average Diameter ◽  
Banana Peel ◽  
Urgent Problem ◽  
Drying Process ◽  
Oven Drying ◽  
Microstructure Changes ◽  
Pore Area ◽  
The Relationship ◽  
And Storage

To learn about banana microstructure changes on affecting moisture dehydration performance and its quality during oven drying process, this experiment chose scanning electron microscopy to observe the microstructure changes on outer surface, inner surface and cross section of banana peel and its flesh during drying process, in order to examine the relationship between dehydration performance and its microstructure shape and microstructure pore structures changes. The results showed that during drying process, all surfaces of banana peel and its flesh endured shape deformation from regularly to irregularly. Microstructure shrank evenly in beginning, while became conglomerate later, appeared to be significantly distortion and breakage. Microstructure pore quantity and area showed great changes, those average diameter over 10um pore numbers increased steadily, while pore area just reduced in beginning and then increased rapidly afterwards. As banana microstructure shape and pore shrinkage and deformation increased greatly, which also increased the resistance of moisture evaporating greatly. This may be an important reason that cause banana drying speed and quality decreased, it is an urgent problem that needs to be solved during fruit and vegetable drying process and storage.

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