scholarly journals Research into kinetics of filtration drying of alcohol distillery stillage

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.

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 Drying Kinetics of Sliced Pineapples in a Solar Conduction Dryer

2017 ◽  
Vol 7 (2) ◽  
pp. 14 ◽  
Author(s):  
Luqman Ebow Ibn Daud ◽  
Isaac Nyambe Simate
Keyword(s):  
Thin Layer ◽  
Average Moisture Content ◽  
Drying Time ◽  
Sun Drying ◽  
Thin Layer Drying ◽  
Drying Models ◽  
Drying Model ◽  
Thin Layer Drying Models ◽  
Drying Curves ◽  
Kinetics Of

As a means of adding value to pineapple production and minimising post-harvest losses, sliced pineapples were dried using a Solar Conduction Dryer (SCD) and appropriate thin layer drying models to predict drying were developed whilst the performance of the SCD was also investigated. For the period of the experiment, ambient temperature and temperature in the dryer ranged from 24 to 37 °C and 25 to 46 ℃ respectively. The performance of the dryer was compared to open sun drying using pineapple slices of 3-5 mm in thickness where the slices were reduced from an average moisture content of 85.42 % (w.b.) to 12.23 % (w.b.) by the SCD and to 51.51 % (w.b.) by the open sun drying in 8 hours effective drying time. Pineapple slices of thicknesses 3 mm, 5 mm, 7 mm and 10 mm were simultaneously dried in the four drying chambers of the SCD and their drying curves simulated with twelve thin layer drying models. The Middilli model was found as the best fitted thin layer drying model for sliced pineapples. The optimum fraction of drying tray area that should be loaded with pineapples was also investigated by simultaneously loading 7 mm slices of pineapples at 50, 75, and 100 percent of drying tray area. Loading the slices at 50, 75 and 100 percent of drying tray area gave overall thermal efficiencies of 23, 32 and 44 percent, respectively, hence loading pineapple slices at 100 percent drying tray area was recommended as the best.

scholarly journals Using Jerusalem artichoke powder in functional food production

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%.

scholarly journals Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices

2017 ◽  
Vol 5 (1) ◽  
pp. 24
Author(s):  
Samuel Enahoro Agarry
Keyword(s):  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Red Pepper ◽  
Coefficient Of Determination ◽  
Drying Time ◽  
Drying Characteristics ◽  
Hot Air ◽  
Effective Moisture ◽  
Drying Curves ◽  
Kinetics Of

The objective of this study was to investigate the drying characteristics and kinetics of red pepper and bitter leaf under the influence of different drying temperatures. The drying experiments were carried out at dry bulb temperature of 35, 45, 55 and 75oC, respectively in an oven dryer. The results showed that as drying temperature increased, drying rate also increased and the drying time decreased. It was observed that un-sliced red pepper and sliced bitter leaf would dry within 2.5-12 h and 1.67-7 h, respectively at temperature ranging from 75 to 35oC. The drying of red pepper and bitter leaf was both in the constant and falling rate period. Four semi-empirical mathematical drying models (Newton, Page, Henderson and Pabis, and Logarithmic models) were fitted to the experimental drying curves. The models were compared using the coefficient of determination (R^2) and the root mean square error (RMSE). The Page model has shown a better fit to the experimental drying data of red pepper and bitter leaf, respectively as relatively compared to other tested models. Moisture transport during drying was described by the application of Fick’s diffusion model and the effective moisture diffusivity was estimated. The value ranges from 15.69 to 84.79 × 10-9 m2/s and 0.294 to 1.263 × 10-9 m2/s for red pepper and bitter leaf, respectively. The Arrhenius-type relationship describes the temperature dependence of effective moisture diffusivity and was determined to be 37.11 kJ/mol and 32.86 kJ/mol for red pepper and bitter leaf, respectively. A correlation between the drying time and the heat transfer area was also developed.

scholarly journals Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka)

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Inês Nunes Ramos ◽  
Teresa R.S. Brandão ◽  
Cristina L.M. Silva
Keyword(s):  
Edible Oil ◽  
Hot Water ◽  
Drying Time ◽  
Water Emulsion ◽  
Oil Emulsion ◽  
Oil Water ◽  
Drying Rates ◽  
Drying Curves ◽  
Kinetics Of ◽  
Best Fit

Two different pre-treatments were applied to grapes prior to drying in a mixed mode solar dryer. Grapes were blanched in water and in a 0.1% sunflower oil water emulsion, both at 99oC and for approximately 15 seconds. Several models were tested to fit the experimental data of drying curves but the normalized Newton model gave the best fit results. Samples blanched in hot water or in the 0.1% edible oil emulsion had faster drying rates than untreated samples. Contrary to what was expected, pre-treating with the 0.1% edible oil emulsion did not increase the drying rate to a higher extent than blanching. Pre-treatments did not give a noteworthy difference in the total drying time. However, they had an important role in accelerating initial drying rates, thus preventing moulds and bacterial growth and consequently increasing farmers’ income.

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

2020 ◽  
pp. 110-125
Author(s):  
R. Shapar ◽  
◽  
O. Husarova ◽  
Keyword(s):  
Low Temperature ◽  
Total Duration ◽  
Raw Material ◽  
Residual Moisture ◽  
Drying Time ◽  
Solid Biofuels ◽  
Low Temperature Drying ◽  
The Impact ◽  
Kinetics Of ◽  
Energy Plants

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.

scholarly journals KINETICS OF THE PROCESS OF DRYING THE PASTE OF TITANIUM DIOXIDE IN AN ORIGINAL DRYING VORTEX APPARATUS AND OBTAINING A FINE POWDER TIO2

2018 ◽  
pp. 23-29
Author(s):  
V.M. Marchevskii ◽  
Ya.V. Grobovenko
Keyword(s):  
Mathematical Model ◽  
Titanium Dioxide ◽  
Experimental Studies ◽  
Fine Powder ◽  
State Standards ◽  
Drying Rate ◽  
Drying Process ◽  
Residual Moisture ◽  
Drying Time ◽  
Vortex Apparatus

The authors of the article justified the physical model of the drying process of titanium dioxide paste and the drying of TiO2 fine powder to a residual moisture content of 0.3%, on the basis of which a mathematical model of the drying process is developed. The result of solving the mathematical model is the kinetic parameters of the drying process, with the help of which the drying apparatus of the vortex type was designed, designed and manufactured. The results of the simulation were verified by experimental studies of the drying and drying of TiO2 paste, and experimental graphical dependences of the drying rate and product temperature on the drying time were obtained. The obtained dependences are analyzed and the necessary initial parameters of the coolant are established, which allow increasing the drying rate and reducing energy costs for the drying process. As a result of the experiments, the fine powder of titanium dioxide fits the requirements of state standards and possesses the necessary mechanical and consumer properties. Bibl. 10, Fig. 7.

scholarly journals Experimental and statistical analysis research of the triticale grain drying process when countercurrent-direct-flow blowing of the grain layer

2021 ◽  
Vol 82 (4) ◽  
pp. 38-46
Author(s):  
T. N. Tertychnaya ◽  
A. A. Shevtsov ◽  
S. S. Kulikov
Keyword(s):  
Experimental Studies ◽  
Moisture Diffusion ◽  
Drying Rate ◽  
Drying Process ◽  
Grain Drying ◽  
Flow Through ◽  
Agent Flow ◽  
Drying Curves ◽  
Counter Current ◽  
Kinetics Of

Experimental studies of the kinetics of the process of drying triticale grain during counter-current-direct blowing of the grain layer were carried out. In the experimental installation, a programmed change in the direction of the drying agent flow through the grain layer was carried out and the actual conditions of the drying agent supply through the supply and discharge boxes of the shaft grain dryer were emitted. Analysis of drying curves and drying rate of triticale grain showed the presence of only a period of decreasing drying rate, in which the intensity of moisture diffusion is significantly less than the intensity of moisture exchange. The organization of the experiment made it possible to fully adapt it to industrial mine grain dryers, in which the drying process is carried out in a continuous mode. Based on the results of the study, an empirical model of the drying process is proposed in the form of an exponential function, which establishes a unique functional relationship between the current moisture of the grain and the main parameters of the process: temperature, speed, moisture content of the drying agent and the thickness of the blown layer. Taking into ac-count the requirements to the process modes of grain drying, the triticale analyzes the ratio between the grain temperature and its humidity at various values of the mode parameters, which is proposed to be used as a restriction on the drying temperature mode.

scholarly journals FOAM-MAT DRYING KINETICS OF KEITT MANGO PULP

2017 ◽  
Vol 30 (1) ◽  
pp. 172-180 ◽  
Author(s):  
MARY KARLLA ARAÚJO GUIMARÃES ◽  
◽  
ROSSANA MARIA FEITOSA DE FIGUEIRÊDO ◽  
ALEXANDRE JOSÉ DE MELO QUEIROZ ◽  
Keyword(s):  
Drying Kinetics ◽  
Foam Layer ◽  
Drying Time ◽  
Convection Oven ◽  
Drying Kinetic ◽  
Different Temperatures ◽  
Forced Air ◽  
Drying Curves ◽  
Mango Pulp ◽  
Kinetics Of

ABSTRACT This study aimed to assess the foam-mat drying kinetics of mango pulp (cv. Keitt) adding 1% Emustab® and 1% Super Liga Neutra®, for a whipping time of 20 minutes, dried in a forced -air convection oven at different temperatures (50, 60 and 70oC) and foam layer thicknesses (0.5, 1.0 and 1.5 cm). Drying kinetic data were used to build drying curves and then fit to Page, Henderson, Henderson and Pabis, Logarithmic and two-term Exponential models. Both temperature and foam layer thickness influenced drying time, which reached the shortest value at the highest temperature and smallest thickness. The Page model provided the best fit to the experimental drying curve data.

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

2020 ◽  
pp. 108201322098133
Author(s):  
Sagar Nagvanshi ◽  
Subbarao Kotra Venkata ◽  
TK Goswami
Keyword(s):  
Microwave Power ◽  
Vision System ◽  
Power Level ◽  
Microwave Drying ◽  
Slice Thickness ◽  
Order Kinetic ◽  
Drying Time ◽  
Volumetric Heating ◽  
Kinetics Of ◽  
Microwave Power Level

Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana ( Musa Cavendish) was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.

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