scholarly journals Integration of Safety Aspects in Modeling of Superheated Steam Flash Drying of Tobacco

Energies ◽  
2021 ◽  
Vol 14 (18) ◽  
pp. 5927
Author(s):  
Robert Adamski ◽  
Dorota Siuta ◽  
Bożena Kukfisz ◽  
Michał Frydrysiak ◽  
Mirosława Prochoń

Knowledge of the drying properties of tobacco in high temperatures above 100 °C and its dust are crucial in the design of dryers, both in the optimization of the superheated-steam-drying process and in the correct selection of innovative explosion protection and mitigation systems. In this study, tobacco properties were determined and incorporated into the proposed model of an expanding superheated steam flash dryer. The results obtained from the proposed model were validated by using experimental data yielded during test runs of an industrial scale of a closed-loop expansion dryer on lamina cut tobacco. Moreover, the explosion and fire properties of tobacco dust before and after the superheated steam-drying process at 160, 170, 180, and 190 °C were experimentally investigated, using a 20 L spherical explosion chamber, a hot plate apparatus, a Hartmann tube apparatus, and a Godbert–Greenwald furnace apparatus. The results indicate that the higher the drying temperature, the more likely the ignition of the dust tobacco cloud, the faster the explosion flame propagation, and the greater the explosion severity. Tobacco dust is of weak explosion class. Dust obtained by drying with superheated steam at 190 °C is characterized by the highest value of explosion index amounting to 109 ± 14 m·bar·s−1, the highest explosion pressure rate (405 ± 32 bar/s), and the maximum explosion pressure (6.7 ± 0.3 bar). The prevention of tobacco-dust accumulation and its removal from the outer surfaces of machinery and equipment used in the superheated steam-drying process are highly desirable.

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 396-406
Author(s):  
G.W. Lim ◽  
S. Jafarzadeh ◽  
Norazatul Hanim M.R.

The purposes of present study are to compare the kinetic drying of the G. cambogia through sun drying and superheated steam drying (SSD) method and optimizing the quality of SSD of it through response surface methodology. G. cambogia fruit rinds were dried at temperature of 150°C, 200°C and 250°C. The drying curves were fitted into the mathematical model of Page, Lewis and Henderson-Pabis models. Page model was found to be the best in describing the drying behavior of G. cambogia. Drying rate constant (k) increased as temperature increased and SSD method had overall higher drying rates ranged from 5.929 x 10-5 to 5.861 x 10-4 min-1 than sun drying method which was 4.980 x 10-6 min-1 . Total acid number showed a trend of increased followed by decreased over drying time. superheated steam drying process of G. cambogia fruit rinds was optimized by using response surface methodology employing a central composite design. Drying time and temperature were the factors in optimization while moisture content (wet basis), acid number and lightness (*L) were the response parameters. Experimental results were fitted to a second-order polynomial model and the model fitness and optimal drying condition were determined by regression analysis and analysis of variance. The optimal conditions for superheated steam drying of G. cambogia fruit rinds were identified as 46.60 mins and 150°C with the composite desirability of 0.913. Application of superheated steam drying under controlled conditions resulted in faster drying process and better quality of dried G. cambogia than conventional sun drying technique.


1991 ◽  
Vol 9 (3) ◽  
pp. 657-675 ◽  
Author(s):  
Hiromichi Shibata ◽  
Mitsuharu Ide ◽  
Kazumori Funatsu

2010 ◽  
Vol 83 (4) ◽  
pp. 764-769 ◽  
Author(s):  
V. I. Kovenskii ◽  
V. A. Borodulya ◽  
Yu. S. Teplitskii ◽  
G. I. Pal’chenok ◽  
D. S. Slizhuk

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