The Drying Characteristic of Biomass with High Moisture Content

2011 ◽  
Vol 130-134 ◽  
pp. 401-405
Author(s):  
Xiao Qiang Wang ◽  
Shi Ye Feng ◽  
Shu Hua Su ◽  
Zhi Bo Zhang ◽  
Qiang Lu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Rice Husk ◽  
Initial Moisture Content ◽  
High Moisture Content ◽  
High Moisture ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Bed Thickness

This paper presents the drying characteristics of rice husk and cornstalk with high moisture content at fixed temperatures. Experiments were performed in an oven drier, to reveal to the effects of initial moisture content, bed thickness and drying temperature on the biomass drying characteristics. The results indicated that the drying time was decreased as the rising of the drying temperature, and increased along with the initial moisture content and bed thickness. Moreover, the risk husk was easy to be dried than the cornstalk.

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

scholarly journals Long Argan Fruit Drying Time is Detrimental for Argan Oil Quality

2010 ◽  
Vol 5 (11) ◽  
pp. 1934578X1000501 ◽  
Author(s):  
Hicham Harhar ◽  
Saïd Gharby ◽  
Badr Eddine Kartah ◽  
Hanae El Monfalouti ◽  
Zoubida Charrouf ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Moisture Content ◽  
Oil Quality ◽  
High Moisture Content ◽  
High Moisture ◽  
High Quality ◽  
Drying Time ◽  
Peroxide Values ◽  
Argan Oil ◽  
Acid Index

Argan oil is extracted from the kernels of argan fruits that have been sun-dried for either a few days or up to several weeks. The influence of the fruit drying time on the quantity, quality, and preservation of solvent-extracted argan oil was compared with press-extracted argan oil. Quantitatively, the time necessary for efficient fruit peeling and the amount of extracted oil were determined with regard to the fruit drying time (0 to 28 days). Argan oil quality was studied using, as markers, moisture content, specific extinction, acid index, peroxide index, fatty acid composition, and Rancimat oxidative stability. Oil from fresh fruit presents a high moisture content, high acidity and peroxide values, and short shelf life. Ten to fourteen days of sun-drying is optimum to obtain high quality argan oil.

scholarly journals Effect of Drying Temperatures on Chemical compounds and Antioxidant properties of Vitex negundo leaves

2020 ◽  
Vol 13 (2) ◽  
pp. 94-102
Author(s):  
Hada Masayu I ◽  
A Fauziah ◽  
K Y Pin ◽  
Safwan K Ihsan ◽  
M Shalini ◽  
...  
Keyword(s):  
Moisture Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Initial Moisture Content ◽  
Total Phenolic ◽  
Slight Reduction ◽  
Vitex Negundo ◽  
Drying Time ◽  
Drying Temperature ◽  
Time Required

The effect of drying temperature on the leaves of Vitex negundo was determined. Three levels of temperatures (40, 50 and 60°C) were used in the presented study. The initial moisture content of the leaves was 69.98%. Continuous drying at the above mentioned temperature levels was conducted to determine the drying time required to achieve equilibrium moisture content. The quality of dried leaves was evaluated based on the quantity of agnuside, a major compound in V. negundo using HPLC analysis. The fastest drying of the leaves was achieved at 60°C, followed by at 50°C, but HPLC results showed that dried V. negundo suffered at 40% reduction in agnuside content when drying at 60°C as compared to at 40°C. Slight reduction of agnuside was found in the sample dried at 50°C as compared to at 40°C. Whereas, antioxidant results showed that V. negundo leaves have significant level of phenolic content and the effect of drying at higher temperature has significantly reduce the amount of phenolics in V. negundo leaves. Total phenolic content of V. negundo leaves was highest at 50 °C drying temperature. Based on the findings of this work, the best convection oven drying condition for V. negundo leaves was at 50°C with the highest agnuside concentration of 502.224 mg/L and phenolic content of 286.7 ± 11.0 mg GAE/100g.

scholarly journals Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 431-440
Author(s):  
O.T. Bolaji ◽  
P.A. Adepoju ◽  
E.O. Adelana ◽  
B.S. Adesina
Keyword(s):  
Activation Energy ◽  
Moisture Content ◽  
Thin Layer ◽  
Research Work ◽  
Initial Moisture Content ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Time ◽  
Drying Temperature ◽  
Maize Varieties

The drying kinetics of ogi produced from six varieties of maize at varying soaking period (12, 24 and 36 hrs) and drying temperature of 40, 50 and 60oC, respectively were studied. Seven common thin layer models were evaluated, and the best models were selected. The moisture content of ogi decreased with increased drying temperature and drying time while the drying rate increased with an increase in drying temperature and decreased with an increase in drying time. Logarithmic and two term models best fitted about 40.77% (22 samples each). However, where two term models were selected best, the R2 values ranged from 0.9858-0.99999999, χ 2 = 0.03715-0.000412, RMSE = 0.02206-0.0000677, unlike Logarithmic model that ranged from 0.8876-0.9964, χ 2 = 0.07045-0.001447, RMSE = 0.1084-0.01098. There was no definite pattern for effective moisture diffusivity (Deff) and Activation energy (Ea). This research work strongly suggests that the drying process was predominantly in the falling rate period (FRP) and was significantly affected by the change in temperature and moisture gradient. The activation energy obtained for ogi at varying soaking period and drying temperature ranged from 2.58-12.00 kJ/mol (A4Y), 7.72-44.95 kJ/mol (A4W), 14.53-35.88 kJ/mol (S7Y), 6.02-20.10 kJ/mol (D2Y), 14.024- 45.31 kJ/mol (DIY) and 19.34-64.22 kJ/mol (T3W). It was obviously indicated in this research that the soaking period had less or no impact on the drying behavior of ogi compared with the influence of drying temperature, drying time and initial moisture content.

Experimental Study on Drying High Moisture Paddy by Heat Pump Dryer with Heat Recovery

2010 ◽  
Vol 6 (2) ◽  
Author(s):  
Zhang Jinjiang ◽  
Wu Yaosen
Keyword(s):  
Energy Consumption ◽  
Moisture Content ◽  
Heat Pump ◽  
Heat Recovery ◽  
Initial Moisture Content ◽  
Average Energy ◽  
High Moisture ◽  
Drying Time ◽  
Heated Air ◽  
Average Energy Consumption

In this study, a heat pump dryer with heat recovery (HPHR) was employed to dry the paddy with high moisture content. The paddy (w. b.) was about 30% initial moisture content and 1200kg in each batch. After drying process, the final moisture content was 14%, and the average energy consumption of HPHR was 10.5kw•h/100kg (based on the weight of final paddy). The total drying time, drying cost and energy consumption were 88%, 64% and 58% of those using diesel-powered low-temperature heated air drying.

scholarly journals Development of an Automated Solar Powered Hot-air Supplemented Dryer

2019 ◽  
pp. 1-14
Author(s):  
O. Taiwo Aduewa ◽  
S. Ajiboye Oyerinde ◽  
P. Ayoola Olalusi
Keyword(s):  
Solar Energy ◽  
Moisture Content ◽  
Initial Moisture Content ◽  
Climatic Conditions ◽  
Solar Drying ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Solar Powered ◽  
Drying Chamber

The world is facing two major challenges: one is to meet the exponential growing demand for energy particularly in developing and underdeveloped countries and other is to deal with global, regional and local environmental impacts resulting from supply and use of conventional energy. The cost-effective technology for solar drying that can be easily adopted among the rural farmers of developing countries needs to be developed in areas where solar energy is abundantly available. As cheap as the solar energy could be, there are associated problems with the stability of the energy for different purposes due to instability of climatic conditions. For this research, a solar powered hot-air supplemented dryer (SPHSD) with a capacity of 20 kg of sliced yam was designed and developed. The SPHSD has three sections which are solar collector chamber, drying chamber and hot-air supplement chamber which is powered with two 150-watt solar panel and a 200 amps solar battery for continuous operation during bad weather. All data were logged digitally for accuracy and test was done using yam slices. Difference in drying time and stability in drying temperature was evaluated using SPHSD and indirect solar dryer. The result shows stability of temperature in the drying chamber when SPHSD was used while the drying temperature fluctuates throughout the indirect solar drying test period. Drying experiment was conducted for 481 minutes (between 0910 hrs to 1713 hrs) reducing the moisture content from 71.91%, 72.1% and 72.8% to 27.95%, 25.78% and 28.23% for MC1, MC2 and MC3in wet basis respectively. Drying experiment was conducted for 832 minutes (between 0901 hrs to 2257 hrs) reducing the moisture content from initial moisture content levels of 72.66%, 71.48% and 71.48% to 13.47%, 12.53% and 12.54% for MC1, MC2 and MC3in wet basis respectively.

scholarly journals Effect of Blanching and Drying Temperatures on Various Physico-chemical Characteristics of Green Beans

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Neelofar Manzoor ◽  
Aamir H Dar ◽  
Shafat Khan ◽  
Hilal R Hakeem ◽  
Hilal A Makroo
Keyword(s):  
Moisture Content ◽  
Chlorophyll Content ◽  
Initial Moisture Content ◽  
Quality Attributes ◽  
Packaging Material ◽  
Green Bean ◽  
Green Beans ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Temperature

Fresh green bean samples (un-blanched and blanched) were dried at 50, 60 and 70 °C, followed by studying the effect of blanching treatment and drying temperature in various characteristics and storage study in HDPE and LDPE packaging material. The blanched dried green bean samples showed lower ash content but higher rehydration ratio, chlorophyll content and carbohydrate content than un-blanched dried green bean samples. No significant change in moisture, protein, fat and fibre content was observed after blanching. The green beans were dried up to the moisture content of 14±0.5 from an initial moisture content of > 90 %. The increase in the drying temperature reduced the drying time. Blanching treatment enhanced the drying rate, the kinetics parameter showed that the value of ‘k’ ranged from 0.008-0.013 and 0.009-0.015 /min in un-blanched and blanched samples respectively. The drying temperature caused decrease in color parameters, chlorophyll content, however RR was observed to increase with the drying temperature. The moisture, chlorophyll content, color values (L* a* b*) and rehydration ratio was observed to decrease with the storage. The better desirable quality attributes of green beans were retained in HDPE as compared to LDPE. In conclusion it was suggested that drying temperature effects the quality attributes of the green beans and also the packaging material also influence the storage stability of the dried green beans.

Drying Kinetics of Maize Cob Using Mathematical Modelling

2021 ◽  
Vol 58 (1) ◽  
pp. 40-49
Author(s):  
Pankaj Kumar ◽  
Dhritiman Saha
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Drying Time ◽  
Drying Temperature ◽  
Page Model ◽  
Maize Cob ◽  
Kinetics Of ◽  
Maize Cobs

Maize cobs (with husk and without husk) with initial moisture content of 78.38 % and 62.39 % (d.b.), respectively, were dried up to 20 % moisture content (d.b.) at three temperatures (45°C, 55°C and 65°C). Moisture ratios (MR) were calculated from moisture loss data and fitted to six (Newton’s, Page, Thompson, Modified Page, Henderson and Pabis, and Wang and Singh) drying mathematical models. Coefficient of determination (R2) and root mean square error (RMSE) were used for comparison of the models. From the analyses, Modified Page model showed the best fit to the experimental data with R2 varying from 0.9924 to 0.9968 for maize cob with husk and 0.9994 to 9989 for cobs without husk at given drying temperatures. The Modified Page model was found to be a superior model representing the drying kinetics of maize cob with and without husk at drying temperatures of 45, 55, and 65°C. The increase in drying temperature caused a reduction in drying time, and the drying took place in the falling rate period. Maize cobs with husk took more time for drying as compared to that without husk at the same temperature. The values of effective diffusivity lied between 1.079×10-8 m2.s-1 and 4.239×10-8 m2.s-1 for maize cob with husk, and between 1.194×10-8 m2.s-1 and 5.230×10-8 m2.s-1 for maize cob without husk. Effective diffusivity increased with an increase in drying temperature and was higher for maize cob without husk than that of with husk

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