Drying Kinetics of the Selected Grass Fuels under Isothermal Condition

2015 ◽  
Vol 1085 ◽  
pp. 345-350
Author(s):  
Alexander Filkov ◽  
Albert Simeoni ◽  
Yusup Isaev
Keyword(s):  
Experimental Data ◽  
Fire Hazard ◽  
Isothermal Condition ◽  
Anatomical Structure ◽  
Drying Kinetics ◽  
Drying Process ◽  
Kinetics Of ◽  
Dominant Parameter

Thermokinetic constants for the drying process of different steppe fuels are determined using the developed method for solving inverse kinetic problems on the basis of obtained experimental data. The anatomical structure of the investigated fuels is found to be a dominant parameter influencing on evaporation. The basic conductor of combustion is proposed for prediction of fire hazard for the investigated area.

scholarly journals Kinetics of heat and moisture exchange and method for calculating the duration of the convective drying process of natural leather

2020 ◽  
Vol 65 (4) ◽  
pp. 464-475
Author(s):  
A. I. Alshansky ◽  
A. L. Klimentyev
Keyword(s):  
Heat Transfer ◽  
Experimental Data ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Drying Kinetics ◽  
Drying Process ◽  
Drying Time ◽  
Moisture Exchange ◽  
Kinetics Of ◽  
The Heat Transfer Coefficient

Methods for processing experimental data based on generalized variables of the drying process, which characterize the most general patterns of drying in a period of decreasing speed, are considered. A method for processing experimental data based on the expanded level of drying kinetics is presented, which allows obtaining all dependencies for calculating the main parameters of the drying process. Equations are given for determining the densities of heat fluxes, the intensity of moisture evaporation, the temperature of the material, and the duration of drying for the period of falling speed. A dependence is given for calculating the Rebinder number, which establishes a relationship between moisture exchange and heat exchange for the second drying period. The values of all the coefficients in the equation for the Nusselt heat transfer criterion, which are necessary for determining the heat transfer coefficients, have been established. Calculations of the heat transfer coefficient for a number of modes of natural leather drying are presented. On the basis of the method for calculating the drying kinetics developed by B.S. Sazhin, an equation was established to determine the drying time of leather, which describes the entire drying process, including both drying periods. This method of calculating the kinetics of drying contains a minimum number of coefficients determined empirically, which reduces the amount of work at processing these experiments and the number of necessary experiments. The main constants in the criterial heat transfer equation for determining the heat transfer coefficient have been determined. Verification of the reliability of all obtained equations and comparison of the calculated and experimental values for all parameters of the drying kinetics are given. The obtained results of the study of drying natural leathers make it possible to control the technological process, preventing overdrying of the leather, disturbing the temperature regime, which leads to a reduction in energy costs for drying.

scholarly journals Drying Kinetics of Noni Seeds

2019 ◽  
Vol 11 (5) ◽  
pp. 250 ◽  
Author(s):  
Wellytton Darci Quequeto ◽  
Osvaldo Resende ◽  
Patrícia Cardoso Silva ◽  
Fábio Adriano Santos e Silva ◽  
Lígia Campos de Moura Silva
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Diffusion Coefficient ◽  
Moisture Content ◽  
Mathematical Models ◽  
Effective Diffusion Coefficient ◽  
Effective Diffusion ◽  
Information Criterion ◽  
Drying Kinetics ◽  
Kinetics Of

Noni seeds have been used for years as an important medicinal source, with wide use in the pharmaceutical and food industry. Drying is a fundamental process in the post-harvest stages, where it enables the safe storage of the product. Therefore, the present study aimed to fit different mathematical models to experimental data of drying kinetics of noni seeds, determine the effective diffusion coefficient and obtain the activation energy for the process during drying under different conditions of air temperature. The experiment used noni seeds with initial moisture content of 0.46 (decimal, d.b.) and dehydrated up to equilibrium moisture content. Drying was conducted under different controlled conditions of temperature, 40; 50; 60; 70 and 80 ºC and relative humidity, 24.4; 16.0; 9.9; 5.7 and 3.3%, respectively. Eleven mathematical models were fitted to the experimental data. The parameters to evaluate the fitting of the mathematical models were mean relative error (P), mean estimated error (SE), coefficient of determination (R2), Chi-square test (c2), Akaike Information Criterion (AIC) and Schwarz’s Bayesian Information Criterion (BIC). Considering the fitting criteria, the model Two Terms was selected to describe the drying kinetics of noni seeds. Effective diffusion coefficient ranged from 8.70 to 23.71 × 10-10 m2 s-1 and its relationship with drying temperature can be described by the Arrhenius equation. The activation energy for noni seeds drying was 24.20 kJ mol-1 for the studied temperature range.

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 baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
Author(s):  
Douglas R. Reis ◽  
Fabrício B. Brum ◽  
Eduardo J. O. Soares ◽  
Jessiana R. Magalhães ◽  
Fabrício S. Silva ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Food Industry ◽  
Nutritional Value ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Statistical Parameters ◽  
Noticeable Effect ◽  
Different Temperatures ◽  
Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

Experimental Evaluation and Kinetic Analysis of Direct-Contact Ultrasonic Fabric Drying Process

2020 ◽  
Vol 13 (2) ◽  
Author(s):  
Chang Peng ◽  
Saeed Moghaddam
Keyword(s):  
Direct Contact ◽  
Ultrasonic Transducer ◽  
Gaussian Model ◽  
Weibull Model ◽  
Drying Kinetics ◽  
Energy Prices ◽  
Drying Process ◽  
Liquid Form ◽  
Drying Time ◽  
Kinetics Of

Abstract Over the past two decades, due to the rising energy prices and growing awareness about climate change, significant efforts have been devoted to reducing the energy consumption of various home appliances. However, the energy efficiency of clothes dryers has little improvement. Recent innovations in the direct-contact ultrasonic fabric drying technique offer new opportunities for energy saving. In this technique, high-frequency mechanical vibrations generated by the ultrasonic transducer are utilized to atomize water from a fabric in the liquid form, which demonstrates great potential for reducing energy use and drying time of the fabric drying process. Here, for the first time, fabric drying kinetics under different direct-contact ultrasonic drying conditions were investigated experimentally and analytically. The drying processes of four kinds of fabrics were experimentally tested under different ultrasonic transducer vibration frequency (115, 135, and 155 kHz) and input power (1.2, 2.5, and 4.4 W) conditions. According to the experimental data, five different kinds of models were applied to quantify the drying kinetics of fabrics during direct-contact ultrasonic drying. The models not only incorporated the transducer parameters but also the parameters related to the nature of fabric. Our evaluation results of model prediction performance demonstrated that the two empirical models, i.e., the Weibull model and the Gaussian model, were superior to the three semi-theoretical models for anticipating the drying kinetics of fabrics under direct-contact ultrasonic drying. Furthermore, the Weibull model is more suitable for practical energy-efficient direct-contact ultrasonic fabric drying applications compared with the Gaussian model.

Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs

2013 ◽  
Vol 9 (2) ◽  
pp. 187-196 ◽  
Author(s):  
Juliana M. Silva ◽  
Muriel G. Cantu ◽  
Vera Rodrigues ◽  
Marcio A. Mazutti
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Drying Kinetics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Final Time ◽  
Osmotic Treatment ◽  
Kinetics Of

AbstractThis work evaluated the effects of osmotic dehydration on convective drying kinetics of figs. It used the experimental design methodology to evaluate the influence of sucrose concentration, temperature and time on the amount of total soluble solids (TSS) and moisture content of the figs. After the osmotic dehydration, it evaluated the convective drying kinetics at temperatures from 55 to 75°C. A mathematical model was employed to fit the experimental data. From the experimental data of the osmotic dehydration, it was seen that the moisture content of the figs after the treatment was closely related to the amount of TSS of the figs. Low moisture content and high TSS content were obtained for a narrow range of independent variables comprised between 55–60°C, 55–63 wt% and 260–280 min for temperature, sucrose concentration and exposure time, respectively. In the convective drying kinetics of the figs, there were no verified significant differences in the final time of drying of non-treated and osmotically dehydrated figs. However, the shrinkage was considerably reduced in the osmotically treated figs. The use of osmotic treatment enables the obtainment of figs softer than the simple use of convective drying without changing the final time of drying.

Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Monica Premi ◽  
Harish Sharma ◽  
Ashutosh Upadhyay
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Moringa Oleifera ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Air Velocity ◽  
Drying Time ◽  
Effective Moisture ◽  
Kinetics Of

Abstract The present study examines the effect of air velocity on drying kinetics of the drumstick leaves in a forced convective dryer. The drumstick leaves were dried in the temperature range of 50–800 C, at different air velocity (Dv) of 0.5 and 1.3 m/s. The results indicated that drying temperature and air velocity are the factors in controlling the drying rate. Experimental data obtained for the samples for color, drying rate and drying time proved that air velocity of 1.3 m/s yielded the product superior in terms of both quality and energy efficiency as compared to the samples at 0.5 m/s. Activation energy for drumstick leaves dried with air velocity, 0.5 and 1.3 m/s was 12.50 and 32.74 kJ/mol respectively. The activation energy relates similarly with the effective moisture diffusivity which also increased with increase in air velocity and temperature.

scholarly journals Drying kinetics of Chinese garlic (Allium tuberosum) and its effect on color

2020 ◽  
Vol 42 ◽  
pp. e8
Author(s):  
Paula De Almeida Rios ◽  
Ednilton Tavares De Andrade ◽  
Kátia Soares Moreira ◽  
Filipe Da Silva De Oliveira ◽  
Bárbara Lemes Outeiro Araújo
Keyword(s):  
Experimental Data ◽  
Mathematical Model ◽  
Air Temperature ◽  
Linear Regression Analysis ◽  
Drying Kinetics ◽  
Allium Tuberosum ◽  
Thin Slices ◽  
The Mathematical Model ◽  
Quasi Newton ◽  
Kinetics Of

Dehydrated garlic is an important component both for culinary and medicinal purposes. However, there is a scarcity of studies that characterizes its drying kinetics. Thus, the objective of this work was to study the drying kinetics of Chinese garlic (Allium tuberosum), as well as to analyze the color effect resulting from each treatment. The garlic bulbs were cut into thin slices with a width of 2 and 3 mm, subjected to the drying air temperature of 35, 45, 55 and 70 °C in a mechanical dryer of a fixed layer with forced convection. Was performed a non-linear regression analysis by the Quasi-Newton method, for adjustment to 11 mathematical models to the experimental data of drying. The Midilli equation was the mathematical model that best characterized all the drying temperatures, for the experimental data. The diffusion coefficient presented values between 1.46 x 10-11 and 7.32 x 10-11 m2.s-1. The increase of the drying air temperature caused the dimming of the samples with a reduction of the L* coordinate and reduction of the yellow of the samples according to the coordinate results h*. The temperature of 70 °C was detrimental to the maintenance of the Chinese garlic coloration. 

scholarly journals Drying kinetics of fermented grape pomace: Determination of moisture effective diffusivity

2016 ◽  
Vol 20 (8) ◽  
pp. 763-768 ◽  
Author(s):  
Kricelle M. Deamici ◽  
Lucas C. de Oliveira ◽  
Gabriela S. da Rosa ◽  
Elizangela G. de Oliveira
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Grape Pomace ◽  
Desorption Isotherms ◽  
Drying Curves ◽  
Gab Model ◽  
Kinetics Of ◽  
Moisture Effective Diffusivity

ABSTRACT The aim of this study was to obtain the equilibrium moisture content of grape (variety ‘Tannat’) pomace through desorption isotherms, to evaluate the drying kinetics, determine the coefficient of effective diffusivity and physico-chemically characterize the grape pomace and the product obtained after drying. The desorption isotherms were determined at 50, 60 and 70 ºC and the experimental data were fitted using the GAB model (Gugghenheim, Anderson and de Boer). Drying was evaluated using a 22 factorial experimental design with three center points and effective diffusivity was obtained through the diffusion model of Fick’s second law. The grape pomace was characterized regarding the contents of moisture, protein, carbohydrates, lipids, ash and dietary crude fiber. The obtained isotherms showed sigmoid shape and the experimental data fitted well to the GAB model. The drying curves showed only a decreasing rate period. The effective diffusivity values were within the range for organic materials. Dry grape pomace showed high contents of protein and fiber and can be used in the development of new products, in order to increase the nutritional content and add value to this byproduct.

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