Study on Dehydration Process of Wet Natural Rubber by Single Screw Dehydrator and Properties of Dry Natural Rubber

2011 ◽  
Vol 418-420 ◽  
pp. 544-547
Author(s):  
Mei Chen ◽  
Fu Quan Zhang ◽  
Yong Zhou Wang ◽  
Mao Fang Huang ◽  
Wei Yong Deng
Keyword(s):  
Natural Rubber ◽  
Thermal Oxidation ◽  
Hammer Mill ◽  
Dehydration Process ◽  
Hot Air Drying ◽  
Single Screw ◽  
Hot Air ◽  
Unit Value ◽  
Better Than ◽  
Dehydration Effect

In this work, one self-invented closed single screw dehydrator was used to dehydrate wet natural rubber, instead of current three opened crepers and one hammer mill at home and abroad. The dehydration technology and the properties of the obtained dry natural rubber were studied. The results show that single screw dehydrator can simplify dehydration process. The water consumption of single screw dehydrator is 20% of current productive technology, meaning a lower wastewater discharge and treatment cost of wastewater. The moisture content of dehydrated natural rubber is lower than 20%, a good dehydration effect. The dry natural rubber dehydrated with single screw dehydrator has an improved thermal-oxidation ageing resistance whether dried by hot-air or microwave. The thermal-oxidation ageing resistance of natural rubber dried by microwave is better than that of hot-air drying, the value of initial plasticity (P0) and plasticity retention index (PRI) are 29.3 unit value and 19.26 unit value greater than that of SCR5 in GB/T 8081, respectively.

Characterization of reconstituted apple paste in terms of rehydration and firmness / Caracterización de pasta de manzana reconstituida en función de la rehidratación y de la firmeza

1996 ◽  
Vol 2 (5) ◽  
pp. 307-313 ◽  
Author(s):  
B. Beltrán-Reyes ◽  
E. Ortega-Rivas ◽  
A. Anzaldúa-Morales
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Extrusion Force ◽  
Hammer Mill ◽  
Hot Air Drying ◽  
Linear Pattern ◽  
Hot Air ◽  
Osmotic Solution ◽  
Intended Use

Golden Delicious apples were dehydrated, ground and divided into several grades in order to determine quality characteristics for each fraction. Consumers show a preference for apple paste of different textures according to its intended use. The objective was to evaluate the most appro priate powder for the preparation of mixtures and recommend them for baking pies and pastries or to use them as ingredients for other products. Fresh apples were processed using combined methods. Apple cubes were dehydrated using a sucrose osmotic solution (34-52 °Brix) at 23-35 °C for 8 h followed by a hot air drying at 60-80 °C for 3.5 h. Dried apple cubes were ground in a hammer mill and divided into fractions of 0.707, 0.841 and 1.00 mm sieve diameters by Tyler standard sieves. Each fraction was tested for rehydration rate by water absorption and for firm ness by back extrusion in a TA.XT2® texture analyser. The results indicated that, as the particle size decreased the water absorption increased following, essentially, a linear pattern. With regards to firmness, the behavior was opposite to that of the rehydration rate, as particle size increased the extrusion force increased in direct proportion.

The Drying Kinetics of Natural Rubber Sheets under Hot-Air Drying with Forced Convection: Experiments and Modeling

2013 ◽  
Vol 844 ◽  
pp. 154-157
Author(s):  
Warit Werapun ◽  
Yutthapong Pianroj ◽  
Pinpong Khongchana
Keyword(s):  
Natural Rubber ◽  
Linear Regression Analysis ◽  
Effective Diffusion ◽  
Drying Kinetics ◽  
Heat Sources ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Liquid Petroleum Gas ◽  
Kinetics Of

This study investigated the drying kinetics of the natural rubber sheets under hot air drying, with various heat sources, and included modeling of the kinetics. The heat was generated by combustion, either of charcoal briquettes from coconut shell (biomass) or of liquid petroleum gas (LPG). The hot air entering the drying chamber had its initial temperature controlled at 40, 50, or 60 Centigrade. Five rubber sheets within the chamber were observed during their drying. Howerver, in the case of biomass, the fuctuation of temperature due to charcoal adding. Therfore, the non-linear regression analysis was performed only LPG data with a Weibull distribution and a Modified Handerson and Pabis. They represented the drying kinetics with parametric fits; moreover, an effective diffusion coefficient was determined for each experimental condition.

Effect of Microwave Drying on Cure Characteristics of Natural Rubber

2011 ◽  
Vol 421 ◽  
pp. 27-30
Author(s):  
Yong Zhou Wang ◽  
Fu Quan Zhang ◽  
Mei Chen ◽  
Hong Hai Huang ◽  
Mao Fang Huang ◽  
...  
Keyword(s):  
Natural Rubber ◽  
Induction Period ◽  
Arrhenius Equation ◽  
Curing Temperature ◽  
Microwave Drying ◽  
Maximum Torque ◽  
Hot Air Drying ◽  
Air Drying ◽  
Cure Characteristics ◽  
Hot Air

In this work, the cure characteristics of nature rubber (NR) dried by microwave and hot-air were analyzed by using Vulcameter. The effect of curing temperature on induction period (tC10), optimum cure point (tC90), maximum Torque (MH) and minimum induced torque (ML) were studied. The results showed that the tC10, tC90 and ML of NR dried by hot-air were bigger than those of NR dried by microwave, however, the MH of former was bigger. And the tC10, tC90 of NR dried by microwave or hot-air can fitted Arrhenius equation well, the K1, K2 and K of Arrhenius equation coefficient for NR dried by microwave were all bigger than those of NR dried by hot-air. With the increasing of curing temperature, the MH of NR dried by microwave or hot-air decreased gradually and its trend was well satisfied with linear relationship, and the MHo of NR dried by microwave was bigger than hot-air drying.

Thermal-Oxidation Degradation of Microwave Drying Nature Rubber

2011 ◽  
Vol 399-401 ◽  
pp. 1600-1603
Author(s):  
Fu Quan Zhang ◽  
Mao Fang Huang ◽  
Mei Chen ◽  
Yong Zhou Wang ◽  
Jian He Liao
Keyword(s):  
Thermal Oxidation ◽  
Oxidation Stability ◽  
Attenuated Total Reflection ◽  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Degradation Temperature ◽  
Hot Air ◽  
Oxidation Degradation

The effects of drying methods on thermal-oxidation degradation and ageing behavior of nature rubber (NR) was investigated using Fourier transform infrared/Attenuated total reflection (FTIR-ATR) and thermogravimetric analysis. Examining the samples of thermal-oxidation ageing for 24h by FTIR-ATR spectroscopy allowed appearance of obvious carboxyl absorption of hot-air drying NR at 1723cm-1, decay of methylene stretch and C=C plane stretch during thermal-oxidation ageing process, to be monitored. TG and DTG were used to determine thermal-oxidation degradation temperature in air atmosphere and active energy using Coats-Redfern equation. Showed from the results, the degradation temperature and active energy of microwave drying NR was higher than hot-air drying, thermal-oxidation resistance was more excellent by FTIR analysis, indicating a higher thermal-oxidation stability of microwave drying NR.

scholarly journals Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1309
Author(s):  
Muhammad Heikal Ismail ◽  
Hii Ching Lik ◽  
Winny Routray ◽  
Meng Wai Woo
Keyword(s):  
Heat Pump ◽  
Freeze Drying ◽  
Oil Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Starch Gelatinization ◽  
Hot Air ◽  
Heat Pump Drying ◽  
Pre Treatment ◽  
Noodle Quality

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

Dynamics of heat transfer and moisture in beef jerky during hot air drying

Meat Science ◽  
2021 ◽  
pp. 108638
Author(s):  
Shuo Shi ◽  
Jia Feng ◽  
Geer An ◽  
Baohua Kong ◽  
Hui Wang ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Beef Jerky

Hybrid infrared with hot air drying of Pisang‐Awak banana: Kinetics and shrinkage quality

2021 ◽  
Author(s):  
Kritsada Puangsuwan ◽  
Saysunee Jumrat ◽  
Jirapond Muangprathub ◽  
Teerask Punvichai ◽  
Seppo Karrila ◽  
...  
Keyword(s):  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air
Sign in / Sign up

Export Citation Format

Share Document