Experiments on Hot-Air and Infrared Drying Characteristics of LiCoO2 Cathode Coating for Lithium-Ion Battery

2020 ◽  
Vol 1003 ◽  
pp. 260-267
Author(s):  
Xian Feng Wu ◽  
Xu Jia Li ◽  
Xin Zhi Bei
Keyword(s):  
Lithium Ion Battery ◽  
Radiation Power ◽  
Influencing Factor ◽  
Lithium Ion ◽  
Drying Time ◽  
Infrared Drying ◽  
Hot Air ◽  
Constant Rate ◽  
Drying Conditions ◽  
Drying Efficiency

Based on the drying technology principle of lithium-ion battery cathode coating, the variation law of dry base moisture content and drying rate in the process of hot-air drying and infrared drying was studied. The experimental results show that the cathode coating of lithium-ion battery dried under hot-air and infrared conditions can be divided into three stages: increasing-rate, constant-rate, and falling-rate. The constant-rate stage is the main drying stage, accounting for more than 50% of the weight loss, the falling-rate stage is the main energy consumption stage, accounting for more than 50% of the time. Under the condition of hot-air, the change level of airspeed is the main influencing factor of the drying process, and the drying time can be reduced by about 35% for each 0.7 m/s increase in airspeed. Under infrared conditions, the change level of radiation power is the main influencing factor of the drying process, and the drying time can be reduced by about 34.1% for every 100W of power increase. The optimal drying conditions under hot-air conditions are: air temperature 90 °C, airspeed 2.3 m/s; the optimal drying conditions under infrared conditions are: radiation distance 13 cm, radiation power 200 W. By comparing the best conditions of hot-air and infrared, it can be known that the drying efficiency is higher in the infrared condition and the drying duration is 160 s, but the energy utilization rate in the falling-rate stage in the infrared condition is lower than that in the hot-air condition. Therefore, when infrared drying enters the falling-rate stage, it can be supplemented by hot-air drying to further improve the drying efficiency.

scholarly journals Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Mingyue Xu ◽  
Guifang Tian ◽  
Chengying Zhao ◽  
Aftab Ahmad ◽  
Huijuan Zhang ◽  
...  
Keyword(s):  
Radical Scavenging ◽  
Short Wave ◽  
Hot Air Drying ◽  
Time Saving ◽  
Drying Time ◽  
Infrared Drying ◽  
Sun Drying ◽  
Hot Air ◽  
Short Wave Infrared ◽  
Dpph Radical Scavenging

To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from 3.39 mg/g (sun drying). Moreover, the drying time can be shortened above 96% compared with sun drying. Importantly, the efficiency of DPPH radical scavenging was enhanced from 26.66% to 55.92%. These findings would provide a reliable and time-saving methodology to produce high-quality dried tangerine peels.

scholarly journals INFRARED DRYING KINETICS OF COATED PEACH SLICES WITH BASIL SEED AND XANTHAN GUMS

2021 ◽  
Vol 51 (3) ◽  
pp. 173-178
Author(s):  
Fakhreddin Salehi ◽  
Maryam Satorabi
Keyword(s):  
Mean Square Error ◽  
Radiation Power ◽  
Absolute Error ◽  
Moisture Diffusivity ◽  
Mean Square ◽  
Ir Radiation ◽  
Drying Time ◽  
Drying Behavior ◽  
Seed Gum ◽  
Drying Efficiency

The objective of the current work was aimed to estimate the influence of novel edible coatings based on basil seed and xanthan gums, and infrared (IR) radiation power on the drying efficiency of coated peach slices were investigated in an IR dryer system. Moisture ratio data of IR drying of peach slices were fitted to 7 various empirical thin-layer equations. It was found that Page model has the best fit to show the kinetic behavior and acceptably described the IR drying behavior of coated peach slices with the lowest mean square error (MSE), root mean square error (RMSE), mean absolute error (MAE), and standard error (SE) values and the highest correlation coefficient (r) value. The values of MSE, RMSE, and MAE for all experiments were in the ranges of 0.00017-0.00047, 0.013-0.022, and 0.011-0.018, respectively. The average drying time of uncoated peach slices, coated by xanthan gum and coated by basil seed gum were 52.78, 60.00, and 76.22 min, respectively. The average effective moisture diffusivity (Deff) of uncoated and coated peach slices with basil seed and xanthan gums increased from 2.18×10-9 m2/s to 4.56×10-9 m2/s with increasing IR lamp power from 150 W to 375 W.

scholarly journals Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying

PLoS ONE ◽  
2021 ◽  
Vol 16 (6) ◽  
pp. e0253834
Author(s):  
Warongporn Choopan ◽  
Worawan Panpipat ◽  
Mudtorlep Nisoa ◽  
Ling-Zhi Cheong ◽  
Manat Chaijan
Keyword(s):  
Specific Energy Consumption ◽  
Infrared Heating ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Fermented Fish ◽  
Infrared Drying ◽  
Hot Air ◽  
Physico Chemical ◽  
Fish Viscera

The objective of this research was to comparatively investigate the effect of hot air drying (HA) and hybrid microwave-infrared drying (MI) on physico-chemical characteristics of Thai fermented fish viscera, Tai-Pla, curry powder (TCP). HA was carried out at 60°C, 70°C, and 80°C and MI was carried out at a microwave power of 740, 780, and 810 W with a constant infrared heating power (500 W) for different drying times to obtain the final moisture content ≤ 12.0% and the water activity (aw) ≤ 0.6. The quality characteristics of TCP were governed by HA temperature and MI output power. TCP dried using HA and MI at all conditions had similar contents of protein, lipid, ash, fiber, and carbohydrate (p>0.05). The fastest drying rate was detected when MI at 810 W for 40 min was applied (p<0.05). In this condition, TCP had the lowest browning index (A294 and A420) and the highest lightness (L* value) (p<0.05). TCP dried with MI at all powers had higher phenolic content and lower TBARS compared to HA (p<0.05). However, no significant differences in DPPH• scavenging activity were observed among TPC made by HA and MI (p>0.05). Similar Fourier transform infrared (FTIR) spectra with different peak intensities were observed in all samples, indicating the same functional groups with different contents were found. The bulk density of all TCP ranged from 0.51 g/mL to 0.61 g/mL and the wettability ranged from 24.02% to 26.70%. MI at 810 W for 40 min effectively reduced the drying time (5-fold faster) and lowered the specific energy consumption (18-fold lower) compared to the HA at 60°C for 210 min. Therefore, MI is a promising drying technique to reduce the drying time and improve the overall quality of TCP.

scholarly journals Effects of Infrared Drying Conditions and Maltodextrin Addition on Some Physicochemical Characteristics of Avocado (Persea americana) Pulp Powder

2021 ◽  
Vol 11 (24) ◽  
pp. 11803
Author(s):  
Thi-Van-Linh Nguyen ◽  
Quoc-Duy Nguyen ◽  
Thi-Thuy-Dung Nguyen ◽  
Phuoc-Bao-Duy Nguyen
Keyword(s):  
Antioxidant Activity ◽  
Economic Value ◽  
Extended Period ◽  
Physicochemical Characteristics ◽  
Persea Americana ◽  
Total Polyphenols ◽  
Drying Time ◽  
Infrared Drying ◽  
Drying Conditions

In this study, avocado pulp with a good nutritional profile and economic value was dehydrated using infrared drying to produce pulp powder, which shows potential application in nutritional supplements. An experimental design with two factors, namely maltodextrin level (0% and 9%) and infrared temperature (ranging from 65 to 80 °C), was used. Responses related to the physicochemical properties of the resulted powder were observed, including peroxide value, total polyphenols, total chlorophylls, antioxidant activity, and color parameters (L*, a*, and b* values). The quality of dried products may be harmed by drying either at a high temperature or for an extended period of time. The coating substance maltodextrin was found to be beneficial in limiting unexpected changes in avocado pulp subjected to infrared drying. The highest quality of dried avocado could be obtained via infrared drying of avocado pulp with 9% maltodextrin at 70 °C, as illustrated by the exceptional retention of total polyphenols, total chlorophylls, and antioxidant activity, being 95.1, 95.2, and 94.4%, respectively. Moreover, the short drying time (35–55 min) led to the minimization of lipid oxidation and the absence of peroxide compounds in all samples.

scholarly journals Drying of Lithium‐Ion Battery Anodes for Use in High‐Energy Cells: Influence of Electrode Thickness on Drying Time, Adhesion, and Crack Formation

2019 ◽  
Vol 7 (11) ◽  
pp. 1900722 ◽  
Author(s):  
Jana Kumberg ◽  
Marcus Müller ◽  
Ralf Diehm ◽  
Sandro Spiegel ◽  
Christian Wachsmann ◽  
...  
Keyword(s):  
Lithium Ion Battery ◽  
Crack Formation ◽  
Lithium Ion ◽  
High Energy ◽  
Electrode Thickness ◽  
Drying Time

Design and Experiment on Flank Type of Cropland Plot Breeding Wheat Drying Car

2013 ◽  
Vol 423-426 ◽  
pp. 1920-1923
Author(s):  
Fei Dai ◽  
Wu Yun Zhao ◽  
Feng Wei Zhang ◽  
Zheng Sheng Han
Keyword(s):  
Drying Methods ◽  
Test Results ◽  
Wheat Seed ◽  
Drying Time ◽  
Effective Time ◽  
Hot Air ◽  
Effective Contact ◽  
Maximum Angle ◽  
Collecting Efficiency ◽  
Drying Efficiency

In order to meet the drying demand of breeding wheat in China, the flank type of cropland plot breeding wheat drying car was designed, which was equipped with the solar collector automatically adjusting device and ensured that with the sun azimuth maximum angle of radiation, increased heat collecting efficiency in effective time. Used alternate partition drying storehouse and double duct W type corrugated plate collector to increase the effective contact time and heating effect about dry hot air with the breeding wheat, so improved the drying efficiency of wheat seed. The test results showed that the flank type of cropland plot breeding wheat drying car could easy to move within the cropland plot, when conducive to the breeding wheat drying operations, the average drying rate was 1.471%/h, and compared with the traditional drying methods, the average drying time was relatively reduced by 36.4%.

Characteristics of Thin-Layer Infrared Drying of Apple Pomace With and Without Hot Air Pre-drying

2007 ◽  
Vol 13 (2) ◽  
pp. 91-97 ◽  
Author(s):  
J. Sun ◽  
X. Hu ◽  
G. Zhao ◽  
J. Wu ◽  
Z. Wang ◽  
...  
Keyword(s):  
Thin Layer ◽  
Initial Moisture Content ◽  
Effective Diffusivity ◽  
Moisture Diffusion ◽  
Apple Pomace ◽  
Drying Time ◽  
Infrared Drying ◽  
Hot Air ◽  
Thin Layer Drying ◽  
Treated Apple

Thin-layer infrared drying characteristics of apple pomace, with and without hot air pre-drying, were studied with a laboratory scale infrared dryer. Moreover, ten commonly used mathematical models were used to fit experimental data. Logarithmic model and Page model were most adequate in describing thin-layer drying of fresh and pre-treated apple pomace respectively. The values of average effective diffusivity in drying the pre-treated apple pomace were about 1.3 times of that in the fresh apple pomace with the initial moisture content of 40% (wet basis).The values of activation energy of moisture diffusion were about 30 kJ/mol for the fresh and pre-treated apple pomace respectively. Infrared drying, combined with hot air pre-drying, can save 20% of drying time to remove the same amount of remained moisture as compared to the infrared drying alone. The above findings might be used for operation of drying apple pomace.

Drying kinetics and mechanical properties of low temperature microwave dried cashmere fibers

2020 ◽  
Vol 90 (23-24) ◽  
pp. 2745-2754
Author(s):  
Liuxiang Zhan ◽  
Yang Yang ◽  
Wan Li ◽  
Gaojun Wang ◽  
Yuling Li ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Low Temperature ◽  
Moisture Diffusivity ◽  
Drying Rate ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Initial Stage ◽  
Drying Behavior ◽  
Drying Conditions ◽  
Drying Efficiency

Drying behavior of low temperature microwave vacuum–dried cashmere fibers and the drying rate at different times were investigated with different microwave powers, vacuum degrees and maximum drying temperatures to specify the optimum drying conditions in consideration of performance and drying efficiency in this study. The results show that higher microwave power can reduce the total drying time and significantly increase the drying rate in the initial stage. The degree of vacuum has a negligible effect on the drying behavior, and the influence of the three factors on effective moisture diffusivity is consistent with the drying behavior. Compared with hot-air-dried fibers, the mechanical properties of low temperature microwave-dried cashmere fibers could be significantly improved. In addition, excessive drying as delayed or overheated treatment will damage the fiber. The Page model is the most appropriate to describe the microwave vacuum drying of cashmere fibers.

scholarly journals Vibratory bed assisted infrared drying of parboiled rice and its rice bran stability

2018 ◽  
Vol 192 ◽  
pp. 03060
Author(s):  
Pattarachai Vichaiya ◽  
Jiraporn Sripinyowanich Jongyingcharoen
Keyword(s):  
Rice Bran ◽  
Dry Matter ◽  
Drying Time ◽  
Drying Characteristics ◽  
Parboiled Rice ◽  
Infrared Drying ◽  
Hot Air ◽  
Head Rice ◽  
The Stability

The purposes of this research were divided into two parts: (1) to determine the drying characteristics and quality of parboiled paddy undergoing vibratory bed assisted infrared (VIR) drying, and (2) to study the stability of rice bran from the VIR-dried parboiled paddy. Infrared (IR) drying and hot air (HA) drying were applied for comparison purpose. For the experiment 1, VIR drying of parboiled paddy provided the best drying characteristics with the shortest drying time of 50 min and the maximum drying rate of 0.00146 g water/g dry matter·min. VIR drying also produced the greatest head rice yield of 61.3%. The experiment 2 presented that rice bran from VIR-dried parboiled paddy had the highest oil content of 0.256 ± 0.041 g/g dry matter and the most stable in term of minimum change in free fatty acid (FFA) content. The increase in FFA during storage for 14 days was 0.36%. However, the increases in FFA of rice bran from IR-and HA-dried parboiled rice and normal rice were 0.38, 1.36, and 4.10%, respectively.

scholarly journals Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

2021 ◽  
Vol 11 (3) ◽  
pp. 1297
Author(s):  
Ebrahim Taghinezhad ◽  
Mohammad Kaveh ◽  
Antoni Szumny
Keyword(s):  
Energy Efficiency ◽  
Mathematical Models ◽  
Thermal Efficiency ◽  
Specific Energy Consumption ◽  
Moisture Diffusivity ◽  
Diffusivity Coefficient ◽  
Drying Time ◽  
Ultrasonic Pretreatment ◽  
Hot Air ◽  
Drying Efficiency

The present study examined the effect of ultrasonic pretreatment at three time the levels of 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(Deff), drying time, specific energy consumption (SEC), energy efficiency, drying efficiency, and thermal efficiency) and physical (color and shrinkage) properties of kiwifruit under hybrid hot air-infrared(HAI) dryer at different temperatures (50, 60 and 70 °C) and different thicknesses (4, 6 and 8 mm). A total of 11 mathematical models were applied to represent the moisture ratio (MR) during the drying of kiwifruit. The fitting of MR mathematical models to experimental data demonstrated that the logistic model can satisfactorily describe the MR curve of dried kiwifruit with a correlation coefficient (R2) of 0.9997, root mean square error (RMSE) of 0.0177 and chi-square (χ2) of 0.0007. The observed Deff of dried samples ranged from 3.09 × 10−10 to 2.26 × 10−9 m2/s. The lowest SEC, color changes and shrinkage were obtained as 36.57 kWh/kg, 13.29 and 25.25%, respectively. The highest drying efficiency, energy efficiency, and thermal efficiency were determined as 11.09%, 7.69% and 10.58%, respectively. The results revealed that increasing the temperature and ultrasonic pretreatment time and decreasing the sample thickness led to a significant increase (p < 0.05) in drying efficiency, thermal efficiency, and energy efficiency, while drying time, SEC and shrinkage significantly decreased (p < 0.05).

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