Experimental study of infrared – assisted heat pump drying of lime slices

This paper describes the experimental drying of lime slices using an infrared –assisted heat pump dryer. Experiments were carried out on a heat pump dryer model with a capacity of 1 HP integrated with 2000 W infrared radiator whose power can be varied from 0% to 100%. Experiments have been performed with the drying capacity of 1,2 kg/batch and the drying air velocity of 1,2 m/s. Three evaluations were considered: the effect of material thickness on drying time; the effect of temperature in drying chamber and intensity of infrared radiation on drying time, power consumption and product quality. The results showed that the drying process having 3 mm thickness of lime slices, the temperature in the drying chamber of 42,5¸45oC and the radiation intensity of 110¸300W/m2 was the good effective drying range. In addition, the study formulated a linear regression equation for the drying time relationship with drying chamber temperature and infrared radiation intensity. This mathematical model can be used as reference to determine actual drying time as well as a helpful tool for designing infrared - heat pump dryer.

Simulation Study on Active Air Flow Distribution Characteristics of Closed Heat Pump Drying System with Waste Heat Recovery

A tridimensional turbulent flow model is established for a closed heat pump drying system with waste heat recovery to improve the drying air flow characteristics and reduce the energy consumption of air circulation. The active flow distribution mode is introduced to guide air flowing in the system’s drying cabinet, top air duct, mixing zone, and heat pump. It is found that the wind velocity in the cabinet’s supply channel is greater than that in the return channel, the velocity distribution in the top duct is uneven, and the outlet velocity of the bypass fan is high and a vortex forms. A partition panel added in the top duct and modulating fans in the drying cabinet are proposed to solve these problems. The simulation results show that removing the circulating fan, changing the volume flow of the bypass fan, adopting the alternative operation mode of the bypass fans, reducing the air volume flow of the supply fan, and reducing the total pressure of the fans can improve the dry air velocity uniformity in the drying cabinet and reduce the energy consumption of the fans. This paper analyzes the closed-loop drying air flow characteristics of the active flow distribution system in the heat pump drying system, which lays a foundation for the wind velocity, temperature, and humidity regulating of heat pump drying system with waste heat recovery.

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

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.

Study on drying bamboo shoots by Sasaki heat pump drying technology

The study was conducted to investigate the effects of blanching regimes at the salt concentration and drying temperature using Sasaki heat pump drying technology on the quality of dried bamboo shoots to create a product that can be kept color, flavour, and quality. Fresh bamboo shoots were cut into slices with a thickness of 6 mm, boiled in hot saltwater at 100oC at different concentrations (0, 1, 3, 5%) for 15 minutes. Then, they were dried in the temperature setting differences (30, 40, 50oC) by Sasaki dryers and tested for moisture, color, cyanide content, microorganisms, water compensation capacity, and product sensory quality. Fresh bamboo shoots were boiled in hot saltwater at 100oC, 3% salt concentration for 15 minutes, and dried at 40oC by Sasaki drier for the best quality. This treatment mode provides the lowest color variation and the best water compensation compared to other treatment modes. Dried bamboo shoots are bright yellow, uniform color, characteristic odour, toughness with little deformation, low cyanide content, and microbiological content below the threshold of food hygiene and safety.