Heat Transfer Characteristics of Superheated Steam Combined with Far Infrared Heating

Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating

ABSTRACT: Roasting is one of the widespread methods for processing of nuts and beans that significantly enhances the flavor, color, texture and appearance of the products. In this research the kinetics and modeling of soybean roasting using combined infrared-hot air system and consumption of energy were investigated. The effect of the hot air temperature (160, 180 and 200 ºC), infrared powers (...

Heat Transfer Analysis of Heating Plate with Multiple Heat Sources

Preliminary note 3D numerical study of transient heat transfer phenomenon on a solid plate with complex heat sources has been carried out. In order to validate the chosen numerical model, a set of thermographic measurements have been performed on a heating plate sample. The infrared camera provided a number of thermograms showing the development of transient temperature fields on the plate surf...

Cascade control of superheated steam temperature with neuro-PID controller.

In this paper, an improved cascade control methodology for superheated processes is developed, in which the primary PID controller is implemented by neural networks trained by minimizing error entropy criterion. The entropy of the tracking error can be estimated recursively by utilizing receding horizon window technique. The measurable disturbances in superheated processes are input to the neur...

Using Superheated Steam in Drying and Sterilization

Botanicals are received in whole, non-sterile form. BI Nutraceuticals sterilizes, mills, and packages the ingredient in sturdy, safe containers before shipping to customers. Photo courtesy of BI Nutraceuticals Using Superheated Steam in Drying and Sterilization It seems counterintuitive to use water vapor in a process to remove water or to heat materials that can be damaged by moisture, but suc...

Superheated Steam Drying at Atmospheric Pressure