Infrared Drying Characteristics of Granular or Powdery Materials
نویسندگان
چکیده
منابع مشابه
Drying kinetics of granular Nylon-6
In this study, the drying kinetics of granular nylon-6 has been investigated. Single particle drying experiments were carried out in a magnetic suspension balance (MSB) using dry air as drying agent. The comparison of measured and simulated data using Vrentas-Duda diffusion model shows a satisfactory prediction of mean particle moisture content and drying rates. The Flory-Huggins model predicts...
متن کاملInfrared drying of food products
The aim of this work was to study the infrared (IR) drying of food products. In present article the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property are investigated. During research different food materials were used: apple, carrot and potato. In the article a simultaneous heat and mass transfer model ...
متن کاملVacuum Drying Characteristics of Some Vegetables
In this research the drying of four kinds of vegetables was investigated in a vacuum dryer. The effect of temperature on drying rate of samples at various temperatures (30, 35 and 45 °C) was studied. Six thin-layer drying models were fitted to drying data and suitable model was selected from them. Then effective moisture diffusivity and ...
متن کاملRatcheting of granular materials.
We investigate the quasistatic mechanical response of soils under cyclic loading using a discrete model of randomly generated convex polygons. This response exhibits a sequence of regimes, each one characterized by a linear accumulation of plastic deformation with the number of cycles. At the grain level, a quasiperiodic ratchetlike behavior is observed at the contacts, which excludes the exist...
متن کاملquality characteristics of persimmon slices during infrared and hot- air drying
introduction: one of the most important aspects of food preservation is controlling the moisture of material such as fruits.dryingis considered as important method to controlbacteriasafely using reduction of moisture. the hot air drying method has been widely adopted in manufacturing of conventional dried food.nowadays, infrared radiation (ir) has significant advantages over conventional drying...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: The chemical machinerey
سال: 1951
ISSN: 0368-4784
DOI: 10.1252/kakoronbunshu1937.15.108