in this paper, experimental data on the drying kinetics of corn in a packed and fluidized bed are presented. experimental research was conducted on a laboratory apparatus. corn was used as a material because of its significance in agriculture and the food industry. an analysis of the influence of the operational parameters (the drying medium velocity i. e. the fluidization number, the drying me...

In this study a developed model has been used to evaluate the paper drying process and examine the pocket dryer conditions of a multi-cylinder fluting paper machine. The model has been developed based on the mass and energy balance relationships in which the heat of sorption and its variations with paper temperature and humidity changes have been taken into account. The applied model can be use...

Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt microwave drying technology. The advantages of microwave drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide...

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...

The calculation of heat consumption is based on the First Law and it gives quantitative information about the energy used in drying. However, it does not pay any attention to the quality of the energy used in drying. To take into account the quality of the energy, attention must be paid to the Second Law, too. Especially in those cases where the energy used in drying may be converted to mechani...

Abstract In view of the present situation that exhaust waste heat hot air hood in paper drying section is too much and environment not friendly, a closed pump system model applied to proposed established. Effects evaporation temperature condensation on supply temperature, moisture content, performance coefficient (COP) dehumidification energy consumption ratio (SMER) were studied. Results show ...

The quest for novel technologies in the area of food processing & preservation has led to the application of fluidization technique for enhancing the process capabilities, energy efficiencies and overall quality retention in the final products. However, this paper reviews the various fruits and vegetables dried in the fluidized bed dryer and their retention of sensory attributes in the dried pr...

Based on a review of 71 relevant publications all dealing with control aspects in drying, this paper aims to promote more works in common between drying and control communities. First, it is shown that the use of control tools really started to emerge in drying applications only since 1979. In a second phase started around 1998, new trends based on more advanced concepts have also appeared in d...