Differing methodologies to measure microbe dispersal during hand drying

Background: Having previously investigated the dispersal by different hand drying methods of a chemical indicator, fungi and bacteria on the hands of users, this new study assessed the potential for viral dispersal. Aims/Objectives: To determine differences between hand drying methods in their capacity to disperse viruses on the hands of users to other occupants of public washrooms and into the washroom environment. Method: A harmless virus was used to artificially contaminate the hands of participants prior to using three different hand drying devices (jet air dryer, warm air dryer, paper towel dispenser). Viral dispersal was assessed at different heights and distances from the hand drying devices and also at different times after use by means of an air sampler. Results: The jet air dryer was shown to produce significantly more dispersal of virus than the warm air dryer or paper towels. After use of the jet air dryer, high numbers of virus were detected at a range of heights with maximum numbers between 0.61 and 1.22 metres. Virus was also detected at distances of up to 3 metres from the jet air dryer and in the air for up to 15 minutes after its use. The warm air dryer and paper towel dispenser produced low or zero viral counts at different heights, different distances and times after use. Conclusion: Jet air dryers have a greater potential than other hand drying methods to disperse viruses on the hands and contaminate other occupants of a public washroom and the washroom environment.

A quantitative evaluation of three hand drying methods and the potential for dissemination of virus particles into the environment

The importance of hand hygiene in reducing the spread of pathogens has been long established and this has been highlighted recently in initiatives such as the NHS’s ‘clean your hands’ campaign. However, much of the focus on hand hygiene has concerned effective hand washing; there has been less emphasis on hand drying and its role in hygienic practices. This study aimed to compare three hand drying methods namely paper towels, a warm air dryer and a jet air dryer for their relative ability to disseminate virus particles into the washroom environment during hand drying. A bacteriophage model was used to compare these methods; hands were artificially contaminated with MS2 phage and dried using each device. Both air sampling and contact plates were assessed and a plaque assay was used to quantify virus dissemination. Samples were collected at set times, heights, angles and distances around each device. Both air sampling and contact plate results indicated that the jet air dryer produced significantly more virus dispersal than either paper towels or the warm air dryer in terms of quantity, distance travelled and the time spent circulating in the air around the device and potentially in the washroom environment.

The risk of viral dispersal and aerosolization by different hand-drying methods

Background World Health Organization hand hygiene guidelines state that if electric hand dryers are used, they should not aerosolize pathogens. Previous studies have investigated the dispersal by different hand-drying devices of chemical indicators, fungi and bacteria on the hands. This study assessed the aerosolization and dispersal of virus on the hands to determine any differences between hand-drying devices in their potential to contaminate other occupants of public washrooms and the washroom environment. Methods A suspension of MS2, an Escherichia coli bacteriophage virus, was used to artificially contaminate the hands of participants prior to using three different handdrying devices: jet air dryer, warm air dryer, paper towel dispenser. Virus was detected by plaque formation on agar plates layered with the host bacterium. Vertical dispersal of virus was assessed at a fixed distance (0.4 m) and over a range of different heights (0.0 – 1.8 m) from the floor. Horizontal dispersal was assessed at different distances of up to three metres from the hand-drying devices. Virus aerosolization and dispersal was also assessed at different times up to 15 minutes after use by means of air sampling at two distances (0.1 and 1.0 m) and at a distance behind and offset from each of the hand-drying devices. Results Over a range of heights, the jet air dryer was shown to produce over 60 times greater vertical dispersal of virus from the hands than a warm air dryer and over 1300 times greater than paper towels; the maximum being detected between 0.6 and 1.2 metres from the floor. Horizontal dispersal of virus by the jet air dryer was over 20 times greater than a warm air dryer and over 190 times greater than paper towels; virus being detected at distances of up to three metres. Air sampling at three different positions from the hand-drying devices 15 minutes after use showed that the jet air dryer produced over 50-times greater viral contamination of the air than a warm air dryer and over 110-times greater than paper towels. Conclusions Due to their high air speed, jet air dryers aerosolize and disperse more virus over a range of heights, greater distances, and for longer times than other hand drying devices. If hands are inadequately washed, they have a greater potential to contaminate other occupants of a public washroom and the washroom environment. Main messages: Jet air dryers with claimed air speeds of over 600 kph have a greater potential than warm air dryers or paper towels to aerosolize and disperse viruses on the hands of users. The choice of hand-drying device should be carefully considered. Jet air dryers may increase the risk of transmission of human viruses, such as norovirus, particularly if hand washing is inadequate.

Evaluation of the potential for virus dispersal during hand drying: a comparison of three methods

Aims To use a MS2 bacteriophage model to compare three hand-drying methods, paper towels (PT), a warm air dryer (WAD) and a jet air dryer (JAD), for their potential to disperse viruses and contaminate the immediate environment during use. Methods and Results Participants washed their gloved hands with a suspension of MS2 bacteriophage and hands were dried with one of the three hand-drying devices. The quantity of MS2 present in the areas around each device was determined using a plaque assay. Samples were collected from plates containing the indicator strain, placed at varying heights and distances and also from the air. Over a height range of 0.15-1.65 m, the JAD dispersed an average of >60 and >1300-fold more plaque-forming units (pfu) compared to the WAD and PT (P <0.0001), respectively. The JAD dispersed an average of >20 and >190-fold more pfu in total compared to WAD and PT at all distances tested up to 3 m (P <0.01), respectively. Air samples collected around each device 15 minutes after use indicated that the JAD dispersed an average of >50 and >100-fold more pfu compared to the WAD and PT (P <0.001), respectively. Conclusions Use of the JAD lead to significantly greater and further dispersal of MS2 bacteriophage from artificially contaminated hands when compared to the WAD and PT. Significance and Impact of Study The choice of hand drying device should be considered carefully in areas where infection prevention concerns are paramount, such as healthcare settings and the food industry.

Comparison of virus dispersal and aerosolization by different hand-drying devices

Background World Health Organization and EU hand hygiene guidelines state that if electric hand dryers are used, they should not aerosolize pathogens. Previous studies have investigated the dispersal by different hand-drying devices of chemical indicators, fungi and bacteria on the hands. This study assessed the aerosolization and dispersal of virus on the hands to determine any differences between hand-drying devices in their potential to contaminate other occupants of public washrooms and the washroom environment. Methods A suspension of MS2, an Escherichia coli bacteriophage virus, was used to artificially contaminate the hands of participants prior to using three different hand-drying devices: jet air dryer, warm air dryer, paper towel dispenser. Virus was detected by plaque formation on agar plates layered with the host bacterium. Vertical dispersal of virus was assessed at a fixed distance (0.4 m) and over a range of different heights (0.0 – 1.8 m) from the floor. Horizontal dispersal was assessed at different distances of up to three metres from the hand-drying devices. Virus aerosolization and dispersal was also assessed at different times up to 15 minutes after use by means of air sampling at two distances (0.1 and 1.0 m) and at a distance behind and offset from each of the hand-drying devices. Results Over a range of heights, the jet air dryer was shown to produce over 60 times greater vertical dispersal of virus from the hands than a warm air dryer and over 1300 times greater than paper towels; the maximum being detected between 0.6 and 1.2 metres from the floor. Horizontal dispersal of virus by the jet air dryer was over 20 times greater than a warm air dryer and over 190 times greater than paper towels; virus being detected at distances of up to three metres. Air sampling at three different positions from the hand-drying devices 15 minutes after use showed that the jet air dryer produced over 50-times greater viral contamination of the air than a warm air dryer and over 110-times greater than paper towels. Conclusions Due to their high air speed, jet air dryers aerosolize and disperse more virus over a range of heights, greater distances, and for longer times than other hand drying devices. If hands are inadequately washed, they have a greater potential to contaminate other occupants of a public washroom and the washroom environment. Main messages: Jet air dryers with claimed air speeds of over 600 kph have a greater potential than warm air dryers or paper towels to aerosolize and disperse viruses on the hands of users. The choice of hand-drying device should be carefully considered. Jet air dryers may increase the risk of transmission of human viruses, such as norovirus, particularly if hand washing is inadequate.

Effect of Drying Conditions on Microwave Conductivity of Polyaniline

ABSTRACT: Polyaniline was synthesized by using ammonium persulfate initiator in the presence of 1M HC1. It was dried under different drying conditions like room temperature drying (for 48 h), oven drying (at 50-60°C for 8 h under a vacuum), and vacuum drying (at room temperature for 16 h). The conductivities of these samples were measured at microwave frequencies. These samples were also pelletized and the measurements were repeated. The cavity perturbation technique was used for the study.

Studies on the use of drying oils as ingredient in the vulcanization of elastomers

Department of Polymer Science and Rubber Technology, Cochin University of Science and Technology

Development of solar air heaters & thermal energy storage system for drying applications in food processing industries

In the present work, the author has designed and developed all types of solar air heaters called porous and nonporous collectors. The developed solar air heaters were subjected to different air mass flow rates in order to standardize the flow per unit area of the collector. Much attention was given to investigate the performance of the solar air heaters fitted with baffles. The output obtained from the experiments on pilot models, helped the installation of solar air heating system for industrial drying applications also. Apart from these, various types of solar dryers, for small and medium scale drying applications, were also built up. The feasibility of ‘latent heat thermal energy storage system’ based on Phase Change Material was also undertaken. The application of solar greenhouse for drying industrial effluent was analyzed in the present study and a solar greenhouse was developed. The effectiveness of Computational Fluid Dynamics (CFD) in the field of solar air heaters was also analyzed. The thesis is divided into eight chapters.

Assessment of the strategies of organic fruit production and fruit drying in Uganda

Organic agriculture in Uganda is developing at a fast pace and despite this trend Uganda is still unable to produce enough fresh and dry organic fruits mainly pineapple to meet the exporters demand. This current research investigated the strategies of farmers at production level by assessing the pros and cons of fruit growing, organic agriculture and fruit drying in order to understand the underlying causal factor for the low production of organic dry fruits in a major fruit producing district of Uganda. The study was carried out in two separate and distinctive areas; one which only produces and export fresh organic pineapple and the other which exports dried fruits (mainly pineapple and papaya). About 10% of the farmers in the two study areas were surveyed using questionnaires which were further followed by semi-structured interviews and participatory rural appraisals activities with various types of farmers in order to understand the different decisions and strategies of farmers. 82% and 74% of farmers in the two study areas grew fruits as it gave better economic returns and for 77% and 90% respectively in the two study areas, the reasons for growing fruit was the ease of selling compared to other crops. All the farmers were relying on coffee husk for growing organic pineapples. However, 50% of the farmers want to grow pineapples (either organic or conventional) but couldn't afford to buy coffee husk. Fruit drying was mainly a strategy to utilize cheap fruits during harvesting seasons for value addition. 71% and 42% of farmers in the two study areas wanted to dry fruits but it was beyond their economic capacity to buy the driers. Decision of the farmers whether to grow fruits or cereals, organic or conventional agriculture and selling the fruits as fresh or dry were dependent mainly on the economic, knowledge and resource availability of each type of practices. It is concluded that the main barrier for an increase in the production of organic dried fruits is at the processing level, and the limited capacity for investments in drying facilities.

Quality oriented drying of Lemon Balm (Melissa officinalis L.)

Heilkräuter sind während des Trocknungsprozesses zahlreichen Einflüssen ausgesetzt, welche die Qualität des Endproduktes entscheidend beeinflussen. Diese Forschungsarbeit beschäftigt sich mit der Trocknung von Zitronenmelisse (Melissa officinalis .L) zu einem qualitativ hochwertigen Endprodukt. Es werden Strategien zur Trocknung vorgeschlagen, die experimentelle und mathematische Aspekte mit einbeziehen, um bei einer adäquaten Produktivität die erforderlichen Qualitätsmerkmale im Hinblick auf Farbeänderung und Gehalt an ätherischen Ölen zu erzielen. Getrocknete Zitronenmelisse kann zurzeit, auf Grund verschiedener Probleme beim Trocknungsvorgang, den hohen Qualitätsanforderungen des Marktes nicht immer genügen. Es gibt keine standardisierten Informationen zu den einzelnen und komplexen Trocknungsparametern. In der Praxis beruht die Trocknung auf Erfahrungswerten, bzw. werden Vorgehensweisen bei der Trocknung anderer Pflanzen kopiert, und oftmals ist die Trocknung nicht reproduzierbar, oder beruht auf subjektiven Annäherungen. Als Folge dieser nicht angepassten Wahl der Trocknungsparameter entstehen oftmals Probleme wie eine Übertrocknung, was zu erhöhten Bruchverlusten der Blattmasse führt, oder eine zu geringe Trocknung, was wiederum einen zu hohen Endfeuchtegehalt im Produkt zur Folge hat. Dies wiederum mündet zwangsläufig in einer nicht vertretbaren Farbänderung und einen übermäßigen Verlust an ätherischen Ölen. Auf Grund der unterschiedlichen thermischen und mechanischen Eigenschaften von Blättern und Stängel, ist eine ungleichmäßige Trocknung die Regel. Es wird außerdem eine unnötig lange Trocknungsdauer beobachtet, die zu einem erhöhten Energieverbrauch führt. Das Trocknen in solaren Tunneln Trocknern bringt folgendes Problem mit sich: wegen des ungeregelten Strahlungseinfalles ist es schwierig die Trocknungstemperatur zu regulieren. Ebenso beeinflusst die Strahlung die Farbe des Produktes auf Grund von photochemischen Reaktionen. Zusätzlich erzeugen die hohen Schwankungen der Strahlung, der Temperatur und der Luftfeuchtigkeit instabile Bedingungen für eine gleichmäßige und kontrollierbare Trocknung. In Anbetracht der erwähnten Probleme werden folgende Forschungsschwerpunkte in dieser Arbeit gesetzt: neue Strategien zur Verbesserung der Qualität werden entwickelt, mit dem Ziel die Trocknungszeit und den Energieverbrauch zu verringern. Um eine Methodik vorzuschlagen, die auf optimalen Trocknungsparameter beruht, wurden Temperatur und Luftfeuchtigkeit als Variable in Abhängigkeit der Trocknungszeit, des ätherischer Ölgehaltes, der Farbänderung und der erforderliche Energie betrachtet. Außerdem wurden die genannten Parametern und deren Auswirkungen auf die Qualitätsmerkmale in solaren Tunnel Trocknern analysiert. Um diese Ziele zu erreichen, wurden unterschiedliche Ansätze verfolgt. Die Sorption-Isothermen und die Trocknungskinetik von Zitronenmelisse und deren entsprechende Anpassung an verschiedene mathematische Modelle wurden erarbeitet. Ebenso wurde eine alternative gestaffelte Trocknung in gestufte Schritte vorgenommen, um die Qualität des Endproduktes zu erhöhen und gleichzeitig den Gesamtenergieverbrauch zu senken. Zusätzlich wurde ein statistischer Versuchsplan nach der CCD-Methode (Central Composite Design) und der RSM-Methode (Response Surface Methodology) vorgeschlagen, um die gewünschten Qualitätsmerkmalen und den notwendigen Energieeinsatz in Abhängigkeit von Lufttemperatur und Luftfeuchtigkeit zu erzielen. Anhand der gewonnenen Daten wurden Regressionsmodelle erzeugt, und das Verhalten des Trocknungsverfahrens wurde beschrieben. Schließlich wurde eine statistische DOE-Versuchsplanung (design of experiments) angewandt, um den Einfluss der Parameter auf die zu erzielende Produktqualität in einem solaren Tunnel Trockner zu bewerten. Die Wirkungen der Beschattung, der Lage im Tunnel, des Befüllungsgrades und der Luftgeschwindigkeit auf Trocknungszeit, Farbänderung und dem Gehalt an ätherischem Öl, wurde analysiert. Ebenso wurden entsprechende Regressionsmodelle bei der Anwendung in solaren Tunneltrocknern erarbeitet. Die wesentlichen Ergebnisse werden in Bezug auf optimale Trocknungsparameter in Bezug auf Qualität und Energieverbrauch analysiert.

Using a Double-pass solar drier for drying of bamboo shoots

Three different drying methods, a forced convection double-pass solar drier (DPSD), typical cabinet type natural convection solar drier (CD) and traditional open-sun drying (OSD) were used for draying of bamboo shoots in central Vietnam. During drying the operational parameters such as drying temperature, relative humidity, air velocity, insolation and water evaporation have been recorded hourly. The mean drying temperatures and relative humidity in the drying chamber were 55.2°C, 23.7%; 47.5°C, 37,6%; 36.2°C, 47.8% in DPSD, CD and OSD, respectively. The mean global radiation during all experimental runs was 670 Wm^−2. The result also shows that fastest drying process was occurred in DPSD where the falling-rate period was achieved after 7 hours, in change to OSD where it took 16 hours. The overall drying efficiency was 23.11%, 15.83% and 9.73% in case of DPSD, CD and OSD, respectively. Although the construction cost of DPSD was significantly higher than in CD, the drying costs per one kilogram of bamboo shoots were by 42.8% lower in case of DPSD as compared to CD. Double-pass solar drier was found to be technically and economically suitable for drying of bamboo shoots under the specific conditions in central Vietnam and in all cases, the use of this drier led to considerable reduction in drying time in comparison to traditional open-sun drying.

Optimization of Processing Technology for Commercial Drying of Bananas (Matooke)

Summary - Cooking banana is one of the most important crops in Uganda; it is a staple food and source of household income in rural areas. The most common cooking banana is locally called matooke, a Musa sp triploid acuminate genome group (AAA-EAHB). It is perishable and traded in fresh form leading to very high postharvest losses (22-45%). This is attributed to: non-uniform level of harvest maturity, poor handling, bulk transportation and lack of value addition/processing technologies, which are currently the main challenges for trade and export, and diversified utilization of matooke. Drying is one of the oldest technologies employed in processing of agricultural produce. A lot of research has been carried out on drying of fruits and vegetables, but little information is available on matooke. Drying of matooke and milling it to flour extends its shelf-life is an important means to overcome the above challenges. Raw matooke flour is a generic flour developed to improve shelf stability of the fruit and to find alternative uses. It is rich in starch (80 - 85%db) and subsequently has a high potential as a calorie resource base. It possesses good properties for both food and non-food industrial use. Some effort has been done to commercialize the processing of matooke but there is still limited information on its processing into flour. It was imperative to carry out an in-depth study to bridge the following gaps: lack of accurate information on the maturity window within which matooke for processing into flour can be harvested leading to non-uniform quality of matooke flour; there is no information on moisture sorption isotherm for matooke from which the minimum equilibrium moisture content in relation to temperature and relative humidity is obtainable, below which the dry matooke would be microbiologically shelf-stable; and lack of information on drying behavior of matooke and standardized processing parameters for matooke in relation to physicochemical properties of the flour. The main objective of the study was to establish the optimum harvest maturity window and optimize the processing parameters for obtaining standardized microbiologically shelf-stable matooke flour with good starch quality attributes. This research was designed to: i) establish the optimum maturity harvest window within which matooke can be harvested to produce a consistent quality of matooke flour, ii) establish the sorption isotherms for matooke, iii) establish the effect of process parameters on drying characteristics of matooke, iv) optimize the drying process parameters for matooke, v) validate the models of maturity and optimum process parameters and vi) standardize process parameters for commercial processing of matooke. Samples were obtained from a banana plantation at Presidential Initiative on Banana Industrial Development (PIBID), Technology Business Incubation Center (TBI) at Nyaruzunga – Bushenyi in Western Uganda. A completely randomized design (CRD) was employed in selecting the banana stools from which samples for the experiments were picked. The cultivar Mbwazirume which is soft cooking and commonly grown in Bushenyi was selected for the study. The static gravitation method recommended by COST 90 Project (Wolf et al., 1985), was used for determination of moisture sorption isotherms. A research dryer developed for this research. All experiments were carried out in laboratories at TBI. The physiological maturity of matooke cv. mbwazirume at Bushenyi is 21 weeks. The optimum harvest maturity window for commercial processing of matooke flour (Raw Tooke Flour - RTF) at Bushenyi is between 15-21 weeks. The finger weight model is recommended for farmers to estimate harvest maturity for matooke and the combined model of finger weight and pulp peel ratio is recommended for commercial processors. Matooke isotherms exhibited type II curve behavior which is characteristic of foodstuffs. The GAB model best described all the adsorption and desorption moisture isotherms. For commercial processing of matooke, in order to obtain a microbiologically shelf-stable dry product. It is recommended to dry it to moisture content below or equal to 10% (wb). The hysteresis phenomenon was exhibited by the moisture sorption isotherms for matooke. The isoteric heat of sorption for both adsorptions and desorption isotherms increased with decreased moisture content. The total isosteric heat of sorption for matooke: adsorption isotherm ranged from 4,586 – 2,386 kJ/kg and desorption isotherm from 18,194– 2,391 kJ/kg for equilibrium moisture content from 0.3 – 0.01 (db) respectively. The minimum energy required for drying matooke from 80 – 10% (wb) is 8,124 kJ/kg of water removed. Implying that the minimum energy required for drying of 1 kg of fresh matooke from 80 - 10% (wb) is 5,793 kJ. The drying of matooke takes place in three steps: the warm-up and the two falling rate periods. The drying rate constant for all processing parameters ranged from 5,793 kJ and effective diffusivity ranged from 1.5E-10 - 8.27E-10 m2/s. The activation energy (Ea) for matooke was 16.3kJ/mol (1,605 kJ/kg). Comparing the activation energy (Ea) with the net isosteric heat of sorption for desorption isotherm (qst) (1,297.62) at 0.1 (kg water/kg dry matter), indicated that Ea was higher than qst suggesting that moisture molecules travel in liquid form in matooke slices. The total color difference (ΔE*) between the fresh and dry samples, was lowest for effect of thickness of 7 mm, followed by air velocity of 6 m/s, and then drying air temperature at 70˚C. The drying system controlled by set surface product temperature, reduced the drying time by 50% compared to that of a drying system controlled by set air drying temperature. The processing parameters did not have a significant effect on physicochemical and quality attributes, suggesting that any drying air temperature can be used in the initial stages of drying as long as the product temperature does not exceed gelatinization temperature of matooke (72˚C). The optimum processing parameters for single-layer drying of matooke are: thickness = 3 mm, air temperatures 70˚C, dew point temperature 18˚C and air velocity 6 m/s overflow mode. From practical point of view it is recommended that for commercial processing of matooke, to employ multi-layer drying of loading capacity equal or less than 7 kg/m², thickness 3 mm, air temperatures 70˚C, dew point temperature 18˚C and air velocity 6 m/s overflow mode.

Experimental and CFD study on low temperature drying of loose and compressed bulks

Die Trocknung ist eines der am häufigsten verwendeten Verfahren, um die Haltbarkeit von landwirtschaftlichen Gütern zu verlängern. Von den vielen gebräuchlichen Trocknungsarten ist die Konvektionstrocknung, die Luft als Energie- und Feuchteträger verwendet, weiterhin die wichtigste. Trotz ihrer Nachteile und ihres hohen spezifischen Energieverbrauchs sind Satztrockner für die Getreide-, Kräuter- und Heutrocknung noch weit verbreitet. Ferner werden Konvektionstrockner gemeinhin zur künstlichen Trocknung eingesetzt. Diese Arbeit ist Teil eines Forschungsprojekts, welches eine sorptionsgestützte solare Trocknung von landwirtschaftlichen Gütern untersucht. Bei dieser wird kühle feuchte Luft in Kontakt mit einer konzentrierten hygroskopischen Salzlösung gebracht. Während dieses Prozesses wird die Luft entfeuchtet und mit Hilfe der freigesetzten Verdampfungsenthalpie erwärmt. Die Anwendung dieses Verfahrens zur Trocknung landwirtschaftlicher Güter ist besonders interessant für Produkte, die bei niedrigen Temperaturen verarbeitet werden, um ihre Qualität nicht negativ zu beeinflussen. Bei allen energieintensiven Prozessen und vor allem bei der Verwendung von Solarenergie ist ein effizienter Energieverbrauch äußerst wichtig für den technischen und ökonomischen Erfolg. Eine ungleichmäßige Trocknung ist oftmals bei Satztrocknern zu beobachten, was die Energieeffizienz negativ beeinflusst. Aus diesem Grund lag im agrartechnischen Teil des Projekts der Schwerpunkt auf der Trocknung bei niedrigen Temperaturen und geringer Luftfeuchte, die der Sorptionsprozess liefert, sowie auf der Verbesserung der Luftverteilung und der Gleichmäßigkeit der Trocknung in lockeren und verdichteten Schüttungen. Es wurden Dünnschicht-Trocknungsexperminente für Blattsellerie bei unterschiedlichen Lufttemperaturen und unterschiedlicher relativer Luftfeuchte durchgeführt. Die Ergebnisse zeigen eindeutig, dass nicht nur die Lufttemperatur einen großen Einfluss auf die Trocknungsgeschwindigkeit hat, sondern auch die relative Luftfeuchte. Dies ist vor allem bei niedrigen Temperaturen, wie sie vom Sorptionssystem geliefert werden, der Fall. Um die Luftverteilung und Gleichmäßigkeit der Trocknung lockerer Schüttungen zu untersuchen, wurde ein Kistentrockner experimentell und in Strömungssimulationen getestet. Die Leistung des ursprünglichen Trockners wurde signifikant durch einfache Veränderungen des Designs verbessert. Diese stellten einen gleichmäßigeren Luftstrom durch das Produkt sicher. Die Trocknung von Heu-Rundballen stellt eine Herausforderung dar, da diese sehr stark verdichtet sind und die Dichte innerhalb eines Ballens stark schwankt. Strömungs- und Trocknungssimulationen so wie experimentelle Messungen zeigten, dass das Trocknerdesign einen großen Einfluss auf die Gleichmäßigkeit der Trocknung hat. Bei den einfachsten Trocknervarianten war die Verteilung auch bei optimal gepressten Ballen unzureichend, während komplexere Trockner eine gleichmäßigere Trocknung erzielten. Jedoch werden auch hier die Ergebnisse stark von der Verteilung der Dichte im Ballen beeinflusst, welche in der Praxis weiterhin nicht ideal ist. Abschließend wurde, um den Trocknungsfortschritt zu überwachen, eine Methodik getestet, bei der zur Messung des durchschnittlichen aktuellen Feuchtegehalts des Produktes psychrometrische Messungen und Messungen des Luftstroms in kurzen Abständen durchgeführt wurden. Die Menge des tatsächlich entfernten Wassers stimmte in den meisten Fällen gut mit der geschätzten Menge überein. Jedoch hängt der Erfolg dieser Methode stark von der Genauigkeit der Messfühler ab.

Simultaneous Drying and Separation of Composite Agricultural Material for Hay Processing

In composite agricultural materials such as grass, tee, medicinal plants; leaves and stems have a different drying time. By this behavior, after leaving the dryer, the stems may have greater moisture content than desired, while the leaves one minor, which can cause either the appearance of fungi or the collapse of the over-dried material. Taking into account that a lot of grass is dehydrated in forced air dryers, especially rotary drum dryers, this research was developed in order to establish conditions enabling to make a separation of the components during the drying process in order to provide a homogeneous product at the end. For this, a rotary dryer consisting of three concentric cylinders and a circular sieve aligned with the more internal cylinder was proposed; so that, once material enters into the dryer in the area of the inner cylinder, stems pass through sieve to the middle and then continue towards the external cylinder, while the leaves continue by the inner cylinder. For this project, a mixture of Ryegrass and White Clover was used. The characteristics of the components of a mixture were: Drying Rate in thin layer and in rotation, Bulk density, Projected Area, Terminal velocity, weight/Area Ratio, Flux through Rotary sieve. Three drying temperatures; 40°C, 60° C and 80° C, and three rotation speeds; 10 rpm, 20 rpm and 40 rpm were evaluated. It was found that the differences in drying time are the less at 80 °C when the dryer rotates at 40 rpm. Above this speed, the material adheres to the walls of the dryer or sieve and does not flow. According to the measurements of terminal velocity of stems and leaves of the components of the mixture, the speed of the air should be less than 1.5 m s-1 in the inner drum for the leaves and less than 4.5 m s-1 in middle and outer drums for stems, in such way that only the rotational movement of the dryer moves the material and achieves a greater residence time. In other hand, the best rotary sieve separation efficiencies were achieved when the material is dry, but the results are good in all the moisture contents. The best rotary speed of sieve is within the critical rotational speed, i.e. 20 rpm. However, the rotational speed of the dryer, including the sieve in line with the inner cylinder should be 10 rpm or less in order to achieve the greatest residence times of the material inside the dryer and the best agitation through the use of lifting flights. With a finite element analysis of a dryer prototype, using an air flow allowing speeds of air already stated, I was found that the best performance occurs when, through a cover, air enters the dryer front of the Middle cylinder and when the inner cylinder is formed in its entirety through a sieve. This way, air flows in almost equal amounts by both the middle and external cylinders, while part of the air in the Middle cylinder passes through the sieve towards the inner cylinder. With this, leaves do not adhere to the sieve and flow along drier, thanks to the rotating movement of the drums and the showering caused by the lifting flights. In these conditions, the differences in drying time are reduced to 60 minutes, but the residence time is higher for the stems than for leaves, therefore the components of the mixture of grass run out of the dryer with the same desired moisture content.