Mass transfer in fluidized bed drying of moist particulate

Bubbling fluidized bed technology is one of the most effective mean for interaction between solid and gas flow, mainly due to its good mixing and high heat and mass transfer rate. It has been widely used at a commercial scale for drying of grains such as in pharmaceutical, fertilizers and food industries. When applied to drying of non-pours moist solid particles, the water is drawn-off driven by the difference in water concentration between the solid phase and the fluidizing gas. In most cases, the fluidizing gas or drying agent is air. Despite of the simplicity of its operation, the design of a bubbling fluidized bed dryer requires an understanding of the combined complexity in hydrodynamics and the mass transfer mechanism. On the other hand, reliable mass transfer coefficient equations are also required to satisfy the growing interest in mathematical modelling and simulation, for accurate prediction of the process kinetics. This chapter presents an overview of the various mechanisms contributing to particulate drying in a bubbling fluidized bed and the mass transfer coefficient corresponding to each mechanism. In addition, a case study on measuring the overall mass transfer coefficient is discussed. These measurements are then used for the validation of mass transfer coefficient correlations and for assessing the various assumptions used in developing these correlations.

Drying kinetics, biochemical and functional properties of products in convective drying of anchovy (Engraulis Anchoita) fillets

The aim of this work was to study the convective drying of anchovy (Engraulis anchoita) fillets and to evaluate the final product characteristics through its biochemical and functional properties. The drying temperatures were of 50, 60 and 70°C, and the fillet samples were dried with the skins down (with air flow one or the two sides) and skins up (with air flow one side). The drying experimental data were analyzed by Henderson–Pabis model, which showed a good fit (R2 > 0.99 and REQM < 0.05). The moisture effective diffusivity values ranged from 4.1 10–10 to 8.6 10–10 m2 s−1 with the skin down and 2.2 10–10 to 5.5 10–10 m2 s−1 with the skin up, and the activation energy values were 32.2 and 38.4 kJ mol−1, respectively. The product characteristics were significantly affected (p < 0.05) by drying operation conditions. The lower change was in drying at 60°C with air flow for two sides of the samples and skin up. In this condition, the product showed solubility 22.3%; in vitro digestibility 87.4%; contents of available lysine and methionine 7.21 and 2.64 g 100 g−1, respectively; TBA value 1.16 mgMDA kg−1; specific antioxidant activity was 1.91 mMDPPH g−1 min−1, and variation total color was 10.72.

Different aspects to consider during kiln drying of Vochysia guatemalensis Donn Sm. Wood (Cebo/Mayo)

Vochysia guatemalensis Donn Sm. wood is currently provided from plantations in several regions of Costa Rica. This wood presents several problems during the drying process such as high variability in the moisture content and high incidence of later defects. The objective of this study was to investigate the causes of this variation and defect developments. It was considered climate condition or precedence, grain pattern, drying schedule, boards position in relation to height and distance from to pith and heartwood presence.  The main factors affecting the moisture variability and drying defects were found to be: high initial moisture content variability in different parts of the tree, climate condition, and improper drying programs. Besides, there are recommendations to consider before starting the drying process. Thus a better wood quality in relation to moisture content variability and the presence of defects can be obtained after drying process.

Drying of rye (Lolium miltiflorum l.) in fixed bed with parallel air flow.

This work aimed to study the drying of ryegrass seeds (Lolium multiflorum L.) in fixed bed dryer with parallel air flow.

Kuusiviilun esikuivaus puristamalla

Tutkimuksen lähtökohtana oli selvittää, voidaanko viilun valmistusprosessiin liittää uusi työvaihe, viilun esikuivaus. Esikuivauksen tarkoituksena on poistaa kosteutta viiluista ennen varsinaista kuivausta ja lisätä näin kuivauskapasiteettia. Tehdyissä tutkimuksissa viilut esikuivattiin nipuissa puristamalla. Muuttujina esikuivauksessa toimivat puristusaika ja -paine. Niiden määrittelyn lähtökohtana pidettiin sitä, etteivät viilun ominaisuudet saa merkittävästi heikentyä esikuivauksen aikana ja samalla viiluista on saatava mahdollisimman paljon kosteutta pois. Aikaisempien tutkimusten avulla selvitettiin vanerin valmistuksen, viilun kuivauksen sekä viilun esikuivauksen teoriaa. Lisäksi selvitettiin puun ominaisuuksien antamia mahdollisuuksia ja rajoitteita esikuivaukseen liittyen. Tutkimus koostui kahdesta osasta: laboratorio- ja tehdastutkimuksista. Laboratoriotutkimuksen tarkoituksena oli toimia tehdastutkimuksen esitutkimuksena. Laboratoriotutkimuksessa tutkittiin ainoastaan esikuivauksen vaikutusta märille viiluille. Tehdastutkimusosiossa esikuivatuista viiluista valmistettiin normaalin vanerinvalmistusprosessin kautta levyjä, joiden ominaisuuksia verrattiin normaaleista viiluista valmistettuihin vanereihin. Viilujen esikuivauksen todettiin pienentävän kuusiviilujen kosteuspitoisuutta. Tämän lisäksi kosteuspitoisuuden muutokset esikuivauksen aikana tapahtuivat tasaisesti niin yksittäisen viilun kuin viilunipunkin sisällä. Esikuivatuista viiluista valmistetut vanerilevyt täyttivät kaikki standardien sekä vanerin laadunvalvontasopimuksen asettamat vaatimukset. Esikuivauksen haitaksi tutkimuksissa todettiin viilun paksuuden pienentymä. Ennen esikuivauksen soveltamista teolliseen käyttöön nähtiin tarvetta lisätutkimukselle, jossa tulisi selvittää suurempien viilunippukokojen esikuivaamista sekä niiden varsinaista kuivaamista heti esikuivauksen jälkeen.

Development of a Phytopharmaceutical Intermediate Product via Spray Drying

The influence of concentration and incorporation time of different drying excipients on the processing yields and physical properties of Eugenia dysenterica DC spray-dried extracts were investigated following a factorial design. Under the established conditions, the process yield ranged from 57.55 to 89.14%, and in most experiments, the recovered products presented suitable flowability and compressibility, as demonstrated by the Hausner factor, Carr index, and angle of repose. Additionally, in a general way, the parameters related to the dried products` flowability varied over a range acceptable for pharmaceutical purposes. An analysis of variance (ANOVA) proved that both factors and some of their interactions significantly affected most of the investigated responses at different levels. Mannitol proved to be an interesting alternative as an excipient for the drying of herbal extracts, even at low concentrations such as 12.5%. Furthermore, these results imply that the best condition to obtain dry extracts of E. dysenterica with high performance and adequate pharmacotechnical properties involves the lowest concentration and the highest incorporation time of mannitol.

Drying kinetics of jatropha seeds

Given the necessity of developing jatropha cultivation equipment, this work adjusted different mathematical models to experimental data obtained from the drying of jatropha seeds submitted to different drying conditions and selected the best model to describe the drying process. The experiment was carried out at the Federal Institute of Goiás - Rio Verde Campus. Seeds with initial moisture content of approximately 0.50 (kg water/kg dry matter) were dried in a forced air-ventilated oven, at temperatures of 45, 60, 75, 90 and 105°C to moisture content of 0.10 ± 0.005 (kg water/kg dry matter). The experimental data were adjusted to 11 mathematical models to represent the drying process of agricultural products. The models were compared using the coefficient of determination, chi-square test, relative mean error, estimated mean error and residual distribution. It was found that the increase in the air temperature caused a reduction in the drying time of seeds. The models Midilli and Two Terms were suitable to represent the drying process of Jatropha seeds and between them the use of the Midili model is recommended due to its greater simplicity.

VOC emissions and control techniques in softwood veneer dryers

The objective in this Master’s Thesis was to determine VOC emissions from veneer drying in softwood plywood manufacturing. Emissions from plywood industry have become an important factor because of the tightened regulations worldwide. In this Thesis is researched quality and quantity of the VOCs from softwood veneer drying. One of the main objectives was to find out suitable cleaning techniques for softwood VOC emissions. In introduction part is presented veneer drying machines, wood mechanical and chemical properties. VOC control techniques and specified VOC limits are introduced also in the introduction part. Plywood mills have not had interest to VOC emissions previously nevertheless nowadays plywood mills worldwide must consider reduction of the emissions. This Thesis includes measuring of emissions from softwood veneer dryer, analyzation of measured test results and reviewing results. Different air conditions inside of the dryer were considered during planning of the measurements. Results of the emissions measurements were compared to the established laws. Results from this Thesis were softwood veneer dryer emissions in different air conditions. Emission control techniques were also studied for softwood veneer dryer emissions for further specific research.

COMPARISON BETWEEN WOOD DRYING DEFECT SCORES: SPECIMEN TESTING X ANALYSIS OF KILN-DRIED BOARDS

It is important to develop drying technologies for Eucalyptus grandis lumber, which is one of the most planted species of this genus in Brazil and plays an important role as raw material for the wood industry. The general aim of this work was to assess the conventional kiln drying of juvenile wood of three clones of Eucalyptus grandis. The specific aims were to compare the behavior between: i) drying defects indicated by tests with wood specimens and conventional kiln-dried boards; and ii) physical properties and the drying quality. Five 11-year-old trees of each clone were felled, and only flatsawn boards of the first log were used. Basic density and total shrinkage were determined, and the drying test with wood specimens at 100 °C was carried out. Kiln drying of boards was performed, and initial and final moisture content, moisture gradient in thickness, drying stresses and drying defects were assessed. The defect scoring method was used to verify the behavior between the defects detected by specimen testing and the defects detected in kiln-dried boards. As main results, the drying schedule was too severe for the wood, resulting in a high level of boards with defects. The behavior between the defects in the drying test with specimens and the defects of kiln-dried boards was different, there was no correspondence, according to the defect scoring method.

Potential sources of mouth drying in beverages fortified with dairy proteins: a comparison of casein and whey-rich ingredients

Oral nutritional supplement drinks (ONS) are beverages high in dairy proteins that are prescribed to individuals at risk of malnutrition. Consumption of ONS is poor in elderly care facilities, with patients commenting that the sensory attributes of these drinks reduce their enjoyment and willingness to consume. Mouth drying is an attribute of ONS found to build with repeated consumption, which may further limit liking of these products. This study investigated the sources of drying sensations by sequential profiling, with a trained sensory panel rating a range of model milk systems and ONS over repeated sips and during after-effects. Sequential profiling found that fortification of milk with both caseinate and whey protein concentrate significantly increased the perception of mouth drying over repeated consumption, increasing by between 35 and 85% over consumption of 40mL. Enrichment of ONS with either whey protein concentrate or milk protein concentrate to a total protein content of 8.7% (wt/wt) resulted in whey and casein levels of 4.3:4.4% and 1.7:7.0% respectively. The product higher in whey protein was substantially more mouth drying, implying that whey proteins may be the most important contributor to mouth drying in ONS. However, efforts to mask mouth drying of protein-fortified milk by increasing sweetness or fat level were unsuccessful at the levels tested. Increasing the viscosity of protein-fortified milk led to a small but significant reduction in mouth drying. However, this approach was not successful when tested within complete ONS. Further analysis is required into the mechanism of protein-derived mouth drying to mask negative sensations and improve the enjoyment and consumption of protein-rich ONS.

The use of spray drying technology to reduce bitter taste of casein hydrolysate

The utilization of protein hydrolysates in food systems is frequently hindered due to their bitterness and hygroscopicity. Spray drying technology could be an alternative for reducing these problems. The aim of this work was to reduce or to mask the casein hydrolysate bitter taste using spray drying and mixtures of gelatin and soy protein isolate (SPI) as carriers. Six formulations were studied: three with 20% of hydrolysate and 80% of mixture (gelatine/SPI at proportions of 50/50, 40/60 and 60/40%) and three with 30% of hydrolysate and 70% of mixture (gelatine/SPI at proportions of 50/50, 40/60 and 60/40%). The spray-dried formulations were evaluated by SEM, hygroscopicity, thermal behavior (DSC), dissolution, and bitter taste, by a trained sensory panel using a paired-comparison test (free samples vs. spray-dried samples); all samples were presented in powder form. SEM analysis showed mostly spherically shaped particles, with many concavities and some particles with pores. All formulations were oil and water compatible and showed lower hygroscopicity values than free casein hydrolysate. At Aw 0.83, the free hydrolysate showed Tg about 25 degrees C lower than the formulations, indicating that the formulations may be more stable at Aw >= 0.65 since the glass transition should be prevented. The sensory panel found the formulations, tasted in the powder form, to be less bitter (P < 0.05) than the free casein hydrolysate. These results indicated that spray drying of casein hydrolysate with mixtures of gelatin and SPI was successful to attenuate the bitterness of casein hydrolysate. Thus, spray drying widens the possibilities of application of casein hydrolysates. (C) 2009 Elsevier Ltd. All rights reserved.

Evaluation of thermal compatibility between core and veneer dental ceramics using shear bond strength test and contact angle measurement

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Investigation of food grain drying with pulsating air flows

In this article we investigate experimentally the potential of using pulsating flows for drying of food grains. A Rijke type oscillator with an electrical heater was used to dry batches of soybean grains. Drying temperatures were 60 degreesC. We observed a decrease on the drying time for pulsating flows when compared with the conventional non-pulsating regime. This decrease depended on sample initial moisture content and weight, and on final sample moisture content. (C) 2004 Elsevier B.V. Ltd.

Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp

Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of guava pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp rheological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles -3.6 mm glass beads and 3 mm Teflon cylinders were tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. on the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity, which could prevent stickiness between particles. (c) 2006 Elsevier Ltd. All rights reserved.

Optimization of annatto (Bixa orellana L.) drying in fixed bed

ABSTRACT: The drying of annatto seeds (Bixa orellana L.), red piave cultivate, was studied in a fixed bed dryer. The best conditions were estimated to minimize the loss of coloring and to obtain final moisture of the seeds in appropriate levels to its conservation and maintenance of quality. The quantification of the influence of entrance variables in the final contents of bixin and moisture seeds and the identification of the optimal point was performed through the techniques of factorial design, response surfaces methodology, canonical analysis and desirability function. It was verified that the final moisture of the seeds may be estimated by a second-order polynomial model and that the final content of bixin is only significantly influenced by the time of drying being described properly by a linear model, for the seeds used in this study.