Bibliografias temáticas / Drying

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Literatura científica selecionada sobre o tema "Drying"

Autor: Grafiati
Publicado: 4 de junho de 2021
Última modificação: 31 de julho de 2024

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Artigos de revistas sobre o assunto "Drying"

1

Edelmann, Richard E., e Margaret E. Hogan. "A comparative study of fixation and dehydration techniques for the preservation of conidial structures in fungi for SEM". Proceedings, annual meeting, Electron Microscopy Society of America 45 (agosto de 1987): 982–83. http://dx.doi.org/10.1017/s042482010012919x.

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Conventional preparative techniques for biological specimens For scanning electron microscopy (SEM), when used for Fungal specimens, involve immersion in fixation and dehydration solutions. This often results in physical damage to delicate reproductive structures. Attempts at eliminating this damage using OsO4 vapors as a fixative, followed by air drying, may also produce less than optimal results.In order to devise an improved method for preparing fungal specimens, several genera were selected for their very delicate aerial conidial structures, and were prepared using six different procedures. The various protocols were as Follows:1)Immersion Fixation in 1% paraformaldehyde, 2.5% glutaraldehyde in H2O, post-fixation with 2% OsO4, and critical point drying2)2% OsO4 (in H2O) vapor fixation and air drying3)2% OsO4 (in H2O) vapor fixation and freeze drying4)Powdered paraformaldehyde in a 6% relative humidity atmosphere vapor fixation and air drying5)Aqueous 5% paraformaldehyde/8% glutaraldehyde vapor fixation, and air drying6)Aqueous 5% paraFormaldehyde/8% glutaraldehyde vapor fixation, and freeze drying
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Do, Thuy Khanh Linh, Thanh Tuan Chau, Tran Khanh Linh Vu e Tan Dung Nguyen. "Study on Calculating, Designing and Manufacturing the Smart Infrared Drying System". Journal of Technical Education Science, n.º 73 (28 de dezembro de 2022): 64–73. http://dx.doi.org/10.54644/jte.73.2022.1295.

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The infrared drying technology has been known as the energy saving technology. The infrared dried products keep their quality better than those dried by other normal methods. This research will present the results of calculating, designing, and manufactured the infrared drying system with the capacity of 12 kilograms materials per batch. The drying process is automatically controlled and measured by the computer program. After successfully manufactured, the drying system was used to dry the pineapple products with a thickness of 3 to 4 mm and followed by the drying modes: 69 °C of the drying temperature, 5 m/s of the rate of drying factors, and 5.0 hours of the drying time. The results showed that the energy cost was 2.013 kWh/kg of products lower than that of 3.8 kW/kg of products dried by the normal dryings, the moisture content reached 9.96 %, reduced products cost, and prolonged the self-life. The dried pineapple showed the bright yellow, natural odors, and better quality than that dried by normal methods. Thus, the manufactured drying system can improve the post-harvest preserving matters of Vietnamese agricultural products and lead to high economic efficiency.
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Mabasso, Geraldo A., Valdiney C. Siqueira, Wellytton D. Quequeto, Rodrigo A. Jordan, Elton A. S. Martins e Vanderleia Schoeninger. "Energy efficiency and physical integrity of maize grains subjected to continuous and intermittent drying". Revista Brasileira de Engenharia Agrícola e Ambiental 25, n.º 10 (agosto de 2021): 710–16. http://dx.doi.org/10.1590/1807-1929/agriambi.v25n10p710-716.

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ABSTRACT Grain drying is a common process, due to its need for the maintenance of quality, but it is the activity with the highest energy demand among the postharvest stages. Thus, this study aimed to evaluate the effect of different tempering times on the energy efficiency of drying process and maintenance of cell membrane integrity of maize grains harvested with moisture content at 0.34 ± 0.01 d.b. The grains were dried in an experimental fixed-bed dryer with control of temperature and air flow conditions. The experiment was conducted in a completely randomized design with five tempering times (0, 4, 8, 12 and 16 hours) and four repetitions, where zero corresponds to continuous drying, while the remaining times correspond to the intermittent dryings. The grains were dried at the temperature of 100 ºC and air flow of 15.4 m3 min-1 t-1 until reaching moisture content of 0.16 ± 0.03 d.b. For intermittent drying, the process was interrupted with 0.22 ± 0.02 d.b. and restarted after the tempering time. The increase of tempering time led to reductions in effective drying time, specific energy consumption, electrical conductivity and damage and increase in the drying rate and overall energy efficiency. Intermittent drying reduced the drying time, being 30.25% more efficient than continuous drying.
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Dung, Nguyen Thi Thuy, e Nguyen Van Thuan. "Influence of Drying Temperature on Drying Kinetics and Appearance of Avocado Slices in Heat Pump Drying Process". International Journal of Engineering and Technology 15, n.º 3 (agosto de 2023): 89–93. http://dx.doi.org/10.7763/ijet.2023.v15.1226.

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The avocado is a nutritious fruit that originated from tropical countries such as Central and Southern America, and Southeast Asia. From the commercial point of view, it is an important fruit with a total world production is around eight million tons in 2020. Fresh avocados can be consumed directly or stored before advanced processing. The drying technique can be applied as an efficient post-harvesting technique to prolong the storage time of avocados. In this paper, heat pump drying experiments were performed to evaluate the influence of drying conditions on the drying time, the moisture diffusion coefficient, and the color change of avocado slices. It was obtained that color change can be decreased by increasing the drying temperature from 35 °C to 50 °C. Additionally, the effective moisture diffusivity was enhanced approximately two times by increasing temperature. It was suggested that a drying temperature of 50 °C should be used for the heat pump drying system operation and design to shorten drying time and prevented the quality of avocado. Additionally, empirical models were established to describe the drying behavior of avocados. The results indicated that the Page model can reflect well the evolution of moisture content over time with determination coefficient R2 greater than 0.996.
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Tavita, Gusti Eva, Mega Sari Juane Sofiana, Asri Mulya Ashari, Rita Kurnia Apindiati, Lucky Hartanti e Warsidah Warsidah. "Characterization and Antioxidant Activity of Herbal Tea from Gambir Leaves (Uncaria gambir) with Different Drying Processes". Sainstek : Jurnal Sains dan Teknologi 15, n.º 2 (31 de dezembro de 2023): 69. http://dx.doi.org/10.31958/js.v15i2.7719.

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Recently, natural antioxidants have been explored to reduce the side effects of synthetic antioxidants. Plants from the Rubiaceae family have strong antioxidants and are widely used in food and cosmetic preparations. his study aims to determine gambir leaf herbal tea's physical-chemical characterization and antioxidant activity (Uncaria gambir) in different drying processes. The processing of drying is drying in direct sunlight and drying with an oven at 60oC for 7 hours. The physical-chemical characterizations are water and ash content, pH, and organoleptic of the herbal tea—the antioxidant activity of the herbal tea determination using the free radical scavenging method 2,2-diphenyl-1-picrylhydrazyl (DPPH). The characteristics compare with SNI 3836 of 2013. The herbal tea of Gambir with oven drying is the best yield (53.21%). The antioxidant activity (IC50) of herbal tea in direct sunlight and oven dryings are 122.44 ppm and 82.21 ppm, respectively.
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Mejzr, J., e B. Hanousek. "Drying of hop". Research in Agricultural Engineering 53, No. 4 (7 de janeiro de 2008): 155–60. http://dx.doi.org/10.17221/1957-rae.

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In the Czech Republic, belt kilns are predominantly used for hop drying. As in the world other types of hop kilns, such as box kilns, are also frequently used, the comparison appears desirable between the efficiency and quality of the technological processes in the individual kiln types. The present work is aimed at determining the hop drying parameters in the belt hop kiln, and their optimisation.
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Чернышев, Aleksandr Chernyshev, Ефимова e Tatyana Efimova. "Physical and mechanical properties and drying modes of Quercus petraea without artificial humidification in convective drying chambers of periodic actionPhysical and mechanical properties and drying modes of Quercus petraea without artificial humidification in convective drying chambers of periodic action". Forestry Engineering Journal 4, n.º 1 (21 de abril de 2014): 146–50. http://dx.doi.org/10.12737/3359.

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The features of the process and drying modes without artificial humidification of uncut Quercus petraea lumber in convective drying chambers without artificial humidification for furniture and joinery production of premium class is considered. The data of physical and mechanical properties of Quercus petraea, such as density, the number of annual rings and the percentage of late wood are given. The drying process of Quercus petraea was mathematically modeled previously, values ​​of transient humidity and other key operating parameters were obtained, and then practical industrial dryings in one stock chamber with load capacity of 10 cubic metres were carried out.
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Darniati, Iis, Yuwana Yuwana e Syafnil Syafnil. "QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES". Jurnal Agroindustri 5, n.º 1 (29 de maio de 2015): 12–19. http://dx.doi.org/10.31186/j.agroind.5.1.12-19.

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Objectives of this research were 1) to determine fish drying time YTP-UNIB 2013 biomass dryer with four different temperatures; 2) to compare the resulted dry fishes to SNI Standards for fish; 3) to find the optimum drying temperature to produce dry fish with better fit to SNI standards.Utilizing “ Kaseh” fish (Opisthopterus tardoore) as experimental sample dryings with temperatures 30-40 oC, 40-50 oC, 50-60 oC and 60-70 oC, in term of drying time, resulted 10 hours, 8 hours, 6.5 hours and 5.5 hours respectively. From the TPC point of view, the dry fishes produced by these temperature ranges contained 1,16 x 106 kol/g, 1,0875 x 106 kol/g, 0,744 x 106 kol/g and 0,8975 x 106 kol/g. These dry fishes fitted respectively to 8.6, 8.8, 8.4 and 7.8 average organoleptical scores. The finding suggested that drying with 50-60 temperature ranges would be proper choice for drying fish with YTP-UNIB 2013 biomass dryer.Keywords :
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Piechnik, E., M. Stebel, M. Palacz, M. Haida, J. Bodys, B. Melka, A. Ciesielska, J. Smolka e A. J. Nowak. "Simplified computational model of the primary and secondary freeze-drying process of agriculture and marine foods". Journal of Physics: Conference Series 2766, n.º 1 (1 de maio de 2024): 012037. http://dx.doi.org/10.1088/1742-6596/2766/1/012037.

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Abstract The food freeze-drying is a low-pressure and low-temperature dehydration process during which the following basic steps can be distinguished: (1) freezing of the food product in the chamber, (2) vacuuming of the freezing chamber, (3) ice sublimation from a frozen food product (primary drying), (4) removing the water bound in the food product (secondary drying). This paper discusses a simplified 1-D in-house computational model of the primary and secondary freeze-drying processes, i.e. stages 3 and 4. In particular, it allows for times prognosis of both, primary and secondary freeze-dryings separately. Finally, that analysis provided the basis for the proper selection of the thermal parameters in the process. Complex analysis of the drying process can also result in the reduction of energy consumption. In this project the experimental campaign together with computer simulations has been performed for various food products including meat, fruit and vegetables.
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Tong, Yun. "Research and Application of Energy Saving Technology in Textile Warp Slashing Process". Applied Mechanics and Materials 508 (janeiro de 2014): 223–26. http://dx.doi.org/10.4028/www.scientific.net/amm.508.223.

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Discussion on application on energy saving technology in textile warp sizing, high steam pressure is used to cooking sizing glue so as to reduce the steam consumption, high pressure of squezzing roller in sizing box of sizing machine can decrease load of drying, dryng cyclinder is the best choice among various drying ways in term of energy saving.
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Mais fontes

Teses / dissertações sobre o assunto "Drying"

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PREZIUSO, MARCO. "Preservation of selected sourdough: comparison of freezing, freeze drying, drying and spray drying techniques". Doctoral thesis, Università degli studi del Molise, 2018. http://hdl.handle.net/11695/84477.

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La fermentazione con impasto acido è uno dei metodi più antichi utilizzati nell'industria dei prodotti lievitati da forno per la produzione di pane casereccio e di numerosi dolci tipici della tradizione italiana. L’impiego di “impasto acido” o “pasta madre” (impasto di tipo I) offre, rispetto all’uso del lievito di birra, numerosi vantaggi in termini di qualità sensoriale, nutrizionale e di shelf-life. L’impasto acido di tipo I, infatti, è caratterizzato da un consorzio microbico eterogeneo, rappresentato principalmente da batteri lattici e da lieviti, la cui fermentazione conferisce al prodotto da forno caratteristiche quali gusto, consistenza e aroma migliorati, alta appetibilità, raffermamento ritardato e maggiore shelf-life. L’impasto deve essere costantemente rinfrescato per consentire ai microrganismi di rimanere in uno stato attivo e vitale. Il rinfresco viene realizzato utilizzando una quota della madre acida prelevata dalla precedente fermentazione, mescolandola con acqua e farina e lasciandola fermentare per almeno 6 ore a 30° C. Quindi, il mantenimento di una madre acida attiva richiede tempo e impegno maggiore al fine di garantirne la sua vitalità. Per questi motivi, numerose panetterie industriali utilizzano la madre acida di tipo III che consiste in diverse preparazioni di madre acida essiccata o liofilizzata. Tali preparazioni, però, sono spesso caratterizzate da ridotta vitalità microbica e prevedono quasi sempre l'aggiunta di lievito di birra "Saccharomyces cerevisiae", che viene presentato come un "attivatore" ma che in realtà è responsabile solo per la lievitazione, causando spesso l'appiattimento delle caratteristiche aromatiche dei prodotti finiti. Una corretta stabilizzazione della madre acida di tipo I nel tempo potrebbe rappresentare non solo un'importante pietra miliare in termini economici nell'industria della panificazione, ma anche un prerequisito per la protezione dei prodotti da forno tipici e tradizionali, senza l'uso di attivatori di lievito di birra. Scopo della tesi di dottorato è stato, quindi, confrontare diverse tecniche di conservazione per identificare quella in grado di preservare meglio le caratteristiche microbiche della pasta madre di tipo I e quindi le caratteristiche sensoriali dei prodotti finiti. A tal fine, una madre acida di tipo I, caratterizzata per pH, acidità titolabile totale (TTA), composizione dei composti organici volatili, cariche microbiche di batteri lattici e lieviti, è stata sottoposta a diverse modalità di conservazione: congelamento, essiccazione, liofilizzazione e spraizzazione. Dopo i trattamenti di conservazione, sono state valutate la vitalità microbica e le caratteristiche chimico-fisiche degli impasti. Quindi, la madre acida stabilizzata è stata utilizzata nella produzione di pani per valutare la capacità lievitante e fermentante degli impasti. I pani ottenuti sono stati sottoposti ad analisi sensoriale e ad analisi digitale dell’immagine. Risultati positivi e incoraggianti sono stati ottenuti principalmente con la pasta madre spraizzata. Tra le diverse tecniche di conservazione testate, la spraizzazione ha consentito di registrare la maggior sopravvivenza sia dei lieviti sia dei batteri lattici. Inoltre, i risultati hanno messo in evidenza che la madre acida spraizzata, dopo opportuno rinfresco, consentiva di ottenere una buona lievitazione e di produrre pani con caratteristiche sensoriali paragonabili a quelle prodotte usando impasti acidi freschi.
Spontaneous sourdough fermentation is one of the oldest methods used in the bakery industry for the production of homemade, typical and traditional breads and various bakery typical product of the Italian tradition. The modern biotechnology of baked goods largely uses fresh sourdough (namely sourdough of type I) as a natural leavening agent because of the many advantages it offers over baker’s yeast resulting in a final product with high sensory quality. Type I sourdough has the largest application and resembles the traditional processes. It is fully known that sourdough is characterized by a heterogeneous microbial consortium, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the bakery product its features such as improved taste, texture and aroma, high palatability, delayed staling and increased shelf-life. It is characterized by continuous (daily) propagation to keep the microorganisms in an active state. Furthermore, the ecosystem of sourdough type I can easily undergo modification due to factors affecting the management and preservation of the dough itself, such as modification of the ingredients used and the type of flour, the change in the storage temperature, the number of refreshments made, the hygienic conditions of the processing environment and the operator. Propagation of sourdough type I is achieved by daily back-slopping, using the mother sponge taken from the preceding fermentation, mixing it with water and flour, and allowing to ferment for at least 6 h at 30°C. So, the maintaining of a fresh sourdough starter requires a little extra time and effort because daily or weekly refreshments are necessary to guarantee its good vitality. For these reasons, numerous industrial bakeries use sourdough of type III, that include the addition of "Saccharomyces cerevisiae" yeast, often causing flattening of the aromatic characteristics of the finished products. A proper stabilization of the sourdough of type I over time could represent not only an important milestone in economic terms in the bakery industry but also a prerequisite for the protection of typical and traditional bakery products. Aim of PhD thesis was, therefore, to compare different techniques in order to identify the one that could better preserve the microbial characteristics of the sourdough of type I and thus the finished baked products. For this purpose, a sourdough of type I has been subjected to different storage modes: freezing, drying, freeze-drying and spray drying. Sourdough was selected among numerous typical sourdoughs, previously characterized for lactic acid bacteria and yeast count, pH and Total Titratable Acidity (TTA) value and volatile organic composition. After the preservation treatments, microbial vitality and chemical-physical properties of the doughs were assessed. Then, the stabilized sourdough starter were used in breadmaking manufacture to assess the ability to leaven and ferment the doughs. The breads obtained were subjected to sensorial analysis and digital image analysis. Positive and encouraging results were obtained mainly with the sourdough spray-dried. In fact, among the different storage techniques tested, spray drying showed the highest survival both of yeasts and lactic acid bacteria respect to the other techniques. Furthermore, the results suggested that spray-dried sourdough, opportunely refreshed, can be successfully used for breadmaking, leading to bread with sensorial characteristics comparable to those produced using fresh sourdoughs.
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Tham, Thing Chai. "Improving drying efficiency and energy saving for crumb natural rubber drying with combined drying technologies". Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/52329/.

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Natural rubber (NR) or cis-1, 4-polyisoprene is obtained from the latex that is tapped from a tree known as Hevea Brasiliensis. It can be in the form of preserved latex concentrates or further processed into sheets, crepes, block rubber that associated with its unique characteristics such as great elongation strength, excellent building tack, low rolling resistance, low heat build-up and good low-temperature performance. These are essential characteristics in dynamic working environment and application especially for vehicle tyre and rubber thread. To produce good quality of technically specified rubber or block rubber from raw natural rubber, drying process plays a vital role in the raw rubber processing. To date, the level of technology involves rubber drying is still inefficient and primitive. Non-uniform drying and the occurrence of wet rubber in the final product are the major drawbacks when using the conventional type of trolley dryer. Also, fuel and electricity usage for a single drying operation is noticeably intense and costly. Indeed, the main limitation of conventional drying method is the drying time that is mainly dependent on temperature gradient inside the product and cannot be sustainably reduced because the product is heat sensitive; whereas drying at high temperature for prolong hours could result in quality deterioration too. The prime objective of this research was to investigate combined drying as a mean of crumb rubber processing to reduce the drying time, energy consumption and to produce the desirable dried product. In the present study, crumb rubbers were dried by alternative drying strategies whereby additional drying technologies such as hot air, vacuum, and microwave was integrated into the drying system. Both engineering properties (drying kinetics, effective moisture diffusivity and specific energy consumption) and physicochemical properties (colour, thermal oxidative level, rheological, textural and surface topography) of all dried products were measured and evaluated. The comparisons were made against samples from hot air drying. The finding shows the drying time of microwave-convective drying (MWHA) was found 89% and 50% shorter than convective hot air drying (HA) and microwave (MW) drying, respectively. In terms of drying rate performance, the maximum drying rate of MWHA was found 455% and 62.5% higher than HA and MW drying, respectively. On the other hand, effective diffusion coefficient (Deff) values of both MW drying and MWHA were ranging from 1.48 x 10-8 m2/s to 5.59 x 10-8 m2/s that is six times higher than HA which has lowest Deff recorded at 0.22 x 10-8 m2/s. It is noteworthy to mention that the energy consumption of MWHA is much lower than other drying strategies due to its excellent time saving and energy efficient features in the drying process. The average specific energy consumption (SEC) values of MWHA’s drying strategies were scored below 0.22 MJ/ gH2O whereby HA drying yields SEC values of 0.36-0.44 MJ/gH2O and highest was recorded in vacuum assisted drying which scored at 0.75 MJ/ gH2O. MWHA dried rubber has exhibits lightest colours, minimum total colour change and consistent colour appearance over the range of drying methods. The lesser colour change can be an indication of reduced oxidative reaction and hence better ageing properties of dried rubber. This is corresponding to the high value of activation energy obtained by MWHA’s dried rubber in the thermal degradation study by using the Coats-Redfern methods. Similarly, the rheological properties of MWHA dried rubber including PRI and Po were found in par and the volatile matter was 28.6% lower in comparison with SMR 20 block rubber. In terms of springiness indices, MWHA dried rubbers gave the highest at 72.23% showing marked performance in mechanical properties. In a nutshell, the potential of combined drying techniques in crumb rubber has been proven through this research and able to improve both engineering and physicochemical properties while the drying time is significantly reduced. Furthermore, these findings will supplement the knowledge on crumb rubber drying process which is beneficial to raw rubber processing industries in having economically feasible drying option to be applied to the existing plants.
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Hashemi, Aghchehbody Seyed Jalaleddin. "Through drying of machine formed paper and drying nonuniformity". Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37702.

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Transport phenomena characteristics were determined for the through air drying of machine-produced printing and heavier papers. The momentum transport is strongly affected by the specifications of machine-formed papers, but of the drying rate characteristics only the critical moisture content varied between the types of paper tested. To determine the impact of individual parameters of commercial papermaking these experiments with machine-formed paper were supplemented by the use of handsheets. The papermaking parameters of beating, wet pressing, formation and pulp blending all strongly affect the momentum transport through the paper but only the quality of sheet formation and composition of TMP-kraft pulp blends influences drying rates measurably.
The general phenomenon of nonuniformity in through drying was examined, including its association with nonuniformity of paper structure, with process conditions affecting drying nonuniformity, and implications for minimizing the cost of providing the flow of drying air through semi-permeable grades of paper. The development and decay of non-uniformity during drying was demonstrated through two techniques, one based on the measurement of local sheet moisture content, the other with continuous monitoring of the local air exhaust temperature from the sheet. Drying nonuniformity is quite sensitive to the quality of formation and to drying intensity, and is less severe at both the higher and lower end of the basis weight range. The biggest effect on drying nonuniformity is the improvement possible by reduction in the initial moisture content. In-plane moisture diffusivity was determined to be a very strong function of sheet moisture content, and is not fast enough to reduce the sheet moisture nonuniformity during drying.
The study provides guidance in the possible future use of through air drying for application to grades of paper heavier than those for which it is now used.
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Bosch, Thomas. "Aggressive Freeze-Drying". Diss., Ludwig-Maximilians-Universität München, 2014. http://nbn-resolving.de/urn:nbn:de:bvb:19-177527.

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Gil, Arnaud, e Alex Raffier. "Wallpaper drying solutions : Feasibility study of a low temperature drying process". Thesis, University of Gävle, Department of Technology and Built Environment, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-754.

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The wallpaper company Duro Sweden AB, one of the most important Scandinavian

wallpaper manufacturers, wants to decrease its energy use and costs and make its

production more environmentally friendly. It implies changes in the key process energy

use whom consists mainly by drying process using heat production from oil.

The purpose of this project, studied by the consulting company Sweco Theorells AB,

is to determine the feasibility of a change in the energy utilisation implemented to the

most representative process to propose future solutions’ basis on the future energy

question.

The company use mainly two kind of energy, electricity with 1055MWh per year and

oil with 1985MWh per year. The oil power consumption and cost represent respectively

65% and 73% of the global part.

Several proposed changes with better energy efficiency are presented : use of district

heating as a heat source, Infrared Drying, combination, etc; but due to the important

rebate make by the Swedish government on the oil price, they are not currently viable to

achieve.

But the constant rise of the oil price could be sooner a strong incentive to make these

improvals, strongly environmentaly friendly and power consumption reducer,

economicaly viable in the long term.

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Yang, Xinbo. "SUITABILITY EVALUATION OF EMERGING DRYING TECHNOLOGIES FOR FINE CLEAN COAL DRYING". OpenSIUC, 2015. https://opensiuc.lib.siu.edu/theses/1688.

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The selling price of coal product in the market depends on the heating value or BTU content of coal, which is a function of both ash and moisture content. Typically the ash content of fine coal and coarse coal reporting to the clean coal belt of a coal preparation plant are relatively similar from each other, however, the moisture content of fine coal is much higher, i.e., 2 to 3 times that of the coarse coal. In that case, although the fine coal proportion of the total clean coal tonnage produced from a plant is in the 10 to 15% range, as much as 33% of the total moisture content in the clean coal product is contributed by the fine coal fraction. A simple analysis indicates that if the moisture content of the fine coal fraction can be substantially reduced by 50% or more, the density-cut of the coarse coal cleaning circuit can be increased and higher overall plant yield can be obtained while satisfying the overall product heating value specification. To achieve this improvement, the use of a suitable drying technology for fine coal is required. The conventional thermal dryer using convective heating mechanism is an expensive option because of the inherent inefficiencies and safety issues in its operations. The major goal of this study was to evaluate two emerging coal drying technologies, the Nano Drying Technology (NDT) and the Parsepco Drying Technology (PDT), for further reducing moisture content of fine clean coal generating from coal preparation plants in Illinois. The Nano Drying Technology, developed by Nano Drying Technologies, LLC. in West Virginia, makes use of molecular sieves to extract residual moisture from mechanically dewatered coal. In this study, mechanically dewatered fine clean coal collected from Prairie Eagle coal preparation plant, IL and Kepler coal preparation plant, WV were used for the NDT system evaluation. The laboratory experimental results showed that the NDT is able to reduce the moisture content of Illinois fine clean coal from over 20% to less than 10%. Pilot-scale experiments were conducted at NDT LLC's pilot-scale facility in Beckley, WV to evaluate and optimize the system's performance. A parametric study conducted using the Box-Behnken experimental design showed that the mass ratio of molecular sieves to coal feed was the most significant factor for the NDT coal moisture reduction process. An optimal product moisture content of 7.3% was achieved for the IL No. 6 seam coal. The Parsepco Drying Technology is provided by Particle Separation System (PSS) Ltd. in South Africa, which utilizes medium wave infrared radiation to remove the moisture from dewatered fine clean coal. Pilot-scale tests were conducted in Illinois Coal Development Park with IL fine clean coal collected from Prairie Eagle coal preparation plant. Product moisture of 5.3% was achieved with production of 22.8 lb/hr. An optimization analysis on the preliminary tests results was then carried out using Historical Data Respond Surface Method in Design Expert software. The medium-wave infrared radiative (MIR) intensity at 60% of its full power was concluded to be the optimal condition for fine clean coal drying. Feed rate and retention time of drying controlled by coal depth and speed of belt were significant on production. The optimized condition predicted a coal product moisture of 9.5% with production of 57.7 lb/hr. An economic analysis of the plant yield improvement and the resulting revenue gain achievable in a coal preparation plant flow sheet was conducted for Prairie Eagle coal processing plant in Illinois which produces 88 tph mechanically dewatered fine clean coal with average moisture content of 19.66%. The increased coal production of the plant with introducing fine coal drying technology was estimated based on the feed washability data of Knight Hawk coal. Both NDT and PDT are able to reduce the fine coal product moisture to be less than 10%, however, the nanotechnology was proved to be more safety and economical for fine clean coal drying.
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7

Secmeler, Ozge. "Comparison Of Microwave Drying And Microwave Mixed-bed Drying Of Red Peppers". Master's thesis, METU, 2003. http://etd.lib.metu.edu.tr/upload/1098979/index.pdf.

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The main objective of this work is to investigate whether the time required to dry red peppers in the diffusion controlled period can be reduced. For this purpose, the possibility of microwave drying in this period was studied. As comparison parameters the drying rates and color of the products were selected. The conventional drying was conducted under constant external drying conditions with air at 60 0C and 3.5 % RH and 1.0 m/s velocity in a batch dryer. For the microwave drying a domestic microwave oven with three power levels, 286, 397 and 560 W was used. Pre-experiments were done to obtain an insight on the possibility of moisture distribution within the structure of the red peppers and electrical field distribution inside the oven cavity. The non-uniformity due to the latter effect was tried to be overcome by designing and installing a six blade impeller into the bed having the symmetrical pair of blades fixed at three levels. Samples for the microwave drying experiments were prepared by drying the peppers from approximately 90% of moisture to 20% in 7 hours in the conventional dryer at 600C and then cutting them into pieces about 1x1 cm. Thus prepared samples were dried further in the microwave oven to 14% moisture content without and with the agitator. To compare the results, the effective diffusivity coefficients were calculated for all of the methods and parameters to enable the aimed comparison. These indicated that by using microwave drying, the drying time can be reduced by about 120 times. Further, by mixing the uniformity of drying and the drying rate could be improved. Considering color of the product, there was no significant difference with respect to the fresh samples after all operations.
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8

Irawan, Anton. "Isothermal drying of pore networks : influence of pore structure on drying kinetics /". [S.l.] : [s.n.], 2006. http://diglib.uni-magdeburg.de/Dissertationen/2006/antirawan.htm.

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9

Brunzell, Lena. "Energy Efficient Textile Drying". Licentiate thesis, Karlstad University, Faculty of Technology and Science, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-729.

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Traditionally, textiles were dried outdoors with the wind and the sun enhancing the drying process. Tumble dryers offer a fast and convenient way of drying textiles independent of weather conditions. Tumble dryers, however, consume large amounts of electrical energy. Over 4 million tumble dryers are sold each year in Europe and a considerable amount of energy is used for drying of clothes. Increasing energy costs and the awareness about environmental problems related to a large energy use has increased the demand for dryers with better energy efficiency. The aim with this thesis is to show how to improve the energy efficiency of domestic tumble dryers.

Two types of tumble dryers are available on the market today: the open cycle dryer and the closed cycle dryer. In the open cycle dryer room air is heated and led into the drying drum. The exhaust air leaves the dryer and is often evacuated outside the building. In the closed cycle dryer an internal airflow is recirculated inside the dryer. When the hot air has passed through the drying drum it is led through a heat exchanger where the water vapour is condensed before the air is heated again and led to the drum. The heat exchanger is cooled with room air.

Drying at low temperature has been shown to reduce the specific energy use for an open cycle tumble dryer. In Paper I a correlation between the specific energy use, the drying time and the heat supply was established for a specific load by using the exhaust air temperature. It was shown that the total drying time and specific energy use could be predicted from data during the first hour of the process. This result indicated a possibility to create a control system that makes it possible for the user to choose between low energy use or short drying time.

The focus of Paper II is to reduce the energy use for a closed cycle tumble dryer. Energy and mass balances were established in order to determine feasible improvements. Energy and mass flows in the dryer indicated that reducing leakage from the internal system of the dryer gave the largest reduction of specific energy use. Insulation of the back cover of the dryer and opening the internal system during the falling drying rate period also gave positive results on the energy use. In total a feasible reduction of the energy use of approximately 17% was calculated.

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10

Polat, Osman. "Through drying of paper". Thesis, McGill University, 1989. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=75904.

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The first comprehensive set of measurements is obtained for rates of through drying paper with all drying conditions measured and controlled. Complete pressure drop-drying rate curves are determined for 235 handsheets of kraft paper of basis weights 25-150g/m$ sp{ rm 2}$ dried in air over a wide range of temperatures and throughflow rates.
The previous procedure of calculating permeability by Darcy's law is substantially in error at relevant throughflow rates. A new characteristic dimension for flow through both dry and moist paper is determined by application of fundamental momentum transport principles. During through drying the value of the d$ sb{ rm p}$ drops substantially from an upper to a lower asymptotic limit, shown to correspond to known water-fibre relations. A theoretically based Re-f-d$ sb{ rm p}$ treatment is shown to be a more powerful method than those used previously.
A comprehensive, tested correlation for through drying rates in the constant rate period is reported. Through drying is demonstrated to start with an increasing rate period during which, for industrial conditions, about half the water is removed. An original treatment, "drying period diagrams", shows the extent of the increasing, constant and falling rate periods as a function of drying conditions. The concept of an increasing-constant-falling rate triple point, X$ sb{ rm ICF}$, shows that typically there will be no constant rate period for industrial conditions of through drying light weight paper of low moisture content.
Sherwood number is calculated for the constant rate period of drying using the characteristic dimension and interfacial transfer area for moist paper determined by momentum transfer analysis. Sherwood number is related to drying conditions and to transport phenomena within the sheet.
Through drying rates are successfully predicted by a model which treats the process as three drying periods, i.e. increasing, constant and falling rate, with a variable specific surface of paper.
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Livros sobre o assunto "Drying"

1

Orloff, D. I. High-intensity drying processes: Impulse drying. Atlanta, GA: Institute of Paper Science and Technology, 1991.

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2

Rogers, Barbara Radcliffe. Drying flowers. New York: Michael Friedman Publishing Group, 1994.

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3

Oetjen, Georg-Wilhelm, ed. Freeze-Drying. Weinheim, Germany: Wiley-VCH Verlag GmbH, 1999. http://dx.doi.org/10.1002/9783527614080.

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4

Dinçer, İbrahim, e Calin Zamfirescu. Drying Phenomena. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118534892.

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5

Toei, Ryozo, e Arun S. Mujumdar, eds. Drying ’85. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-662-21830-3.

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6

Office, Energy Efficiency. Spray drying. London: Dept of the Environment, 1996.

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7

Ford, R. W. Ceramics drying. Oxford [Oxfordshire]: Pergamon Press, 1986.

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8

Rogers, Barbara Radcliffe. Drying flowers. New York: Friedman/Fairfax Pub., 1993.

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9

1930-, Strumiłło Czesław, Pakowski Z e International Drying Symposium (10th : 1996 : Kraków, Poland), eds. Drying 96. Łódź, Poland: Łódź Technical University, 1996.

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10

1922-, Tōei Ryōzo, Mujumdar A. S, Kagaku Kōgaku Kyōkai (Japan) e International Drying Symposium (4th : 1984 : Kyoto, Japan), eds. Drying '85. Washington: Hemisphere Pub. Corp., 1985.

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Capítulos de livros sobre o assunto "Drying"

1

Clarke, R. J. "Drying". In Coffee, 147–99. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3417-7_6.

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Vorobiev, Eugene, e Nikolai Lebovka. "Drying". In Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy, 149–77. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-40917-3_6.

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3

Vieira, Ernest R. "Drying". In Elementary Food Science, 160–68. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_11.

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4

Satas, Donatas. "Drying". In Handbook of Pressure Sensitive Adhesive Technology, 831–74. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4757-0866-0_36.

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5

Anandharamakrishnan, C., e S. Padma Ishwarya. "Drying". In Essentials and Applications of Food Engineering, 345–434. Boca Raton : CRC Press, Taylor & Francis Group, 2019.: CRC Press, 2019. http://dx.doi.org/10.1201/9780429430244-10.

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6

Kerkstra, Randy, e Steve Brammer. "Drying". In Injection Molding Advanced Troubleshooting Guide, 81–90. München: Carl Hanser Verlag GmbH & Co. KG, 2018. http://dx.doi.org/10.3139/9781569906460.009.

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7

Gooch, Jan W. "Drying". In Encyclopedic Dictionary of Polymers, 245. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4053.

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8

Mersmann, Alfons, Matthias Kind e Johann Stichlmair. "Drying". In Thermal Separation Technology, 561–94. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-12525-6_10.

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9

Rahaman, M. N. "Drying". In Inorganic Reactions and Methods, 28. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2007. http://dx.doi.org/10.1002/9780470145333.ch18.

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10

Di Pretoro, Alessandro, e Flavio Manenti. "Drying". In Non-conventional Unit Operations, 59–64. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-34572-3_6.

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Trabalhos de conferências sobre o assunto "Drying"

1

Hashemi, S. J., e W. J. Murray Douglas. "A Hybrid Drying Process: Cylinder Drying with Through Air After-drying". In Advances in Paper Science and Technology, editado por S. J. I’Anson. Fundamental Research Committee (FRC), Manchester, 2005. http://dx.doi.org/10.15376/frc.2005.1.129.

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2

Rosa, G. S., B. D. Zorzi, K. Machry, P. Krolow, C. M. Moura e E. G. Oliveira. "Experimental investigation of drying of malt bagasse". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7785.

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The aim of this work was to investigate the convective drying process of malt bagasse and to evaluate the influence of this process on the application of this residue as adsorbent in methylene blue removel by adsorption process. The experimental system for drying was a fixed bed dryer with parallel airflow, with operating conditions: air temperature in the range of 40 to 90 oC and air veocity of 2 m/s. The adsorption experiments were perfomed with solution of methylene blue at 70 ppm concentration. The drying kinetics showed a constant drying rate period followed by a falling drying rate. The results obtained for the dye removal efficiency were 56% for in natura sample and in the range of 81.69% to 93.99% for dried samples.Keywords: dryin; malt bagasse; adsorption
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3

Ohtake, S., A. Langford, B. Balthazor, B. Bhatnagar, S. Tchessalov, M. J. Hageman, A. Lukas, M. Plitzko e B. Luy. "Beyond freeze-drying of biologics: vacuum-foam drying and spray freeze-drying". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7855.

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The complexity of biotherapeutics in development continues to increase as our capability in discovery and recombinant technology improves. While safety and efficacy remain the two critical aspects of all therapeutics, ensuring adequate stability is a challenge. Freeze-drying is a commonly-used processing technique to enhance the stability of biotherapeutic products, although the lengthy process time and low energy efficiency have led to the search for, and evaluation of, next-generation drying technologies, including spray freeze-drying and vaccum-foam drying. Both processes result in dosage forms that vary considerably from those produced by lyophilization and possess physical properties that may be deemed superior for their intended applications. Keywords: vacuum-foam drying; spray freeze-drying; lyophilization; biotherapeutics; stabilization
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4

Thorat, Bhaskar, Bhaumik Bheda, Manoj Shinde e Rajaram Ghadge. "Drying of algae by various drying methods". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7761.

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Algae drying was carried out using Vacuum Tray Dryer and an Innovative Solar Conduction Dryer. Algae was dried in a Vacuum Tray Dryer at 60°C under varied pressure conditions and makes use of specially designed double condenser system. The open sun drying and solar conduction dryer (SCD) was also used for algae drying. Comparison between open sun drying and solar conduction dryer were done and it was found that the solar conduction dryer gives high performance than the open sun drying. It was also found that, the conductive heat transfer mode plays a crucial role in the solar conduction dryer. Keywords: Vaccum Dryer; Solar Conduction Dryer; Algal Drying
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5

Sokolovskyy, Yaroslav, e Oleksiy Sinkevych. "Calculation of the drying agent in drying chambers". In 2017 14th International Conference The Experience of Designing and Application of CAD Systems in Microelectronics (CADSM). IEEE, 2017. http://dx.doi.org/10.1109/cadsm.2017.7916077.

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6

Suherman, Suherman, Riri Marza Rilna, Naufal Afriandi, Evan Eduard Susanto e Hadiyanto Hadiyanto. "Drying of tomato slices using solar drying method". In THE 2ND INTERNATIONAL SYMPOSIUM OF INDONESIAN CHEMICAL ENGINEERING 2021: Enhancing Innovations and Applications of Chemical Engineering for Accelerating Sustainable Development Goals. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0112428.

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7

Huang, Xiaoli, T. Li, S. N. Li, Z. H. Wu e J. Xue. "Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7477.

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In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples, samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively. Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients
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8

Feng, Shengshan, Chunyi Zhan, Shuzhong Xie, Chunjing Liu, Jiahao Liang e Yunhua Gao. "Influence Factors of Drying Speed on Water-based Self-drying / Fast-drying Foundry Coatings". In 5th International Conference on Information Engineering for Mechanics and Materials. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/icimm-15.2015.120.

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9

Bai, Yaxiang, Bing Sun e Guijuan Yang. "Drying Characteristics of Spanish Mackerel during Electrohydrodynamic (EHD) Drying". In 2011 Asia-Pacific Power and Energy Engineering Conference (APPEEC). IEEE, 2011. http://dx.doi.org/10.1109/appeec.2011.5748681.

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10

Suherman, Suherman, Fa’ireza Rafli Arfiansyah, Rizqi Sa’adatun Ni’mah, Evan Eduard Susanto e Hadiyanto Hadiyanto. "Coffee bean drying using ventilation - Photovoltaic solar drying method". In THE 6TH INTERNATIONAL CONFERENCE ON ENERGY, ENVIRONMENT, EPIDEMIOLOGY AND INFORMATION SYSTEM (ICENIS) 2021: Topic of Energy, Environment, Epidemiology, and Information System. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0126487.

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Relatórios de organizações sobre o assunto "Drying"

1

Orloff, D. I. High-intensity drying processes-impulse drying. Office of Scientific and Technical Information (OSTI), junho de 1991. http://dx.doi.org/10.2172/6626698.

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2

Orloff, D. High-intensity drying processes: Impulse drying. Office of Scientific and Technical Information (OSTI), maio de 1989. http://dx.doi.org/10.2172/5371131.

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3

Orloff, D. I. High-intensity drying processes-impulse drying. Yearly report. Office of Scientific and Technical Information (OSTI), junho de 1991. http://dx.doi.org/10.2172/10143700.

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4

Orloff, D. I., e P. M. Phelan. High-intensity drying processes: Impulse drying. Annual report. Office of Scientific and Technical Information (OSTI), dezembro de 1993. http://dx.doi.org/10.2172/189097.

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5

Orloff, D. I., P. M. Phelan e I. Rudman. High-intensity drying processes: Impulse drying. Progress report on furnish evaluations for impulse drying commercialization demonstration. Office of Scientific and Technical Information (OSTI), fevereiro de 1995. http://dx.doi.org/10.2172/278190.

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6

Denig, Joseph, Eugene M. Wengert e William T. Simpson. Drying hardwood lumber. Madison, WI: U.S. Department of Agriculture, Forest Service, Forest Products Laboratory, 2000. http://dx.doi.org/10.2737/fpl-gtr-118.

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7

Hanna, H. Mark, e Dana Schweitzer. Grain Drying Energy Use. Ames: Iowa State University, Digital Repository, 2016. http://dx.doi.org/10.31274/farmprogressreports-180814-1417.

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8

Hanna, H. Mark, e Shawn Shouse. Grain Drying Energy Use. Ames: Iowa State University, Digital Repository, 2017. http://dx.doi.org/10.31274/farmprogressreports-180814-1586.

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9

Pulido, Ramon, Ronald Williams, Beau Baigas, Anna Taconi e Samuel Durbin. Preliminary Simulations of Commercial Drying Cycles Using the Advanced Drying Cycle Simulator. Office of Scientific and Technical Information (OSTI), julho de 2024. http://dx.doi.org/10.2172/2403037.

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10

Curry, D. P. Super heated vapor drying process. Office of Scientific and Technical Information (OSTI), agosto de 1994. http://dx.doi.org/10.2172/10197035.

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