21st International Drying Symposium

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https://riunet7pre.upv.es/handle/10251/116514

Similarly to its previous biennial IDS conferences, the objective of IDS2018 is to provide the most advanced and comprehensive global forum for disseminating results and data in research, development and applications in drying/dewatering sciences and technologies.

This Symposium will be held on the main campus of the Universitat Politècnica de València, deemed among the best Spanish technical universities and ranked among the best 100 Institutions in the world in the field of Agriculture and Forestry. The conference aims to bring together world-renowned researchers and engineers, both from academia and industry, in this university environment. An Awards program will also form part of the event for the international drying community.

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Now showing 1 - 20 of 254

Drying intensification by vibration: fundamental study of liquid water inside a pore
(Editorial Universitat Politècnica de València, 2010-09-07) Chen, Wangshu; Colin, Julien; Casalinho, Joel; Ben Amara, Mohamed; Stambouli, Moncef; Perré, Patrick
[EN] Vibration is a promising way to intensify the drying process through heating-up due to viscous dissipation, activation of internal liquid transfer and increase of external transfer. To better assess the possible contribution of these effects, we choose a multiscale approach. This paper is focused on the pore scale, simulated by a capillary tube partially filled with water subjected to sinusoidal vibrations. We studied the displacement of water inside this tube through image analysis. This configuration mimics the moisture transfer inside the pores of a porous media during drying. The experimental device developed in this study is applicable to a wide range of configurations, such as symmetrical or asymmetrical vibrations.
Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures
(Editorial Universitat Politècnica de València, 2018-09-07) Kizilalp, Gulsah; Polat, Izel; Urgu, Müge; Koca, Nurcan; Technological Research Council of Turkey
[EN] Izmir tulum cheese pieces were dried using a tray dryer at different air flow rates (1.0 and 1.8 m/s) and temperatures (45oC, 55oC and 65oC). The increase in temperature and air flow rate increased bulk and tapped bulk densityand decreased the water holding capacity. The lowest lightness and highest redness were obtained in samples dried at 65oC. The samples dried at 55°C and 1 m/s had the highest flavor and overall impression scores. As a result, a dried cheese product to benefit from left-over pieces obtained during packaging was developed, having advantages such as easy to transport, store and package.
Heat recovery from biomass drying in energy systems
(Editorial Universitat Politècnica de València, 2018-09-07) Havlik, J.; Dlouhý, T.; Technology Agency of the Czech Republic
[EN] his paper deals with energy savings by the heat recovery of waste vapour from moist biomass drying in energy systems. Drying is an energy-intensive process. Energy consumption can be reduced by using indirect drying by recuperating the heat of waste vapour generated in the process; however the vapour is polluted by air and small mechanical particles. Experiments with green wood chips were realized on an indirect dryer with a condensing heat exchanger to experimentally verify the grade and conditions of heat recovery from waste vapour. On the basis of the experimental results, the potential of the heat recovery from waste vapour was evaluated.
Multifluid macroscopic approach to drying in papermaking
(Editorial Universitat Politècnica de València, 2018-09-07) Durán-Olivencia, Francisco; Farzad, Milad; Tilley, Burt; Yagoobi, Jamal; Center for Advanced Research in Drying, EEUU
[EN] Drying process represents one of the main energy-consuming stages for a broad variety of manufacturers. However, despite its significant impact on energy efficiency, most implementations at manufacturing level do not operate within the optimal conditions. This work investigates the interplay among different parameters involved into the paper-drying process. To do so, we analyze both experimental and numerical results. The theoretical approach couples a non-isothermal flow, along with the heat transfer and transport of different fluids participating. Our results, experimental and numerical, show a good agreement according to the characteristic drying time scale. The results thus enable to estimate the impact of different mechanisms into drying process.
The aggregation rate constant of the discrete population balance model in hot melt fluidized bed coating process
(Editorial Universitat Politècnica de València, 2018-09-07) Xin, W.; Yan, Y.; Qing, X.; Long, W.; National Natural Science Foundation of China
[EN] During hot melt fluidized bed coating, particle agglomeration leads to non-uniform particle size. In this study, Population Balance Model (PBM) is used to establish the conservation of the size of particles in the system. In order to solve the population balance model, it is discretized. The aggregation kernel of the particles can be described by the Equi-partition of Kinetic Energy (EKE) kernel based on the gas dynamics theory. The EKE kernel is incorporated into a discrete population balance (DPB) model, and the effective aggregation rate constant is obtained by fitting with the experimental data.
Supercritical CO2 drying of food matrices
(Editorial Universitat Politècnica de València, 2018-09-07) Zambon, A.; Vizzotto, T. M.; Morbiato, G.; Toffoletto, M.; Poloniato, G.; Dall’Acqua, S.; De Bernard, M.; Spilimbergo, S.; European Commission
[EN] This work explore the use of supercritical CO2 drying as alternative technique for the obtainment of pasteurized and high quality dried product. Several tests were conducted on animal, vegetable and fruit matrixes in order to investigate the effectiveness of SC-CO2 drying process at different process conditions. Design of experiment was performed to find the optimal process conditions for vegetable and fruit matrices, using the final water activity of the products as key indicator for the drying efficiency. The inactivation of naturally present microorganisms and inoculated pathogens demonstrated the capability of SC-CO2 drying process to assure a safe product. Moreover, retention of nutrients was compared with conventional drying methods. Results suggest that supercritical drying is a promising alternative technology for food drying.
Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage
(Editorial Universitat Politècnica de València, 2018-09-07) Ben Haj Said, L.; Bellaga, S.; Allaf, K.
[EN] Apple samples were submitted to partially drying prior to freezing. Then, quality assessments were achieved in order to evaluate the quality of these various frozen samples during frozen-storage. Significant positive effects of water content were observed on thaw exudate water and total color difference of dehydrofrozen/thawed apples. Total polyphenol content and total flavonoid content losses were important for samples without any dehydration pretreatment. They noticeably decreased when water content decreased during the whole period of storage. Thus, a partial removal of water prior to freezing is a relevant way to maintain the stability of fruit quality during long-term frozen-storage.
Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products
(Editorial Universitat Politècnica de València, 2018-09-07) Ueno, Shigeaki; Iijima, Rei; Harada, Mari; Liu, Hsiuming; Shimada, Reiko; Fukami, Ken
[EN] The effects of saccharide additives on the dehydration and drying properties as well as the quality properties of dried kiwi fruit products were investigated. Sliced kiwi fruits were soaked and dehydrated in citric acid, glucose, sucrose and the pH-adjusted sugar solutions, individually. Osmotic dehydration and drying kinetic parameters were calculated using exponential models. Drying rate constants and water activities of dried kiwi fruits with osmotic dehydration were superior to those without osmotic dehydration. Soaking solutions with a lower pH led to a decrease in lightness. However, soaking sokution pH had no significant effect on the water activity or drying kinetics.
Mechanical and thermal segregation of milli-beads during contact heating in a rotary drum. DEM modeling and simulation
(Editorial Universitat Politècnica de València, 2018-09-07) Mesnier, Aline; Rouabah, Maroua; Cogné, C.; Peczalski, Roman; Vessot-Crastes, Séverine; Vacus, Pascal; Andrieu, Julien
[EN] The flow mechanics and heat transfer phenomena within a bed of milli-metric size spherical beads rotated and heated by contact in a horizontal drum were simulated by means of commercial discrete element software EDEM. Mono-dispersed and bi-dispersed beds (two particle sizes or two particle densities) were considered. The mechanical segregation index (standard deviation of local bed compositions) and the thermal segregation index (standard deviation of beads temperatures) were calculated for the different types of bed and same operating conditions. The thermal segregation was found to be enhanced by mechanical segregation and was much stronger for bi-dispersed beds than for monodispersed one.
Optimization of the spray drying process for the obtaining of coconut powder (Cocos nucifera L.) fortified with functionally active compounds
(Editorial Universitat Politècnica de València, 2018-09-07) Lucas-Aguirre, J.; Giraldo, G.; Cortes, R. M.
[EN] The objective of this work is to contribute to the generation of a significant advance of the coconut agroindustry in Colombia, for which the process of spray drying was optimized to obtain coconut powder added with functionally active components (CP+PAC) (calcium and vitamins C, D3 and E), food that is framed in the context of functional foods. Initially, the behavior of the physicochemical properties of the coconut during storage at a temperature of 25ºC was evaluated. Then the base emulsion was designed, determining the influence of the composition of emulsions based on coconut milk, on its physicochemical stability, the answer surface methodology was used with a central composite design, considering the independent variables: water/coconut ratio; xantan gum; coconut fiber; terbutilhidroquinona. Subsequently, it was experimentally optimized according to the operating characteristics of the dryer and the product, using a response surface design based on five independent variables: Maltodextrin, air inlet temperature, air outlet temperature, atomizer disk speed and vacuum pressure in the drying chamber. Finally, the stability of the PC+PAC properties was evaluated, using a factorial design based on the independent variables: storage temperature, storage time and packaging.
Effects of thermal intermittence on fruit characteristics and drying time in convective drying of mango (Mangifera indica L.)
(Editorial Universitat Politècnica de València, 2018-09-07) Amado, Laís; Silva, Keila; Mauro, Maria; Fundação de Amparo à Pesquisa do Estado de São Paulo; Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil
[EN] This study investigated the influence of the intermittent drying conditions on drying kinetics and on color and carotenoid retention of mangoes. The drying conditions were 95°C (40 min) and 80°C (40 min) in the first stage combined with 70°C and 60°C in the second stage, and continuous drying (70°C and 60°C) as control. Drying time was reduced by thermal intermittence and carotenoid retention was more affected by temperature than drying time. The results also highlighted the carotenoid sensitivity to 70°C temperature, showing the importance of limiting the temperature of the mango to 60°C during the two drying stages
Drying of moist food snacks with innovative slot jet reattachment nozzle
(Editorial Universitat Politècnica de València, 2018-09-07) Farzad, Milad; Yang, Mengqiao; Yagoobi, Jamal; Tilley, B.; Center for Advanced Research in Drying, EEUU
[EN] Drying of moist porous media such as paper, pulp and food products is one of the most energy intensive processes in industry. Impinging jet nozzles are commonly used in various drying processes. There have been many efforts to improve the transport characteristics of impinging jet nozzles. Utilizing innovative Slot Jet Reattachment (SJR) nozzle is an approach to make the drying process more efficient. This is mainly because these nozzles overcome the high flow rate constraint associated with the traditional Slot Jet (SJ) nozzle. In this paper, the drying characteristics of the SJR nozzle with exit angles of +20˚ and +45˚ are experimentally investigated. The samples used are snack cookies. The results are compared with those of SJ nozzle under the same mass flowrate. The results indicate that significant enhancements in drying rates are achievable with both SJR nozzles compared to SJ nozzle.
Modeling of atmospheric freeze-drying for sliced fruit
(Editorial Universitat Politècnica de València, 2018-09-07) Horie, Akane; Kobayashi, Takashi; Nakagawa, Kyuya
[EN] A mathematical model that simulates atmospheric freeze-drying for apple slices was developed based on the classical mass and heat balance equations. When operated above the glass transition temperature, product shrinkage and micro-collapse due to the glass-rubber transition occurred. So, instead of assuming formation of dried and frozen zones, a glassy matrix with particular vapor pressure was assumed. Apparent vapor pressure of apple slices in the glassy state was experimentally measured and summarized in a diagram, and the values in this diagram were employed for the simulation. This approach well predicted drying kinetics with reasonable accuracy with simplified equations.
Effect of tray dryer’s independent variables (drying temperature and air velocity) on the quality of olive pomace and system’s energy efficiency
(Editorial Universitat Politècnica de València, 2018-09-07) Baysan, Ulaş; Koç, Mehmet; Güngör, A.; Kaymak-Ertekin, Figen
[EN] In this study, the effects of drying temperature (70, 80, 90°C) and air velocity (0.5, 1.8 m/s) of hot air drying (tray drying) on quality of dried 2-phase olive pomace and system’s energy efficiency were investigated. The drying experiments were carried out in a tray dryer. The effects of drying conditions were evaluated with analyzing drying time, the primary and secondary oxidation and calculating specific moisture extraction rate (SMER), moisture extraction rate (MER) and specific energy consumption (SEC). The results showed that increase in drying temperature and decrease in air velocity led to decrease in quality of dried olive pomace.
Model of the solutes transfer during osmotic dehydration of vegetal matrices: a proposal
(Editorial Universitat Politècnica de València, 2018-09-07) Muñiz-Becerá, Sahylin; Méndez-Lagunas, Lilia; Rodríguez-Ramírez, Juan; Sandoval-Torres, Sadoth
[EN] Osmotic dehydration of apple was modeled considering the mechanisms involved in the solutes transfer within the plant matrix: impregnation and diffusion. The model mathematical writing includes the impregnation layer thickness, the diffusion thickness, a water bulk flow and the convective resistance. Apple cylinders were dehydrated at 30, 50 ° C and 30, 50 ° Brix and a motion of 0.15 m/s. The Reynolds number was of 250 for 30°C-30°Bx and 500 for 50°C-50°Bx. Schmidt numbers was of 4000 for 30 ° C-30 ° Bx and 4200 for 50 ° C-50 ° Bx.
Long-term maintenance of dried acellular matrices
(Editorial Universitat Politècnica de València, 2018-09-07) Zambon, Alessandro; Giobbe, Giovanni; Vetralla, Massimo; Michelino, Filippo; Urbani, Luca; Pantano, Maria; Pugno, Nicola; De Coppi, Paolo; Elvassore, Nicola; Spilimbergo, Sara; Fondazione Cassa Di Risparmio Di Trento E Rovereto
[EN] Dried and sterile acellular esophageal matrix was obtained within a new drying process based on the use of supercritical carbon dioxide (SC-CO2). Experiments were performed coupling a conventional detergent enzymatic treatment with two different drying methods: (i) SC-CO2 drying alone; (ii) dehydration in ethanol and a subsequent SC-CO2 drying. Long term preservation was achieved for several months after drying, demonstrating the maintenance of extracellular matrix (ECM) structure, mechanical properties and biocompatibility within cell repopulation studies in vitro. Overall, the results highlighted the potential of this novel technology to obtain a dry and sterile acellular matrix that can be easily stored for oesophageal regeneration in patients with emergency need.
Development and use of three-dimensional image analysis algorithms to evaluate puffing of banana slices undergone combined hot air and microwave drying
(Editorial Universitat Politècnica de València, 2018-09-07) Satienkijumpai, A.; Jinorose, Maturada; Devahastin, Sakamon; Thailand Research Fund
[EN] Puffing is an attractive alternative for the production of healthy crisp snacks without frying. Although image analysis has been used in some prior studies to evaluate puffing, such an evaluation was made only in one or two dimensions, which is inadequate when a sample deforms in three dimensions. In this study, use of combined hot-air and microwave drying to dry and puff banana slices was first evaluated. Algorithms were then developed to characterize the changes in the appearance of puffed banana slices. Various image-based parameters, both in two and three dimensions were assessed and used to monitor the puffing.
The intermittent drying of wheat by microwave and fluidized bed drying
(Editorial Universitat Politècnica de València, 2018-09-07) Türkoğlu, Tuğçe; Baykal, Hale; Yüksel, Hira; Çalışkan Koç, Gülşah; Dirim, Safiye
[EN] The objective of the study is to investigate the effects of different drying processes (convective hot air, microwave, and fluidized bed drying) and combined drying methods on the drying characteristics and physical properties of the dried wheat and the power consumption of the dryers. The lowest moisture content and water activity values were observed for the 25min of drying in fluidized bed dryer (60°C) and following 16min in microwave dryer (540W). The lowest power consumption was observed in the 60°C-180W fluidized bed-microwave combination (0.77kWh) compared to the other combined trials.
Comparison between bubbling and turbulent regime for the simulation of batch pharmaceutical powders fluidized bed drying
(Editorial Universitat Politècnica de València, 2018-09-07) Zammouri, Amel; Boudhrioua Mihoubi, N.; Kechaou, N.
[EN] The two-phase theory has been frequently used to model fluidised bed drying. At high air velocities, a transition from the bubbling regime to the turbulent regime may occur. In this work, we compare a bubbling model and a turbulent model for the simulation of a two pharmaceutical powders drying in a pilot plant and an industrial plant fluidised bed. The bubbling model was based on a discrete variable bubble size. Heat and mass transfer coefficients were based on the Kunii and Levenspiel correlation [1]. Flow regime was supposed to be completely mixed for the emulsion phase. For the turbulent model, the bubble size is not anymore discrete but continuous and bubble phase is less distinguishable than in the bubbling regime. Heat and mass transfer were those proposed by Foka[2]. In addition, the freeboard section was considered since high entrainment is specific of this regime. Gas backmixing was taken into account by considering a plug flow with axial dispersion for the interstitial gas flow. The bubble phase being dilute, was modeled by a plug flow. A plug flow was also considered for the freeboard gas. The solid phase was supposed to be completely mixed. The bubbling regime simulation gave good agreement with experiment in the case of the pilot plant experiment, while the turbulent model better simulated the industrial scale experiment.
Measuring REA-based drying kinetics through temperature-moisture content relationship
(Editorial Universitat Politècnica de València, 2018-09-07) Chen, Xiao Dong; Putranto, Aditya
[EN] The reaction engineering approach (REA) has been proposed and implemented for modeling a number of challenging drying cases. While the modeling is simple and accurate, it is effective to generate the drying parameters. The relative activation energy is the fingerprint of the REA which describes the changes of internal behaviors inside the materials during drying. In this paper, a new method, based on combined heat and mass balance, is proposed and implemented to retrieve the relative activation energy of flat materials. The results indicate that the new approach can be used to retrieve well the activation energy of flat materials. The relative activation energy retrieved by the new approach is independent on the external drying conditions. This new approach can also potentially be used to evaluate the change of surface area of materials during drying

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