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infrared drying kinetics and moisture diffusivity modeling of pork

International Journal of Agricultural and Biological Engineering 2017年第3期10卷 302-311页

作者： Ling Jing Teng Zhaosheng Lin Haijun Wen He College of Electrical and Information Engineering Hunan UniversityChangsha 410082China School of Physics and Electronic-Electrical Engineering Ningxia UniversityYinchuan 750021China College of Polytechnic Hunan Normal UniversityChangsha 410081China

This study investigated the drying kinetics of pork slice in infrared drying *** temperature,slice thickness and initial moisture content were selected as influencing factors on the drying characteristics and drying rate of pork *** curves obtained from the experimental data were fitted to semi theoretical and/or empirical thin layer drying *** effects of drying temperature and slice thickness on the model constants were evaluated by the multiple regression *** the models were compared according to three statistical indexes,i.e.,root mean square error,chi-square and modeling *** slice thickness,drying temperature and initial moisture content have significant influences on the effective diffusivity coefficient of *** results showed that the drying rate of pork slices increased with the increases of drying temperature and initial moisture *** decreases of slice thickness also led to an increase of drying *** Henderson and Pabis model can best describe the drying curves of pork.

关键词： infrared drying pork slice drying kinetics effective moisture diffusivity multiple regression analysis

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Mass Transfer in infrared drying of Gel-Coated Seeds

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Advances in Chemical Engineering and Science 2014年第1期4卷 39-48页

作者： Antonio M.Barbosa Neto Luanda G.Marques Manoel M.Prado Dermeval J.M.Sartori Department of Chemical Engineering Federal University of SergipeSao CristóvaoBrazil Department of Chemical Engineering Federal University of Sao CarlosSao CarlosBrazil

In order to contribute for a better understanding of mass transfer in drying of shrinking particles, in this study shrinkage and drying characteristics of sorghum seeds encapsulated into gel-based polymeric matrix were experimentally determined by using infrared (IR) radiation. IR drying of gel coated seeds was carried out at three different temperatures (65℃, 80℃ and 93℃). The shrinkage of the individual particles during drying was quantified by means of the volume and surface area changes evaluated from geometric measurements. The product quality was evaluated in terms of the changes of particle density and percent of cracks in gel coating incurred during drying. Surface area and volume of the gel-seed system decreased about 65% and 80% until the end of the process, respectively, stressing the need to take into account the surface area changes to calculate water flux density as function of moisture content and obtain an accurate interpretation of the drying mechanisms well as to include the volume shrinkage in mass transfer models to determine reliable values of moisture diffusivity. The IR drying behavior of gel-coated seeds was then characterized by the presence of three drying periods: heating up, constant moisture flux and falling moisture flux. Accelerated drying of gel coated seeds was obtained by applying higher IR radiation intensities. The effect of IR source temperature on the particle shrinkage was more pronounced at the constant moisture flux period and practically negligible at the decreasing moisture flux period. Neglecting shrinkage of individual coated-seeds during IR drying led to an erroneous absence of constant flux period and overestimation of the mass transfer by diffusion. Apparent density of the particles was greater at low-temperature IR drying than at high-temperature IR drying. Coated particles keep their original geometry, but a significant cracking of gel coating was observed at rapid drying rate conditions.

关键词： Gel Coating Shrinking Particles infrared drying Mass Transfer

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Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying

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Information Processing in Agriculture 2018年第4期5卷 516-523页

作者： Fakhreddin Salehi Mahdi Kashaninejad Department of Food Industry Machines Bu-Ali Sina UniversityHamedanIran Faculty of Food Science Gorgan University of Agricultural Sciences and Natural ResourcesGorganIran

Color is one of the most important appearance attributes of food materials,since it influences consumer *** this study the effects of combined infrared-vacuum drying on the drying kinetics,moisture diffusivity,surface changes(shrinking)and color changes kinetics of lemon slices were *** the infrared lamp power and vacuum pressure influenced the drying time of lemon *** regression results showed that the quadratic model satisfactorily described the drying behavior of lemon slices with highest R value and lowest SE *** effective moisture diffusivity increased from 2.92×10^-10 and 1.58×10^-9m^2/s when the infrared lamp power was increased from 300 to *** colour parameters L^*(lightness),a^*(redness/greenness),b^*(yellowness/blueness),and DE(total colour difference)were used to estimate colour changes during drying.L^*,a^* and b^* values of dried lemon increased during *** rise in infrared power has a negative effect on the DE and with the increase of infrared radiation power it was *** kinetic models were used to fit the experimental data and the results revealed that the power model was the most suitable to describe the color change intensity(DE).

关键词： Colour parameters Image processing infrared drying Kinetic Lemon

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Experimental　Study　on　the　Optimization　of　Heat　and　Mass　Transfer　of　Industrial　drying　of　the　TiO_2　Bulb　by　infrared　Radiation

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Journal of Thermal Science 1996年第4期5卷 278-284页

作者： Zhu Kai Yang Junhong Li Xun Li Chunying Chu Zhide (Department of Thermal Energy Engineering, Tianjin University, Tianjin, 300072, China)Jiang Juyuan(The Branch of Tianjin University, Tianjin, 300193, China) Department of Thermal Energy Engineering Tianjin University Tianjin China The Branch of Tianjin University Tianjin China

The characteristics of radiation and drying properties of TiO2 bulb in the fixed bed with infrared radiation have been studied in this paper, and the experiments on drying dynamics has been analysed also. The optimization of heat and mass transfer data has been determined, which could provide the scientific basis for engineering design.

关键词： infrared drying high temperature radiation drying drying dynamics drying of the TiO2 bulb.

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SYNTHESIS OF MESOPOROUS TiO_2 MATERIALS WITH HIGH SPECIFIC AREA USING INORGANIC ACIDS AS CATALYSTS

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China Particuology 2005年第3期3卷 176-180页

作者： DanHuang GuangshengLuo LimingYang YujunWang TheStateKeyLaboratoryofChemicalEngineering DepartmentofChemicalEngineeringTsinghuaUniversityBeijing100084P.R.China

This paper presents a synthesis process for preparing mesoporous titaniumdioxide materials in the absence of any templates and using inorganic acids as catalysts. Tetrabutyltitanate was used as the precursor at ambient temperature, and four different inorganic acids,i.e., hydrochloric, nitric, sulfuric and phosphoric, were used as catalysts. The as-preparedmesoporous TiO_2 materials were characterized by SEM, XRD and nitrogen adsorption/desorptionmeasurements. The influences of different inorganic acids on the properties of TiO_2 were discussedand compared in details. Experiments showed that the inorganic acids have significant effects on thesurface area, pore volume, pore size, and pore size distribution of the products. The mesoporousTiO_2 materials catalyzed by phosphoric acid exhibited the largest specific surface area and largestpore volume with narrow pore size distribution. Vacuum and infrared drying methods tested in theprocess were found to have subtle impact on the structure of the TiO_2 materials prepared.

关键词： mesoporous TiO_2 inorganic acids infrared drying

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Analysis of the Influence of Different drying Methods on the Active Ingredients of Fresh Medicine

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Chinese Medicine and Natural Products 2022年第1期2卷 1-4页

作者： Jianqin Yang Mingsan Miao College of Pharmacy Henan University of Chinese MedicineZhengzhouHenanChina

The heating area of the material is large and the thermal efficiency is high,but it is n ecessary to control the suitable drying temperature ofdiffere nt medici nal materials to preserve the effective in gredients.D iff ere nt kinds of Chinese medicine need different drying conditions to fulfill good drying *** drying in the shade is one of the traditional drying methods,which takes a long time and is easily affected by the *** water volatilizes *** is prone to mildew and discoloration during the drying ***,it can better preserve the volatile oil components of Chinese *** hot-air drying machine has lower *** medicinal materials have a large heating area and high thermal efficiency,but it is necessary to control the appropriate drying temperature of different medicinal materials in order to preserve the active ingredients of the medicinal materials;it is not suitable for medicinal materials that stick and bind *** microwave drying method possesses superiority in drying some valuable medicinal materials such as Ren she n(Radix et Rhizoma Ginseng)and Lurong(Co「nu Cervi Pantotrichum),and the effective ingredients are preserved at a high degree;it can also achieve the purpose of killing enzymes and protecting glycosides and have a good bactericidal effect,but it is not suitable for Chinese medicines containing heat-sensitive ingredients,because it will destroy most of the proteins,amino acids,and peptides of Chinese medicine and result in the loss of *** far-infrared drying method is suitable for drying thin-layer medicinal materials and is friendly to the ***-drying can preserve the active ingredients very well and greatly retain the efficacy,but it has obvious limitations in preserving some Chinese medicinal materials that need to kill enzymes and protect glycosides;besides,the cost is relatively high and the drying time is long.

关键词： fresh medicine drying method natural drying hot air drying microwave drying far infrared drying freeze drying

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