Journal articles: 'Hot Kerosene Drying Method'

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INOUE, Tamotsu, Hiroyuki IYOTA, and Nobuya NISHIMURA. "2139 Prediction Method of Drying Time for Hot Humid Air Drying." Proceedings of the JSME annual meeting 2008.3 (2008): 31–32. http://dx.doi.org/10.1299/jsmemecjo.2008.3.0_31.

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He, Xinyi, Jinfu Liu, Li-li Cheng, and Bu-jiang Wang. "Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying." International Journal of Food Engineering 9, no. 1 (June 8, 2013): 99–106. http://dx.doi.org/10.1515/ijfe-2012-0157.

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AbstractExplosion puffing drying was investigated as potential means for drying winter jujube. The sample was dried by hot air to dehydrate some amount of internal free water prior to explosion puffing drying to final moisture of less than 7% (wet bases). Physical properties (shrinkage, color, porosity, density, texture, and rehydration ratio) of crispy winter jujube dried by this method were evaluated and compared with those dried by convectional hot air drying alone, freeze-drying alone, combination of freezing drying and hot air drying, respectively. The comparison showed that crispy winter jujube dried by this method exhibited very close rehydration capacity, texture, density, porosity with those of the combination of freeze-drying and hot air drying. The sample dried by this method showed the more attractive crispness than those dried by freeze-drying and convectional hot air drying.

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Pyun, Su-Il. "Fabrication of stabilized ZrO2 by hot petroleum drying method." Ceramics International 11, no. 4 (October 1985): 138. http://dx.doi.org/10.1016/0272-8842(85)90142-7.

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Abbaspour-Gilandeh, Yousef, Mohammad Kaveh, Hamideh Fatemi, and Muhammad Aziz. "Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties." Foods 10, no. 5 (May 4, 2021): 1006. http://dx.doi.org/10.3390/foods10051006.

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The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds’ properties (i.e., antioxidant activity, phenolic, and flavonoid contents) of hawthorn fruit. Drying of hawthorn was conducted from 45 min for the ultrasonic + microwave–hot-air drying to 1280 min for the freeze-drying method. The lowest amount of SE was obtained using the ultrasonic-microwave–hot-air drying method, which was 47.57 MJ/kg. The lowest values in color changes (12.25) and shrinkage (17.21%) were recorded for the freeze-drying method, while the highest amounts for these traits were 45.57% and 66.75% in the HA drying, respectively. In general, the use of different drying methods reduces the antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content (TFC) during processing compared to fresh samples. The highest values for AC, TPC, TFC, and the rehydration ratio were 30.69%, 73.07 mg-GAE/gdw, 65.93 mg-QE/gdw, and 2.02 for the freeze-drying method, respectively.

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Li, Ying, Wen Juan Gu, and Bang Gui He. "Research on the Influence of Drying Method on Ink Penetration of Coated Paper." Advanced Materials Research 884-885 (January 2014): 312–15. http://dx.doi.org/10.4028/www.scientific.net/amr.884-885.312.

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The aim of this study was to obtain the effect of drying methods on surface properties and ink penetration. Laser scanning confocal microscope (LSCM) was used in order to characterize the penetration depth through quantitative analysis. Fluorescent ink was used to observe and characterize ink penetration and distribution by LSCM. The results showed that the drying methods had an important role on the surface properties and ink penetration of coated paper. Infrared drying compared with vacuum drying and hot air drying was good to improve the paper properties, which resulted in low roughness, high gloss, low ink absorption and high paper surface efficiency. It could be concluded that infrared drying compared with vacuum drying and hot air drying resulted in the highest print density and better printability.

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Assawarachan, Rittichai. "Effects of Moisture Content and Drying Method on Shelf Life and Quality of Coconut Residue." Journal of Southwest Jiaotong University 56, no. 2 (April 30, 2021): 443–50. http://dx.doi.org/10.35741/issn.0258-2724.56.2.36.

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In this article, the quality changes and shelf life of by-products (coconut residue) obtained after coconut milk extraction were studied using three drying technologies: hot air drying, fluidized bed drying, and flash drying. Among the drying technologies, flash drying was most suitable for fresh coconut residue. It gave the least moisture content with the most stability of whiteness and oil content and the highest drying rate. Dried coconut residue using flash drying has the longest shelf life up to the 140th day with slight changes in the quality when stored in warehouse conditions of 35±1.0oC and 60-75% relative humidity. In terms of specific energy consumption, flash drying required the lowest energy of 8.47±0.50 MJ per kg water removal from fresh coconut residue, whereas hot air drying consumed the highest specific energy.

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Wang, Heng, Shukun Cao, Yi Cui, Zijian Cao, and Shuqiang Xu. "Analysis of temperature field of grain and drying medium for grain drying integrated mechanical device." MATEC Web of Conferences 175 (2018): 02024. http://dx.doi.org/10.1051/matecconf/201817502024.

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In order to improve the working efficiency of the drying tower and the hot blast stove in the process of grain drying, this paper proposes a method to solve the problems of air pollution and energy waste caused by excessive combustion or insufficient combustion of the hot blast stove. Based on finite element analysis, this paper uses ANSYS software to simulate the drying process of grain. This paper briefly introduces the grain drying device model and working mechanism, analyzes the temperature field of the drying device, and studies the influence on the drying effect of the working parameters (hot water, hot air, hot air hot blast stove combustion temperature) during the grain drying process. The results show that the hot air temperature is 85°C, the hot water temperature is 90°C, the combustion chamber temperature is 480°C, the grain drying effect is good, the combustion efficiency of the combustion furnace is the best, and the energy utilization rate is the highest.

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Ismail, Osman, and Ozlem Gokce Kocabay. "Investigation of the Effect of Combined Drying for Rainbow Trout Fillets and Comparison with Hot-air Drying." Turkish Journal of Fisheries and Aquatic Sciences 20, no. 9 (June 29, 2020): 701–9. http://dx.doi.org/10.4194/1303-2712-v20_9_05.

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In this study, drying kinetics, chemical composition and surface color for fillets samples, namely Rainbow trout (Oncorhynchus mykiss) subjected to combined drying (ultrasonic assisted vacuum drying) and hot-air drying were compared at full length between 50-70°C. Drying process carried out entirely in the falling rate period. The results suggested that the moisture content was influenced by the combined drying method and the drying temperature. The shortest drying time was obtained using combined drying method at 70°C. The combined drying method made shorter the drying process and enhanced the effective moisture diffusivity by comparison with hot-air drying method. The activation energies were observed using a modified Arrhenius type equation as of 2.392 and 4.83 kW kg-1 for combined and hot-air drying, respectively. Quality characteristics of fillets samples were specified as physical (moisture content, color values) and chemical (protein, fat and ash). Seven different drying models were considered for moisture ratios using nonlinear regression analysis. The consequences of regression analysis stated that the Midilli et al., model best fits data set. According to the results, the highest effective moisture diffusivity was determined in the fillets dried with the ultrasonic assisted vacuum drying method and they increased with increasing drying temperatures. Ultrasonic treatment accelerated the vacuum drying process for the fillets. Also, the ultrasonic assisted vacuum drying method is a better technology to preserve the original material and prevent thermal damage.

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S, Soni, Himmat Singh Chawra, Sharma Rk, and Garg R. "DEVELOPMENT OF DRYING PROTOCOL FOR WITHANIA SOMNIFERA ROOTS." Asian Journal of Pharmaceutical and Clinical Research 11, no. 10 (October 7, 2018): 86. http://dx.doi.org/10.22159/ajpcr.2018.v11i10.28402.

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Objective: This experiment was conducted to develop a drying protocol for Withania somnifera roots (during the year 2009–2010 under the National Medicinal Plants Board project, B.R. Nahata College of Pharmacy-Scientific Institute of Research Organization, Mandsaur [M.P.]).Methods: The roots of Withania were harvested and cut into different sizes (2–4 inches) and subjected into sun drying, shade drying, and hot air oven drying in temperature ranging from 40°C to 60°C. The temperature for sun drying ranging from 32°C to 42°C during daytime, and in night hours, the samples were kept in plastic covers to prevent reabsorption of moisture. In shade drying, the pieces of roots were kept in shade (proper air flowing place) at normal climatic temperature. Moreover, in hot air oven drying method/mechanical drying method, the pieces of roots were kept at 50°C, 55°C, and 60°C, respectively. The samples were weighed, and the moisture content of the samples was taken at regular intervals until the standard moisture content of the dried roots was obtained that is mentioned in literature (10–5%).Result: The result revealed that hot air oven drying of roots took the lowest time (12 h), while sun drying method took 24 h for drying. The alkaloid content, namely, Withanolide A was significantly influenced by different methods of drying. The highest alkaloid content (0.010%) was observed in sun drying and hot air oven drying with 0.021.abc% as compared to shade drying with 0.009% Withanolide A.Conclusion: It may be concluded that sun drying and hot air oven drying are suitable methods for drying W. somnifera roots.

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Qiu, Hai Jian, Jin Shui Qiu, Bo Yun Liu, Xiang Lie Yi, and Kang Bo Wang. "Boiling Pattern and Thermal Ignition Experiment Study of the Aviation Fuel on Hot Surface." Applied Mechanics and Materials 419 (October 2013): 616–22. http://dx.doi.org/10.4028/www.scientific.net/amm.419.616.

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This study was intended to solve the problem that fuel evaporation and ignition process on the high-temperature hot surface are difficult to be predicted accurately. The rule of fuel evaporation and ignition delay that various with hot wall temperature have been obtained by utilizing the simulated experiment to study the evaporation and ignition process of aviation kerosene on horizontal hot wall. This study not only complements the related content of the fuel ignition mechanism on hot wall but also provides reference method for the fuel fire engineering practice.

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Abbaspour-Gilandeh, Yousef, Mohammad Kaveh, Hamideh Fatemi, José Luis Hernández-Hernández, Alejandro Fuentes-Penna, and Mario Hernández-Hernández. "Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods." Agronomy 10, no. 9 (September 12, 2020): 1378. http://dx.doi.org/10.3390/agronomy10091378.

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This study aims to investigate the effect of different drying methods on the thermal, qualitative, and antioxidant properties and pH of terebinth. To perform the experiments in this study, the hot air (HA), infrared (IR), microwave (MW), hot air–infrared (IR–HA), and hot air–microwave drying (MW–HA) methods were considered. The results showed that the minimum drying time was obtained by the hot air–microwave (MW–HA) method. However, the lowest specific energy consumption (SEC) and the highest energy efficiency (ηe) were obtained by the MW method. Considering the color criteria, the best method was obtained by the MW–HA method. The highest amount of rehydration ratio (RR) and the lowest shrinkage (Sb) of the dried terebinth samples were obtained using the MW dryer compared with other drying methods. The MW and MW–HA methods resulted in higher contents of total phenol content (TPC), total flavonoid content (TFC), and antioxidant capacity (AntiOX) than other methods. According to the results of this study, the most effective drying method for terebinth was determined to be the MW and MW-HA methods.

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Xu, Mingyue, Guifang Tian, Chengying Zhao, Aftab Ahmad, Huijuan Zhang, Jinfeng Bi, Hang Xiao, and Jinkai Zheng. "Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel." International Journal of Analytical Chemistry 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/6254793.

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To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from 3.39 mg/g (sun drying). Moreover, the drying time can be shortened above 96% compared with sun drying. Importantly, the efficiency of DPPH radical scavenging was enhanced from 26.66% to 55.92%. These findings would provide a reliable and time-saving methodology to produce high-quality dried tangerine peels.

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Lv, Wei, Hong Wei Sun, Xin Hai Wang, Yan Dong Li, Zhi Yue Yao, De Li Zhang, Ji Long Yuan, and Peng Du. "Numerical Simulation and Thermal Factorial Analysis of Pneumatic Drying on Straw Fuel." Applied Mechanics and Materials 151 (January 2012): 341–45. http://dx.doi.org/10.4028/www.scientific.net/amm.151.341.

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Based on the mechanism of mass and heat transfer of the particles and air in drying tube, the mathematics model of pneumatic drying process was established which referred to straw fuel in straight horizontal tube, and the equations were solved by Runge-Kutta integration method. Then, by analyzing the thermal factors of gas flow drying，the most important factor in gas flow drying on straw fuel was summed up which was the mass of hot air. The method of orthogonal experimental design was used to analyze the whole process of gas flow drying, and primary and secondary roles led to the conclusion, which were the mass of hot air first , the equivalent diameter of the fuel granule and the temperature of hot air.

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Chungcharoen, Thatchapol, Pornpit Onboon, and Sansanee Sansiribhan. "Parboiled germinated rice production using a new method." E3S Web of Conferences 187 (2020): 04008. http://dx.doi.org/10.1051/e3sconf/202018704008.

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The process complexity is the main problem for parboiled germinated rice (PGR) production. The PGR production using the new method (germinating and drying using hot air fluidized bed combined with halogen lamp) can decrease the complexity of process and also provided the good quality of PGR when comparing with PGR production using traditional method (germinating, steaming and drying using hot air fluidized bed). The new method provided the higher drying rate, leading to faster decrease of moisture content and higher increase of grain temperature. This caused the lower whiteness index. It also provided the lower degree of gelatinization. However, the percentage of head rice yield of PGR with new method was not significantly different when comparing with PGR production using traditional method. For Specific Energy Consumption (SEC), the PGR production using the new method provided the lower SEC value than PGR production using traditional method.

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Pirnazari, Kianoosh, Ali Esehaghbeygi, and Morteza Sadeghi. "Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods." International Journal of Food Engineering 10, no. 2 (June 1, 2014): 251–60. http://dx.doi.org/10.1515/ijfe-2013-0059.

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Abstract In the present study, banana slices were dried and compared using electrohydrodynamic (EHD) drying method at 4.5, 6.5, and 8.5 kV/cm; oven at 50, 60, and 70°C; and hot-air drying at 50, 60, and 70°C at a constant air velocity of 1.5 m/s. ANOVA showed that drying method had a significant effect on drying time, rehydration capacity, shrinkage, color features (L*, a*, b*, and ∆E), and consumed energy. The values of consuming energy for EHD at 8.5 kV/cm, oven, and hot-air drying at 70°C were 2.99, 20.9, and 81.7 kJ/g run on full capacity of each dryer, respectively. Oven drying led to a greater color change than did hot-air. No significant difference was observed between the color change feature ∆E for EHD and hot-air dried samples in the orthogonal contrast analysis. The falling rate period for EHD moisture movement showed that diffusion was describing the moisture gradients and the internal moisture transfer was dominant. EHD is not fast; however, its advantages like less energy needed, lower shrinkage, and great rehydration capacity make it a good choice for combining with other convection drying methods.

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Huzova, Iryna. "Investigation of the Energy-Saving Method during Candied Fruits Filtration Drying." Periodica Polytechnica Chemical Engineering 64, no. 4 (June 29, 2020): 555–61. http://dx.doi.org/10.3311/ppch.15107.

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The drying process, which is the limiting and power-consuming stage of candied fruits production, has been considered. The heat-transfer processes during the filtration drying of pumpkin candied fruit have been investigated. The filtration drying of finished candied fruits (80 °C) is the filtration of a hot heat agent (100 °C) in the direction of "candied layers – grate". As a result of experimental studies, the kinetic curves of candied fruits drying, as well as the dependence of temperature on the height of the candied fruit layer, were obtained. The experimental data confirm the zonal mechanism of the filtration drying.It was found that during the filtration drying, the upper layers, which reached their final moisture content, overheat and accumulate a considerable amount of unused energy. It was proved that the accumulated energy can be used for drying the lower layers with simultaneous cooling the upper ones. On the basis of the equation of non-stationary heat-mass transfer, the amount of heat is calculated, which will be sufficient to dry the bottom layer. The stoppage time of hot heat agent supply and start of cold heat agent supply were determined. Filtration of cold heat agent through a layer of candied fruits makes it possible to cool the layer, reduce drying time and energy costs for the process.Dried candied fruits have sufficient shelf life, good taste and organoleptic properties.

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Guragain, Mukesh, and Pranabendu Mitra. "Empirical Modeling of Hot Air-Drying Kinetics of Horseradish Dehydration." Journal of Food Industry 4, no. 1 (June 5, 2020): 44. http://dx.doi.org/10.5296/jfi.v4i1.17152.

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The preservation of perishable horseradish crop is essential to increase the shelf-life and supply year-round. Hot air-drying method is commercially viable for preserving fruits and vegetables. However, drying conditions such as drying temperature affect the drying kinetic and the final quality of dried products. It is necessary to understand how drying temperature and blanching affect the drying kinetics of horseradish for the prediction of the right drying conditions. The objective of this study was to investigate the hot air-drying kinetics by fitting commonly used five empirical models to establish right hot air-drying conditions for drying of horseradish. The unblanched (control, C) and blanched (B) horseradish slices were dried at 50, 70 and 85℃ until reaching to an equilibrium moisture content (db). The moisture reduction data were collected at certain intervals and the moisture content data were converted to moisture ratio (MR). The MR data were used to predict the drying kinetics of horseradish drying using five empirical models. The results indicated that drying kinetics followed the constant drying rate period and falling rate period for all three drying temperatures. The five tested models were able to predict the drying kinetics with R2 (0.96-0.99) and RMSE (0.01-0.06) depending on the models and blanching. However, diffusion approach model was the best fitted model securing the highest R2 and the lowest RMSE. The findings of this research are expected to be significantly important for horseradish drying effectively.

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Milanovic, Mihailo, Mirko Komatina, Ivan Zlatanovic, Nebojsa Manic, and Dragi Antonijevic. "Kinetic parameters identification of conductive enhanced hot air drying process of food waste." Thermal Science, no. 00 (2020): 223. http://dx.doi.org/10.2298/tsci200312223m.

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The efficient utilization of waste from food industry is possible after thermal treatment of the material. This treatment should be economically feasible and compromise the energy efficient drying process. The main goal of this investigation is to determine drying characteristics of nectarine pomace as a waste from food industry. The measurements were performed in an experimental dryer by combined conductive-convective drying method with disk-shaped samples of 5, 7 and 10mm thickness and 100 mm in diameter at the air temperatures of 30, 40, 50, 60 and 70oC, hot plate temperatures of 50, 60 an 70oC and air velocity of 1.5 m/s. The drying curves were compared to a few semi-theoretical mathematical models. The Logarithmic model showed the best correspondence. On the basis of experiments, it is determined that the drying process takes place in a falling rate period and it is accepted that the main mechanism of moisture removal is diffusion. The effective coefficient of diffusion was determined using experimental results by calculating the slope of the drying curves. Drying time and equilibrium moisture are determined for each experiment. Analysis of drying curves showed that the conductive-enhanced drying method reduces drying times and increases the diffusivity coefficient. The character of drying rate curves for conductive-enhanced drying was analyzed and compared with pure convective drying of nectarine pomace.

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Chimsook, Thitiphan, and Rittichai Assawarachan. "Effect of Drying Methods on Yield and Quality of the Avocado Oil." Key Engineering Materials 735 (May 2017): 127–31. http://dx.doi.org/10.4028/www.scientific.net/kem.735.127.

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This experimental study was carried out to verify the quality enhancement of avocado oil production by different drying methods. During this study, samples of green avocado cake were obtained from Tak Province, Thailand. The small size of fresh green avocados was the raw material to prepare the high quality of avocado oil. The drying methods composed of air drying, hot air drying and vacuum drying, respectively. The dried avocado pulp was evaluated the moisture contents and then pressed avocado oil using the extraction machine. All avocado oil were determined the physical and chemical properties. The current study revealed that hot air drying and air drying had the highest and lowest yield, respectively. The unsaturated fatty acids in avocado oil were higher than the saturated fatty acids in all avocado oils from the three drying methods. The costs of drying methods were considered and the present study revealed that the best method for drying green avocado cake was hot air drying with the desired oven.

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Alibas, Ilknur, Aslıhan Yılmaz, Seda Günaydın, and Begüm Arkain. "Kurutma Yöntemlerinin Deveci Armudunun Kurutma Kinetiği ve Renk Parametreleri Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 9, no. 5 (May 27, 2021): 897–908. http://dx.doi.org/10.24925/turjaf.v9i5.897-908.4170.

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Deveci pear (Pyrus communis L. cv. Deveci) slices, whose initial moisture content is 5.24 ± 0.003 kgsu kgKM-1 (%83.95 ± 0.01 w.b), were dried by shade drying and hot-air drying at 60, 80 and 100°C until the final moisture reached 0.13 ± 0.001 kgsu kgKM-1 (%11.40 ± 0.06 w.b), and the drying processes of these methods were completed in 11150, 437, 252, and 148 minutes, respectively. In the study, experimentally obtained time-dependent moisture ratios were modeled using twenty different thin-layer drying equations. Accordingly, the model that gives the closest results to experimental data for 60°C and 100°C was the Modified Henderson & Pabis's equation. On the other hand, Alibas equation and Jena & Das equation were found to be the best models in shade drying and hot-air drying at 80°C, respectively. Despite no energy consumption in the shade drying method, some reasons such as this method being quite long and causing negative effects on the quality parameters of the product revealed that the shade drying method was not suitable for drying of Deveci pear. It was observed that total energy consumption increased with the increase of the drying temperature. Also, it was determined that the increase in temperature negatively affected the quality parameters. It was found to be a suitable method for drying the Deveci pear of the hot-air drying at 60°C due to the operating parameters such as drying time and specific energy consumption, as well as quality parameters such as brightness, redness, yellowness, chroma, hue angle, total color change and browning index were very close to the fresh product.

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Mai, Zhi Wei, Bi Ying Wang, and Chang You Li. "Analytic Study on On-Line Model of Moisture in Hot Air Drying Process of Grain." Applied Mechanics and Materials 872 (October 2017): 360–72. http://dx.doi.org/10.4028/www.scientific.net/amm.872.360.

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This study aims to review variation pattern of moisture content ratio of grains in deep-bed drying process, guide the drying technology design, realize real-time tracking and regulation in drying process, improve the quality of drying process and reduce energy consumption. Based on the moisture diffusion model in thin layer drying process, the principle of mass conservation of deep drying process, state function and irreversible thermodynamics analytic method, we have established and solved basic equations of deep-bed drying of grains, obtained the moisture content ratio of grains and analysis formula of drying velocity distribution in processes of concurrent flow drying, counter flow drying, cross-flow drying and standing drying and resolved the sustained decreasing drying process of grains in the concurrent flow drying and extreme point of drying rate in the counter-flow drying. Under the same conditions of temperature, humidity and air output, the drying velocity in counter-flow drying significantly higher than that in the concurrent flow drying. It means the energy utilization effects in counter-flow drying is better than that in the concurrent flow drying. Drying characteristics of grains in cross-flow drying and standing flow drying are the same, while drying rates in inlet-air side and outlet-air side vary widely. It means that when the layer thickness is 0.5m and the moisture content is over 20%, the drying rate in outlet-air side is nearly zero and the drying uniformity is bad. Tests on 5HP-3.5 recirculation drier shows that maximum deviation between analytic value and measured value in deep drying process is 0.69% and the range scope is -0.27%-0.69%. From the drying characteristics of grains, deviations mainly come from instrument detection deviations. The analytic method has important significance for realizing real-time tracking and regulation in drying process, guiding drying technology design, reducing energy consumption, increasing drying rate and drying machine capacity.

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Yoon, Sang-Ok, and Hyung-Jin Jung. "Characterization of the cobalt oxide powder by a hot petroleum drying method." Journal of Materials Science Letters 6, no. 11 (November 1987): 1275–76. http://dx.doi.org/10.1007/bf01794587.

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Workneh, Tilahun S., and Moruf O. Oke. "Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices." International Journal of Food Engineering 9, no. 1 (June 8, 2013): 75–90. http://dx.doi.org/10.1515/ijfe-2012-0205.

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AbstractThe thin layer drying behaviour of tomato slices dried using microwave power densities of 1.13, 2.08 and 3.11 W/g combined with air ventilation (50°C) and hot air drying at 40, 50, 70 and 80°C was investigated. The tomato slice dried faster when subjected to microwave heating coupled with hot air ventilation. Drying time decreased considerably with increase in microwave power density and with increase in hot air temperature. Drying took place in a constant rate period followed by the falling rate period after a short heating period. The drying data were fitted to Newton (Lewis), Page, Henderson and Pabis, Logarithmic, Wang and Singh and Parabolic equations. The Parabolic model (R2 = 0.9999; χ2 = 0.0085; MBE = 0.0182 and RMSE = 0.0691) gave the best fit to predict the hot air ventilation drying of tomato slices while the Logarithmic model (R2 = 0.9951; χ2 = 0.0024; MBE = −0.0319 and RMSE = 0.0477) gave the best fit for microwave-assisted hot air drying of tomato slices. The values of the effective diffusivity coefficients of the tomato slices varied between 1.68 × 10–9 and 5.22 × 10–8 m2/s while the activation energy was 27.09 kJ/mol. The lower activation energy indicates that drying of tomato slices requires less energy and is hence a cost and energy-saving method. Microwave drying at 1.13 and 2.08 W/g maintained superior colour quality of the tomato slices.

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Liu, Lin Lin, Jian Liu, Xiao Yan Zhang, and Shan Shan Zheng. "Analysis and Optimization of Hot Air Drying Device of a Gravure Printing Machine Based on Fluid Analysis." Applied Mechanics and Materials 121-126 (October 2011): 2517–21. http://dx.doi.org/10.4028/www.scientific.net/amm.121-126.2517.

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in this paper, analysis of the fluid dynamics was carried out on hot air in drying mechanism of a gravure printing machine by applying the fluid dynamics and aerodynamics theories. The kinematical equation and the kinetic equation were established respectively and the RNG model was added according to flowing conditions of hot air. The CFD analysis model was established by adopting the computational fluid dynamics (CFD) method to implement dynamic simulation analysis on air hot in the drying mechanism. Uniformity of drying was improved through adding clapboard and a flow guide plate to optimize the structure of air nozzles, so that the hot air convolutes for multi times on substrate and the utilization efficiency was increased.

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Mitra, Pranabendu, Md Abdul Alim, and Venkatesh Meda. "Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish." Journal of Food Industry 3, no. 1 (October 28, 2019): 1. http://dx.doi.org/10.5296/jfi.v3i1.15721.

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The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are important for product quality of dried horseradish. The objective of this study was to investigate the effects of hot air-drying temperatures on the physicochemical and textural properties of dried horseradish samples to determine the appropriate hot air-drying conditions. The sliced horseradish samples were dried at 55, 65, 75, 85 and 95 ℃ using a conventional hot air drier. The physicochemical and textural properties of the dried horseradish samples were determined, and the results were compared for different drying temperatures. The ANOVA analysis indicated that the drying temperature affected the physicochemical and textural properties of dried horseradish samples significantly (p<0.05). The experimental results indicated that the moisture content (9.18-6.15%,wb), aw (0.06-0.03), porosity (31.47-12.13%) and rehydration ratio (82.74 -44.47%) decreased and piece density (0.63-0.84 g/mL), hardness (193.63 -298.31N), cohesiveness (1.04-1.32), gumminess (202.13-390.12) and chewiness (635.08-1223.55) of dried horseradish samples increased with the drying temperature. Power law model indicated that the porosity was linearly corelated to the rehydration ratio of dried horseradish samples. The overall results revealed that relatively lower (55-65 ℃) drying temperature range was suitable to keep the quality of the dried horseradish samples. The findings of this study are expected to be helpful for the commercial drying of horseradish samples using hot air-drying method.

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Cao, Le, and A. Ni Wang. "Analysis on Gravure Hot-Air Drying Parameters Based on Matlab." Applied Mechanics and Materials 416-417 (September 2013): 1363–67. http://dx.doi.org/10.4028/www.scientific.net/amm.416-417.1363.

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This paper illustrated the importance of determining reasonable gravure hot-air drying parameters. On the basis of residual solvent detection via gas chromatographic method, the effect of hot-air velocity, hot-air temperature and primal solvent content on residual solvent was analyzed. According to polynomial regression analysis, curve fitting was conducted, and mathematical model of various parameters, average drying velocity and unit energy consumption was constructed to optimize printing dryer and guide practical production.

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Kurmanov, Nurlan, Azret Shingissov, Gulzhan Kantureyeva, Zeinep Nurseitova, Baurzhan Tolysbaev, and Gulzhanat Shingisova. "RESEARCH OF PLUM DRYING PROCESS." CBU International Conference Proceedings 3 (September 19, 2015): 494–5. http://dx.doi.org/10.12955/cbup.v3.643.

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In this study, the drying kinetics of a domestic plum cultivar were examined in a laboratory scale hot-air dryer, SHS-80, at an air velocity of 0.65m s-1 and within the air temperature range of 45 – 75 0С. It was found that the whole fruit dried the best. Also, the study assessed the influence of the drying method on the quality of the domestic plum cultivar. Dried fruits were assessed for sensory parameters and ascorbic acid content. Studies have shown thatthe proposed method of drying, yields a higher absorbic acid content for the dried product than the conventional approach.

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Diamante, Lemuel M., Xue Bai, and Janette Busch. "Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities." International Journal of Food Science 2014 (2014): 1–12. http://dx.doi.org/10.1155/2014/139890.

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Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions. Various drying systems including combined convective and far-infrared drying, hot air drying, microwave drying, solar drying, and sun drying have been used to make fruit leathers. Most fruit leathers are dried at 30 to 80°C for up to 24 hours until the target final moisture content (12–20%) has been reached. Research about fruit leathers began in the 1970s. This work has reviewed published papers on fruit leathers in order to summarize useful information about fruit leathers on methods of preparation, effects of drying condition, and effects of packaging and storage, which will be useful to many in the food industry and consumers who are health-conscious.

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Nguyen, Thi Van Linh, My Duyen Nguyen, Duy Chinh Nguyen, Long Giang Bach, and Tri Duc Lam. "Model for Thin Layer Drying of Lemongrass (Cymbopogon citratus) by Hot Air." Processes 7, no. 1 (January 4, 2019): 21. http://dx.doi.org/10.3390/pr7010021.

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Lemongrass is a plant that contains aromatic compounds (myrcene and limonene), powerful deodorants, and antimicrobial compounds (citral and geraniol). Identifying a suitable drying model for the material is crucial for establishing an initial step for the development of dried products. Convection drying is a commonly used drying method that could extend the shelf life of the product. In this study, a suitable kinetic model for the drying process was determined by fitting moisture data corresponding to four different temperature levels: 50, 55, 60 and 65 °C. In addition, the effect of drying temperature on the moisture removal rate, the effective diffusion coefficient and activation energy were also estimated. The results showed that time for moisture removal increases proportionally with the air-drying temperature, and that the Weibull model is the most suitable model for describing the drying process. The effective diffusion coefficient ranges from 7.64 × 10−11 m2/s to 1.48 × 10−10 m2/s and the activation energy was 38.34 kJ/mol. The activation energy for lemongrass evaporation is relatively high, suggesting that more energy is needed to separate moisture from the material by drying.

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Kim, Se-Myung, Tae-Kyung Kim, Hyun-Wook Kim, Samooel Jung, Hae In Yong, and Yun-Sang Choi. "Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam." Foods 10, no. 4 (April 2, 2021): 762. http://dx.doi.org/10.3390/foods10040762.

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Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.

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Antal, Tamás. "Examination of physical properties of final product and drying properties of combined (convective pre-drying and freeze finish-drying) dehydration method." Acta Agraria Debreceniensis, no. 56 (March 11, 2014): 5–12. http://dx.doi.org/10.34101/actaagrar/56/1924.

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In this study, the effects of freeze drying (FD), hot-air drying (HAD) and combined drying (HAD-FD) on drying characteristics, energy uptake, texture, rehydration and color of carrot were investigated. Results showed that HAD-FD significantly improved the drying time compared with FD under the same operating conditions, and the HAD-FD can reduce the total cost of dehydration. The drying kinetics was described by the Henderson-Pabis and the third degree polynomial models in the case of HAD, FD and HAD-FD. The HAD carrot samples were exhibited shrinkage, case hardening, poor rehydration and brown surface. The FD carrot cubes appeared porous structure, excellent rehydration, soft texture and loose color. The HAD-FD samples were superior to HAD products and was nearer in quality to FD products with respect to appearance, rehydration and surface resistance (texture). Finally, it is concluded that HAD-FD is effective in improving the FD drying rate. However, the combined drying has a small-scale adverse effect on product quality.

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Lee, Dongyoung, Santosh Lohumi, Byoung-Kwan Cho, Seung Hyun Lee, and Hyunmo Jung. "Determination of Drying Patterns of Radish Slabs under Different Drying Methods Using Hyperspectral Imaging Coupled with Multivariate Analysis." Foods 9, no. 4 (April 12, 2020): 484. http://dx.doi.org/10.3390/foods9040484.

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Drying kinetics and the moisture distribution map of radish slabs under different drying methods (hot-air drying (HAD), microwave drying (MD), and hot-air and microwave combination drying (HMCD)) were determined and visualized by hyperspectral image (HSI) processing coupled with a partial least square regression (PLSR)-variable importance in projection (VIP) model, respectively. Page model was the most suitable in describing the experimental moisture loss data of radish slabs regardless of the drying method. Dielectric properties (DP, ε ) of radish slices decreased with the decrease in moisture content (MC) during MD, and the penetration depth of microwaves in radish was between 0.81 and 1.15 cm. The PLSR-VIP model developed with 38 optimal variables could result in the high prediction accuracies for both the calibration ( R c a l 2 = 0.967 and RMSEC = 4.32 % ) and validation ( R v a l 2 = 0.962 and RMSEC = 4.45 % ). In visualized drying patterns, the radish slabs dried by HAD had a higher moisture content at the center than at the edges; however, the samples dried by MD contained higher moisture content at the edges. The nearly uniform drying pattern of radish slabs under HMCD was observed in hyperspectral images. Drying uniformity of radish slabs could be improved by the combination drying method, which significantly reduces drying time.

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PIETRYSIAK, EWA, JULIANNE M. KUMMER, INES HANRAHAN, and GIRISH M. GANJYAL. "Hurdle Effect of Hot Air Impingement Drying and Surfactant-Sanitizer Wash on Removal of Listeria innocua from Fresh Apples." Journal of Food Protection 83, no. 9 (August 17, 2020): 1488–94. http://dx.doi.org/10.4315/jfp-20-078.

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ABSTRACT This study investigated the decontamination efficacy of washing treatments for whole fresh apples by using washes containing surfactants, lauric arginate, sodium dodecyl sulfate, and Tween 20, combined with peracetic acid (PAA), followed by hot air impingement drying. Whole fresh apples of selected varieties (Gala and Granny Smith) were inoculated with Listeria innocua (7 log CFU/mL) by using a dipping method, and then dried and subjected to wash treatments with selected washing solutions (H2O, PAA, PAA–lauric arginate, PAA–sodium dodecyl sulfate, and PAA–Tween 20), followed by hot air impingement drying at two different temperature and time conditions, 93°C for 60 s or 121°C for 25 s. The H2O and PAA wash followed by hot air impingement drying led to a maximum 1.5-log reduction of L. innocua on the fruit surface. Adding surfactants increased the effectiveness of washing and drying treatments, resulting in an approximate 2.2-log reduction. Surfactants increased the spreadability and evaporation rate of the washing solutions. Posttreatment changes in apple firmness were assessed during a 21-day storage at 4 and 21°C. The hot air impingement drying had no adverse effect on the firmness of the apples and did not show any further reduction in L. innocua. Washing apples with solutions containing surfactants combined with PAA followed by hot air impingement drying helped to reduce the microbial loads to some extent and may help to reduce drying times significantly. HIGHLIGHTS

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Peng, Yingbo, Xiuyun Guo, Muneer Ahmed Jamali, and Yawei Zhang. "Coupling of Water Activity and Colour Development of Roast Duck Skin under Forced Convection Drying." Processes 8, no. 9 (September 17, 2020): 1165. http://dx.doi.org/10.3390/pr8091165.

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Roasting meat involves simultaneous heat and mass transfer, colour and flavour development and the formation of hazardous chemicals. The objectives of this study were to evaluate the effects of temperature and time on colour, 3,4-benzo(a)pyrene (BaP) and heterocyclic aromatic amines (HCAs) in roast duck skin during forced hot-air drying at less than 130 °C. The results showed that surface and internal temperatures of duck carcasses increased with drying time, rising to 111.9 and 83.7 °C, respectively. The curves of water activity (aw) and red index (a*) intersected at 50 min because of the decrease in aw and the increase in a* on the skin with drying time. The drastic decline in aw promoted colour development on the duck surface. BaP and carcinogenic HCAs were not detected in hot-air drying ducks, convincing us that the mild cooking method under forced hot-air drying could effectively reduce or eliminate the risk of certain human cancers.

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Galiullina, Yu R., and A. A. Kulagin. "INVESTIGATION OF QUALITY CHARACTERISTICS OF UNIVERSAL SORBENTS USED AT UFA REFINERIES." ÈKOBIOTEH 3, no. 4 (2020): 667–72. http://dx.doi.org/10.31163/2618-964x-2020-3-4-667-672.

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Determined the efficiency of use and capacity of oil absorption of natural large-dispersed hydrophilic isotropic-porous universal sorbent “Canadian Sphagnum Peat Moss” and organic finely-dispersed coarse hydrophilic isotropic-porous sorbents: “Profsorb”, “Lessorb”, “STsN-2” in relation to various environments and products of oil refining. The quantitative analysis method was carried out according to GOST 33627-2015. The obtained results showed that the high absorption capacity when bottling gasoline, kerosene and drying oil sorbents “Lessorb” and “STsN-2”, when bottling oil sorbents No. 1, “Lessorb” and “STsN-2”, when bottling benzene, p-xylene and o-xylene – sorbents “Profso”, “STsN-2”.

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Idris, A., O. B. Yen, M. H. A. Hamid, and A. M. Baki. "Drying kinetics and stabilization of sewage sludge in lagoon in hot climate." Water Science and Technology 46, no. 9 (November 1, 2002): 279–86. http://dx.doi.org/10.2166/wst.2002.0259.

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A sludge lagoon has been adopted as a simple and cost effective method for dewatering of sludge. The processes occurring in a sludge lagoon include thickening, dewatering, storage and stabilization; all happening simultaneously. The objective of this study is to determine the dewatering and drying rates at pilot-scale which occur in a lagoon having different design configurations. Two types of sludge lagoons with different initial sludge depth (0.75 m and 0.375 m) were investigated to measure the drying behavior and drying efficiency. The first design is a sludge lagoon with a clay bottom where the dewatering mechanisms are decanting supernatant and evaporation. The second design is a sludge lagoon installed with a sand and underdrains system, where the dewatering mechanisms are filtration or draining and evaporation. Sludge drying kinetic models with high fitness were plotted to describe the sludge drying behavior. Drying of sludge in a sludge lagoon with a clay bottom can best be described by an exponential function. Whereas, drying of sludge in a sludge lagoon with sand and underdrains system followed a logarithmic function. A lagoon designed with sand and underdrains system and having shallower sludge depth was the most efficient. The reduction in volatile solids was lower than 4% during the study period. The drying process proceeded with an increase in dryness and decline in pH value.

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Urruchurto, C. M., J. G. Carriazo, C. Osorio, S. Moreno, and R. A. Molina. "Spray-drying for the preparation of Al–Co–Cu pillared clays: A comparison with the conventional hot-drying method." Powder Technology 239 (May 2013): 451–57. http://dx.doi.org/10.1016/j.powtec.2013.02.033.

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Fakher Dizaji, Mohsen, Ali HamidiSepehr, Gholamreza Chegini, Javad Khazaei, and Ali Mansuri. "Influence of Hot Bed Spray Dryer Parameters on Physical Properties of Peppermint (Mentha piperita L.) Tea Powder." International Journal of Food Engineering 11, no. 1 (February 1, 2015): 115–25. http://dx.doi.org/10.1515/ijfe-2014-0182.

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Abstract In this study, the effects of some processing parameters on moisture content, drying yield, bulk density, solubility and particle size of peppermint tea powders obtained from a hot bed spray dryer were investigated. In this method of drying, a heated bed is used instead of heated air to simplify spouted bed drying method and lower the cost of drying. A wheel rotary atomizer was employed for spraying of material and a frustum-shaped bed heated by thermal elements was applied around the atomizer. Independent variables were bed temperature (130, 140 and 150°C), feed flow rate (10, 20 and 30 L/h) and rotary speed of atomizer (7,000, 12,000 and 16,000 rpm). The moisture content of dried tea powders ranged from 3.13 to 4.87%. The highest drying yield (87.23%) and solubility (89.6%) were obtained at the bed temperature of 130°C and feed flow rate of 10 L/h.

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Liu, Jun, Shi Wei Zhang, and Zhi Jun Zhang. "Freeze-Drying Investigations of Antlers." Applied Mechanics and Materials 195-196 (August 2012): 441–46. http://dx.doi.org/10.4028/www.scientific.net/amm.195-196.441.

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In this paper, the vacuum freeze-drying experiments of both antler slices and whole antlers are reported in details. The moisture content and the eutectic temperature of antler were measured. A 22 h process curve of antler slice freeze drying was obtained. The freeze drying process of whole antler was also investigated. The microscopic tissue structure was observed and chemical compositions were analyzed for those freeze-dried whole antlers in comparison with the traditional water boiling and hot air drying method. More nutrients were retained for freeze drying in addition to the better physical properties than traditional drying.

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BANAKAR, AHMAD, and S. R. KARIMI AKANDI. "A COMPARISON OF MATHEMATICAL AND ARTIFICIAL NEURAL NETWORK MODELING FOR ROSA PETALS USING HOT AIR DRYING METHOD." International Journal of Computational Intelligence and Applications 11, no. 02 (June 2012): 1250014. http://dx.doi.org/10.1142/s1469026812500149.

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Damask rose (scientific name: Rosa damascene) belongs to the Rosaceae family and is valuable in medicine. In this study, the influence of air temperature and velocity are investigated on hot air dryer of the rose petals. Artificial drying of the agricultural products is one of the most common maintenance procedures. Suitable drying methods reduce the waste and damage during the storage and save the quality of the products. Optimization and control of the drying process is also based on the precise modeling. Here, moisture ratio was estimated at any temperature and air velocity by mathematical models. Later, artificial networks including feed-forward and recurrent network were applied to predict the moisture ratio via temperature, air velocity and time. The obtained results show that neural network is the best for modeling; nevertheless, the recurrent network has the best performance in predicting the moisture ratio.

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Zhao, Chang-Cheng, Gui-Hun Jiang, and Jong-Bang Eun. "Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology." Journal of Food Quality 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/9761356.

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The aim of this study was to investigate the effects of drying temperature (50–70°C) and drying time (3–5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color (L⁎, a⁎, b⁎), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively (p<0.05). There was no significant difference in the L⁎ and a⁎ values under different drying conditions. The quadratic effect of temperature and time was observed for the b⁎ value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70°C and 3 h, respectively.

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WATANABE, Chiharu, Hiroshi TANI, Ko FUJITA, Takeo FUKE, Eiji YOSHIDA, and Takatomo NIKAIDO. "Utilization of Garbage Dehydrated by the Hot Air Drying Method as Feedstuffs for Pigs." Nihon Chikusan Gakkaiho 72, no. 10 (2001): 542–50. http://dx.doi.org/10.2508/chikusan.72.10_542.

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Lehtinen, Jukka A. "A CRITICAL REVIEW OF THE CONVENTIONAL HOT PLATEN PRESSING METHOD OF LABORATORY PRESS DRYING." Drying Technology 4, no. 2 (May 1986): 183–215. http://dx.doi.org/10.1080/07373938608916324.

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Setyopratomo, Puguh. "PEMODELAN MATEMATIK KANDUNGAN AIR PADA PENGERINGAN APEL." Sains & Teknologi 4, no. 1 (October 22, 2019): 45. http://dx.doi.org/10.24123/jst.v4i1.2293.

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Drying is one of the most significant method in food preservation. This study was conducted to investigate mathematical models of thin layer drying of apple slices. The kinetic of thin layer drying of apple slices was experimentally investigated in a hot air convective dryer. Crank solution for difusion in slab model and Lewis model for drying in thin layer were used to predict the drying profile. Drying characteristic of apple slices were determined using ambient air at 50 oC and 0,4167 m/s linier velocity. The result showed that Lewis model was more convenient for short-period drying, whereas the Crank solution model was more appropiate for long- periode drying.

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Su, Wu, Li, Huang, Liu, Luo, and Zhang. "Effect of Different Post-Harvest Processing Methods on the Chemical Constituents of Notopterygium franchetii by an UHPLC-QTOF-MS-MS Metabolomics Approach." Molecules 24, no. 17 (September 2, 2019): 3188. http://dx.doi.org/10.3390/molecules24173188.

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Notopterygium franchetii is a herb used in traditional Chinese medicine, where it is known as qianghuo. Its bioactive qualities are influenced by the post-harvest processing methods used (such as drying). However, changes in chemical components according to the drying method are unknown. Fresh roots and rhizomes of N. franchetii were subjected to seven drying methods. Chromatography-mass spectrometry combined with targeted and untargeted analyses were used to investigate relationships between drying methods and chemical concentrations. According to targeted evaluations of the six main bioactive constituents, their total contents decreased significantly in all drying methods. Hierarchical clustering analysis of the drying methods and total metabolome detected 30 chemical constituents, for which heap maps were obtained. Hot air drying was the best processing method, producing the least chemical changes at the lowest cost, while shade drying caused the greatest chemical changes. In conclusion, the wide range of chemical changes in N. franchetii caused by drying was investigated. Such changes potentially affect the quality of herbal medicines.

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Zhang, Fu Quan, Yong Zhou Wang, Mei Chen, Jian He Liao, and Mao Fang Huang. "The Evaluation of Storage Lifetime of Vulcanized Nature Rubber Dried by Microwave Using Thermogravimetric Point Slope Method." Advanced Materials Research 337 (September 2011): 155–58. http://dx.doi.org/10.4028/www.scientific.net/amr.337.155.

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The storage lifetime of nature rubber vulcanizes dried by microwave and hot-air was investigated by using thermogravimetric point slope (TPS) method. The results showed that the storage lifetime at ambient temperature of nature rubber vulcanizes dried by microwave was 9 years which was 1.2 years longer than hot-air. Microwave drying nature rubber vulcanizes showed a better thermal-oxidation ageing resistance and a longer storage lifetime. It provided theoretical guide and basis for practical application.

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Kim, Chang Hyun, Min Sang Yun, Tae Ho Hwang, Chang Hyeon Nam, Si Chul Kim, Jung Hun Roh, Mong Sup Lee, and Jung Soo An. "Improved Drying Technology of Single Wafer Tool by Using Hot IPA/DIW." Solid State Phenomena 195 (December 2012): 243–46. http://dx.doi.org/10.4028/www.scientific.net/ssp.195.243.

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As the DRAM design rule has been smaller, the leaning normally occurred in storage pattern with high aspect ratio also appears in STI (shallow trench isolation) pattern of sub 4Xnm device. IPA (isopropyl alcohol) showing the excellent ability to replace DIW (de-ionized water) is necessary in order to meet the leaning free condition, because the spin drying method cannot satisfy with leaning free condition.

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Zhang, Weipeng, Chang Chen, Zhongli Pan, and Zhian Zheng. "Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes." Foods 10, no. 5 (May 1, 2021): 992. http://dx.doi.org/10.3390/foods10050992.

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The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying, vacuum drying, two-stage vacuum drying, and infrared-assisted air impingement drying. The results were compared with those from hot air drying. For the two-stage drying, the tested conditions were the first stage of vacuum drying with temperatures between 65–85 °C and a switching moisture ratio of 70–90%. The second stage infrared-assisted air impingement drying also had temperatures 65–85 °C. The drying kinetics (effective moisture diffusivity (Deff), Biot number (Bi), and mass transfer coefficient (k) were studied via the product qualities (broken ratio, firmness, microstructure, and water-soluble polysaccharide content) and specific energy consumption (SEC) of the drying processes. The results showed that two-stage drying led to the lowest drying time and energy consumption, and also obtained the best qualities. Box–Behnken experimental design with response surface methodology (RSM) was used to optimize the two-stage operating conditions as 82 °C under vacuum drying until a moisture content of 81% and a temperature of 69 °C with infrared-assisted air impingement drying was achieved. These findings suggested that two-stage vacuum and infrared-assisted air impingement drying is a promising method for producing high quality and energy efficient dried poria cubes.

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Xie, Li Yang, Li Jun Zhao, Yun Shi Yao, and Wen Jun Zuo. "Influence of Mixing Equipment on Asphalt Mixture Segregation." Advanced Materials Research 243-249 (May 2011): 6071–78. http://dx.doi.org/10.4028/www.scientific.net/amr.243-249.6071.

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In order to improve mixing quality of asphalt mixture, a method of theoretical analysis and test was used to analyze the effects of negative pressure of drying drum, geometric parameters of mixer and aggregate variation ratio in hot aggregate bins on the segregation of asphalt mixture. Reasonable measures of controlling segregation in the mixing process were given out. Research results indicate that stable negative pressure of drying drum reduce the temperature segregation of asphalt mixture by controlling temperature undulation of hot aggregate and reasonable arrangement of mixing blades cut down material segregation of asphalt mixture with adequate mixing. That isn’t all, delivery proportion of the aggregate in hot aggregate bins and mesh size of vibrating sieve, properly selected according to the gradation of cold aggregate, improve quality and efficiency of asphalt mixture with lower aggregate variation in hot aggregate bins.

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Muga, Francis C., Moses O. Marenya, and Tilahun S. Workneh. "Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong." International Journal of Food Science 2021 (February 9, 2021): 1–14. http://dx.doi.org/10.1155/2021/8819780.

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Biltong is a dried meat product that is widely consumed in South Africa. The marinated meat is traditionally dried under ambient winter conditions while commercial biltong producers use hot air driers. Hot air drying is time-consuming and energy-intensive. A combined infrared and hot air drying (IRHAD) is an alternative method of drying meat during biltong processing. The aim of this study was to establish the effect of the infrared (IR) power, the temperature, and velocity of the drying air on the drying kinetics of marinated beef and subsequently select the best thin-layer drying model for IRHAD during biltong processing. Marinated beef samples were dried at IR power levels of 500, 750, and 1000 W; drying air temperatures of 30, 35, and 40°C; and air velocity of 1.5 and 2.5 m∙s-1. Results indicate that increasing the IR power and the drying air temperature increased the IR emitter temperature and the core temperature of the marinated beef sample. Consequently, increasing the drying rate thus reduced drying time. The air velocity had an inverse relationship with the IR emitter temperature, the core temperature of the marinated beef sample, and the drying rate. The drying process was characterised by a rising rate period in the first half an hour, followed by a falling rate period which implies that moisture transport occurred partly by surface evaporation and predominantly by diffusion. The effective moisture diffusivity ranged from 4.560 × 10 − 10 to 13.7 × 10 − 10 m 2 ∙ s − 1 , while, the activation energy ranged between 40.97 and 59.16 kJ∙mol-1. The IRHAD of marinated beef during its processing to biltong was best described by the two-term model since it had the highest R 2 (0.9982-0.9993) and the lowest RMSE (0.0062-0.0099). The power level of the IR emitter of 1000 W combined with a drying air temperature and velocity of 40°C and 1.5 m∙s-1, respectively, showed the highest improvement in the drying kinetics and the lowest drying time of 5.61 ± 0.35 hours; hence, it is recommended as a possible drying alternative for the processing of biltong.

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Journal articles on the topic 'Hot Kerosene Drying Method'

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