Relevant bibliographies by topics / Infrared drying equipment

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  2. Dissertations / Theses
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  4. Conference papers

Academic literature on the topic 'Infrared drying equipment'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

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Journal articles on the topic "Infrared drying equipment"

1

Zozulyak, Igor. "MODELING OF DEGRADATION PROCESSES OF A HOMOGENEOUS SYSTEM." ENGINEERING, ENERGY, TRANSPORT AIC, no. 1(112) (March 23, 2021): 23–29. http://dx.doi.org/10.37128/2520-6168-2021-1-3.

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Currently, the food industry of our country faces the task of increasing production, obtaining high quality products and preserving them. The solution of these problems is possible through the use of innovative technologies and equipment. The problem of food preservation and obtaining high nutritional value can be solved by developing the latest technologies for processing and drying of bulk agricultural raw materials used for human consumption. The implementation of innovative technologies is determined by the use of new elements and equipment. Analysis of the development of technologies used for drying agricultural raw materials has shown that plants that operate on the principle of converting electrical energy into energy of infrared radiation have significant advantages and a wide range of uses. The technology of infrared drying of wet products allows to use almost 100% of the energy supplied to the product and significantly reduce the duration of processing and drying. This technology is highly effective at a temperature of 40 ... 60 ° C. With such drying, the product is stored as much as possible, cell membranes are not destroyed, vitamins are stored. At the same time, infrared radiation, which has a sterilizing effect, makes these products suitable for long-term storage. The analysis of literature sources is carried out in the work and the necessity and possibility of creation of new designs of dryers with use of infrared influence on a product and vibration fluctuations of the working container for intensification of drying process is substantiated. The proposed calculations to determine both the time of the product in the processing chamber and the height of the layer will allow to develop an adaptive control scheme for the drying process in the fluidized bed, in devices with infrared heat supply and thus affect the quality of dried products.
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2

Tysén, Aron, Hannes Vomhoff, and Lars Nilsson. "Through air drying assisted by infrared radiation: the influence of radiator power on drying rates and temperature." Nordic Pulp & Paper Research Journal 33, no. 4 (December 19, 2018): 581–91. http://dx.doi.org/10.1515/npprj-2018-2002.

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Abstract The use of infrared radiation for heating the web in the through air drying process was investigated in lab scale. The hypothesis was that infrared radiation should be a more efficient method to transfer drying energy to the wet web compared to hot air, but that a certain air flow is still required as a transport medium for the evaporated water. A trial program comprising handsheets made of two types of bleached chemical pulps, five grammages (15, 22, 30 and 60 g/m²), and dried with five radiator power levels was performed on a lab scale through air drying equipment. Drying times of the samples were determined from temperature data recorded with an infrared camera. The use of infrared radiation shortened drying times, especially for low grammage samples. The shortening of the drying time ranged between 10 and 45 %. The most substantial shortenings were obtained for the lowest grammages and the highest radiator power level. However, the increase of power did not linearly shorten drying time. After an initial shortening at the lowest power level, the positive effect of the IR heating decreased as the power was further increased.
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3

Budnikov, Dmitry. "On the Possibility of Using Renewable Energy Sources for Operation of Microwave Convective Drying of Grain." E3S Web of Conferences 295 (2021): 04004. http://dx.doi.org/10.1051/e3sconf/202129504004.

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Currently, the power supply of agricultural enterprises should be designed considering not only the required installed capacity but also the peculiarities of production. Thus, the presence of livestock operations implies waste, the disposal of which entails costs. At the same time, feed preparation, including drying of fodder grain is associated with significant energy costs. Thus, the availability of biogas equipment will allow the synthesis of utilization technologies in the form of processing into biogas and the energy supply of equipment to carry out drying. At the same time, attention should be paid to technologies with reduced energy consumption for technological processes. For example, microwave convective or infrared convective drying of grain. These technologies have a reduced energy consumption for moisture removal, but the installed capacity of the equipment is higher than in traditional technologies. This work is aimed at investigating the ratio of heat and electric energy expended in the process of microwave convective drying and the choice of possible renewable energy sources for the implementation of technological operations. Considering that drying of grain is mainly carried out during the harvesting period before storing, it allows considering energy equipment as a source of thermal energy in the cold period, when drying is not required.
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4

Liu, Xing Jia. "Research on Design Method of Radiation Field Used for Soft-Base Coat Infrared Drying." Advanced Materials Research 347-353 (October 2011): 3046–49. http://dx.doi.org/10.4028/www.scientific.net/amr.347-353.3046.

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According to the characteristics and difficulties of the soft-base coat drying, the approach of solving the temperature sensitivity through the furnace type structure design as well as the mechanical and electrical chain design is put forward. The form of the infrared radiation field used for soft-base coat drying is determined. By analyzing the characteristics of the infrared heating element and its reflection equipment, a mathematical model of radiation is proposed, and by using of the results and programs obtained from the model, the scientific design method of infrared radiation field is presented. The problem of requirements for uniform temperature of the soft-base coat is solved by infrared radiation field design and movement of belt. By taking the energy saving reconstruction of an infrared blast furnace as an instance, the effectiveness of the proposed method is verified. The design method not only has guiding significance to the design of soft-base coat infrared drying, but also has reference value to other types of infrared heating design for energy saving .
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5

Zozulyak, Igor. "JUSTIFICATION OF CONSTRUCTION-TECHNOLOGICAL PARAMETERS OF INFRARED VIBRATION DRYER." ENGINEERING, ENERGY, TRANSPORT AIC, no. 1(108) (August 27, 2020): 75–81. http://dx.doi.org/10.37128/2520-6168-2020-1-9.

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The search for resource-saving and environmentally friendly technologies and technical solutions in the production of food products should occur through the development and development of new analytical methods and constructive measures, which will lead to progress in this field not only in our country but also abroad. The efficient use of processing facilities has always been characterized by its high level of mechanization. Drying is one of the most widespread technological operations in various industries of processing and food production, in particular in the preservation of raw materials. Prospects for the development of drying technologies include reducing energy costs for moisture extraction; improving the quality of dried products; development of highly efficient universal equipment; ensuring the environmental safety of drying plants. When studying different physical phenomena in the process of vibration drying, two methods of research are used, which allow to obtain quantitative regularities. In the first method is used experimental study of specific properties of a single phenomenon, in the second - based on a theoretical study of this problem. The advantage of the experimental research method is the reliability of the obtained results. The analysis of literature sources is carried out and the necessity and possibility of creation of new designs of dryers using infrared influence on the product and vibrational vibrations of the working container for intensification of the drying process is substantiated. The proposed design of an experimental laboratory drying unit for drying granular and granular materials in a vibrating boiling layer allows to identify patterns of changes in the parameters of the drying process, to obtain data to optimize the process and to develop a method of engineering calculation of devices for infrared drying.
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6

Романчиков, Сергей, and Sergei Romanchikov. "Ultrasound and Infrared Radiation in Pasta Production." Food Processing: Techniques and Technology 48, no. 3 (January 24, 2019): 96–104. http://dx.doi.org/10.21603/2074-9414-2018-3-96-104.

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One of the current priorities of food supply for military personnel in the Far North and the Russian Arctic is to preserve its nutrition quality while maintaining the mass of food ration. To implement this task, the author proposes to produce soft wheat pasta with animal protein and high nutrient content (retinol, i.e. vitamin A, minerals, mineral nutrients, omega-3 and omega-6 fatty acids). Beef liver was added to the pasta as an enriching additive in the amount of 30% of the total dough. The composition of the ingredients, their quantity, and the effect on the amount of nutrients in the modified food product were calculated according to a specially designed program. Modernized equipment made it possible to use ultrasound and infrared radiation to intensify the technology of pasta production. A device for ultrasonic magnetostriction processing of flour reduced the contamination of wheat flour with pathogenic microorganisms and mold. An ultrasound press made it possible to use low gluten wheat flour. Modernization of the drying equipment by including sources of ultrasound and infrared radiation accelerated the process of drying. As a result, the pasta with a high content of animal protein did not lose in quality. The experimental studies revealed empirical dependency between the quality of the pasta and the ultrasound and infrared radiation. Intensification of the production of pasta with animal protein and a high nutrient content was 22–26%, while the strength of the finished product increased by 20–25%.
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7

Safarov, J. E., Sh A. Sultanova, and G. T. Dadayev. "Development of Solar Accumulating Drying Equipment Based on the Theoretical Studies of Solar Energy Accumulation." ENERGETIKA. Proceedings of CIS higher education institutions and power engineering associations 63, no. 2 (March 27, 2020): 174–92. http://dx.doi.org/10.21122/1029-7448-2020-63-2-174-192.

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The process of heating a dewatered object in an infrared solar drying plant (with paraffin on the bottom) with solar energy storage is considered. To solve this problem, it is assumed that the heat capacity of paraffin exceeds the heat capacity of the dehydrated object. Infrared rays fall on the upper layer, and heat exchange takes place due to heat and mass transfer with the surface air located between the metal plate and the object to be dehydrated. The equations of thermal conductivity for a dewatered object are given, its relationship at the phase interface is determined using the equality of temperature and heat flow. For an exposure of overheating with a period of 6.5 h, the time of passage of the phase boundary in accordance with the law of motion of the spreading (hardening), was determined according to the formula of ξ = α √6,5 h ≅ 12 h.The optimal thickness of the accumulating paraffin layer was ascertained. On the basis of the theoretical studies, experiments were conducted to study the temperature field of various heataccumulating materials in the laboratory of Tashkent State Technical University. It was found that of all heat-accumulating materials, paraffin has the best heat retention ability when its thickness is of 2–4 cm. The optimal variant of a solar accumulator drying plant with a heat accumulator, viz. paraffin has been designed. In particular, 2–4 cm of paraffin layer with a mass of 50 kg with a corresponding flat surface in terms of specific heat of evaporation is 2400 kJ/kg. The specific melting value of paraffin (150 kJ/kg) allows additional evaporation of 5.8 l of moisture when drying objects. The proposed solar accumulator drying plant can be used for dehydration of medicinal herbs.
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8

SHIBATA, Takeo. "Moisture measurement and control of fluidized bed drying (granulation) equipment using infrared absorption type moisture meter." Journal of the Society of Powder Technology, Japan 24, no. 6 (1987): 374–78. http://dx.doi.org/10.4164/sptj.24.374.

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9

Mironova, N. A. "Research of the heat of physical characteristics of fruit ossicles." Power engineering: research, equipment, technology 21, no. 6 (April 21, 2020): 19–28. http://dx.doi.org/10.30724/1998-9903-2019-21-6-19-28.

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Utilization of fruit seeds plays a special role, since they are a valuable raw material for the oil and fat industry, at the enterprises of which the complex processing of seeds is carried out: oil is obtained from kernels, crumbs and powder are obtained from shells. Before placing the seeds in the oil and fat enterprises, they must be cleaned of impurities and dried, since the seeds extracted from the fruits have an increased humidity of 25-60% and contain a significant amount of impurities in the form of pulp and squeezes. However, due to the lack of specialized equipment for drying fruit seeds in canneries, their supply to the kernel oil plants is declining every year. In this case, tons of seeds are simply destroyed. Attempts to use existing industrial dryers proved to be ineffective, since they do not take into account the structural features of fruit seeds, and are also not very adapted to significant fluctuations in the moisture of raw seeds and the unevenness of their receipt on drying. The most appropriate method of drying fruit seeds is the use of infrared radiation and a vibro-boiling layer.
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10

Burdo, Oleg, Valentyna Bandura, Aleksandr Zykov, Igor Zozulyak, Julia Levtrinskaya, and Elena Marenchenko. "USING OF THE WAVE TECHNOLOGIES IN INTENSIFICATION PROCESSES OF HEAT AND MASS TRANSFER." EUREKA: Physics and Engineering 4 (July 31, 2017): 18–24. http://dx.doi.org/10.21303/2461-4262.2017.00399.

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The advantages of wave technologies in comparison with traditional thermal technologies are considered. The aim of research is using of innovative wave technologies to intensify the processes of heat and mass transfer in the processes of dehydration and extraction, while reducing energy costs. A classification of the mechanisms of intensification of heat and mass transfer processes is proposed. Technical methods for intensifying heat and mass transfer during the processing of plant raw materials using technologies for targeted delivery of energy are developed. Samples of equipment are presented that implement technologies of directed energy action and innovative products obtained at these facilities. The results of experimental studies of drying in the microwave and infrared fields are shown.
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Dissertations / Theses on the topic "Infrared drying equipment"

1

McFarland, Elizabeth Gramling. "Infrared absorption characteristics of fabrics." Thesis, Georgia Institute of Technology, 1998. http://hdl.handle.net/1853/10185.

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Books on the topic "Infrared drying equipment"

1

Cooper, C. David. Destruction of VOCs by a catalytic paint drying (IR) device. Research Triangle Park, NC: U.S. Environmental Protection Agency, Air and Energy Engineering Research Laboratory, 1985.

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2

Cooper, C. David. Destruction of VOCs by a catalytic paint drying (IR) device. Research Triangle Park, NC: U.S. Environmental Protection Agency, Air and Energy Engineering Research Laboratory, 1985.

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Conference papers on the topic "Infrared drying equipment"

1

Siyu, Chen, Zhao Yang, Lin Jizhao, Liu Chunshan, Li Yaqin, and Wang Junfa. "Research on the Black Agarics Variable Temperature Infrared-Convection Drying Equipment." In 2017 International Conference on Smart Grid and Electrical Automation (ICSGEA). IEEE, 2017. http://dx.doi.org/10.1109/icsgea.2017.165.

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2

Koç, Banu, Nazan Çağlar, and Gamze Atar. "Functional properties of dried tarragon affected by drying method." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7834.

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Tarragon is a small shrubby perennial herb in the Asteraceae family. It is cultivated for the use of its aromatic leaves in seasoning, salads, sauces, vinegars, mustard and spices. In this study, tarragon was dried in two different drying equipment (infrared (ID) and microwave dryers (MD)) to compare the drying and final product properties (moisture content, water activity and colour change). Three different output power levels of 125, 250 and 500 W were used for MD, whereas the ID treatment involved three drying temperature levels that were 60, 70 and 80°C. A comparison of the drying kinetics, MD was more effective in shortening drying time when compared with ID. Keywords: Tarragon, microwave drying, infrared drying, color change
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You might also be interested in the extended bibliographies on the topic 'Infrared drying equipment' for particular source types:
Journal articles
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