Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical Value
The mathematical modeling presented in this work concerns the conveyor-belt dryer with the tangential flow of air with respect to food. This dryer, if operating in co-current, has the advantage of well preserving the organoleptic and nutritional qualities of the dried product. In fact, it has a low...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Inventions |
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| Online Access: | https://www.mdpi.com/2411-5134/5/2/22 |
| _version_ | 1797565913848872960 |
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| author | Dario Friso |
| author_facet | Dario Friso |
| author_sort | Dario Friso |
| collection | DOAJ |
| description | The mathematical modeling presented in this work concerns the conveyor-belt dryer with the tangential flow of air with respect to food. This dryer, if operating in co-current, has the advantage of well preserving the organoleptic and nutritional qualities of the dried product. In fact, it has a low air temperature in the final stretch where the product has low moisture content and is therefore more temperature sensitive. It is a bulkier dryer than the continuous through-circulation conveyor dryer with a perforated belt. The latter is therefore more frequently used and has received greater study attention from researchers and designers of the industry. With the aim to propose guidelines for a rational design of the conveyor-belt dryer with tangential flow, a mathematical model was developed here through the differentiation of the drying rate equation followed by its integration performed along the dryer belt. Consequently, and with the assumption that the final moisture content <i>X<sub>F</sub></i> of the product is higher than the critical moisture content <i>X<sub>C</sub></i>, the relationships between the intensive quantities (temperatures, humidity and enthalpies), the extensive quantities (air and product flow rates) and the dimensional ones (length and width of the belt), were obtained. Finally, on the basis of these relationships, the rules for an optimized design for <i>X<sub>F</sub></i> > <i>X<sub>C</sub></i> were obtained and experimentally evaluated. |
| first_indexed | 2024-03-10T19:19:39Z |
| format | Article |
| id | doaj.art-31dbde41a0dc44ad9b2ae935b526a644 |
| institution | Directory Open Access Journal |
| issn | 2411-5134 |
| language | English |
| last_indexed | 2024-03-10T19:19:39Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Inventions |
| spelling | doaj.art-31dbde41a0dc44ad9b2ae935b526a6442023-11-20T03:04:53ZengMDPI AGInventions2411-51342020-06-01522210.3390/inventions5020022Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical ValueDario Friso0Department of Land, Environment, Agriculture and Forestry, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, ItalyThe mathematical modeling presented in this work concerns the conveyor-belt dryer with the tangential flow of air with respect to food. This dryer, if operating in co-current, has the advantage of well preserving the organoleptic and nutritional qualities of the dried product. In fact, it has a low air temperature in the final stretch where the product has low moisture content and is therefore more temperature sensitive. It is a bulkier dryer than the continuous through-circulation conveyor dryer with a perforated belt. The latter is therefore more frequently used and has received greater study attention from researchers and designers of the industry. With the aim to propose guidelines for a rational design of the conveyor-belt dryer with tangential flow, a mathematical model was developed here through the differentiation of the drying rate equation followed by its integration performed along the dryer belt. Consequently, and with the assumption that the final moisture content <i>X<sub>F</sub></i> of the product is higher than the critical moisture content <i>X<sub>C</sub></i>, the relationships between the intensive quantities (temperatures, humidity and enthalpies), the extensive quantities (air and product flow rates) and the dimensional ones (length and width of the belt), were obtained. Finally, on the basis of these relationships, the rules for an optimized design for <i>X<sub>F</sub></i> > <i>X<sub>C</sub></i> were obtained and experimentally evaluated.https://www.mdpi.com/2411-5134/5/2/22conveyor-belt dryertangential flowfood dryingmathematical modelingdesign guidelinesfood quality |
| spellingShingle | Dario Friso Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical Value Inventions conveyor-belt dryer tangential flow food drying mathematical modeling design guidelines food quality |
| title | Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical Value |
| title_full | Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical Value |
| title_fullStr | Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical Value |
| title_full_unstemmed | Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical Value |
| title_short | Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical Value |
| title_sort | conveyor belt dryers with tangential flow for food drying mathematical modeling and design guidelines for final moisture content higher than the critical value |
| topic | conveyor-belt dryer tangential flow food drying mathematical modeling design guidelines food quality |
| url | https://www.mdpi.com/2411-5134/5/2/22 |
| work_keys_str_mv | AT dariofriso conveyorbeltdryerswithtangentialflowforfooddryingmathematicalmodelinganddesignguidelinesforfinalmoisturecontenthigherthanthecriticalvalue |