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Principles of Food Drying Techniques

The document discusses principles of drying foods including moisture diffusion, thin layer drying equations, dryer types and design, drying curves and kinetics, temperature effects on moisture diffusivity, and modeling and simulation of drying processes. It provides details on various dryer designs and thin layer drying tests.

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Melly Ariani
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0% found this document useful (0 votes)
10 views12 pages

Principles of Food Drying Techniques

The document discusses principles of drying foods including moisture diffusion, thin layer drying equations, dryer types and design, drying curves and kinetics, temperature effects on moisture diffusivity, and modeling and simulation of drying processes. It provides details on various dryer designs and thin layer drying tests.

Uploaded by

Melly Ariani
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

11/17/2014

Drying

Food engineering and bioprocess technology


Asian Institute of Technology, Thailand

1. Moisture diffusion in foods and principles of


drying
2. Thin layer drying equations in relation to
deep bed drying
3. Dryer types, design, and simulation

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Methods of drying
 Process:
◦ Batch
◦ Continuous
 Physical conditions:
◦ Heat is added by direct contact with heated air
◦ Heat is indirectly added (metallic wall, radiation)
(vacuum drying)
◦ Water is sublimed from frozen food materials
(freeze drying)

Dehydration systems

Generic types of driers

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Dehydration systems
Tray or cabinet drier:

Tunnel drier:

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Fluidized-bed drier:

Spray drier:

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Freeze drier:

Moisture movement in solids


 Diffusion:
◦ Due to concentration
difference, typically in
nonporous solids (paste, gel)
 Capillary: capillary forces due
to surface tension between
liquid and solids
 Shrinkage: case-hardening 
barrier to moisture migration

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Rate of drying curve

Drying curve Drying rate curve


(moisture vs time)

Kg H 2 O removed
Drying rate =
time

 Moisture at t1:Mt1
 Moisture at t2:Mt2

dM M t1 − M t 2
 Drying rate: = (kg/s) (Slope of drying curve)
dt t 2 − t1
Or: ms dM (kg/m2.s) ms: kg of dry solids used
 R= A: surface area
A dt
 Constant-rate drying:
◦ Continuous film of water exist on drying surface
◦ independent of solids, dependent on the air capacity to carry
moisture
◦ Porous solids: rate of water supplied to surface the same as rate of
evaporation

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 Falling-rate drying:
◦ Insufficient moisture on drying surface
◦ Vaporized water moves through the solid to the air
◦ Required significant long time as compared to constant rate.
 Critical moisture content (Mc): the point at which falling
rate starts.

Critical moisture
content

Drying kinetics equations


 Single particle drying (small objects)
 Assumptions:
◦ surface moisture in equilibrium with surrounding
◦ Consider only average moisture content
Crank’s diffusion equation:
∂ 2 M 1 ∂M
= ⋅ D: moisture diffusivity
∂X 2 D ∂t
8 ∞
1  (2n + 1) 2 π 2  A  2 
2 ∑
Slab MR = ⋅ exp −   ⋅ D ⋅t
2
geometry π n =0 (2n + 1)  4 V  
Mt: moisture content at time t
Mt − Me
MR = Me: equilibrium moisture content
M0 − Me M0: initial moisture content

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16 ∞  − n 2π 2  A  2 
Spherical MR = 2 ∑ 2 ⋅ exp    ⋅ D ⋅t
geometry π n=1 n  9  V  
π 2 Dt 6  π 2 Dt 
> 1 .2 MR = 2 ⋅ exp − 2 
R2 π  R 
∞  − λn 2  A  2
4 
Cylindrical MR = ∑ 2 ⋅ exp    ⋅ D ⋅t
geometry n =1 λn  4  V  
λn: zero order Bessel function’s roots

Temperature dependence of moisture diffusivity

 E 
D = D 0 ⋅ exp − a 
 RT 
Empirical equation:
Thin layer (air conditions (RH, G, T, etc.) remain constant)
MR = exp[− kt ] simple log model

[
MR = exp − kt n ] modified log model (Page Eq.)
Example:
Rice: MR = exp[− kt ]
k = 1.63 ×10 −4 T ( o C ) − 4.64 ×10 −5 RH (%) + 5.79 ×10 −5 M o (%, db)
Mango slices: MR = exp[− kt ]
  56.8  X: thickness
k = 1.84 exp−  + 0.38 X (cm) + 0.125L(kg / m 3 )  L: loading ratio
  T 

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Drying time
Constant rate:
t 2 =t M2
m dM m dM
R= s t = ∫ dt = s ∫
A dt t1= 0
A M1
R
ms
Constant rate: R=Rc t = (M 1 − M 2 )
ARc h(T − Ts )
Rc =
or
ms h *
fg (M 1 − M 2 ) h*fg
t=
(from energy balance) Ah(T − Ts ) T: air temp
Ts: surface temp
Effects of variables:
Air velocity
Gas humidity
Gas temperature
Thickness of solid

Falling rate:
M2
m dM
t= s
A ∫
M1
R
(t obtained by integration)

Special cases:
ms (M 1 − M 2 ) R1
R=aM+b t= ln
A( R1 − R2 ) R2
ms M c RC ms M c M C
R=aM t= ln = ln
(straight line from Mc passing ARc R2 ARc M2
through the origin)

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Drying modeling and simulation


 Design:
◦ Selection of a suitable dryer type and size for a given
product
◦ Specification of all process parameters and dimensioning of
a selected dryer
 Simulation: calculation of dryer performance including all
inputs and outputs, internal distributions, and their time
dependence.
 Optimization: design and simulation of an optimum for the
specified set of parameters (economic, quality, or other
factors)
 Process control: for a given dryer and a specified vector of
input and control parameters the output parameters at a given
instance are sought
(Zdzisław Pakowski and Arun S. Mujumdar)

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Thin layer test setup (Farkas and Rendik)

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Illustration of a deep bed as a


series of thin layers.

Morey et al. (1978)

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