Contents
Series Preface XI
Preface of Volume 5 XV
List of Contributors XIX
Recommended Notation XXIII
EFCE Working Party on Drying: Address List XXIX
1 Impinging Jet Drying 1
Eckehard Specht
1.1 Application 1
1.2 Single Nozzle 4
1.3 Nozzle Fields 7
1.3.1 Arrays of Single Nozzles 7
1.3.2 Hole Channels 12
1.3.3 Perforated Plates 13
1.3.4 Nozzles for Cylindrical Bodies 14
1.4 Summary of the Nusselt Functions 16
1.5 Design of Nozzle Field 17
1.6 Conclusion 23
References 24
2 Pulse Combustion Drying 27
Ireneusz Zbicinski, Tadeusz Kudra, and Xiangdong Liu
2.1 Principle of Pulse Combustion 27
2.2 Pulse Combustors: Design and Operation 32
2.2.1 Pulse Combustors with Mechanical Valves 32
2.2.2 Pulse Combustors with Aerodynamic Valves 34
2.2.3 Frequency-Tunable Pulsed Combustors 35
2.3 Aerodynamics, Heat and Mass Transfer 36
2.3.1 Atomization 37
2.3.2 Heat and Mass Transfer 38
2.4 Modeling of Pulse Combustion Drying 42
2.5 Pulse Combustion in Drying 48
References 53
3 Superheated Steam Drying of Foods and Biomaterials 57
Sakamon Devahastin and Arun S. Mujumdar
3.1 Introduction 57
3.2 Principle of Superheated Steam Drying (SSD) 58
3.3 Atmospheric-Pressure Superheated Steam Drying 61
3.4 Low-Pressure Superheated Steam Drying (LPSSD) 69
3.5 Application of LPSSD to Improve the Quality of Foods and
Biomaterials 76
3.6 Concluding Remarks 82
References 83
4 Intensification of Fluidized-Bed Processes for Drying and
Formulation 85
Evangelos Tsotsas, Stefan Heinrich, Michael Jacob, Mirko Peglow,
and Lothar M€orl
4.1 Introduction 85
4.2 Intensification by Apparatus and Flow Design 86
4.2.1 Different Types of Spouted Bed 86
4.2.2 Operating Characteristics of Spouted Beds 93
4.2.3 Mass and Heat Transfer in ProCell Units 100
4.2.4 Discrete Particle Modeling 107
4.3 Intensification by Contact Heating 112
4.3.1 General Principle 112
4.3.2 Main Effects and Influences 114
4.3.3 Further Remarks on Modeling 121
4.4 Further Methods of Intensification 126
4.5 Conclusion 127
References 128
5 Intensification of Freeze-Drying for the Pharmaceutical and Food
Industries 131
Roberto Pisano, Davide Fissore, and Antonello A. Barresi
5.1 Introduction 131
5.2 Exergetic Analysis (and Optimization) of the Freeze-Drying Process 133
5.3 Process Intensification in Vacuum Freeze-Drying of Liquids 139
5.3.1 Regulation of Nucleation Temperature During Freezing 140
5.3.2 Use of Organic Solvents and Cosolvents 144
5.4 Atmospheric Freeze-Drying 146
5.5 Use of Combined Technologies for Drying Heat-Sensitive
Products 150
5.5.1 Microwave-Assisted Drying 150
5.5.2 Ultrasound-Assisted Drying 152
5.6 Continuous Freeze-Drying 154
5.7 Conclusions 155
References 157
6 Drying of Foamed Materials 163
Ireneusz Zbicinski, Julia Rabaeva, and Artur Lewandowski
6.1 Introduction 163
6.2 Foam Properties 164
6.3 Foam Spray Drying 167
6.3.1 Processing Principles 167
6.3.2 Final Product Properties 172
6.4 Foam-Mat Drying 181
6.5 Summary 187
References 188
7 Process-Induced Minimization of Mass Transfer Barriers
for Improved Drying 191
Henry J€ager, Katharina Sch€ossler, and Dietrich Knorr
7.1 Introduction 191
7.2 Structural Characterization of Plant Raw Materials and Impact of PEF
and Ultrasound 192
7.2.1 Methods for Analysis of Tissue Structure and Quantification
of Cell Damage 192
7.2.2 PEF: Principles and Impact on Plant Tissue Structure 195
7.2.2.1 Introduction to PEF Technology 195
7.2.2.2 PEF: Impact on Plant Tissue Structure 196
7.2.3 Ultrasound: Principles and Impact on Plant Tissue Structure 199
7.2.3.1 Introduction to Ultrasound Technology 199
7.2.3.2 Ultrasound: Impact on Plant Tissue Structure 200
7.3 Pulsed Electric Field (PEF) Application as a Pretreatment 204
7.3.1 Osmotic Dehydration 205
7.3.2 Air Drying 206
7.3.3 Impact of PEF on Freezing and Freeze-Drying Behavior of Raw
Materials 208
7.3.4 Quality Characteristics Affected by PEF Pretreatment 211
7.4 Contact Ultrasound for Combined Drying Processes 216
7.4.1 Ultrasound in Osmotic Dehydration 217
7.4.2 Contact Ultrasound in Air Drying 218
7.4.3 Contact Ultrasound in Freeze-Drying 221
7.4.4 Quality Characteristics Affected by Ultrasound-Combined Drying
Processes 224
7.5 Conclusion 226
References 230
8 Drying Assisted by Power Ultrasound 237
Juan Andr_es C_arcel, Jos_e Vicente García-P_erez, Enrique Riera,
Carmen Rossell_o, and Antonio Mulet
8.1 Introduction 237
8.2 Ultrasound 239
8.2.1 Ultrasound Waves 239
8.2.1.1 Power 239
8.2.1.2 Frequency 240
8.2.1.3 Attenuation 240
8.2.1.4 Acoustic Impedance 240
8.2.2 Effects of Ultrasound on Mass Transfer 241
8.3 Ultrasonic Equipment 242
8.3.1 Source of Energy 243
8.3.2 Transducers 243
8.3.3 Application Systems 245
8.3.3.1 Treatments in Liquid Media 245
8.3.3.2 Treatments in Gas Media 247
8.4 Influence of the Main Process Variables on Drying Intensification
by Ultrasound 250
8.4.1 Ultrasonic Power Applied 250
8.4.1.1 Ultrasonic Field Measurements 251
8.4.1.2 Ultrasonic Intensity and Effects 252
8.4.1.3 Influence of the Characteristics of the Medium on Ultrasonic
Intensity 258
8.4.2 Drying Air Temperature 263
8.4.3 Ultrasound–Sample Interaction 266
8.5 Conclusions 272
References 273
9 Microwave-Assisted Drying of Foods – Equipment, Process
and Product Quality 279
Yingqiang Wang, Min Zhang, and Arun S. Mujumdar
9.1 Introduction 279
9.2 Microwave-Assisted Drying of Foods 281
9.2.1 Basic Principles of Microwave-Assisted Drying 281
9.2.2 Energy Absorption by Products During Dielectric Heating 283
9.2.3 Dielectric Properties 283
9.2.4 Penetration Depth 285
9.3 Microwave-Assisted Drying Equipment 285
9.3.1 Microwave-Assisted Convective Drying Equipment 286
9.3.2 Microwave-Assisted Vacuum Drying Equipment 287
9.3.3 Microwave-Assisted Freeze-Drying Equipment 290
9.3.4 Microwave-Assisted Spouted Bed Drying Equipment 291
9.4 Microwave-Assisted Drying Process 292
9.4.1 Moisture Loss 293
9.4.2 Temperature Distributions 295
9.4.2.1 Temperature Variations at Fixed Levels of Microwave Power 296
9.4.2.2 Temperature Variations at Variable Microwave Power without
Controlling Temperature 298
9.4.2.3 Temperature Change with Time-Adjusted Power in Feedback
Temperature Control 299
9.4.3 Energy Consumption 299
9.4.4 Dielectric Breakdown 302
9.4.5 Changes in Dielectric Properties 304
9.4.6 Quality Changes in Food during Microwave-Assisted Drying 305
9.5 Microwave-Assisted Drying Process Control and Optimal
Operation 308
9.5.1 Factors Controlling Microwave-Assisted Drying Processes 308
9.5.2 Optimal Operation Strategy 308
9.6 Concluding Remarks 310
References 312
10 Infrared Drying 317
German Efremov
10.1 Introduction 317
10.2 Radiation Heat Transfer 318
10.2.1 General Principles 318
10.2.2 Reflection, Absorption, and Transmission 319
10.2.3 Infrared Spectrum 321
10.3 Classification, Research, and Applications of Radiation Drying 323
10.3.1 Classification 323
10.3.2 Solar Drying 325
10.3.3 Infrared Drying 326
10.3.4 Catalytic Infrared Drying 329
10.4 Types of Radiators 332
10.4.1 General Considerations 332
10.4.2 Electric Radiators 333
10.4.3 Gas-Heated IR Radiators 335
10.5 Interaction between Matter and Infrared Radiation 337
10.5.1 General Relationships 337
10.5.2 Radiation Properties of Materials 339
10.6 Kinetics of Infrared Drying 342
10.7 Infrared Drying Combined with other Types of Drying 345
10.7.1 IR and Convective Drying 346
10.7.2 IR and Microwave Drying 347
10.7.3 IR and Freeze-Drying 348
10.7.4 IR with other Types of Drying 348
10.8 Conclusions 351
References 352
Index 357
You can also take following volumes. Every book is $10.
- Modern Drying Technology: Computational Tools at Different Scales (Volume I)
- Modern Drying Technology: Experimental Techniques (Volume II)
- Modern Drying Technology: Product Quality and Formulation (Volume III)
- Modern Drying Technology: Energy Savings (Volume IV)
- Modern Drying Technology: Process Intensification (Volume V)