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OBJECTIVES
STUDENTS SHOULD BE ABLE
TO :
UNDERSTAND THE DRYING
PRINCIPLES, DYING METHODS
Drying application
DEFINITION
DRYING?
DRYING VS EVAPORATION?????
DRYING METHOD
HOW CAN WATER/OTHERS
LIQUIDS BE REMOVED FROM
SOLIDS?
THERMAL
MECHANICAL
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DRIED SUBSTANCE
BONE-DRY
PRODUCT CONTAIN NO LIQUID
DRIED TABLE SALT 0.5 % H2O
DRIED SUBSTANCE
Drying as a preservation technique
(biological materials, esp food)
< 10 % wt water
contentMicroorganisms are not active
Typically < 5% wt water content to
preserve flavor & nutrition
SOLUTION
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CLASSIFICATION OF DRYERS
CONTINUOUS OR BATCH
AGITATION/UNAGITATION
SOLID IS EXPOSED TO :
CLASSIFICATION OF DRYERS
2. NON-ADIABATIC OR INDIRECT
DRYERS
HEAT IS TRANSFERRED FROM EXTERNAL MEDIUM
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DRYING EQUIPMENT
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DRYING EQUIPMENT
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1. Tray Dryers
1. In tray dryers, the food is spread out, generally quite
thinly, on trays in which the drying takes place.
2. Heating may be by an air current sweeping across the
trays, by conduction from heated trays or heated shelves
on which the trays lie, or by radiation from heated
surfaces.
3. Most tray dryers are heated by air, which also removes
the moist vapours.
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4. Spray Dryers
1. Liquid or fine solid material in a slurry is
sprayed in the form of a fine droplet
dispersion into a current of heated air.
2. Air and solids may move in parallel or
counterflow.
3. Drying occurs very rapidly, so that this
process is very useful for materials that
are damaged by exposure to heat for any
appreciable length of time.
4. The dryer body is large so that the
particles can settle, as they dry, without
touching the walls on which they might
otherwise stick.
5. Commercial dryers can be very large of
the order of 10 m diameter and 20 m high.
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REFERENCES
Books :
1.
2.
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THANK YOU.
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