The effect of vertical internal baffles on the particle mixing and graindrying characteristics in a batch fluidized bed column is investigated. Experimental work wascarried out in a 3m high rectangular fluidized bed d...The effect of vertical internal baffles on the particle mixing and graindrying characteristics in a batch fluidized bed column is investigated. Experimental work wascarried out in a 3m high rectangular fluidized bed dryer of cross sectional area of 0.15 m x 0.61 mat different operating conditions using paddy, a group D particle, as the fluidizing material. Theresults of the study showed that the fluidized bed dryer system with vertical internal baffles gavebetter particle mixing effect in the bed of particles than that without vertical internal baffles.This is due to the fact that the vertical internal baffle act as gas bubble breakers by breaking upthe large gas bubbles into smaller ones. The smaller bubbles cause a more vigorous mixing in the bedof particles before finally erupting at the bed surface. This improves the contacting efficiencyand enhanced the heat and mass transfer of the fluidized bed system. Thus a higher drying rate wasobtained in the falling rate period because the higher contacting efficiency increases theevaporation rate at the particle surface. However, the drying rate in the diffusion region showslittle improvement because the moisture diffusivity does not depend on the contacting efficiency.The fluidized bed dryer with vertical internal baffles could therefore be used in the initial rapiddrying stage in a two stage drying strategy for paddy. The insertion of vertical internal bafflesinto a fluidized bed system improves the processing of Group D particles in a fluidized bed systemespecially if the system is large in scale.展开更多
This paper attempts to analyze the kinetics involved in the drying of green peas in‘with blanching’and‘without blanching’techniques.Blanching by hot water mixed with a solution of citric acid(0.1–0.2 mg/ml)at 70...This paper attempts to analyze the kinetics involved in the drying of green peas in‘with blanching’and‘without blanching’techniques.Blanching by hot water mixed with a solution of citric acid(0.1–0.2 mg/ml)at 70C–100C is the treatment provided to the samples of green peas.Experimental analysis shows that the moisture content in green peas of three different sizes is reduced at different temperatures and demonstrates the effect of the rate of drying of the moisture content.Under different diameters and temperatures,the parameters are analyzed using‘with blanching’and‘without blanching’techniques.It is observed that‘with blanching’process plays a significant role in the reduction of moisture content under different temperatures and diameters in a lesser time as compared to‘without blanching’.The operative activation energy and moisture diffusivity are described by using Fick’s law of diffusion.The calculation of effective moisture diffusivity can be done via the utilization of slope.The drying data is subjected to two models of mathematical nature:Simple Exponential model,and Page model.The performance of these models is examined by means of comparing the coefficient of determination(R2),chi-square(v2)and root mean square error(RMSE)between the experimental and forecasted value of moisture ratio obtained‘with blanching’and‘without blanching’.The experimental data was seen to be in accordance with the Page model.The comparisons of energy consumption,energy efficiency and also the cost of the drying processes for‘with blanching’and‘without blanching’have been accomplished to optimize and reduce process condition and the cost of the process,respectively.展开更多
文摘The effect of vertical internal baffles on the particle mixing and graindrying characteristics in a batch fluidized bed column is investigated. Experimental work wascarried out in a 3m high rectangular fluidized bed dryer of cross sectional area of 0.15 m x 0.61 mat different operating conditions using paddy, a group D particle, as the fluidizing material. Theresults of the study showed that the fluidized bed dryer system with vertical internal baffles gavebetter particle mixing effect in the bed of particles than that without vertical internal baffles.This is due to the fact that the vertical internal baffle act as gas bubble breakers by breaking upthe large gas bubbles into smaller ones. The smaller bubbles cause a more vigorous mixing in the bedof particles before finally erupting at the bed surface. This improves the contacting efficiencyand enhanced the heat and mass transfer of the fluidized bed system. Thus a higher drying rate wasobtained in the falling rate period because the higher contacting efficiency increases theevaporation rate at the particle surface. However, the drying rate in the diffusion region showslittle improvement because the moisture diffusivity does not depend on the contacting efficiency.The fluidized bed dryer with vertical internal baffles could therefore be used in the initial rapiddrying stage in a two stage drying strategy for paddy. The insertion of vertical internal bafflesinto a fluidized bed system improves the processing of Group D particles in a fluidized bed systemespecially if the system is large in scale.
文摘This paper attempts to analyze the kinetics involved in the drying of green peas in‘with blanching’and‘without blanching’techniques.Blanching by hot water mixed with a solution of citric acid(0.1–0.2 mg/ml)at 70C–100C is the treatment provided to the samples of green peas.Experimental analysis shows that the moisture content in green peas of three different sizes is reduced at different temperatures and demonstrates the effect of the rate of drying of the moisture content.Under different diameters and temperatures,the parameters are analyzed using‘with blanching’and‘without blanching’techniques.It is observed that‘with blanching’process plays a significant role in the reduction of moisture content under different temperatures and diameters in a lesser time as compared to‘without blanching’.The operative activation energy and moisture diffusivity are described by using Fick’s law of diffusion.The calculation of effective moisture diffusivity can be done via the utilization of slope.The drying data is subjected to two models of mathematical nature:Simple Exponential model,and Page model.The performance of these models is examined by means of comparing the coefficient of determination(R2),chi-square(v2)and root mean square error(RMSE)between the experimental and forecasted value of moisture ratio obtained‘with blanching’and‘without blanching’.The experimental data was seen to be in accordance with the Page model.The comparisons of energy consumption,energy efficiency and also the cost of the drying processes for‘with blanching’and‘without blanching’have been accomplished to optimize and reduce process condition and the cost of the process,respectively.
