Suchergebnisse

The control system of organic products in Serbia was established on the model of a control system which is prescribed by regulations of the European Union. This paper describes the production processes of organic dried fruits and vegetables with combined drying technology which is developed at the Faculty of Agriculture in Novi Sad. Special attention is given to critical stages of drying that can threaten the organic status of the product. Since the osmotic solution, which is used in the drying process, becomes an integral part of the final product, it also must be organic. As a possible solution, usage of a solution of organic sugar cane or organic fruit syrup is recommended. Another critical point of drying is the process of sulphurisation. Sulphurisation is not allowed in organic production, the refore, in order to preserve the color of the final product, recommended treatments are treatments with ascorbic, citric or other organic acid.

In China, with accelerating growth of agriculture economy structure and rapid development of farming mechanization, the intensity and scale of grain planting has increased considerably. However, the drying of freshly harvested grain is a big problem needing to be resolved. In-store drying technology has good ability for large scale drying. Low energy consumption and successful application of this technology in Australia and America has attracted much attention by the Chinese government. Therefore, study of instore drying started in China from the cooperative study of 'In-store drying of paddy in China' with Australia in 1997. This paper will introduce the main projects of in-store drying in China since 1997, different periods of the technology development, key problems solved, major achievements and the drying technology distribution within China. After about 13 years development, in-store drying of paddy in China includes technology and related equipment specifically for China, such as technology and equipment for mobile ventilation, mold prevention with ozone, heaters for drying grain moisture, and computerized cooling systems. The initial moisture content of paddy allowed for in-store drying increased from 16% to 25%, the bulk allowable depth of paddy increased from 1.8 m to 6 m, and was competitive with paddy drying throughout the world. The main tasks to advance in-store drying in China in the future will be integration of two stage drying technology for paddy and development of relevant equipment, wireless control ventilation technology and development of relevant equipment, study and application of in-store drying technology in new varieties such as wheat and rapeseed. Keywords: China, In-store drying, Paddy, Moisture content

This book provides recent advances in research on drying of saturated particulates and porous materials. The present volume is based on the selected papers presented at the XI Polish Drying Symposium 2005. The selected contributions cover theoretical modeling as well as experimental research on heat and mass transfer in porous and multiphase media during drying. The comprehensiveness and profound treatment of the subject makes this book an excellent pioneering contribution to the science and technology of drying of particulate solids. Audience: These articles written by experts in the field will be of interest not only to academic and researches in porous media but also to engineers active in food processes, nanotechnology or reaction technology.

Whole and halved strawberries were dried by using three methods, which were solar tunnel drying, shade drying, and microwave drying (180W, 540W, and 900W) to determine drying characteristic and modelling. The researchers measured solar irradiation at ambient and drying air temperatures and air velocity at specific intervals in various parts of the dryer. How microwave drying (180, 540, and 900 W) affected the drying time and drying ratio of the whole and halved strawberry samples was investigated. In addition, the data on the drying process were applied to 5 different mathematical models, which were Weibull distribution, Midilli et al., Jena and Das and Aghbashlo et al. Equation Models. The researchers compared the performance levels of the models according to correlation coefficient (R2), chi-square value (χ2), besides the root mean square error (RMSE) between moisture ratios that were observed and predicted. Furthermore, the Weibull Distribution and Midilli et al. models were found to reveal the ratio of drying in a satisfactory way for all the methods of drying.

Drilling sludge (DS) is one of the most important waste generated during drilling activitiesand management of drilling sludge (DS) is highly complicated because of its highmoisture content, complex constituents and chemical characteristics. Treatment, transportationand disposal costs of DS are important issues about the management of DS.Restrictive environmental legislation has led to the optimization of solid–liquid separation.Drying process can be defined as an effective solution to reduce sludge mass and thus toreduce management cost.In this study, conventional and microwave drying of DS were compared in terms ofprocess efficiency. Microwave power levels, drying temperature, drying times, moisturecontent of the DS and energy consumption of drying processes were defined as controlparameters. Microwave power levels of 120 and 700 W and 60 and 80 oC were performedto dry the DS sample for microwave and conventional drying, respectively. The resultsshowed that the microwave drying was more effective than conventional method in theview of drying times and energy consumption.

"The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing."--

Although the last step in sugar processing before storage, drying and cooling of sugar do not require less attention but more than other processes. In this presentation the most important parameters in the drying of special sugars (purity, particle size, reducing sugar/invert sugar) and their impact on the drying kinetics, on the interaction air/sugar (sorption curves) and on the stability of sugar during storage or conditioning are discussed.

The strict quality needs of the customer and the wish to have a sugar as dry as possible often encounter the limitations of traditional equipment. The advantages and disadvantages and limitations of the different technical solutions available are detailed. What could be an optimum and most flexible solution for drying and cooling specialty sugars is discussed.

The drying of pressed sugar beet pulp in a pressurised fluidised bed with superheated steam is widely used in the sugar industry and can be considered to be state of the art for energy-efficient drying concepts in combined plant systems. The process has been used on a large scale in the sugar industry for more than 20 years.

In the past campaign, BMA subjected existing drying systems at various locations to a number of refinements. These systematic, process engineering modifications allow the driers to work more efficiently and reliably.

Feeding pressed pulp into a fluidised-bed drier is a critical phase in the drying process and can lead to malfunctions. The ability to determine the fluidisation conditions in the first drier cells provides more detailed insights into the process so that critical situations can be detected at an early stage and therefore malfunctions can be avoided.

Further investigations have shown that the height of the fluidised bed has a considerable effect on adequate product transport and on the degree to which the heat from the circulated steam is utilised and, consequently, on water evaporation.