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Vacuum drying of food materials modeled and explored using the reaction engineering approach (REA) framework
Drying Technology ( IF 3.3 ) Pub Date : 2021-03-10 , DOI: 10.1080/07373937.2021.1887211
Aditya Putranto 1 , Xiao Dong Chen 2
Affiliation  

Abstract

REA drying kinetics model has been widely examined for different materials and different operating conditions. Vacuum drying, due to its uniqueness, it presents a challenge for setting up the REA parameters, in particular the specification of the equilibrium activation energy value corresponding to each set of environmental condition. Here, the basic kinetic parameters derived from a convective drying run, is used while the effect of vacuum is captured by the equilibrium activation energy. Upon validation against the experimental data, REA is shown to be applicable. A comparison between the vacuum drying and the convective drying of the same material is also made. The vacuum drying at higher vacuum levels has been predicted, showing the expected behavior. It has been shown that REA is flexible and can be used in vacuum drying related design and optimization studies.



中文翻译:

使用反应工程方法 (REA) 框架对食品材料的真空干燥进行建模和探索

摘要

REA 干燥动力学模型已针对不同的材料和不同的操作条件进行了广泛的检验。真空干燥由于其独特性,对REA参数的设置提出了挑战,特别是对每组环境条件对应的平衡活化能值的规范。在这里,使用源自对流干燥运行的基本动力学参数,而真空效应由平衡活化能捕获。在对实验数据进行验证后,REA 被证明是适用的。还对同一物料的真空干燥和对流干燥进行了比较。已预测在较高真空水平下的真空干燥,显示出预期的行为。

更新日期:2021-03-10
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