A indústria cerâmica apresenta processos industriais com um grande consumo de energia e elevado impacto ambiental. A grande maioria destas indústrias está desenvolvendo produtos de baixa qualidade devido a processos inadequados de secagem e queima. Sendo assim, a finalidade deste estudo é contribuir para a melhoria da qualidade do processo de secagem apresentando um estudo experimental da secagem de amostras de argila para cerâmica vermelha (blocos vazados e tijolos maciços), com diferentes dimensões e umidades iniciais. Nos processos de secagem, várias temperaturas e umidades relativas do ar foram usadas, e várias curvas da cinética de secagem e de retração volumétrica foram obtidas. Equações matemáticas para descrever a perda de água e variações dimensionais durante o processo de secagem foram propostas Verificou-se que o processo de secagem ocorreu no período de taxa decrescente e o encolhimento apresentou dois períodos distintos.Palavras-chaves: Secagem, encolhimento, blocos vazados, tijolos maciços, experimental. Drying and volumetric retraction of solid and hollow ceramic bricks: a theoretical and experimental investigation ABSTRACTThe ceramic industry presents industrial processes with a large consumption of energy and high environmental impact. These industries are developing products of low quality due to inadequate drying and firing processes. Therefore, the purpose of this study is to contribute for the improvement of drying process by presenting a drying experimental study of the samples of clay for red ceramics (hollow and solid bricks) with different dimensions and initial moisture contents. In the drying processes, several air temperatures and air relative humidity were used, and thus several curves of the drying kinetics and volumetric retraction are shown and analyzed. Mathematical equations for predict lost of water and dimension variations during the process were obtained. It was verified that drying process takes place in the falling rate period and shrinkage happens in two distinct periods.
Bananas are some of the most consumed fruits throughout the world, providing metabolizable calories and vitamins for humans, along with many other benefits. However, this fruit tends to be easily degraded by microorganisms and other chemical agents because of the high moisture content. Considering the importance, this work focuses on an experimental study regarding banana fruit drying. For such purpose, whole bananas were hand-peeled and sliced longitudinally and then dried by a hot air circulation oven with air temperatures of 40 °C, 50 °C, 60 °C and 70 °C. Measurements of mass, temperature, and dimensions of the sample were done during the drying process. Results of drying, heating, and shrinkage (volume and surface area) kinetics are presented and analyzed. The study revealed that the drying air temperature significantly affected moisture removal, heating, and dimensions’ variation rates, as well as quality of banana fruit. The drying carried out with higher temperature and lower relative humidity of the air gave rise to higher rates of drying, heating and variation of dimensions, and shorter drying time of the product.
This work presents an experimental study on the behavior of clays during the drying process. Experimental tests were carried out with clay material for the production of red ceramics and white ceramic (ball clay). Different dimensions and the material initial moisture content plus temperature and relative air-drying humidity were taken into account. Drying kinetics and volume changes of parallelepiped-shaped samples were shown and analyzed. It has been verified that air-drying temperatures and body shape have an enormous influence on the drying rate process. The drying process occurs during the falling drying period and the volume changes display two linear periods.
This work presents a theoretical and experimental study of banana drying. Whole banana were peeled, sliced manually and dried in an oven at constant drying condition (40 and 70°C). Drying, heating and shrinkage lumped models were proposed and fitted to experimental data. Non-linear regression analyses were done to verify the consistence of the models to predict the experimental data. Results revealed which air temperature affect significantly moisture removal, heating and shrinkage of banana slices. Drying, heating and dimensions variations were increased when higher temperature and area/volume relationship are used. The fitted results presented good agreement with experimental data.
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