Enhancing drying efficiency and product quality using advanced pretreatments and analytical tools—An overview

Simulation of Heat and Mass Transfer of Cut Tobacco in a Batch Rotary Dryer by Multi-Objective Optimization

“…Feng Huang 1,2 , Nan Deng 1 , Qiaoling Li 3 , Bin Li 1 , Ruilin Hu 1 , Miao Liang 1 , Dengshan Luo 1 , and Le Wang 1 1 Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, P.R. China 2 School of Energy and Environment, Southeast University, Nanjing 210096, P.R. China 3 China Tobacco Fujian Industrial Co. Ltd., Xiamen 361022, P.R.…”

“…The drying process of cut tobacco can be described as the following differential equation [1]. According to the ANTOINE equation ( 31), the vapor pressure in hot air and in a film can be expressed as the product of the saturated vapor pressure and the relative humidity, which are given as equation [2]: where ρ b is the vapor pressure in hot air, RH b represents the humidity in hot gas, T denotes the temperature of cut tobacco, ρ e is the vapor pressure in the gas film, and RH e represents the equilibrium humidity in the gas film.…”

Role of critical reviews in encouraging appropriate R&D

“…During the last two years (2018-2019), this journal has published 14 review papers covering a wide range of themes and applications in a number of industrial sectors, ranging from agricultural products, [1,2] food, [3] to pharmaceuticals, [4,5] and microorganisms [6] . Both scientific approaches [5,7,8] and industrial applications [9] are covered to meet the needs of industry as well as academia. As expected, there has been emphasis on various aspects of freeze drying [10,11] and spray drying [12] in the food and pharmaceutical sectors.…”

Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol

“…In fact, different pretreatments have been explored to improve heat and water flow during drying (Liu & Lee, ; Sagar & Kumar, ; Witrowa‐Rajchert, Wiktor, Sledz, & Nowacka, ; Yang, Zhang, Mujumdar, Zhong, & Wang, ), some of them by forming a porous structure to facilitate the mass transfer. For example, in freeze‐dried foods, a directional freezing process was developed to produce aligned channels (Qian & Zhang, ), which promote the water sublimation and allow obtaining foods with highly porous structure.…”