Operational parameters impact on the performance of dry-ice blasting nozzle

Dzido, Aleksandra; Krawczyk, Piotr; Badyda, Krzysztof; Chondrokostas, Piotr

doi:10.1016/j.energy.2020.118847

Cited by 27 publications

(18 citation statements)

References 18 publications

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“…The authors estimated that the cost of dry ice alone accounted for 70.63%–77.22% of total cost, whereas employees accounted for 19.84%–23.81%. The remaining portion (less than 7%) was attributed to compressed air (Dzido et al., 2021).…”

Section: Traditional Dry‐cleaning Methods In the Food Industrymentioning

confidence: 99%

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Karuppuchamy,

Heldman,

Snyder

2024

Journal of Food Science

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Food is one of the basic needs of human life. With the increasing population, the production and supply of safe and quality foods are critical. Foods can be classified into different categories including low moisture, intermediate moisture, and high moisture content. Historically, low‐moisture foods have been considered safe for human consumption due to the limited amount of moisture for microbial activity. Recalls of these foods due to pathogens such as Salmonella and undeclared allergens have brought attention to the need for improved cleaning and sanitization in dry food manufacturing facilities. In the food industry, cleaning and sanitation activities are the most efficient methods to prevent microbial contamination; however, water is most often required to deliver cleaning and sanitation agents. A well‐written and properly implemented sanitation standard operating procedure can take care of microbial and allergen cross‐contamination. Nevertheless, there are unique challenges to cleaning and sanitation processes for low‐moisture food manufacturing facilities. The introduction of moisture into a low‐moisture food environment increases the likelihood of cross‐contamination by microbial pathogens. Hence, the use of water during cleaning and sanitation of dry food manufacturing facilities should be limited. However, much less research has been done on these dry methods compared to wet sanitation methods. This review discusses recent foodborne outbreaks and recalls associated with low‐moisture foods the accepted methods for cleaning and sanitation in dry food manufacturing facilities and the limitations of these methods. The potential for air impingement as a dry‐cleaning method is also detailed.

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Section: Traditional Dry‐cleaning Methods In the Food Industrymentioning

confidence: 99%

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Karuppuchamy,

Heldman,

Snyder

2024

Journal of Food Science

View full text Add to dashboard Cite

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“…The available research reflects a growing interest in the use of numerical testing techniques in the planning process of various production processes, such as powder densification [1][2][3], the compaction of saw dust [4] or dry ice blasting [5]. This stems from the possibility of reducing the implementation costs related to the preparation of the prototype and carrying out the tests needed in the period before starting production.…”

Section: Introductionmentioning

confidence: 99%

Experimental Investigation on the Effect of Dry Ice Compression on the Poisson Ratio

et al. 2022

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In the processing of waste materials, attention must be given to the efficient use of energy. The pelletization of dry ice is a good example of such processes. A literature review shows that in the pelletizers available on the market, the force applied in the process is excessive. As a result, the efficiency of the utilization of inputs, including electricity and carbon dioxide, is at a very low level. This article presents the results of experimental research on the effect of the degree of dry ice compression on the value of the Poisson ratio. The first part of this article presents the research methodology and a description of the test stand, developed specifically for this research, bearing in mind the unique properties of carbon dioxide in the solid state. The results presented show the behavior of dry ice during compression in a rectangular chamber for different final densities of the finished product. As a result, it is possible to determine the values of the Poisson ratio as a function of density, using for this purpose four mathematical models. The findings of this research may be useful for research work focused on the further development of this process, such as by using the Drucker–Prager/Cap numerical model to optimize the geometric parameters of the parts and components of the main unit of the machine used in the extrusion process of dry ice.

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“…These peculiar properties are desired in a number of production processes, including refrigeration [10,11] and cleaning of surfaces [12,13]. These processes utilise the two specific characteristics of CCD, i.e., low temperature and sublimation.…”

Section: Introductionmentioning

confidence: 99%

Modelling of the Process of Extrusion of Dry Ice through a Single-Hole Die Using the Smoothed Particle Hydrodynamics (SPH) Method

et al. 2022

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This article presents the outcome of research on modelling the process of the extrusion of crystalline dry ice. The purpose of this process is to densify the material and obtain pellets of several millimeters in diameter. This reduces the sublimation rate in ambient conditions of the material whose temperature in a solid state is 195 K. A lower sublimation rate means a reduction of the loss of product in its final applications, which include refrigeration and reduction of atmospheric emissions of gaseous CO2. A ram-type extruder was considered in this analysis, in which dry ice was extruded through a single-hole die of varying geometry. The article presents the results of numerical analyses of the extrusion process, using a simulation method based on the Smoothed Particle Hydrodynamics (SPH) approach. The results from simulations were verified by the experimental data in terms of the maximum force required to complete the process, in order to assess the applicability of the proposed method in further research on dry ice compression.

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Operational parameters impact on the performance of dry-ice blasting nozzle

Cited by 27 publications

References 18 publications

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Experimental Investigation on the Effect of Dry Ice Compression on the Poisson Ratio

Modelling of the Process of Extrusion of Dry Ice through a Single-Hole Die Using the Smoothed Particle Hydrodynamics (SPH) Method

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