Simulation of Superheated Steam Drying Considering Initial Steam Condensation

Iyota, Hiroyuki; Nishimura, Nobuya; Yoshida, Masamichi; Nomura, Taishin

doi:10.1081/drt-100105298

Cited by 67 publications

(39 citation statements)

References 8 publications

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“…As the vapour will replace the water during the recession, then Iyota et al (2001) assumed that the physical properties are constant in regards to temperature, and the apparent physical values of compound can be driven from the specific solid and water values with regards to moisture content. Cenkowski, (2000, 2003), gave a formula for the density of super heated steam as; …”

Section: Falling Rate Periodmentioning

confidence: 99%

“…This is due to the high temperature of the superheated steam. Iyota et al (2001) focused in their model on phenomena which occur during the initial stage of drying, www.ccsenet.org/eer Energy and Environment Research Vol. 3, No.…”

Section: Initial Condensation Heating Periodmentioning

confidence: 99%

“…most be predicted at different period and positions, the effect of temperature can be neglected (Iyota et al, 2001). Shibata et al (1988) presented a simplified quantitative presence of each component to the relationship.…”

Section: Materials Propertiesmentioning

confidence: 99%

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Drying Steps under Superheated Steam: A Review and Modeling

Hamawand¹

2013

EER

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Superheated steam drying has been a subject of research for many decades. Many researchers have claimed that superheated steam drying is saving energy and produces better product quality compared to air drying. Superheated steam can be distinguished from air drying by the diffusion step in the drying process. Steam drying does not include moisture diffusion from the interior of the particle to its surface. However, in air drying, diffusion is the main and the limiting step. This paper is presenting a review to the models have been used to describe drying under superheated steam. Also, modelling was carried out to all the steps that take place in the drying process. These steps are: initial condensation on the surface of the particle, diffusion of the initially condensed vapour to the interior of the particle, evaporation of the initially condensed vapour and finally drying of the whole particle due to receding core model. Understanding these steps is very important for controlling the quality of the dried products and preventing difficulties such as sticking. These steps were modelled using MATLAB software. Numerical solutions with finite difference Euler's method were used to solve the equations describe the drying steps. The theoretical results were then formulated in figures to show the behaviour of the whole drying process. Comparison of the theoretical results from this study with experimental data was left for the upcoming article.

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Section: Falling Rate Periodmentioning

confidence: 99%

Section: Initial Condensation Heating Periodmentioning

confidence: 99%

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Drying Steps under Superheated Steam: A Review and Modeling

Hamawand¹

2013

EER

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“…In SHS heating, steam condensation followed by condensate evaporation was observed. These features of SHS enabled high-efficiency heating and the drying of food materials; therefore, the kinetics of heat and moisture transfer between SHS and food materials have been reported in detail 8,9,10,15,16,18,55 . In addition, food materials are usually surrounded by steam and not exposed to air during SHS heating; as a result, the food materials during SHS heating are prevented from oxidizing.…”

Section: Introductionmentioning

confidence: 99%

Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

Sotome

Isobe

2011

JARQ

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Superheated steam (SHS) was applied to food processing because of advantages including efficient heat transfer by latent heat, and prevention of product oxidation. SHS heating solves problems such as water absorption and dissolution of solid content from foods caused by hot water or saturated steam heating; however, it causes low product yield due to its high drying capacity. To fix these problems, a new system using SHS around 115°C and a spray of hot water micro droplets (WMD) has been developed. The SHS+WMD system has simultaneously improved the quality and yield of blanched potatoes and other vegetables. In addition, it was found that WMD increased the heat transfer efficiency of SHS. This was presumably because WMD reduced the thermal resistance of the condensed water layer on the product surface by stirring the condensate. Due to this effect, the required time for the surface pasteurization of some kinds of raw vegetables decreased. A standard plate count of bacterium on cucumber fruit decreased from 10 5 CFU/g to 300 CFU/g with a slight texture change by SHS+WMD heating for 30 s. The SHS+WMD system is currently used in the food industry for cooking potato salad, and preprocessing meat, as well as the pasteurization of fishery products in Japan.

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“…An important aspect relating to sticking and agglomeration is the initial condensation that takes place during the initial stages of the drying process 26 . This phenomenon greatly infl uences the fi nal quality of the material after drying and is responsible for fast heating even of the interior of the material.…”

mentioning

confidence: 99%

Issues related to waste sewage sludge drying under superheated steam

Hamawand

Silva

Eberhard

et al. 2015

Polish Journal of Chemical Technology

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Sewage sludge was dried in a rotary drum dryer under superheated steam. Particle size and moisture content were shown to have signifi cant infl uences on sticking and agglomeration of the materials. Pouring partially dried sludge (70-80% moisture content, wet basis) directly into the screw feeder of the drum dryer resulted in a signifi cant sticking to the surface of the drum and the fi nal particle size of the product was greater than 100 mm in diameter. The moisture content of this product was slightly less than its initial value. To overcome this issue, the sludge was mixed with lignite at variety ratios and then chopped before being introduced to the feeding screw. It was found that mixing the sludge with lignite and then sieving the chopped materials through a four millimetre mesh sieve was the key to solve this issue. This technique signifi cantly reduced both stickiness and agglomeration of the material. Also, this enabled for a signifi cant reduction in moisture content of the fi nal product.

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Simulation of Superheated Steam Drying Considering Initial Steam Condensation

Cited by 67 publications

References 8 publications

Drying Steps under Superheated Steam: A Review and Modeling

Drying Steps under Superheated Steam: A Review and Modeling

Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

Issues related to waste sewage sludge drying under superheated steam

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