Drying characteristics in superheated steam drying at reduced pressure

被引:6
作者
Sano, A
Senda, Y
Oyama, K
Tanigawara, R
Bando, Y
Nakamura, M
Sugimura, Y
Shibata, M
机构
[1] Nagoya Univ, Dept Chem Engn, Chikusa Ku, Nagoya, Aichi 4648603, Japan
[2] Food Machinery Dev Co Ltd, Nishi Ku, Nagoya, Aichi, Japan
关键词
combined heat flux; drying gas temperature; optimum drying pressure; superheated steam;
D O I
10.1080/07373930500340684
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The superheated steam drying at reduced pressure is performed, and the effects of operational conditions such as drying pressure and temperature on the drying characteristics are examined. In order to obtain the basic guideline for the design of the superheated steam dryer at reduced pressure, the heat flux to sample was calculated and the optimal conditions were estimated. After the sample temperature reached at the boiling point, the temperature was maintained at the boiling point and the drying rate became almost constant. Once the sample was dried out, the temperature suddenly increased up to the drying gas temperature. From the calculation of combined heat flux, the followings were found. The contribution of radiative heat transfer to the combined heat flux became larger as the drying pressure was lower. The combined heat flux had a maximum value against the drying pressure. The optimum drying pressure, which gave the maximum heat flux, became lower as the drying gas temperature decreased. It was found that reduction in the drying pressure is effective for the enhancement in drying performance.
引用
收藏
页码:2437 / 2447
页数:11
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