Model development for conductive thin film drying processes

Jun Qiu, Remko M. Boom, Maarten A.I. Schutyser*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

A heat-transfer governed model is proposed to describe drying in a lab-scale conductive thin film dryer, which was designed to investigate the drying kinetics relevant to drum drying. The model calculations were compared to experimental data from drying experiments with maltodextrin DE12 and potato starch, considering the three distinct periods (heating, boiling and conductive drying) of the lab-scale process. The model uses measured temperatures and evaporation rate during the boiling period as input to calculate the decrease in moisture content during the drying process. Model calculations were evaluated by determining the root-mean-square-error (RMSE) values. The RMSE were very small (<0.24) indicating that the model was successful in describing the film drying process. During the last drying period, the starch films exhibited a higher initial heat transfer resistance (~0.0004 (m2∙K)/W) compared to maltodextrin (~0.0002 (m2∙K)/W). This reflects the formation of larger vapour bubbles in the boiling period impeding the heat transfer for starch films. Subsequently, the model was modified to describe a pilot-scale drum drying process for maltodextrin suspensions. The initial heat transfer coefficient for drum drying of maltodextrin was obtained from the lab-scale experiments. The simulations indicated residual moisture contents and optimal drying times for different drying conditions.

Original languageEnglish
Article number109733
JournalJournal of Food Engineering
Volume268
DOIs
Publication statusPublished - 1 Mar 2020

Fingerprint

films (materials)
Hot Temperature
drying
Starch
maltodextrins
drums (equipment)
Solanum tuberosum
boiling
heat transfer
Heating
Suspensions
Temperature
maltodextrin
starch
water content
evaporation rate
heat transfer coefficient
potato starch
bubbles
dryers

Keywords

  • Conductive drying
  • Drum drying
  • Heat transfer
  • Process modelling
  • Thin film

Cite this

@article{e748ed3718884d588d87c7290556abb3,
title = "Model development for conductive thin film drying processes",
abstract = "A heat-transfer governed model is proposed to describe drying in a lab-scale conductive thin film dryer, which was designed to investigate the drying kinetics relevant to drum drying. The model calculations were compared to experimental data from drying experiments with maltodextrin DE12 and potato starch, considering the three distinct periods (heating, boiling and conductive drying) of the lab-scale process. The model uses measured temperatures and evaporation rate during the boiling period as input to calculate the decrease in moisture content during the drying process. Model calculations were evaluated by determining the root-mean-square-error (RMSE) values. The RMSE were very small (<0.24) indicating that the model was successful in describing the film drying process. During the last drying period, the starch films exhibited a higher initial heat transfer resistance (~0.0004 (m2∙K)/W) compared to maltodextrin (~0.0002 (m2∙K)/W). This reflects the formation of larger vapour bubbles in the boiling period impeding the heat transfer for starch films. Subsequently, the model was modified to describe a pilot-scale drum drying process for maltodextrin suspensions. The initial heat transfer coefficient for drum drying of maltodextrin was obtained from the lab-scale experiments. The simulations indicated residual moisture contents and optimal drying times for different drying conditions.",
keywords = "Conductive drying, Drum drying, Heat transfer, Process modelling, Thin film",
author = "Jun Qiu and Boom, {Remko M.} and Schutyser, {Maarten A.I.}",
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month = "3",
day = "1",
doi = "10.1016/j.jfoodeng.2019.109733",
language = "English",
volume = "268",
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}

Model development for conductive thin film drying processes. / Qiu, Jun; Boom, Remko M.; Schutyser, Maarten A.I.

In: Journal of Food Engineering, Vol. 268, 109733, 01.03.2020.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Model development for conductive thin film drying processes

AU - Qiu, Jun

AU - Boom, Remko M.

AU - Schutyser, Maarten A.I.

PY - 2020/3/1

Y1 - 2020/3/1

N2 - A heat-transfer governed model is proposed to describe drying in a lab-scale conductive thin film dryer, which was designed to investigate the drying kinetics relevant to drum drying. The model calculations were compared to experimental data from drying experiments with maltodextrin DE12 and potato starch, considering the three distinct periods (heating, boiling and conductive drying) of the lab-scale process. The model uses measured temperatures and evaporation rate during the boiling period as input to calculate the decrease in moisture content during the drying process. Model calculations were evaluated by determining the root-mean-square-error (RMSE) values. The RMSE were very small (<0.24) indicating that the model was successful in describing the film drying process. During the last drying period, the starch films exhibited a higher initial heat transfer resistance (~0.0004 (m2∙K)/W) compared to maltodextrin (~0.0002 (m2∙K)/W). This reflects the formation of larger vapour bubbles in the boiling period impeding the heat transfer for starch films. Subsequently, the model was modified to describe a pilot-scale drum drying process for maltodextrin suspensions. The initial heat transfer coefficient for drum drying of maltodextrin was obtained from the lab-scale experiments. The simulations indicated residual moisture contents and optimal drying times for different drying conditions.

AB - A heat-transfer governed model is proposed to describe drying in a lab-scale conductive thin film dryer, which was designed to investigate the drying kinetics relevant to drum drying. The model calculations were compared to experimental data from drying experiments with maltodextrin DE12 and potato starch, considering the three distinct periods (heating, boiling and conductive drying) of the lab-scale process. The model uses measured temperatures and evaporation rate during the boiling period as input to calculate the decrease in moisture content during the drying process. Model calculations were evaluated by determining the root-mean-square-error (RMSE) values. The RMSE were very small (<0.24) indicating that the model was successful in describing the film drying process. During the last drying period, the starch films exhibited a higher initial heat transfer resistance (~0.0004 (m2∙K)/W) compared to maltodextrin (~0.0002 (m2∙K)/W). This reflects the formation of larger vapour bubbles in the boiling period impeding the heat transfer for starch films. Subsequently, the model was modified to describe a pilot-scale drum drying process for maltodextrin suspensions. The initial heat transfer coefficient for drum drying of maltodextrin was obtained from the lab-scale experiments. The simulations indicated residual moisture contents and optimal drying times for different drying conditions.

KW - Conductive drying

KW - Drum drying

KW - Heat transfer

KW - Process modelling

KW - Thin film

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