Thermodynamic characterization of single-stage spray dryers: Mass and energy balances for milk drying
| Autor: | Arlan Caldas Pereira Silveira, Cleuber Raimundo da Silva, Moisés Simeão, Evandro Martins, Antônio Fernandes de Carvalho, Ariel Lessa Mendes, Ítalo Tuler Perrone, Pierre Schuck |
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| Přispěvatelé: | Food Science and Technology Department, Universidade Federal de Viçosa (UFC), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, The authors thank the Brazilian agencies FAPEMIG, CNPq, and CAPES for financial support, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Work (thermodynamics)
thermodynamic model General Chemical Engineering thermodynamie procédé de séchage modèle mathématique consommation d'énergie industrie laitière produit laitier Ingénierie des aliments Thermodynamics law.invention 0404 agricultural biotechnology law [SDV.IDA]Life Sciences [q-bio]/Food engineering Food and Nutrition Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Physical and Theoretical Chemistry Process engineering Génie des procédés modèle thermodynamique Filtration Chemistry business.industry 0402 animal and dairy science Humidity 04 agricultural and veterinary sciences Energy consumption 040401 food science 040201 dairy & animal science Unit operation milk industry Process Engineering dairy product Spray drying Scientific method Alimentation et Nutrition business [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Energy (signal processing) mathematical model |
| Zdroj: | Drying Technology Drying Technology, Taylor & Francis, 2017, ⟨10.1080/07373937.2016.1275675⟩ Drying Technology 15 (35), 1791-1798. (2017) Drying Technology, Taylor & Francis, 2017, 35 (15), ⟨10.1080/07373937.2016.1275675⟩ |
| ISSN: | 0737-3937 1532-2300 |
| Popis: | Spray drying is an efficient unit operation applied in food drying that demands a high amount of energy compared to vacuum evaporation and membrane filtration. The objective of this work was to present a mathematical model-like basis for the construction of mass and energy balances. For this purpose, two lab-scale single spray dryers in milk drying with different evaporative capacities have been used as example. The values of the absolute humidity, mass and energy losses, energetic specific consumption (ESC), and the efficiency of the process were obtained by calculations developed in this work. The mathematical model was valid for the evaluation of mass and energy losses, and it allowed us to compare the efficiencies of spray dryers with different designs. From this model, it is possible to compare different drying processes and dryers. |
| Databáze: | OpenAIRE |
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