DRYING SYSTEM DESIGNS: GLOBAL BALANCE AND COSTS

作者：Brandini Park Kil Jin; Toro Alonso Luis Felipe; Prado Cornejo Felix Emilio; Dal Fabbro Inacio Maria; Park Kil Jin^*

来源：Journal of Food Process Engineering, 2011, 34(6): 2047-2077.

DOI：10.1111/j.1745-4530.2009.00573.x

When designing drying systems, heat and mass balance should be studied as well as constructing and operating costs. These designs, which differ by type of dryer, depend on the heat-mass relationship. The heat and mass balance on drying systems depend on the type of dryer, the drying process and the drying rate. One of the biggest problems involving dryers selection consists in obtaining the required quality of the product with a great variety of drying equipments and processes. Many methods are presented in literature, those based on phenomenological concepts and those based on cost aspects. Consequently the criteria to classify and design dryers are also in a large number and different for each drying system. Drying system simulation models can also be used to design the dryer. Equations for dryer designs and the costs and area calculations are presented to help food engineers. The case study with specific software using these equations will be presented in future articles.

• 出版日期2011-12