Optimising food dehydration processes: energy-efficient drum-dryer operation
Optimising food dehydration processes: energy-efficient drum-dryer operation
复制标题
优化食品脱水过程：高效节能的滚筒干燥机运行
DOI：
10.1016/j.egypro.2019.02.078
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发表时间：
2019
期刊：
影响因子：
--
通讯作者：
Almena A
中科院分区：
文献类型：
--
作者：
Almena A
Current environmental policies, which promote a more sustainable food sector, have boosted efforts to reduce energy demand during processing, and particularly during drying operations. One of the routes towards more sustainable and efficient drying processes is the design and implementation of optimal operational routines for the existing drying equipment. In the food industry, drum-dryers are typically employed for the production of food powders from viscous slurries (e.g. starchy slurries). Food powders are used in a wide range of applications in the food industry, from beverage powders (milk or cocoa), instant soups, spices or flours and flavours. In this framework, we propose a model-based optimisation routine for the operation of a double drum-dryer (product under atmospheric conditions) used in the manufacture of a breakfast cereal porridge. The problem defines optimal steam temperature and optimal rotation speed that minimises the energy demand of the dryer operation for a range of operating conditions that considered different: product formulation, final moisture contents, thickness and initial temperature of the wet slurry. Overall, this work demonstrates the potential of model-based approaches to the design and optimisation of more sustainable and efficient industrial drying technologies in the food sector, which can help in the achievement of short/medium-term energy reduction goals.
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仅根据食品的物质含量（水、蛋白质、脂肪、碳水化合物、纤维和灰分）估算食品的比热和导热率
DOI：
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发表时间：
2005
期刊：
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作者：
N. Onita;Elisabeta Ivan
通讯作者：
Elisabeta Ivan
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DOI：
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1996
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DOI：
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2007
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2004
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通讯作者：
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DOI：
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发表时间：
2002
期刊：
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