Papers by Keyword: Hot-Air Drying

Abstract: Based on the drying technology principle of lithium-ion battery cathode coating, the variation law of dry base moisture content and drying rate in the process of hot-air drying and infrared drying was studied. The experimental results show that the cathode coating of lithium-ion battery dried under hot-air and infrared conditions can be divided into three stages: increasing-rate, constant-rate, and falling-rate. The constant-rate stage is the main drying stage, accounting for more than 50% of the weight loss, the falling-rate stage is the main energy consumption stage, accounting for more than 50% of the time. Under the condition of hot-air, the change level of airspeed is the main influencing factor of the drying process, and the drying time can be reduced by about 35% for each 0.7 m/s increase in airspeed. Under infrared conditions, the change level of radiation power is the main influencing factor of the drying process, and the drying time can be reduced by about 34.1% for every 100W of power increase. The optimal drying conditions under hot-air conditions are: air temperature 90 °C, airspeed 2.3 m/s; the optimal drying conditions under infrared conditions are: radiation distance 13 cm, radiation power 200 W. By comparing the best conditions of hot-air and infrared, it can be known that the drying efficiency is higher in the infrared condition and the drying duration is 160 s, but the energy utilization rate in the falling-rate stage in the infrared condition is lower than that in the hot-air condition. Therefore, when infrared drying enters the falling-rate stage, it can be supplemented by hot-air drying to further improve the drying efficiency.

Abstract: This paper presents the effect of drying methods on chemical and functional properties of Jerusalem artichoke (Helianthus tuberosus L.) powders. To prepare the Jerusalem artichoke powders, the slices of Jerusalem artichoke were dried in hot-air oven at 60°C, in microwave oven with 200 W, under open-air sun and under shade until moisture content of approximately 10% (dry basis) was reached. In addition, blanching was used in order to investigate the influence of pre-treatment. The contents of total phenolic, total sugar, reducing sugar and water-holding capacity of Jerusalem artichoke powders prepared by different drying methods were analyzed. The results showed that both blanching and drying method affected these properties of Jerusalem artichoke powders significantly (p<0.005).

Abstract: This paper illustrated the importance of determining reasonable gravure hot-air drying parameters. On the basis of residual solvent detection via gas chromatographic method, the effect of hot-air velocity, hot-air temperature and primal solvent content on residual solvent was analyzed. According to polynomial regression analysis, curve fitting was conducted, and mathematical model of various parameters, average drying velocity and unit energy consumption was constructed to optimize printing dryer and guide practical production.

Abstract: In order to reduce the damage rate of hot-pepper in the process of drying and transportation, and to improve the quality of dried hot-pepper. In this paper, the mechanical properties of hot-pepper were studied in the process of hot-air drying. The experimental results showed that the hot-pepper’s compressive ability dropped with the decrease of moisture content after the moisture content reached the safe moisture content. With the moisture content decreasing, the variation tendency of the elastic modulus and tensile strain of hot-pepper were first increased and then decreased and finally tended to be stable when it reached 12％. Effect of hot-pepper’s shape on tensile strain is greater than on the maximum load and displacement in the process of drying.

Abstract: In order to solve the drying problems in the deep-processing of pepper, peppers were dried through blanching pre-treatment and hot-air drying process. Orthogonal test designs were carried out to investigate factors influencing the quality and moisture content of pepper. The results showed that the whole drying process was a reduction speed drying, hot-air temperature and wind speed have significantly affected on the drying rate of pepper, but the impact of hot-air temperature was more prominent than wind speed; hot-air temperature was found to be the primary parameter to affect the quality of the pepper, wind speed was the secondary one and followed by packing thickness; drying time was found to be the primary parameter to affect the moisture content of the pepper in the drying process, the best drying conditions were as follows: wind temperature was 80°C, wind speed was 10 m/s, packing thickness was 80 cm, drying time was 12 h after 100°C steam blanching pre-treatment

Abstract: At present, we are taking more and more attention on environment protecting, food and medicine safety, and more researching and applying on green printing and packaging technique has been done abroad. Around these, water-based ink has been accepted by the market step by step, but the printing press on this area still with some problems: Lower drying efficiency and lower printing speed. To solve these problems, we analysis the hot-air drying process based on model Logarithmic. We suppose the experiment environment as follow: the temperature is 50°C, the hot air speed is 6m/s, meanwhile we suppose the experiment keep to second Fick-law: The liquid equally distributing around the solid at the beginning; during the drying process, the diffusing modulus keep steady; the resistance of external diathermanous medium is ignored and keep linear diffuse. Under this experimental condition, we record the data about the volume of liquid in the solid during the process, and then analyze the data by the software SPSS, we evaluate the model by the square of relating parameters, and then revise the model so that it can keep the same with the drying process. The model can forecast the drying rate of the water-based ink. This model can supply basal dada for the designing work of water-based ink; at the same time, it has actively influence on speedup the printing press.