Research and Application on Vibrating Style Drier with Conduction and Heat Transfer

Article Preview

Abstract:

Vibrating style drier with conduction and heat transfer is a novel drying equipment combining drying technology with heat transfer technology. It has the properties of high efficiency, energy saving, environmental protection and fast speed, which overcomes the weakness of large energy consumption of drying equipment and uneven drying of sulfurization bed. It can greatly increase the quality and yield of products, improve the working environment, and increase remarkably economic benefit and energy saving effect. In this paper, the structure characteristics, the working principle, and also the application of vibrating style drier with conduction and heat transfer were introduced. Its dynamic characteristics were analyzed, which was of great significance to the application and popularization of this kind of drier.

You might also be interested in these eBooks

Info:

Periodical:

Pages:

224-228

Citation:

Online since:

October 2009

Export:

Price:

Permissions CCC:

Permissions PLS:

Сopyright:

© 2009 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

[1] T. Kudra and A.S. Mujiumdar: Advanced Drying Technologies (Marcel Dekker Publishers, United States of America 2000).

Google Scholar

[2] K. Masters: Drying Technology-An International Journal, Vol. 17 (1999) No. 10, pp.2341-2348.

Google Scholar

[3] G.M. Jin: Drying Equipment (Chemical Industry Publishers, China 2002). (In Chinese).

Google Scholar

[4] I. Das, S.K. Das, and S. Bal: Journal of Food Engineering, Vol. 64 (2004), pp.129-133.

Google Scholar

[5] I. Białobrzewski, M. Zielinska, A.S. Mujumdar, and Marek. Markowski: International Journal of Heat and Mass Transfer, Vol. 51 (2008) No. 19-20, pp.4704-4716.

DOI: 10.1016/j.ijheatmasstransfer.2008.02.031

Google Scholar

[6] V. Dostal and M. Takahashi: Progress in Nuclear Energy, Vol. 50 (2008), pp.631-637.

Google Scholar

[7] F.P.R. Brod, K.J. Park, and R.G. D Almeida: Food and Bioproducts Processing, Vol. 82 (2004) No. 2, pp.157-163.

Google Scholar

[8] S.Y. Liu, Y. Yuan, and B.C. Wen: Journal of Northeastern University (Natural Science), Vol. 15 (1994) No. 1, pp.56-60. (In Chinese).

Google Scholar

[9] B.A. Souraki and D. Mowla: Journal of Food Engineering, Vol. 88 (2008) No. 2, pp.9-20.

Google Scholar