Design and control of energy efficient food drying processes with specific reference to quality; Recommendations/strategies for improved dryer design and control

Technical Report · Tue Aug 01 04:00:00 EDT 1989

OSTI ID:5544011

The ultimate goal of the project is to design a cost effective, energy efficient, and high product quality food drying process. This objective has been sought by performing studies to determine the pertinent properties of food products, by developing models to describe the fundamental phenomena of food drying and by testing the models at scale. Recommendations on dryer design and strategy for maximization of product quality are suggested by incorporating the models for product quality in the analysis of dryers. Development of suitable industrial sensors and expert system for control of dryers are discussed. Several novel drying technologies that have the potential to reduce energy consumption are reviewed. 28 refs., 34 figs., 5 tabs.

• Research Organization: Purdue Univ., Lafayette, IN (United States)
• Sponsoring Organization: DOE; USDOE, Washington, DC (United States)
• DOE Contract Number: FG07-85ID12608
• OSTI ID: 5544011
• Report Number(s): DOE/ID/12608-3-Vol.3; ON: DE91015690
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
320303 -- Energy Conservation
Consumption
& Utilization-- Industrial & Agricultural Processes-- Equipment & Processes
553004* -- Agriculture & Food Technology-- Food Protection & Preservation-- (1987-)
60 APPLIED LIFE SCIENCES
COLOR
CONTROL
CONTROL SYSTEMS
DEHYDRATION
DESIGN
DOCUMENT TYPES
DRYERS
DRYING
EFFICIENCY
ENERGY EFFICIENCY
EXPERT SYSTEMS
FOOD
FOOD INDUSTRY
FOOD PROCESSING
INDUSTRY
MASS TRANSFER
MOISTURE
OPTICAL PROPERTIES
ORGANOLEPTIC PROPERTIES
PHYSICAL PROPERTIES
PROCESSING
PROGRESS REPORT
QUALITY CONTROL
STRESSES
TEXTURE
THERMAL CONDUCTIVITY
THERMODYNAMIC PROPERTIES