By Arun S. Mujumdar
By a ways the main in general encountered and energy-intensive unit operation in just about all business sectors, business drying maintains to draw the curiosity of scientists, researchers, and engineers. The Handbook of business Drying, Fourth Edition not just provides a finished remedy of the present state-of-the-art, but in addition serves as a consultative reference for streamlining commercial drying operations.
New to the Fourth Edition:
- Computational fluid dynamic simulation
- Solar, impingement, and pulse combustion drying
- Drying of culmination, greens, sugar, biomass, and coal
- Physicochemical features of sludge drying
- Life-cycle overview of drying systems
Covering mostly encountered dryers in addition to leading edge dryers with destiny strength, the Handbook of business Drying, Fourth variation not in simple terms information the newest advancements within the box, but additionally explains how advancements in dryer layout and operation can raise power potency and cost-effectiveness.
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Extra resources for Handbook of Industrial Drying
If the isenthalpic lines (IG ¼ constant) are so inclined that they fall with a slope ÀDHV0, and if only D HV0Y were taken into account in the contribution of vapor to the vapor–gas enthalpy, then the isotherms would run horizontally, but because of the contribution of C PWu Y, they increase with Y for u < 08C and decrease with Y for u < 08C. Contours of relative humidity c are also plotted. The region above the curve c ¼ 1 at which air is saturated corresponds to an unsaturated moist gas; the region below the curve corresponds to fogging conditions.
These problems could be alleviated by using sulfuric acid–water mixtures and saturated salt solutions to obtain different relative humidities [10,13]. 13 depicts the absorption isotherms of a range of food products. Further information on solid moisture characteristics, enthalpy of wetting, and sorption isotherms are available in Refs. [3,10]. 13 Range of sorption isotherms of various foods at room temperature. ß 2006 by Taylor & Francis Group, LLC. As mentioned above, moisture in a solid may be either unbound or bound.
3,10]. 13 Range of sorption isotherms of various foods at room temperature. ß 2006 by Taylor & Francis Group, LLC. As mentioned above, moisture in a solid may be either unbound or bound. There are two methods of removing unbound moisture: evaporation and vaporization. Evaporation occurs when the vapor pressure of the moisture on the solid surface is equal to the atmospheric pressure. This is done by raising the temperature of the moisture to the boiling point. This kind of phenomenon occurs in roller dryers.
Handbook of Industrial Drying by Arun S. Mujumdar