By Larry R. Genskow
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Extra info for Perry's Chemical Engineers' Handbook. Section 12
At the other extreme, dryers which rapidly flash off the moisture can reduce collapse. This mechanism can also be affected by particle size such that the drying is primarily boundary-layercontrolled. When the particle size becomes sufficiently small, moisture can diffuse to the surface at a rate sufficient to keep the surface wetted. This has been observed in a gel-forming food material when the particle size reached 150 to 200 µm (Genskow, “Considerations in Drying Consumer Products,” Proceedings International Drying Symposium, Versailles, France, 1988).
And as noted earlier in this subsection, care should be taken to define a moisture measurement method since results are often sensitive to the method. Particle Size Generally a customer or consumer wants a very specific particle size—and the narrower the distribution, the better. No one wants lumps or dust. The problem is that some attrition and sometimes agglomeration occur during the drying operation. We may start out with the right particle size, but we must be sure the dryer we’ve selected will not adversely affect particle size to the extent that it becomes a problem.
An example of the application of a linear characteristic drying curve is given in the section on rotary dryers. EXPERIMENTAL METHODS Lab-, pilot-, and plant-scale experiments all play important roles in drying research. Lab-scale experiments are often necessary to study product characteristics and physical properties; pilot-scale experiments are often used in proof-of-concept process tests and to generate larger quantities of sample material; and plant-scale experiments are often needed to diagnose processing problems and to start or change a full-scale process.
Perry's Chemical Engineers' Handbook. Section 12 by Larry R. Genskow