Drum Dryer Research Articles

Designing the predictive control of a drum dryer using multi-agent technology

Designing the predictive control of a drum dryer using multi-agent technology

Optimization of Drum Drying Parameters for Chicken Egg White Flour Using Response Surface Methodology

Optimization of Drum Drying Parameters for Chicken Egg White Flour Using Response Surface Methodology

Physicochemical Characterisation of White Pepper: A Comparative Study Between Traditional Sun Drying and Convective Rotary Drum Drying Methods

Drying is a crucial process in preserving the physicochemical qualities of white pepper. This study investigates the impact of two drying processes, namely traditional sun drying (TSD) and rotary drum drying (RDD), on the quality of white pepper. TSD requires three consecutive sunny days for drying, whereas RDD achieves the target moisture content of 12% within a rapid drying time of 120 min. The research employs thermo-gravimetric analysis (TGA), Fourier transform infrared (FTIR) spectroscopy analysis, and scanning electron microscopy (SEM) to analyse the dimensions, thermo-physical profiles, chemical constituents, and microstructure of the pepper samples. RDD, with a drying temperature of 55°C and centrifugation force of 129.7 × g, ensures fast and uniform drying while preserving the physicochemical qualities of white pepper. In terms of physical characteristics, RDD results in larger dried pepper dimensions, measuring 4.56 mm on average, compared to TSD, which measures 4.35 mm. SEM observations reveal varying pore sizes and cracks in both drying methods. Additionally, quality validation conducted by the Malaysian Pepper Board demonstrates that RDD exhibits superior quality compared to TSD. The RDD samples show moisture content, piperine, volatile, and ash percentages of 11.83, 8.18, 2.53, and 0.82, respectively, while the TSD samples show 10.37, 7.16, 2.43, and 0.74. All samples complied with Standard Malaysian White Pepper No. 1 and International Pepper Community Grade 1. Future studies should focus on enhancing different drying methods to achieve efficient white pepper drying while preserving its quality.

Cracking failure analysis of potash fertilizer drying drums: Calculations, modeling, experiment

Drying drums are widely used for drying materials in many industries. At the same time, the temperature of the drying gases can exceed 1000 °C, and the materials being dried or the evaporated media can be highly aggressive, which can lead to the destruction of the material of the drying drums. As a result of comprehensive studies, it has been established that the probable causes of cracking of drying drum linings under operating conditions of the drying-granulation department of a potassium ore processing plant are thermal stresses. The research results are confirmed by the results of the analysis of the composition and mechanical properties of the drum material, as well as the calculations performed and modeling results. It has been established that thermal stresses are caused by the difference in linear thermal expansion of the lining and the drum due to significantly different temperature coefficients of linear expansion. The drum and inner lining expand by 18.5 mm and 26 mm, respectively, and the calculated difference is approximately 8 mm. Contact force between the lining and the body of the drying drum reaches 54.44 MN. Maximum stresses experienced by the body of the drying drum do not exceed 6 MPa. The microhardness of austenite grains through which the crack directly passes was ≈150 kg/mm2, and that of unbroken grains was ≈180 kg/mm2. Additionally, cracking of the linings due to thermal stresses is associated with the design features of the drum dryer, expressed in the rigid structure of the lining and drum along the transverse axis. The further development of cracks occurs due to, cyclic thermal effects, and the chlorides enter the cracks.

Integrated design and optimization of a conceptual double drum dryer for drying of wheat flour slurry: Experimental validation and computational analysis

AbstractThis study presents a novel conceptual laboratory‐scale double drum dryer (LDD) optimized for the efficient drying of wheat flour slurry into flakes. The research stems from the need to address the complexities of previous methodologies, lack of studies on industrial‐sized dryers, and high cost. The methodology involved designing dryer components, transmission system, creating engineering drawings, and simulating LDD with varied operating parameters. Verification was done using industrial double drum dryer (IGD) data and MATLAB simulations. Parameters were explored including temperature (120–140°C), drum dimension (0.1–0.7 m), and film thickness (0.3–0.6 mm). The design closely matched real‐world performance metrics with mean relative deviations of 2.67%, 3.30%, 10.12% for drum speed, water content, and throughput respectively. The predictive model outperformed the IGD, achieving a 9.13% increase in throughput. Optimal LDD parameters were identified 0.7 m length, 0.2 m diameter, 0.3 mm film thickness, 40% slurry TSS, 120°C temperature, and 4.47 rpm rotational speed, resulting in 3.00% water content and 132.78 kgh−1 throughput offering valuable insights for similar applications in the food industries.Practical applicationsThe research on the novel laboratory‐scale double drum dryer for drying wheat flour‐based slurry holds significant practical implications in the food industry. Firstly, the optimized design and simulation‐based approach offer a cost‐effective and efficient solution for small‐scale food processing businesses aiming to produce wheat flour flakes. By identifying optimal drying parameters, including temperature, drum dimensions, and film thickness, the research enables precise control over the drying process, leading to enhanced product quality and throughput. Moreover, the close agreement between simulation results and industrial observations validates the effectiveness of the proposed methodology, instilling confidence in its practical applicability. The development of a prototype based on these findings facilitates the adoption of this technology by small‐scale enterprises, empowering them to improve their production processes and competitiveness. Overall, this research contributes to advancing drying technology in the food industry, offering tangible benefits in terms of product quality, efficiency, and operational cost reduction.

Effect of extrusion cooking on physical and thermal properties of instant flours: a review

The production of instant flour constitutes a fast-expanding sector, and, this is an innovative area, that is being modified adjusting continually its methodologies to enhance production efficiency, optimizing its resources, fostering innovation in its applications, and increasing its economic income. Among the methods widely cited for precooked flours production are spray drying, drum drying, and extrusion cooking, the latter emerging as a high-potential and versatile solution to produce such commodities. In this regard, a comprehensive understanding of the extrusion process, its mechanical principles, and its effects on the physical characteristics of extruded raw materials is necessary. Analyzing process parameters (specifical mechanical energy and mean residence time) is essential to achieve the desired outcomes. Furthermore, it was analyzed the effect of the process modification conditions (temperature, screw speed, and moisture content) on the physical characteristics of the extruded instant flours. This review offers insights into the most reported system parameters as Specifical Mechanical Energy (SME), Pressure, Torque and, physical properties assessed in different instant flour obtained by extrusion such as Water Absorption Index (WAI), Water Solubility Index (WSI), Swelling Power (SP), Rehydration Capacity, Wetting Capacity, Sinking, Dispersibility, Pasting properties, Thermal properties, and Color. The review summarized and discussed the behavior of the hygroscopic properties and the water affinity of different instant flours obtained by extrusion.

Energy and exergy analysis of drying terebinth in a far infrared‐rotary dryer using response surface methodology

AbstractWater shows a strong tendency to absorb the energy of wavelengths of 3 and 6 µm, which are in the infrared (IR) range. Therefore, IR dryers are used to dry food and fruits that have a high‐water content. Thus, modeling and optimizing energy and exergy parameters of terebinth drying in an IR–rotary drum (RD) dryer were evaluated using the response surface methodology. Independent factors included IR power and rotary rotation speed, and response factors were specific energy consumption (SEC), energy efficiency (EFF), exergy efficiency (EXEFF), specific exergy loss (EXLOSS), and exergy improvement potential (EIP). According to the obtained results, the range of EFF and EXEFF was between 28.93%–9.11% and 0.88%–6.62%, respectively. As IR power and RD speed increased, SEC (123.75–39.21 MJ/kg), EXLOSS (3.97–2.97 MJ/kg), and EIP (3.62–1.009 MJ/kg) decreased, while EFF and EXEFF increased. The results obtained in this study showed that the optimal IR drying power is 616.39 W, and the optimal rotary rotation speed is 13.46 rpm.

Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review.

Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzymes, light, pH changes, and solubility issues. Spray drying has emerged as an effective microencapsulation technique to enhance the shelf life, quality, and stability of ACNs. This manuscript reviews the latest scientific developments in spray drying microencapsulation of ACNs-rich fruit extracts. Process optimization and the stability and physicochemical properties of the spray-dried, microencapsulated ACNs-rich powders are discussed. This review also covers functional food and nutraceutical applications and introduces novel encapsulation methods, such as freeze-drying, supercritical carbon dioxide (SC-CO2), coacervation, drum drying, and electrospraying, highlighting their potential in improving the utility of ACNs-rich fruit extracts.

Transformation of ABT-199 Nanocrystal Suspensions into a Redispersible Drug Product-Impact of Vacuum Drum Drying, Spray Drying and Tableting on Re-Nanodispersibility.

The present study compared vacuum drum drying (VDD) and conventional spray drying (SD) for solidifying crystalline ABT-199 nanosuspensions into redispersible oral drug products. The aim was to optimize formulation compositions and process conditions to maintain nanoparticle size after tablet redispersion. The impact of drug load (22%, 33%, 44%) and type of drying protectant (mannitol, mannitol/trehalose mix (1:1), trehalose) on redispersibility and material powder properties were investigated. Moreover, compression analysis was performed assessing the influence of compaction pressure on primary nanocrystal redispersibility and tablet disintegration. Higher drug loads and lower drying protectant levels resulted in particle growth, confirming a drug load dependence on redispersibility behavior. Notably, all drying protectants showed similar protection properties at properly chosen drying process parameters (Tg-dependent), except when VDD was used for mannitol formulations. Differences between the applied drying processes were observed in terms of downstream processing and tabletability: mannitol-containing formulations solidified via VDD showed an improved processability compared to formulations with trehalose. In conclusion, VDD is a promising drying technique that offers advantageous downstream processability compared to SD and represents an attractive novel processing technology for the pharmaceutical industry. As demonstrated in the present study, VDD combines higher yields with a leaner manufacturing process flow. The improved bulk properties provide enhanced tabletability and enable direct compression.

HEAT PUMPS AS AN ENERGY-EFFICIENT MEANS OF GRAIN DRYING

Large energy costs for the process of drying grain crops associated with the increase in the price of energy carriers pose the task of reducing the energy component to the developers. The presented article focuses on the development of measures to reduce energy costs for the grain drying process using heat pumps. The considered advantages of heat pumps indicate the possibility of using these units for drying grain crops. Especially noteworthy is the increase in energy efficiency of heat pumps due to the conversion of ambient heat with a low temperature potential into heat with a high temperature potential. Thus, heat pumps are characterized by the heat pump conversion factor, which indicates their efficiency. The presented schemes with a heat pump implement the drying process in convective dryers, in particular in chamber, tunnel, shaft and drum dryers. Different schemes of heat pumps can be used for different types of dryers. The use of alternative drying sources for grain drying, in particular solar energy in the heat pump system, dramatically increases the efficiency of this installation. Also presented is a comprehensive scheme for the utilization of spent coolant in heat exchangers, an economizer, and a heat pump, which comprehensively addresses the issue of coolant utilization in a chamber dryer. In the drum dryer, the utilization of the spent coolant in heat exchangers and a heat pump is provided, increasing the temperature of the drying agent at the entrance to the dryer. For drying plant raw materials in a two-zone tunnel dryer, a heat pump scheme with two temperature levels of the heat carrier was developed for drying the material at different temperatures in the dryer zones.

Drying kinetics of lemon (Citrus lemon) seeds on forced-air convective processing

The convective drying kinetics of Citrus lemon seeds at different air temperatures (60–160 °C, 0.3 m.s−1), as well as the effect of air velocity (v) and technology (tray and rotary drum (RD) drying), were investigated. Internal seed temperature profiles showed that most of the process would occur under internal mass transfer control. Each drying curve was fitted with a theoretical diffusion model to determine the effective diffusivity (Deff), and with nine empirical models. Deff were 0.65 × 10−10-13.10 × 10−10 m2.s−1 and the activation energy was 19.90 kJ.mol−1. Deff increased by 85% when v was raised by 50%; this effect was partially compensated by seed movement when using RD (62% increment). A two-term exponential model with arrangements over the pre-exponential terms demonstrated the complementarity of both terms in explaining the seed dehydration process. In addition, convective heat transfer coefficients were calculated (0.48–0.65 W.m−2 K−1). Overall, the results provide valuable kinetic parameters to characterize the dehydration process for further design and simulation of drying equipment.

Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops

ABSTRACT This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mixture design was used to formulate composites from Cassava, Orange-fleshed Sweetpotato (OFSP) and Bambara groundnut flours to replace 55% of maize. The nine formulations obtained were processed into RTE by drum drying. Protein, fat and ash content increased with the increase in Bambara groundnut content, while carbohydrate and fiber content increased with increasing cassava and Orange-fleshed Sweetpotato flour content. Beta-carotene content increased with increasing OFSP substitution. Protein and starch digestibility was affected by drum drying. Low values (40.49 to 47.39) for the glycemic index were observed for various formulations. Sensory evaluation of the products showed significant differences (p < .05) in terms of color, sweetness and overall acceptability of the breakfast product. The products were highly acceptable to consumers.

Chemical changes of aloe vera gel during the preparation of instant powder and its antioxidant activity

Aloe vera contains flavonoid compounds with high antioxidant activity in powder form, which is usually affected by the encapsulating agent. Maltodextrin is currently used as an encapsulating agent because of its high solubility, while gum arabic is a viscous substance that increases oxidation resistance. Therefore, this study aimed to produce aloe vera instant powder with a mixture of maltodextrin and gum arabic as an encapsulating agent and evaluate the chemical changes during the preparation of powder with high antioxidant activity. The powder was processed by mixing aloe vera gel with an encapsulating agent of maltodextrin and gum arabic mixture in a ratio of 1/1 with variations of 5%, 10% and 15%. Each sample was dried using a drum dryer at 120°C, 130°C and 140°C. During preparation, the samples were analyzed for their moisture content, phenolic content, flavonoid content and antioxidant activity expressed as DPPH radical scavenging activity. The results showed that the addition of encapsulating agents decreased the moisture content, phenolic content, and flavonoid content of aloe vera gel, however no significant effect (p&gt;0.05) on antioxidant activity. Drying at a higher temperature will produce aloe vera powder with higher antioxidant activity. The aloe vera instant powder which was produced with a 5% encapsulating agent at the drying temperature of 130°C had high antioxidant activity of 26.21±7.58%.

Drum drying of whole maize flour enhances bioaccessibility of zeaxanthin, α-tocopherol, phytosterols, phenolics and flavonoids

The aim of the present study was to investigate the effect of drum drying of maize flour at slurry concentration of 30%–40% on phytonutrients content and their bioaccessibility. Content of tocopherols (TP), tocotrienol (TT), carotenoids, phytosterols, polyphenols and flavonoids, and antioxidant activity in drum dried maize was decreased. Bioaccessible content of stigmasterol, β-sitosterol and flavonoids was increased in drum dried maize. Bioaccessible content of campesterol and total phenolics was comparable to the bioaccessible content in raw maize. Bioaccessible content of TP, TT, lutein, zeaxanthin and β-carotene decreased in drum dried samples. DPPH + radical scavenging activity of bioaccessible fraction of drum dried maize was increased. The ferric reducing power was stable and total antioxidant activity decreased in bioaccessible fraction of drum dried sample. Percentage bioaccessibility of α-TP, phytosterols, zeaxanthin, phenolics, flavonoids and antioxidant activity was increased. Bioaccessibility of lutein and β-carotene retained, and γ-TP, δ-TP, α-, γ-, δ-TT decreased in drum dried sample. Overall, phytonutrients content was found to be low in drum dried samples, but there was retention of components in bioaccessible fraction which resulted higher percentage bioaccessibility of maize phytonutrients.

The Effect of Drum Dryer Temperature and Rotational Speed on the Characteristics of Finger Millet (Eleusine coracana) Based Weaning Food Enriched with Composite Flour

Abstract Finger millet or red millet is a source of carbohydrates, protein, and phytonutrients that have not been widely used. This has the potential to be used as an ingredient in making bread and porridge. However, the protein content of millet is insufficient for infant feeding and deficient in essential amino acids like lysine, so other ingredients are needed. This study contrasted composite flour dried at various temperatures and rotational speeds with millet-based supplementary feeding. Finger millet flour, red bean, skimmed milk powder, sugar, and salt were used to produce the weaning meal in that sequence. The dough-to-water ratio is 1 : 4. Organoleptic, physical, and chemical interactions were all considered. The experiment used a randomised block design with three replications and a 3 × 3 factorial pattern. The study discovered that drum dryer temperature impacted chemical, physical, and sensory responses (p &lt;0.05). Temperature had a more significant influence on moisture content than rotational speed. Temperature above 120 °C results in lower moisture content at rotation higher than 1.0 min−1 and meets the criteria for instant porridge (lower than 4%). Lower moisture content at higher temperatures leads to increased protein concentration, but carbohydrates and fats remain relatively constant. The samples more preferred by the panellists were samples processed at higher temperature with rotation above 1.0 min−1. So, this value is recommended, apart from fulfilling the standard criteria, processing with higher rotational speed can increase the output capacity of the process.

Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods.

The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee's moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty.

Riceberry bran as a potential source of anti-diabetic agents and its Riceberry bran powder

This study evaluated the anti-a-glucosidase effect, antioxidant activity, and total phenolic compounds of Riceberry bran extracts prepared by the extraction of Riceberry bran with distilled water, ethanol, or hexane using a maceration technique. The ethanolic extract resulted in the significantly highest a-glucosidase inhibitory activity, at 64.13±1.09%. The highest levels of antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radicals were found in the aqueous extract with a half-maximal inhibitory concentration (IC50) of 0.26±0.001 and 0.13±0.001 mg/mL, respectively. Likewise, the total phenolic compounds of the aqueous extract were the highest at 36.20±1.80 mg GAE/g of extract. The Riceberry bran powder obtained by double drum drying was also examined for its physical and chemical properties. It was found that the Riceberry bran powder was of good quality and provided high levels of a-glucosidase inhibition (20.24±0.47%), antioxidant activities (IC50 for DPPH = 4.19±0.08 mg/mL, IC50 for ABTS = 1.57±0.07 mg/mL), and total phenolic compounds (31.25±1.32 mg GAE/g of powder). The overall results indicated the potential of Riceberry bran to provide a-glucosidase inhibitors, antioxidants, and phenolic compounds, which can be used as useful health promoters and nutraceuticals to combat diabetes, and its powder also had potential in the functional food industry.

Development of egg yolk powder using a small-scale double drum dryer: Influence of steam pressure on physical properties

Egg yolk powder is a versatile and widely used food ingredient. Double drum dryers have been widely used in the food industry for many years, but no report was found that utilize drum dryer to produce powdered eggs. This study aimed to investigate double drum drying process conditions, especially steam pressures which consisted of three different conditions: 2.5, 3, and 3.5 bar with drum rotation of 2 revolutions per minute (rpm) to produce chicken egg yolk powder. Once egg yolk powder resulted, the products were evaluated in terms of yield, moisture content (MC), water activity (aw), bulk densities (ρB) and tapped densities (ρT), and color (L*/a*/b* coordinates). Results showed that steam pressures affected several parameters including yield, MC, aw and color properties of egg yolk powder but did not affect ρB and ρT. The egg yolk powder yielded was in range of 48–52%. MC and aw of egg yolk powder were in a range of 3.6– 5.1% and 0.38–0.43, respectively. In terms of density, the egg yolk powders had 0.40-0.43 g/cm3 and 0.46-0.48 g/cm3, for ρB and ρT, respectively. Regarding color, egg yolk powder was medium bright (59–62), less red (5–6), and yellowish (26-28). The double drum dryer is a promising technology for producing chicken egg yolk powder and prolonging its shelf life.

Study on heat and mass transfer characteristics in drying process of drum dryer based on the DEM-CFD coupled method

In order to analyze the heat and mass transfer characteristics of cut tobacco in a horizontal drum dryer, the discrete element method (DEM) was used to calculate the particle collision model and DEM-CFD coupled heat transfer model. With the increase of the rotating speed, the mixing degree gradually increases, and when the rotating speed is 16 rpm, the mixing degree is higher. When the heat flux of EDEM-CFD coupling is 0.2 W-1W, the particle temperature will gradually increase and tend to a fixed value. The residence time of the material has a great influence on the drying quality of the material particles. If the residence time is too short, the heat of the material will be uneven, and if the residence time of the material is too long, the damage of the material particles will increase, increased crushing rate.

The technology of improving the drying process of cotton raw materials in a drum dryer

The technology of improving the drying process of cotton raw materials in a drum dryer