橘皮烘干机的设计设计外文文献翻译

附录ADesignoforangepeeldryerAuthorl,Author2,Author3.AppliedThermalEngineering,2016,8(6):556-568.Abstract:Citruspeelisanimportantfoodadditivefortheproduction.SouthAfricaistheworld'sthirdlargestcitrusexportintheworldbutcurrentlynocitruspeelisusedforfurtherprocessing.Incontrast,thestatehadtoimportthesechemicalsfromoverseasdespitethequalityofrawmaterialsourcesintheformofcitruswaste.Becausecitrusfruitsareseasonal,itisnecessarytokeepthesepeelsinuseintheoff-season.Thepurposeofthisstudywastoinvestigatethedrydynamicsoflemonpeelanddisplaydesignstrategiesonindustrialscaledryersbasedonlaboratoryandpilotplanttests.Thelaboratorytestsanddrynessoftheskinwerecrushedintothreedifferentsizes(3,6,and9mm)toprovidedryingtime(15,20,and40minutesat150°C,and30,35,100and60min°C)Toachievethedesiredfinalmoisturecontent(10%)peel.Becausetheparticlesareaggregatedandtherelativelylongdryingfluidizedbeddryerhasbeenselected.Afterthesuccessofthepilotplanttesttheinitialdesignofthefluidizedbeddryerrequiredcapacityhasbeendone.©2007ElsevierAllrightsreserved.Keywords:dryfluidizedbeddryer;foodadditiveIntroductionSouthAfricaistheworld'sthirdlargestcitrusexportintheworldbutcurrentlynofoodchemicalsareproducedlocally.Thenewinitiativeisdealingwithlocalandcit-ruswastetoproducevaluablefoodchemicals.Thiscanbeseenasanopportunitytogeneratenewjobsandincomeforlocalcitrusproducers.Becausecitrusfruitsareseasonal,itisnecessarytosavethesepeelsintheoffseason.Thisisdonebyreducingthemoisturecontentofabout85%to10%ofthepeel.Citrusfruitcandiedfruitcanbeusedinbakedgoodsorfastfood.Thedebrisofthepeelisusedforjam.Polysaccharideextractpectincit-russkingellingagentusedinjamandsomecandy.Itisalsotechnicallypossibletoproducesolidwastefromfruitvinegar(fruitwasteuse,2007).Dryingisanenergy-intensiveprocessthatresultsintheremovalofmoisturefromthebody.Ingeneral,theeffectofthedryingprocessisconsiderabletoexerttheexternalconditionsandtheinternalstructureofthematerialisdry.Thesefactorsaffectthevariousdryingtimesinavarietyof.Therateofheattransferduringmassdryingandthemasstransfermainlydependsonthetransportmechanismoftheboundarylayer,butinthedescendingsectionthecontrolfactorbecomestheadditionalresistancewithinthedrymaterial(strumillowithkudra,1986).Fluidizedbeddryingtechnologyhasanimportantpositionofthedryingmethod.Thismethodhasbeenwidelyusedingranularmaterials;butitalsoappliestodrysolutionswherepasteandliquidaresprayedintofluidizedbedinertia.Thefluidizedbeddryerischaracterizedbyaparticleresidencetimedistribution,near-perfectmixing(truewithBaker,1985).Thedryingmethodissupportedbyhotairthroughthemateriallayerlocatedinthegrid(gasdistributor).Ifthespeedofthegasishigherthantheinitialfluidizedbed,thevelocityisgraduallyexpandedtoreachasimilarboilingliquidinacountry.Thisphenomenoniscalledafluidizedbed.Fluidizedbeddryinghasbeenextensivelystudiedintheliterature(offwithJoslinLin,1967;reduction,1978;truewithBaker,1985).Kudra,mujum-dar,lata,andkalwar(1992)studiedfluidmechanics,heattransferanddryingcharacteristicsusingatwo-dimensionalspoutedbed.Theyfoundthatdenseparticletransferratesleadtohighheattransferrates,anduniformmoisturecontentandtemperature.Bedtemperature,soitcanbeeasilycontrolled.Itisparticularlyimportantforheatsensitivematerialssuchasinthefoodindustry.However,notonlythethermaldegra-dation(ie,massloss,color,shape,texture,nutrientcontent,etc.)shouldbeconsideredasadryproduct(grain,sugar,fruit,vegetables,etc.)infoodbuttheirsensitivemechanicalstressandProlongeddryingtimeaswell(Grabowskiandmujumdar,1992lewicky;andReynette,1992;talburtand,1987).Inthecaseofcitruspeeldrydegradationmayoccurattemperaturesabove150°Cafter30-40minutesofshort-ratedryingperiod,mostofthedryingprocessattherateofper-iod,bothintermsofgasvelocityanddryareasaffectthepeeldryingrate,Mainlybecausethecontrolmechanismisinternaltothevaportransportintheparticles(ramsunkarandRamdio,2006).Asexpectedtheparticle-to-fluidheattransfercoefficientdependsonthevelocityofthegas,itismoreinthefluidizedbedthaninafixedbed(otheretal.,1985;supportoriginal,kaguei,andfunazkri,1979).However,inthedryingoffoodproductsthisphenomenonaffectsthedryingrateonlybeforethestartofthedryingprocess,andmasstransitbecomesinternalcontrol..researchAnordinarykitchenequipment(Kenwoodmincer/de-juicer)isfirstremovedwithlemonjuiceandthenpassedthroughthescreenofthreedifferentsizes,namelysmall(3mm),medium(6mm),large(9mm)TheThelaboratoryworkbroughtthetraydryingexperimentfromwhichthedataobtainedwasusedtoproducethedryingratecurve.Alaboratorytraydryer(LabconFSOE-D-8man-ufacturedmarketingservice,throughexperiments,RSA)wasusedtotestattwodifferenttemperatures(150and100°C).TheskinisevenlydispersedinPetri-monthsandthenplacedinatraydryer.Thenremovethesamplepre-intervalandmoisturecontentfortheinfraredmoisturemeterusingtheinfrared-200(producedbyDenverEquipmentInc.USA).Experimentsindifferentwatercon-tentprovidevalueforthetimeinterval.Thesameprocedurecarriesoutalltheparticlesize.Seethetestdeviceexperiment(Figure1),indryuseofliquefiedlemonpeelinabatchopenbeddry.Sincecontinuousdryingisimpossibletostayforalongtime,therequiredfigureisusedtotesttheliquefierbeddryer(asopposedtoanindustrial

dryer).ThehotairdryerprovidesthecombustionLPG(liquefiedpetro-leumgas)inthecombustionchamber(3),theairvelocityismeasuredbytheairspeedtube(4).Goodfluidizedbedparticlesizeachievesallaveragespeedsof3.5m/s.Allfineparticlesmayescapetrappedinstrongtropicalstorms(7).Theproductcollectstheshotthroughtheexit.22litersupagivensizeisusedforeveryrun.Entertheairtemperatureat150°Cdryer.Thefinalbedtemperaturereaches110°C;adequatesafetytoavoiddamagetotheproduct.Thentakethesampleandholdthecon-tentinthewaterregularlytoevaluateit.Fromtheproductionhistoryexperimentcurve,itisestimatedthateachdevicerunsfor30minutes.Figure1.Deviceflowchart-Verygoodcondition,heattransferprocess-goodmix,thatis,theinformationontheuniformityofthebed-Bettercontrolofdryingconditionswithintherangeofdryers-Stayshorter,somoretostrengthenthedry,comparedtootherindustrialdryers-smaller,comparedtootherindustrialdryersInadditiontothegeneraladvantagesthereisalsoagoodexperienceandtheuseofdry-temperaturesensitivematerialsfortheuseoffluidizedbeddryersinthefoodindustryhasaspecificgoal.AllowalongerstaytimeThecontinuousdryershouldbelongenoughtohaveasideofthegranularmaterialforthetravelproduct,asdescribedinFigure4.Theresultsofacomprehensivesizingmachineareamplifiedbythepilotplantdryeraccordingtotheperformanceanalysisofthedesignandpilotplantdryers.Brieflydescribethedesignprocessthroughthefollowingrelationship:Freshcitruspeeldry(kg/year)=freshskinrequirements(kg/year)*fractionyears(off-season,thatisnotgenerated)Dryer(kg/h)=freshskinrequirements(kg)/dwelltime(h)Airflow(m3/s)==fluidizedbedspeed*dryercross-sectionalareaEnlargementratio=capacityofindustrialdryer(kg/h)/capacityofpilotplantDryer(kg/h)CrosssectionareaDryer=liquefiedvolumeofbed/0.640.64minthepastrelationshipwiththeaverageheightofthebedgeom-etryaccordingtothedryer.SincethecitrusfruitisnotintheyearofApril,thismakestheremainingeightmonths(2/3)ayearneededtodrytheskinthisperiod.Takingadvantageofthisopportunitytobindwiththerequirednumberofannualprocessingrequirements,strippingthedryingduringthisperiodcanbecalculatedtotherequiredcapacitytodeterminetheindustrialdryer.Theabilitytoratetheabilitytoprovideapilotplantdryer scale.Usethisratiotodeterminethesizeoftheindustrialdryerrequired.3.DecisionmakingTraydryingwascarriedoutatdifferenttemperaturesattwodifferenttemperatures(150°Cand100°C)inordertodeterminethemoisturecontentoftheskinatdifferenttimesinthedryingprocess.Figure2showsthedrynessofthetrayatadrynessof150°Cwithaparticlesizeof3mm.TheseconditionsareshowninFig.Thedrycurvesweremeasuredunderdifferentconditionsforthecriticalmoisturecontenttomakedifferentparticlesizesanddifferentdryingtemperatures.Thevaluesobtainedshowthatmostofthedryingprocessoccursduringthedecelerationphase(seeTable1).Thetrialalsoprovidedaconservativeestimateofthetimerequiredtoachievethedesiredwatercontent(about10%),showninTable2.Theheatandmasstransfercoefficientisusuallyhigherinbedthanthetrayisdry.Thesamemassunitdryareaparticlesarenotthesameforthelaboratorytraydryerandthepilotplantbeddryer,butthesedifferencesplaytheroleoftherisingsectionofthedrysectionbutmostofthedryingprocessoccursduringthedecelerationperiod.Apilotplantwascarriedouttoverifytheresultsofthetraydry.Onlylargeparticles(9mm)method,smallparticlesgathered.Eachplugiscompletelymixedwiththeflowelementinasensethatalltheparticlesinthiselementhavethesamemoisturecontent.Thewholeparticleinthiselementshouldhaveamoisturecontentofabout64%.

Figure3DryingRateCurveParticlesat150°3mmC(PalletDryer)Figure4AliquefiedflowmodelbeddryerTable1Criticalmoisturecontent粒径150°C(%) 100°C(%)小(3mm)61.5 58.1中(6mm)62.3 60.2大(9mm)65.5 66.7Table2Durationofresidencetomeettherequiredmoisturecontent(10%)粒径(min)150°C(%)在100°C的停留时间(min)Particlesize小(3mm)1561.530中(6mm)2062.335(min)at100°大(9mm)4065.560C residencetime(min)Small(3mm)1530In(6mm)2035Large(9mm)4060Salesmanandinterferencewithairflowbeddryerexperience.Table3showsthetestresultsofthetestdevice.Thequalityofthematerialafterdryinghasdecreasedbyabouttwothirds.Theresultofthepilotplantoperationisbasedonthedryingexperimentofthehouseinthedish.Table3Durationofresidencetomeettherequiredmoisturecontent(10%)

时间(分) Tin(°C)Tdryer(°C) 含水率 Ti me014742.684.6(min)714746.670.5Tin(°C)1415751.237.1Tdryer2115968.116.7(°C)Moistu2815990.87.1re351551165.9contentT饲料总量21.51hetotal总质量的饲料13.3kgqualityofthe产品的总量7.381feedis总质量的产品2.9kg13.3kgT粒度9mmhetotal流化速度3.5m/samount oftheproductis7.381Thetotalmassoftheproduct2.9kgParticlesize9mmFluidizationspeed3.5m/sAbriefdescriptionofthedesignprocedureinChapter2isbasedonthepilotplantequipmentparametersgiveninTable4andtheDesignSpecificationTable5inacompletelycompleteunit.ThedesignofthesizingdryerisshowninFigure5.Thefollowingdesignparametersarechosenbasedonourhydrodynamicresearchtypeofdealerused:-Themaximumbedheightisequalto1meter.Asthegeometryofthedryerheightof0.64meters.Thewidthofthebedisequalto1meter.Table4dataonthecapacityofthepilotplantVolumeofparticles(freshskin)(1)21.5Capacityfreshfreshskin(kg/square)700Dryingtime(h)0.5Capacity(freshskin)(kg/h)29.4Capacity(freshleather)(tpa)257.5Airvolumeflow(m3/s)0.417Airflowrateindryer(m/s)3.5Table5OveralldryerspecificationsDryingcycleCapacity(freshskin)4336kg/hEnlargementratio147.5Bedvolume3.1m3Bedcross-sectionalarea(upto1meterinbedheight)4.84m2Dryerwidth1mHighheight4mThedepthofthedryeris1mBedlength4.84mnfraredrequirements17m3/sFigure5preliminarydesignblockdiagramThefreeboardheightisequalto4meters,whichisenoughtoevacuatethe

Fromthedryingratecurve,itisobviousthatmostoftheoccurrencesoccurduringvacuumfreeze-dryingrates.Sothereisnobigdifferencewhenitcomestothetraytodrythefluidizedbed.Theresidencetimeevaluationfromthetraydryingtestprovidesaconservativeestimateoftheresidencetimeinthefluidizedbeddryer.150°isdeterminedasthebestdryingtemperature,asitprovidestheshortesttimetodrytheincombustibleproduct.Largeparticlesoffluidizedbedaresuitablefordryingastheydonotcondenseintomediumandsmallparticlesizes.附录B橘皮烘干机的设计Authorl,Author2,Author3.AppliedThermalEngineering,2016,8（6）:556-568.摘要：柑橘果皮是重要的食品添加剂生产。南非是世界上第三大柑橘出口在世界但目前没有柑橘果皮是用于进一步加工。相反，国家不得不进口这些化学品从海外尽管优质原材料来源的形式，柑橘废料。因为柑橘类水果是季节性的，因此有必要保持这些果皮使用在淡季。这项研究的目的是调查的干燥动力学柠檬的果皮和展示设计策略工业规模干燥机基础上的实验室和试验工厂试验。实验室试验和皮干燥粉碎成三个不同的大小（3,6,和9毫米）提供干燥时间（15,20，和40分钟在150°丙，和30，35,100和60min°丙）达到要求的最终水分含量（10%）果皮。因为粒子聚集和相对长时间干燥流化床干燥机已选择。成功后的试验工厂试验初步设计的流化床干燥机所需的能力已经做了。©2007爱思唯尔公司保留所有权利。关键词：干燥流化床干燥机；食品添加剂.简介南非是世界上第三大柑橘出口在世界但目前没有食物的化学品是当地生产。新倡议正在处理本地和cit-rus废物产生有价值的食品化学品。这可以看作是一个机会，为当地柑桔生产商产生新的工作和收入。因为柑橘类水果是季节性的，因此有必要保存这些果皮使用在淡季。这是通过减少水分含量约85%至10%的果皮。柑橘类水果蜜饯果皮可使用在烘焙食品或快餐食品。碎片的果皮是用于果酱。多糖提取果胶cit-rus皮胶凝剂用在果酱和一些糖果。它在技术上也可能产生的固体废物从水果醋（水果废物利用，2007）。干燥是能源密集的过程，结果在去除水分从身体的蒸发。总的来说，在干燥过程相当的影响力施加的外部条件和内部结构的材料是干燥的。这些因素的影响，在各种不同的干燥时间。在等率干燥期传热率和传质主要取决于运输机制的边界层，但在降速段控制因素成为附加电阻内被干燥物料（strumillo与kudra，1986）。流化床干燥技术拥有重要地位的干燥方法。这种方法已被广泛用于粒状材料;但是它也适用于干燥的解决方案，膏状和液体喷射到流化床惰性。流化床干燥机的特点是颗粒停留时间分布，近乎完美的混合（真与贝克，1985）。干燥方法是通过热空气通过料层的支持位于网格（气体分布器）。如果气体的速度高于初始流化床速度逐步扩大到它到达一个国家类似沸腾的液体。这种现象被称为流化床。流化床干燥已被广泛的研究在文献（关与乔斯林，1967；减少，1978；真与贝克，1985）。kudra，mujum-达尔，拉加，和kalwar（1992）研究流体力学，传热及干燥特性使用二维喷动床。他们发现，密集的颗粒流转率导致高传热传质速率，和统一的水分含量和温度。床温度，因此可以很容易地控制。这是特别重要的热敏感材料，如在食品产业。然而，不仅热degra-dation（即质量损失，颜色，形状，纹理，养分含量，等）应被视为在食品干燥产品（谷物，糖，水果，蔬菜，等。）但他们敏感的机械应力和长时间的干燥时间以及（格拉鲍夫斯基和mujumdar，1992lewicky；及雷纳特，1992；talburt和，1987）。在案件柑橘果皮干燥的退化可能发生在温度高于150摄氏°后30-40分钟短恒率干燥期，大多数的干燥过程在下降率per-iod，无论是气体速度和干燥地区影响果皮干燥速度，主要是因为控制机制是内部的水汽输送在粒子（ramsunkar和拉姆迪奥，2006）。正如预期的粒子-to-fluid传热系数取决于气体的速度，因此更是在流化床中比在固定床（其他等人。，1985；支持原创，kaguei，与funazkri，1979）。然而，在食物产品干燥这一现象影响干燥速度只有在干燥过程的开始之前，大众运输成为内部控制。.研究一个普通的厨房设备（建伍mincer/de-juicer）是先用柠檬汁去除，然后通过屏幕的皮碎三种不同大小，即小（3毫米），中（6毫米）、大（9毫米）。实验室工作带来托盘干燥实验,从中获得的数据被用作生产干燥速率曲线。一个实验室托盘干燥器（LabconFSOE-D-8man-ufactured营销服务，通过实验,RSA）用来进行试验，在两个不同的温度（150和100°C）。皮被均匀的分散在Petri-dishes然后置入托盘干衣机。然后删除样品预间隔和湿气含量进行了红外水分仪使用红外-200（生产的丹佛设备公司。美国）。实验在不同水分con-tent提供价值的时间间隔。同样的程序进行了所有的颗粒大小。见试装置实验（图1）,在干燥的使用液化柠檬皮在批处理开放床干燥。由于连续干燥是不可能停留时间较长,所需图中试装置液化小床的干燥器（相对于工业烘干机）。热空气干燥机提供的燃烧LPG（液化petro-leum气）在燃烧室（3）,空气速度是衡量的空速管（4）。良好的流化床颗粒大小实现所有的平均速度为3.5米/秒。所有的精细颗粒可能逃脱了被困在强热带风暴（7）。产品通过出口收集射击。22升大一个给定尺寸是用于每一个跑。输入空气温度为150°C烘乾机。最后的床层温度达到110°C;足够的安全,避免损坏产品。然后采取样品并定期召开con-tent中的水分进行了评价。从生产历史实验曲线,据估计，每一个装置运行30分钟。

图1.装置流程图很好的条件，传热传质过程良好的混合，即均匀性的资料在了床上更好的控制干燥条件范围内烘干机停留时间较短,因此更多的强化干燥，相较于其他工业烘干机体积更小，相比较于其他工业烘干机除了一般的优点也有很好的经验和干燥温度敏感材料的使用流化床的干燥器,在食品工业中有具体的目标。允许停留时间较长连续烘干机应该足够长，有粒状物料的一面旅行饲料产品方面，作为描述，如图4。全面型的浆纱干燥机的得到的结果放大的中试装置干燥机根据性能的分析设计和中试装置干衣机。简要阐述设计程序是通过以下关系：新鲜柑橘皮干燥（公斤/年尸新鲜的皮要求（公斤/年）*分数年（淡季，即不产生）干燥器（公斤/h户新鲜的皮