Process Integration for Food Drying with Air Dehumidified by Zeolites

Djaeni, M and Bartels, PV and Sanders, JPM and van Straten, G and van Boxtel, AJB (2007) Process Integration for Food Drying with Air Dehumidified by Zeolites. Drying Technology, 25 (1). pp. 225-239. ISSN 0737-3937

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Official URL: http://dx.doi.org/10.1080/07373930601161096

Abstract

Zeolites have potential to increase efficiency of mediumtemperature drying in the food industry. This work concerns the comparison between conventional dryers and dryers using air dehumidified by zeolite. Steady-state mass and energy balances have been used and the work concerns drying temperatures ranging from 52 to 70C. Process integration based on pinch analysis has been applied and nine different heat exchanger networks for energy recovery are compared. Results indicated that dryers using air dehumidifier by zeolites are 10–18% more efficient than conventional dryers. Keywords Adsorption; Energy efficiency; Process integration; Zeolite drying

Item Type:Article
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Department of Chemical Engineering
Faculty of Engineering > Department of Chemical Engineering
ID Code:36369
Deposited By:Dr. Moh. Djaeni
Deposited On:12 Oct 2012 15:06
Last Modified:12 Oct 2012 15:06

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