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1、附录ADesign of orange peel dryerAuthor1, Author2, Author3.Applied Thermal Engineering, 2016, 8 (6): 556-568.Abstract: Citrus peel is an important food additive for the production. South Africa is the worlds third largest citrus export in the world but currently no citrus peel is used for further proce
2、ssing. In contrast, the state had to import these chemicals from overseas despite the quality of raw material sources in the form of citrus waste. Because citrus fruits are seasonal, it is necessary to keep these peels in use in the off-season. The purpose of this study was to investigate the dry dy
3、namics of lemon peel and display design strategies on industrial scale dryers based on laboratory and pilot plant tests. The laboratory tests and dryness of the skin were crushed into three different sizes (3, 6, and 9 mm) to provide drying time (15, 20, and 40 minutes at 150 C, and 30, 35, 100 and
4、60 min C) To achieve the desired final moisture content (10%) peel. Because the particles are aggregated and the relatively long drying fluidized bed dryer has been selected. After the success of the pilot plant test the initial design of the fluidized bed dryer required capacity has been done. 2007
5、 Elsevier All rights reserved.Keywords: dry fluidized bed dryer; food additive1 IntroductionSouth Africa is the worlds third largest citrus export in the world but currently no food chemicals are produced locally. The new initiative is dealing with local and cit-rus waste to produce valuable food ch
6、emicals. This can be seen as an opportunity to generate new jobs and income for local citrus producers. Because citrus fruits are seasonal, it is necessary to save these peels in the off season. This is done by reducing the moisture content of about 85% to 10% of the peel. Citrus fruit candied fruit
7、 can be used in baked goods or fast food. The debris of the peel is used for jam. Polysaccharide extract pectin cit-rus skin gelling agent used in jam and some candy. It is also technically possible to produce solid waste from fruit vinegar (fruit waste use, 2007).Drying is an energy-intensive proce
8、ss that results in the removal of moisture from the body. In general, the effect of the drying process is considerable to exert the external conditions and the internal structure of the material is dry. These factors affect the various drying times in a variety of. The rate of heat transfer during m
9、ass drying and the mass transfer mainly depends on the transport mechanism of the boundary layer, but in the descending section the control factor becomes the additional resistance within the dry material (strumillo with kudra, 1986).Fluidized bed drying technology has an important position of the d
10、rying method. This method has been widely used in granular materials; but it also applies to dry solutions where paste and liquid are sprayed into fluidized bed inertia. The fluidized bed dryer is characterized by a particle residence time distribution, near-perfect mixing (true with Baker, 1985). T
11、he drying method is supported by hot air through the material layer located in the grid (gas distributor). If the speed of the gas is higher than the initial fluidized bed, the velocity is gradually expanded to reach a similar boiling liquid in a country. This phenomenon is called a fluidized bed. F
12、luidized bed drying has been extensively studied in the literature (off with Joslin Lin, 1967; reduction, 1978; true with Baker, 1985). Kudra, mujum-dar, lata, and kalwar (1992) studied fluid mechanics, heat transfer and drying characteristics using a two-dimensional spouted bed. They found that den
13、se particle transfer rates lead to high heat transfer rates, and uniform moisture content and temperature. Bed temperature, so it can be easily controlled. It is particularly important for heat sensitive materials such as in the food industry. However, not only the thermal degra-dation (ie, mass los
14、s, color, shape, texture, nutrient content, etc.) should be considered as a dry product (grain, sugar, fruit, vegetables, etc.) in food but their sensitive mechanical stress and Prolonged drying time as well (Grabowski and mujumdar, 1992lewicky; and Reynette, 1992; talburt and, 1987). In the case of
15、 citrus peel dry degradation may occur at temperatures above 150 C after 30-40 minutes of short-rate drying period, most of the drying process at the rate of per-iod, both in terms of gas velocity and dry areas affect the peel drying rate , Mainly because the control mechanism is internal to the vap
16、or transport in the particles (ramsunkar and Ramdio, 2006). As expected the particle-to-fluid heat transfer coefficient depends on the velocity of the gas, it is more in the fluidized bed than in a fixed bed (other et al., 1985; support original, kaguei, and funazkri, 1979). However, in the drying of food products this phenomenon affects the drying rate only before the start of the drying process, and mass transit becomes internal control.2. researchAn ordin
