Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Abstract
A drying model was developed for production scale fluid bed drying of granular bakers yeast. In the model, heat capacity of the dryer and the
product entrained through cyclone and heat transfer from the dryer to environment were also taken into account to improve the predictive capacity
of the model. Kinetic model based on the assumption that the resistances to mass transfer during drying lie not inside but liquid film around the
granules was integrated into material and energy balances. Drying rate constant was determined from experimental results at constant air inlet flow
rate and temperature but at varying dryer loadings. Its magnitude was found as function of amount of product loaded into the dryer. Simulations
were performed for two different granule sizes and good correspondence was found between model predictions and experimental measurements
for small granule sizes. For larger granules, deviations between simulations and measurements were observed and this was attributed to diffusive
transport limitation of moisture inside granules, which requires mathematical description of spatial distribution of moisture and temperature inside
the particles. The model can be used for design, optimization and control of drying processes for various applications.
2006 Elsevier B.V. All rights reserved.
Keywords: Drying; Bakers yeast; Modeling; Fluidized bed
1. Introduction
Drying is an important unit operation widely used in chemical, food and pharmaceutical industries to reduce the water
content and improve shelf life of various products. Its principle is based on removal of water from material by means of
evaporation [1,2]. Due to the high sensivity of biological materials to high temperatures and water activities, their preservation
is a problem in industry and maintaining their activities over a
period of time are required to prolong their shelve life. They may
undergo some changes during thermal drying such as destruction of cell membranes, denaturation of proteins or enzymes or
even death of cells [3]. Therefore, optimal operation of drying
process is required in order to minimize such adverse affects of
thermal drying. A large number of dryer types have been used
for drying in practice [1]. The use of fluid bed drying for granular
materials is now well established and widely used in industry. In
fluidized bed drying process, the product to be dried is homogeneously dispersed in the bed and isothermal operation is carried
out using fluidization of material in the dryer [4,5].
The bakers yeast, Saccharomyces cerevisiae is a granular
product and the drying operation reduces the moisture content from 6570% to 46%, with varying time between 30 and
200 min to improve its shelf life [6]. Josic [7] has investigated
optimum conditions for drying of bakers yeast. The influence
of drying conditions upon the quality of bakers yeast has been
investigated by Zimmermann and Bauer [8] in laboratory scale
fluidized bed. A mathematical model was developed to describe
the drying process and combined with deactivation kinetics.
They found good agreement between proposed model and experimental results. Strumillo et al. [9] has studied drying of bakers
yeast with equivalent diameter of 0.85 mm in fluidized bed. They
have taken into account dispersion in the bed and deactivation
of bakers yeast during drying. They have concluded that better
results were obtained for plug flow of material being dried as
far as final product quality was concerned. Grabowski et al. [10]
have compared spouted bed and fluidized bed and their combinations on product quality for drying of bakers yeast. As far as the
quality of final product was concerned, it was found that two step
1020
4. Heat exchange between particles and air in the bed is instantaneous; therefore air temperature and particle temperature
in bed are in equilibrium.
5. Mass of air inside the bed is negligible.
6. Product entrained through cyclone is accounted for in material balances.
7. Mass of dryer material containing product is not negligible
and taken into account in energy balance.
2.2. Model equations
The constructed model equations for all components flowing
in and out of the system as follows.
2.2.1. Dry solids equation
In drying process, the product is initially loaded into the dryer
and then dried solid content of product in the system increases
throughout the loading phase. However, some product will be
lost due to entrainment through the cyclones. Therefore, accumulation of the product in the bed can be described by following
differential equation:
dMb,y
= miy moy
dt
(1)
where Mb,y is dry solid mass of product in the bed and miy is
the flow rate of the product into the bed and moy is the flow rate
of the product out of the bed. The continuous transport of the
product out of bed can be found by following equation:
d o
(2)
my (t) = m (t)
dt
o
moy is flow rate and
my is total mass of entrained product.
The rate of the product collected from the cyclone moy was continuously registered every minute on a balance and following
polynomial equation was obtained as a function of time during
drying:
moy = 4.0 109 t 2 3.1 106 t + 103
(3)
dWb,y
= wiy rw woy
dt
or
wia
+ rw =
(4)
woa
(5)
where wia is flow rate of water as vapor in air to the system and
woa is flow rate of water as vapor in air from the dryer.
2.2.3. Air conservation equation
Air used for drying does not involve in any reaction (Mb,a ),
since it is neither produced nor consumed in the bed. Therefore:
dMb,a
= mia moa
=0
dt
(6)
mia
= moa
(7)
The energy accumulation of the process H is assumed as adiabatic. The total energy accumulation in the bed can be written as
dynamic balance between energy flows to and from the system
as:
(8)
(9)
(10)
(11)
(12)
where Tyi inlet product (yeast cake) temperature, Tai input air temperature, Tyo temperature of the product that leaves the system
from dryer cyclones, Tao output air temperature, cp,y specific heat
of product, cp,w specific heat of water, cp,a specific heat of air
(13)
(14)
(15)
(16)
where Mb,ss , cp,ss , Hv and Wb,a are mass of the dryer material
that encloses the product, specific heat of stainless steel, evaporation enthalpy of water and mass of water vapor, respectively.
Using the assumption in Eq. (14), Eq. (17) can be written as:
H=
(hia ).
and cp,wv specific heat of water vapor. Eq. (12) can be rewritten
using Eqs. (5) and (7):
hoa = cp,a mia Tao + cp,wv (wia + rw )Tao
1021
(19)
The main variable that the model predicts is the product temperature, T, used in above equation. Mb,y and Wb,y terms depend
on time as Eqs. (2) and (4), respectively. Mb,ss depends on time
indirectly. It varies with airflow, which is the function of time.
Specific heat of yeast cp,y is a function of dry solid content. Since
dry solid content varies with time during process, specific heat
of yeast can be considered as a time dependent variable. Based
on this information, more open form of Eq. (19) can be obtained
as:
dT
H = (cp,y Mb,y + cp,w Wb,y + cp,ss Mb,ss )
+T
dt
dMb,y
dWb,y
dcp,y
dMb,ss
cp,y
+ Mb,y
+ cp,w
+ cp,ss
dt
dt
dt
dt
+ rw Hv
(20)
1022
If Eqs. (8)(10), (15) and (16) are replaced into Eq. (20), then
accumulation term becomes:
dT
(cp,y Mb,y + cp,w Wb,y + cp,ss Mb,ss )
+T
dt
dMb,y
dWb,y
dcp,y
dMb,ss
cp,y
+ Mb,y
+ cp,wv
+ cp,ss
dt
dt
dt
dt
= cp,y miy Tyi + cp,w wiy Tyi + cp,a mia Tai + cp,wv wia Tai
T (cp,y moy + cp,w woy
+ cp,a mia
+ cp,wv (wia
rw = Mb,y J
+ rw )) rw Hv
(21)
+ cp,a mia
+ cp,wv (wia
+ rw )) rw Hv
(22)
(23)
A = cp,y miy Tyi + cp,w wiy Tyi + cp,a mia Tai + cp,wv wia Tai rw Hv
(28)
dX
dt
(29)
dX
= k(X Xe )
dt
(30)
(24)
J=
(25)
(26)
dcp,y
dMb,ss
+ cp,w (wiy rw ) + cp,ss
dt
dt
(31)
1023
A BT(k 1)
C
(32)
k1 =
A B(T (k 1) + 0.5k0 h)
C
(33)
k2 =
A B(T (k 1) + 0.5k1 h)
C
(34)
k3 =
A B(T (k 1) + k2 h)
C
(35)
h
6
(36)
1024
Fig. 4. Progress of moisture removal at different loadings (kg): () 150, ()
250, () 300 and () 400.
Fig. 3. Air temperature and airflow rate used for the small particle size.
100 C
tained at
as shown in Fig. 3 during most part of drying
process. The temperatures and humidities of air at inlet and outlet and its flow rate were measured on-line and registered on a
computer in order to establish continuous material and energy
balances for the prediction of the moisture content and temperature of the product.
The mass of the structural material of the dryer in contact
with granular yeast, which is a function of air flow rate, is taken
into account in the model presented in this paper. Following
equation is derived for the mass of stainless steel in contact with
the product to be used in energy balance:
Mb,ss = 2 106 fa + 1.505 101 fai + 2 1012
i2
(37)
where fai is flow rate of input air with the unit of kg/h. The
specific heat of yeast is a function of its dry solid ratio and following equation is derived for the specific heat capacity of yeast
as a function of dry solid ratio based on experimental results of
Josic [7]. Dry solid ratio at time t refers to Y(t) and specific heat
capacity of product as a function of dry solid content is given
by;
cp,y (t) = 6 106 Y 3 (t) + 8 104 Y 2 (t)
5.34 102 Y (t) + 4.26
(38)
where the dry solid ratio, Y (kg dry solid/kg total) can be defined
as:
Mb,y
Y = 100
Mb,y + Wb,y
(39)
Specific heat capacity of water vapor depends on air temperature and is given by following equation [21]:
cp,wv (t) = 0.2324(8.22 + 1.5 10
T (t) + 1.3 10
6 2
T (t))
(40)
The evaporation enthalpy of water is a function of temperature and given by following equation [21]:
1 Tr 0.38
Hv (T ) = Hv1
(41)
1 Tr1
Tr =
T
Tc,w
and
Tr1 =
T1
Tc,w
(42)
where Hv1 is evaporation enthalpy of water at known temperature T1 , Tr is reduced temperature, Tc,w is critical temperature
of water which is 647.3 K and evaporation enthalpy of water at
T1 = 0 C Hv1 = 2501 kJ/kg [22].
5. Results and discussion
5.1. Determination of drying rate constant
Determination of drying rate constant was carried out at different dryer loadings but constant air inlet temperature and air
flow rates. Therefore, the drying rate constant was estimated
only as a function dryer loading. The progress of drying along
time is shown in Fig. 4 for different dryer loadings.
The moisture content of product decreased slowly as the loading to the dryer increased from 150 to 400 kg. The drying curves
in Fig. 4 have three different slopes; loading period, constant
drying period where drying rate proceeds at maximum rate and
finally reduced drying period where drying rate decreases after
critical moisture content. The specific moisture removal rates
have been plotted in Fig. 5 for different loadings and maximum
moisture removal rates are calculated and presented in Table 1
and Fig. 6 for different loadings. As can be seen from these figures, the maximum specific water removal rates are inversely
proportional to the loading.
Table 1
Maximum moisture removal rate as function of dryer loading at constant air
inlet temperature and flow rate
Loading (kg)
150
250
300
400
9.0
5.1
4.5
3.6
1025
Fig. 5. Specific moisture removal rates at different loadings (kg): () 150, () 250, () 300 and () 400.
1
(X1 X)(X1e Xe )
ln
k(X1 Xe ) (X1 X1e )(X Xe )
(43)
X1e Xe
X1 X1e
X1 + Xe
1+
(45)
(46)
This graph gives straight line with the slope equal to the drying
rate constant k and the intercept on the Z-axis equal to X1e as
Fig. 7. Zt plot for determination of drying rate constant for different loadings
(kg): () 150, () 250, () 300 and () 400.
Z = ln
(X1 X)(X1e Xe )
(X1 X1e )(X Xe )
(44)
1026
Table 2
Drying rate constants
Batch loading (kg)
k (h1 )
150
250
300
400
10.97
8.26
7.08
5.45
Fig. 9. Effect of cyclone loss on the model output; symbols are experimental
results, continuous lines are the model output with cyclone effect and dashed
lines are the model output without cyclone effect.
(47)
(48)
Fig. 10. Simulation results for 250 kg (a), 300 kg (b), and two different batches at 400 kg loadings (c) and (d) for small size granules: experimental moisture content
() and product temperature (). Continuous lines are model predictions.
1027
Fig. 11. Simulation result for larger granule: experimental moisture content, X,
() and product temperature, T, () and continuous lines are model predictions.
A
B
cp
C
f
h
h
H
I
J
k
ki
L
1028
m
M
rw
t
T
w
W
X
Y
Greek letters
Hv
evaporation enthalpy of water (kJ/kg)
[4] R.C. Panda, V.S.R. Rao, Fluidized bed dryers: dynamic modeling and control, Chem. Eng. Technol. 14 (1991) 307310.
[5] S. Hovmand, Fluidized bed drying, in: A.S. Mujumdar (Ed.), Handbook of
Industrial Drying, Marcel Dekker, 1995.
[6] M.J. Beker, A.I. Rapoport, Conservation of yeasts by dehydration, Adv.
Biochem. Eng./Biotechnol. 35 (1987) 128171.
[7] D. Josic, Optimization of process conditions for the production of active
dry yeast, Lebensm. Wiss. Technol. 15 (1982) 514.
[8] K. Zimmermann, W. Bauer, The influence of drying conditions upon reactivation of bakers yeast, in: Proceedings on 4th International Congress of
Engineering and Food (ICEF 4), Edmonton, Canada, 1985.
[9] C. Strumillo, S. Grabowski, W. Kaminski, I. Zbicinski, Simulation of fluidized bed drying of biosynthesis products, Chem. Eng. Proc. 26 (1989)
139145.
[10] S. Grabowski, A.S. Mujumdar, H.S. Ramaswamy, C. Strumillo, Evaluation
of fluidized versus spouted bed drying of bakers yeast, Drying Technol.
15 (2) (1997) 625634.
[11] D. Bayrock, W.M. Ingledew, Mechanism of viability loss during fluidized
bed drying of bakers yeast, Food Res. Int. 30 (6) (1997) 417425.
[12] D. Bayrock, W.M. Ingledew, Fluidized bed drying of bakers yeast: moisture levels, drying rates and viability changes during drying, Food Res. Int.
30 (6) (1997) 407415.
[13] U. Yuzgec, M. Turker, Y. Becerikli, Modeling of batch fluidized bed drying
of bakers yeast for cylindrical pellets, in: IEEE Conference on Mechatronics, ICM2004, Istanbul, 2004, pp. 712.
[14] S.J. Temple, A.J.B. van Boxtel, Modeling of fluidized bed drying of black
tea, J. Agric. Eng. Res. 74 (1999) 203212.
[15] D. Geldart, Gas Fluidization Technology, John Wiley and Sons, 1986.
[16] A. Kanarya, Mathematical modelling of fluidized bed drying process, M.Sc.
Thesis, Gebze Institute of Technology, Gebze, Turkey, 2002 (in Turkish).
[17] C.J. Geankoplis, Transport Processes and Separation Process Principles,
fourth ed., Prentice Hall, 2003.
[18] S.J. Temple, A.J.B. van Boxtel, Equilibrium moisture content of tea, J.
Agric. Eng. Res. 74 (1999) 8389.
[19] S.J. Temple, A.J.B. van Boxtel, Thin layer drying of black tea, J. Agric.
Eng. Res. 74 (1999) 167176.
[20] C.F. Gerald, P.O. Wheatly, Applied Numerical Analysis, Addison-Wesley
Publishing Company, 1984.
[21] R.H. Perry, Perrys Chemical Engineers Handbook, sixth ed., McGraw
Hill, 1984.
[22] Psychometrics, in: ASHRAE Handbook, American Society of Heating,
Refrigerating and Air-Conditioning Engineers Inc., 1981 (Chapter 6).
[23] U. Yuzgec, M. Turker, Y. Becerikli, Modeling diffusion limited drying of
granular bioproducts in a batch fluidized bed, in preparation.