Drying rate curves
Drying rate is defined by the loss of moisture from the wet solid per each unit of time operating in
constant drying conditions when are air conditions (temperature, pressure, humidity and velocity)
are constant. Drying rate curve describes the drying characteristics for a product at specific
temperature, velocity, and pressure condition.
How to obtain the drying-rate curves?
A smooth curve in drying rate curves is obtained from which the rate of drying at any given moisture
content may be evaluated. The constant rate drying period occurs with the product at the wet bulb
temperature of the air. In most situations, the constant-rate drying period will continue until the
moisture content is reduced to the critical moisture content. At moisture contents below the critical
moisture content, the rate of moisture removal decreases with time.
REA
REA (Reaction Engineering Approach) is a method that took the basic chemistry technique that
integrated in the field of food technology as the study of food engineering. By utilizing this method,
several mechanistic equations in the form of differential equation (not just merely empiri
cal/approximation equations) that describe the drying process of food products is solved by using
assistance of computer simulation.
Relation between REA and Drying
With REA-based mechanistic equations that clearly explain the characteristics and the simultaneous
mass and energy balances during the drying of food products, the design of several equipments for
the drying of food products in the food plants/industries can employ those equations. Some of the
examples are the solar dryer
Drying rate is defined by the loss of moisture from the wet solid per each unit of time operating in
constant drying conditions when are air conditions (temperature, pressure, humidity and velocity)
are constant. Drying rate curve describes the drying characteristics for a product at specific
temperature, velocity, and pressure condition.
How to obtain the drying-rate curves?
A smooth curve in drying rate curves is obtained from which the rate of drying at any given moisture
content may be evaluated. The constant rate drying period occurs with the product at the wet bulb
temperature of the air. In most situations, the constant-rate drying period will continue until the
moisture content is reduced to the critical moisture content. At moisture contents below the critical
moisture content, the rate of moisture removal decreases with time.
REA
REA (Reaction Engineering Approach) is a method that took the basic chemistry technique that
integrated in the field of food technology as the study of food engineering. By utilizing this method,
several mechanistic equations in the form of differential equation (not just merely empiri
cal/approximation equations) that describe the drying process of food products is solved by using
assistance of computer simulation.
Relation between REA and Drying
With REA-based mechanistic equations that clearly explain the characteristics and the simultaneous
mass and energy balances during the drying of food products, the design of several equipments for
the drying of food products in the food plants/industries can employ those equations. Some of the
examples are the solar dryer
