Drying is defined as the removal of liquid, usually water, from a material through the application of heat. It is commonly the last stage of a manufacturing process. There are a few key differences between drying and evaporation - drying typically involves removing small amounts of water from solids, while evaporation removes larger amounts of water from liquids. Some common equipment used in drying include drum dryers, spray dryers, tray dryers, fluidized bed dryers, vacuum dryers, and freeze dryers. Drying has several important applications and benefits, such as preserving products, preparing bulk drugs, improving product handling characteristics, and achieving uniform particle size and flow.
introduction, theory of drying, applications of drying, construction & working about fluidised bed dryer,use of tray dryer,construction about vacuum dryer, construction & working about drum dryer, construction about spray dryer
Objectives
Applications and factors influencing evaporation
Differences between evaporation and other heat process
Principles, construction ,working, uses, merits and demerits of :
-Steam jacketed kettle
-Horizontal tube evaporator
-Climbing film evaporator
-Forced circulation evaporator
-Multiple effect evaporator
-Economy of multiple effect evaporator
Size reduction In Food Processing
Introduction, Principle of size reduction, Forces used in Size Reduction, Energy requirements in Size Reduction, Size reduction equipment,
Kick’s law, Rittinger’s law, Bond’s law
introduction, theory of drying, applications of drying, construction & working about fluidised bed dryer,use of tray dryer,construction about vacuum dryer, construction & working about drum dryer, construction about spray dryer
Objectives
Applications and factors influencing evaporation
Differences between evaporation and other heat process
Principles, construction ,working, uses, merits and demerits of :
-Steam jacketed kettle
-Horizontal tube evaporator
-Climbing film evaporator
-Forced circulation evaporator
-Multiple effect evaporator
-Economy of multiple effect evaporator
Size reduction In Food Processing
Introduction, Principle of size reduction, Forces used in Size Reduction, Energy requirements in Size Reduction, Size reduction equipment,
Kick’s law, Rittinger’s law, Bond’s law
Lecture 1.3 - General concept - Rehydration (3).pdfssuser972a6c
The rehydration of dried foods is a fundamental unit operation in the food industry.
0 The quality of rehydrated and reconstituted products is affected by the drying conditions and rehydration processes utilized, ultimately influencing consumer acceptance.
0 During the dryi
Evaporation is a phase change process. Evaporation cause cooling. This slides will explain you all types of Evaporators. All types of Evaporators will explain in this slide.Difference from Drying, Distillation, Crystallization. Three principal elements are of concern in evaporator design:
heat transfer, vapor-liquid separation, and efficient energy consumption. Critical operational and product characteristics of the solution to be evaporated have a major effect on the selection of the evaporator type most suited for the application.
Heat sensitivity
Fouling.
Size reduction is a process of reducing large solid unit masses into small unit masses, coarse particles or fine particles.
Size reduction process is also termed as
Comminution/Diminution/Pulverizations.
Solid pieces of food is reduced by the
application of grinding, compression
or impact forces.
In many food processes it is frequently
necessary to reduce the size of solid
materials for different purposes
Classification of evaporation equipment
Horizontal tube evaporation
Vertical evaporator: short tubes (standard and basket)-long tubes (climbing film)
Forced circular evaporators
Evaporator accessories (problems encountered)
References
Evaporation is the process of removal of solvent from the solution by boiling the liquid in a suitable vessel and withdrawing the vapour, leaving a concentrated product.
Applications of Evaporation
Evaporation process is used in the manufacture of bulk drugs, particularly in pharmaceutical industries.
Evaporation is used in the manufacture of biological products. e.g. Insulin, enzymes and hormones.
In demineralization of water.
Temperature
Temperature and time of evaporation
Temperature and moisture content
Types of product required
Effect of concentration
Surface area
Vapour pressure of the liquid to be evaporated
Natural circulation evaporators
Evaporating pans
Evaporating still
Short tube evaporators
II. Forced circulation evaporators
III. Film evaporators
Climbing film evaporators
Horizontal film evaporators
Evaporating pan consists of a hemispherical pan made from copper or stainless steel and surrounded by steam jacket.
The hemispherical shape provides a large surface area for evaporation.
The evaporators are mounted in such a way that they can be tilted to remove the product.
The evaporating pans are heated by steam which passes through a steam jacket.
Role of Microorganism and Enzymes in Food Preservation by Pallavi Wani.pptxPallavi Wani
Food preservation?
Food preservation is a process in whichFruits and vegetables are prevented from getting spoilt. The color, taste, and nutritive values of food is also preserved. Food products lasts for a long period of time: shelf life of food product is increased
Role of Microorganism in Food preservation
As the human population is increasing, we need to adopt new techniques for producing qualitative and nutritious food. These microorganisms can be used to cope with the shortage of food supply.
Microorganisms are an important part of the food industry as these are helpful in food preservation and production.
Usually, microorganisms are used in making dairy products (yogurt and cheese), fermented vegetables (olives, pickles, and sauerkraut), fermented meats (salami), and sourdough bread.
These are also utilized for the production of wine and several other beverages.
Recently in the food industry, the use of microorganisms has started on a large scale for the production of chocolate, food color, from preserving fruits, vegetables and meat, and as probiotics which are helpful for human health.
Microorganisms contribute to the smell, texture and taste of the food
For example, bacteria are Lactobacilli that is used for the production of food as these bacteria ferment lactic acid
Lactobacilli are conventionally used to add aroma and texture to the food while preventing the spoilage of dairy products, meat and vegetables as well as silage.
Microorganisms that are present in the GI tract are known for producing health promoting compounds that are called probiotics
These probiotics in fermented products help in the preservation of milk products through the formation of lactic acid which adds to the flavor as well as nutritional value of the food
The role of different types of microorganisms in various food processes
SI.No Microbial Activity
Microbes
Use in industry
1 Pectinolytic activity Lactobacillus brevis ,Erwinia herbicola
Cofee industry
2 Naringinase activity Aspergillus niger,
Aspergillus oryzae,
Fruit juices industry
3 Fermentation Streptococcus thermophilus and Lactobacillus bulgaricus Dairy industry
4 Protease activity Bacillus tequilensis Brewing industry
5 Asparaginase activity
Cladosporium sp Baking industry
1. Role of Lactic Acid Bacteria
Lactic acid bacteria are being used in a number of food production and storage methods in the modern food industries.
Lactobacilli are commonly used for the storage of uncooked fermented sausages and sliced meats to avoid pathogenic
These bacteria have replaced the chemical additives such as sodium lactate and potassium acetate which were used for the safety and quality
Mechanism- of action of lactic acid bacteria in raw fermented sausages is the conversion of sugars to lactic acid through fermentation. This contributes to the unfavorable conditions for the growth of pathogenic and spoilage microorganism.
Lactobacillus spp.
Lecture 1.3 - General concept - Rehydration (3).pdfssuser972a6c
The rehydration of dried foods is a fundamental unit operation in the food industry.
0 The quality of rehydrated and reconstituted products is affected by the drying conditions and rehydration processes utilized, ultimately influencing consumer acceptance.
0 During the dryi
Evaporation is a phase change process. Evaporation cause cooling. This slides will explain you all types of Evaporators. All types of Evaporators will explain in this slide.Difference from Drying, Distillation, Crystallization. Three principal elements are of concern in evaporator design:
heat transfer, vapor-liquid separation, and efficient energy consumption. Critical operational and product characteristics of the solution to be evaporated have a major effect on the selection of the evaporator type most suited for the application.
Heat sensitivity
Fouling.
Size reduction is a process of reducing large solid unit masses into small unit masses, coarse particles or fine particles.
Size reduction process is also termed as
Comminution/Diminution/Pulverizations.
Solid pieces of food is reduced by the
application of grinding, compression
or impact forces.
In many food processes it is frequently
necessary to reduce the size of solid
materials for different purposes
Classification of evaporation equipment
Horizontal tube evaporation
Vertical evaporator: short tubes (standard and basket)-long tubes (climbing film)
Forced circular evaporators
Evaporator accessories (problems encountered)
References
Evaporation is the process of removal of solvent from the solution by boiling the liquid in a suitable vessel and withdrawing the vapour, leaving a concentrated product.
Applications of Evaporation
Evaporation process is used in the manufacture of bulk drugs, particularly in pharmaceutical industries.
Evaporation is used in the manufacture of biological products. e.g. Insulin, enzymes and hormones.
In demineralization of water.
Temperature
Temperature and time of evaporation
Temperature and moisture content
Types of product required
Effect of concentration
Surface area
Vapour pressure of the liquid to be evaporated
Natural circulation evaporators
Evaporating pans
Evaporating still
Short tube evaporators
II. Forced circulation evaporators
III. Film evaporators
Climbing film evaporators
Horizontal film evaporators
Evaporating pan consists of a hemispherical pan made from copper or stainless steel and surrounded by steam jacket.
The hemispherical shape provides a large surface area for evaporation.
The evaporators are mounted in such a way that they can be tilted to remove the product.
The evaporating pans are heated by steam which passes through a steam jacket.
Role of Microorganism and Enzymes in Food Preservation by Pallavi Wani.pptxPallavi Wani
Food preservation?
Food preservation is a process in whichFruits and vegetables are prevented from getting spoilt. The color, taste, and nutritive values of food is also preserved. Food products lasts for a long period of time: shelf life of food product is increased
Role of Microorganism in Food preservation
As the human population is increasing, we need to adopt new techniques for producing qualitative and nutritious food. These microorganisms can be used to cope with the shortage of food supply.
Microorganisms are an important part of the food industry as these are helpful in food preservation and production.
Usually, microorganisms are used in making dairy products (yogurt and cheese), fermented vegetables (olives, pickles, and sauerkraut), fermented meats (salami), and sourdough bread.
These are also utilized for the production of wine and several other beverages.
Recently in the food industry, the use of microorganisms has started on a large scale for the production of chocolate, food color, from preserving fruits, vegetables and meat, and as probiotics which are helpful for human health.
Microorganisms contribute to the smell, texture and taste of the food
For example, bacteria are Lactobacilli that is used for the production of food as these bacteria ferment lactic acid
Lactobacilli are conventionally used to add aroma and texture to the food while preventing the spoilage of dairy products, meat and vegetables as well as silage.
Microorganisms that are present in the GI tract are known for producing health promoting compounds that are called probiotics
These probiotics in fermented products help in the preservation of milk products through the formation of lactic acid which adds to the flavor as well as nutritional value of the food
The role of different types of microorganisms in various food processes
SI.No Microbial Activity
Microbes
Use in industry
1 Pectinolytic activity Lactobacillus brevis ,Erwinia herbicola
Cofee industry
2 Naringinase activity Aspergillus niger,
Aspergillus oryzae,
Fruit juices industry
3 Fermentation Streptococcus thermophilus and Lactobacillus bulgaricus Dairy industry
4 Protease activity Bacillus tequilensis Brewing industry
5 Asparaginase activity
Cladosporium sp Baking industry
1. Role of Lactic Acid Bacteria
Lactic acid bacteria are being used in a number of food production and storage methods in the modern food industries.
Lactobacilli are commonly used for the storage of uncooked fermented sausages and sliced meats to avoid pathogenic
These bacteria have replaced the chemical additives such as sodium lactate and potassium acetate which were used for the safety and quality
Mechanism- of action of lactic acid bacteria in raw fermented sausages is the conversion of sugars to lactic acid through fermentation. This contributes to the unfavorable conditions for the growth of pathogenic and spoilage microorganism.
Lactobacillus spp.
Refractance window drying is a novel
fourth-generation drying technology that is employed to dry heat-sensitive products like juices and purees to retain the product colour, aroma, antioxidant compounds, and nutritional properties. it is a thin film drying system having high heat and mass transfer rates that speed up the rate of drying at a comparatively lower temperature.In this technology, drying of product is done using thin, transparent infrared film which eventually forms a "window" for drying, it assures very low-temperature drying with
rapidity, with all modes of heat transfer.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
2. CONTENTS
Definition of drying
Importance of drying
Difference between drying and evaporation
Equipments
References
2
3. DRYING
Drying is defined as removal of the liquid from a material by
application of heat & is accomplished by transfer of a liquid
from the surface into an unsaturated vapor phase .
Drying is the final removal of water from material (usually by
heat)
Drying is commonly the last stage in a manufacture process
Non-thermal drying
1- As Squeezing wetted sponge
2- Adsorption by desiccant (desiccation)
3- Extraction.
3
4. Difference between drying and
evaporation
Sl. No. Drying Evaporation
1. In drying processes, the main operation
usually carried out on solid materials, e.g.
powders, or products
In evaporation processes, the main
operation usually carried out on
liquid materials, e.g. solution, or
products
2. Drying in most of the cases means the
removal of relatively small amounts of
water from solids
Evaporation include the
removal of large amounts of
water from solutions.
3. In most cases, drying involves the
removal of water at temperatures
below its boiling point
Whereas evaporation means the
removal of water by boiling a
solution.
4. In drying , water is usually removed
by circulating air over the material in
order to carry away the water vapour
While in evaporation , water is
removed from the material as
pure water vapour mixed with
other gases. 4
5. Preservation of drug products
Preparation of bulk drugs
Improved handling
Improved characteristics
Applications….
5
6. Preservation of
drug products….
6
• Drying is necessary in order
to avoid deterioration. A
few examples are…
• --blood products, tissues…
undergo microbial growth
• --effervescent tablets,
synthetic & semi synthetic
drugs undergo…. chemical
decomposition.
7. Preparation of
Bulk Drugs….
7
• Drying is the final stage
of processing . Eg:
• *dried aluminium
hydroxide
• *spray dried lactose
• *powdered extracts (in
fig..chamomile
powder), e.t.c
8. Improved characteristics…
Drying produces materials of spherical shape,
uniform size, free flowing & enhanced
solubility. Some specific areas of imp are…
1. Granules are dried to improve the fluidity
& compression characteristics. These are
essential for production of tablets and
capsules.
2. Viscous & sticky materials are not free
flowing. Drying modifies these characteristics
8
9. IMPROVED
HANDLING….
Removal of moisture makes the material light in weight and reduces bulk.
Thus cost of transportation will be less & storage will be efficient.
If moisture is present, size reduction of drugs is difficult.
Drying reduces the moisture content.
9
11. It is the amount of water (moisture) held by the material that
exerts an equilibrium vapour pressure equal to that of pure
water at the same pressure.
Bound water (moisture)
It is the minimum water(moisture) held by the material that
exerts an equilibrium vapour pressure less than the pure water
at the same temperature.
11
12. Hygroscopic
materials
Water in:
-fine cpillaries
-Cell and fibre walls
-Physical interaction
Bound
water
Vapour pressure of
wet solids is less
than the v.p of pure
water
Non-Hygroscopic
materials
Water in void spaces
UnBound
water
Vapour pressure of
wet solids is equal to
v.p of pure water
12
15. Drum Dryer (Film Drying)
It consists of a drum of about 0.75-1.5
m in diameter and 2-4 m in length,
heated internally, usually by steam and
rotated on its longitudinal axis.
Working: The liquid is applied to the
surface and spread to a film, this may be
done in various ways, but the simplest
method is that shown in the diagram,
where the drum dips into a feed pan.
Drying rate is controlled by using a
suitable speed of rotation and the drum
temperature. The product is scraped
from the surface of the drum by means
of a doctor knife.
15
16. Uses
It is used for drying solution, slurries, suspensions etc and also the dry
products like this
• Milk products
• Starch products
• Ferrous salts
• Suspension of zinc oxide & kaolin
• Yeast
• Pigments
• Antibiotics
16
17. Adantages
Drying time is less, only in few seconds.
Drum dryer occupies less space
Product are obtained is completely dried and it’s final form
Rate of heat & mass transfer is high
Disadvantages
• Maintenance cost is higher
• Skilled operators are essential to control feed rate
• Not suitable for solution of salts with less solubility
17
19. Spray Dryer
Working : Drying of the material in spray dryer involves 3 steps
(1) Atomization of the liquid
(2) Drying of the liquid droplets
(3) Recovery of the dried product
The spray dryer provides a large surface area for heat and mass transfer by
atomizing the liquid to small droplets.
These are sprayed into a stream of hot air, so that each droplet dries to a solid
particle.
The drying chamber resembles the cyclone ensuring good circulation of air, to
facilitate heat and mass transfer, and that dried particles are separated by the
centrifugal action.
Spray dryer can be operated efficiently at various feed rates.
19
20. Uses
Product obtained are better than other dryer
Product quantity to be dried is large
20
It is continuous process & dried completely 3 to 30 sec.
Labor cost is low
Product of uniform & controllable size is obtained
Products shows excellent solubility
Suitable for drying of sterile products
Disadvantages
It is bulky and expensive
Huge equipment not always easy to operate
Thermal efficiency is low
Advantages
22. Tray dryer
Air flows in direction of the arrows over each shelf in turn.
The wet material is spread on shallow trays resting on the shelves.
Electrical elements or steam-heated pipes are positioned as shown, so that the air is
periodically reheated after it has cooled by passage over the wet material on one
shelf before it passes on the next.
22
24. Advantages
Handling of the material can be done without looses
Tray dryer is operated batch-wise
(a) Each batch of material are separate entity
(b) Equipment is readily adjusted for use in drying a wide
variety of material
Disadvantages
It require more labour to load and unload
24
26. Fluidized Bed Dryer
‘Fluidized’ means something that behaves like liquid.
In the fluidized bed dryer, the mixture of solids and
gas behave like a liquid and solid are called fluidized.
It provides good contact between hot air and particles
to obtain efficient drying.
The hot air is passed through a mesh, which supports
the conical vessel with a porous base.
This vessel is filled with powder to be dried.
26
27. Uses: It Is Popularly Used For The Drying of Granules
in the Production of Tablets.
Advantages :
Require less time for drying i.e., 20 to 40 min.
It is available in different sizes with the drying capacity 5 to 200 kg
Labour cost are low
Also used for mixing the ingredients
Hot spot are not observed in the dryer
Higher drying temp. can be used
27
28. Disadantages
Some powder are organic which develop electrostatic
charges to avoid this, efficient electrical earthing of the
dryer is essential.
28
30. Vacuum Dryer
This equipment is a good example of conduction
drier. The vacuum oven consists of a jacketed vessel
to withstand vacuum within the oven.
There are supports for the shelves giving a larger area
for conduction heat transfer. The oven can be closed
by a door.
The oven is connected through a condenser and liquid
receiver to a vacuum pump.
Operating pressure can be as low as 0.03-0.03 bar, at
which pressures water boils at 25-35 0C.
30
31. Advantages
It provides large surface area for heat transfer
Handling of the material, trays and equipment is easy
It is easy for switching over to the next material
Hot water of desired temp. can be supplied
Disadvantages:
It has a limited capacity
It is more expensive than tray dryer
31
33. Freeze Dryer
Freeze drying is a process used to dry extremely heat-
sensitive materials. It allows the drying , without
excessive damage, of proteins, blood products and
even microorganisms, which retain a small but
significant viability.
In this process the initial liquid solution or suspension
is frozen, the pressure above the frozen state is
reduced and the water removed by sublimation.
Thus a liquid-to-vapour transition takes place, but
here three states of matter involved: liquid to solid,
then solid to vapour.
33
