Single Drum Type Dryer
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Drum Dryers are extensively used in food industry for their function to dry the products in such a way that they do not lose the essential nutrients present in food products. one of its type i.e. single drum dryer is explained in detail.
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A drum dryer consists of a horizontally mounted hollow steel drum that rotates at 1-10 rpm with steam passed through it. Liquid material from a feed pan adheres to the heated drum and is dried in a single rotation, with the dried material scraped off by a doctor's knife into a storage bin. Drum dryers are used to dry solutions, slurries, and suspensions quickly within 6-15 seconds, making them suitable for heat-sensitive materials, though they require more maintenance than spray dryers.
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The document provides information on spray drying processes. It discusses that spray drying is a method to produce dry powders from liquids or slurries by rapidly drying with hot gas. Key aspects of spray drying include atomizing the feed into droplets, contacting the droplets with drying gas, evaporation of moisture from the droplets, and separating the dried powder. Different types of spray dryers and factors like flow patterns, atomization methods, and applications are described.
Extrusion processingg in food
Extrusion processing is a modern cooking technique that uses heat, pressure, shear and friction to produce food products. Raw materials are fed into an extruder barrel containing a screw. As the materials are conveyed down the barrel by the rotating screw, heating and pressure increase viscosity into a semi-solid mass. The plasticized material is then forced through a die to produce the final product shape before cooling. Extrusion cooking offers advantages like lower processing costs, less space requirements, and high production rates. However, it also has disadvantages such as larger minimum lot sizes and higher initial costs.
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This document discusses thermal processing methods for food including pasteurization and sterilization. Pasteurization and sterilization can be done through batch or continuous processes. Batch processes involve filling, heating, holding, cooling, and emptying vessels between batches, while continuous processes allow for energy savings by reusing heated fluids. Some advantages of continuous processes over batch processes include potential energy savings, easier scale-up and automation, and reduced sterilization times.
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The powerpoint presentation gives a brief information about the ultrasound processing and its utilization in food processing and preservation.
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W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
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The document describes the working of a spray dryer. A spray dryer uses atomization to form fine liquid droplets that are then dried into powder particles by hot gas. The liquid is sprayed into a drying chamber and the droplets move in a helical path as hot air evaporates the moisture, forming dry particles within seconds. The dried particles are then recovered at the bottom while the hot air exits through the top. Spray drying allows rapid, continuous drying of heat-sensitive materials and produces free-flowing particles of uniform size.
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Vacuum dryers work by reducing the chamber pressure below the vapor pressure of water through the application of vacuum, causing water to boil off rapidly without needing high heat. Vacuum dryers consist of an iron jacketed vessel containing hollow shelves and metal trays, connected to an oven and vacuum pump. Materials are dried in the trays under reduced pressure, allowing for rapid drying of heat-sensitive or hygroscopic substances through conduction without risk of degradation from high temperatures.
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Formulation of Ready to Serve Beverage
Formulation Process of Ready to Serve Beverage made from fresh oranges.
The document varies from formulation to the recipe of beverage as well as its nutritional benefits and health impacts upon consumption.
Toxicity from Food Additives and Adulterants
Food additives are and adulterants are added intentionally by the food processors. However, some of the elements in such substances are responsible for causing severe health issues and toxicity and can also lead towards causalities.
Health Impact of toxicity by food additives and adulterants along with its purpose of addition and treatments are given in the following file.
Marital Satisfaction and Communication Skills Among Married Couples
This study examined the relationship between marital satisfaction and communication skills among married couples. It hypothesized that there would be a positive correlation between marital satisfaction and communication. The study involved surveying 50 married couples on their interpersonal communication skills and marital satisfaction. It found that communication plays a central role in marriage and that couples with better communication skills reported higher relationship satisfaction. The study concluded that interpersonal communication skills are necessary for building strong marital bonds.
Flaws of Higher Education System in Pakistan
this piece of information briefly describes about the existing higher education system of Pakistan and its Flaws along with some suggestive advices to take over the flaws and maintain a good standards of education in Pakistan.
Trends in Food Policy
a brief and precise discussion about future and present trends of food policy in order to provide the people with best of the food and ensure the safety as well as security of food.
Waste Management of Bakery Industry
Bakery industry being one of the major industries in world are also causing huge amount of waste during its processing. Thus it is highly important for any industry to deal with its waste management processes so that it does not adversely effect the environment.
Snacks obtained from animal origin
A brief and to the point discussion over the manufacturing process of chicken nuggets, its health effects including the beneficial as well as the adverse effects of its consumption.
Properties of all Cereal Grains
Following document includes data regarding all nine cereal grains. it includes discussion on the
Physical properties
Rheological properties
Chemical properties
Thermal properties
It also includes a brief overview of different instruments which are important in terms of cereals and their rheological prooperties.
It also throws highlight on the DSC technique which comprises of two major mechanisms taking place in cereal grains i.e
1. Gelatinization
2. Retrogradation
Phyto Chemicals
A detailed explanation of the role and sources of phytochemicals in our daily life along with the antioxidants and its role.
Experimental Design
Here is a piece of detailed information about the experimental design used in the field of statistics. This also features some information on the three most widely accepted and most widely used designs.
Preservation of meat by Sodium Chloride
Sodium chloride is commonly used to preserve meat by reducing its water content and inhibiting microbial growth. It works through osmotic stress, drawing water out of meat cells and creating an unfavorable environment for bacteria. While sodium chloride extends the shelf life of meat without impacting nutrition, too much can impact flavor, color, and health. The optimal concentration is around 20% to prevent spoilage while avoiding adverse effects.
Modified Atmosphere Packaging (MAP)
Modified Atmosphere Packaging is one of the leading packaging techniques of fresh fruits and vegetables. This is majorly employed by industries to enhance the freshness and quality of the fresh produce and to increase their storage life.
Here is a little information on the ARGON and NITROUS OXIDE MAP as well as the NON- SULPHITE DIPPING PROCESS, along with the EFFECTIVENESS OF NOVEL MAP TECHNOLOGY.
Different Marketing Techniques of Food Products
Food products including both the food eateries as well as the local food providers such as fruit and vegetable vendors, all people uses some type of marketing strategies to enhace the sales of their products. some of theses marketing strategies re discussed in the presentation.
Successful Business Companies During Covid-19
How some of the most successful and leading companies modified their business strategies during Corona pandemic?
Post Harvest Disease Management Of Spinach
This document discusses post-harvest disease management of spinach. It begins by providing background on the origin and growth of spinach. It then outlines the main microbial pathogens that affect spinach, including fungal diseases like downy mildew, anthracnose, and white rust, as well as viral diseases like cucumber mosaic virus. It also discusses bacterial diseases and non-microbial pathogens like various insects and pests. Finally, it covers sowing problems related to environmental factors and nutrient deficiencies and provides recommendations for disease management and control through integrated pest management practices.
More from Maira Jabeen (20)
Marital Satisfaction and Communication Skills Among Married Couples
Marital Satisfaction and Communication Skills Among Married Couples
Single Drum Type Dryer
- 1. SINGLE DRUM TYPE DRYER Maira Jabeen L1F18BSFT0021
- 2. HISTORY • John Augustus Just first invented drum dryers in United States. • First introduced in early 1900s. • Demand went high in 1940s and 1950s. • Frequently used in 1960.
- 4. CONSTRUCTION https://www.sciencedirect.com/topics/engineering/drum-drying Range of diameter 0.5 to 6 m Range of length 1 to 6 meters
- 5. WORKING MECHANISM A hollow cylinder i.e. the drum is heated by using steam Temperature achieved for the cylinder is 120 to 155 degree centigrade The product is then applied to the surface of drum by dipping it in the feeding system. After drying it is removed from drum surface by the use of scrapper or blades.
- 7. Dip feed type Splash feed type Top feed type Below feed type Side roll feed type Multi roll feed type http://www.katsuragi.co.jp/en/products/01/drumdryer.html
- 8. APPLICATION This type of drum dryer is frequently employed in the production of: Soup mixtures Milk powder Baby Foods Mashed potatoes Breakfast cereals Fruit and Vegetable pulp etc. https://drumdryingresources.com/ddr/drum_dryers/drum-drying-it
- 9. ADVANTAGES • It is easy to operate. • It maintains the porosity of the food product. • Most energy efficient method. • It is used for foods that cannot be processed in any other method. • Suitable for small quantity production. • Easy to clean. http://sites.bsyse.wsu.edu/tang/main/publications/pdfdocs/book-drumdry-tang03.pdf
- 10. DISADVANTAGES • Some substances are difficult to remove. • High cost of maintenance. • It is not suitable for the processing of high salty foods. • Some products may loose their flavor. http://sites.bsyse.wsu.edu/tang/main/publications/pdfdocs/book-drumdry-tang03.pdf
- 11. PINPOINT It is very important to achieve a delicate balance between the: Feeding rate Rolling speed of the drum Thickness of the material Pressure of steam. Evenly applied substance gives evenly dried product. http://sites.bsyse.wsu.edu/tang/main/publications/pdfdocs/book-drumdry-tang03.pdf
- 12. COOLING MECHANISM • Some products such as tomato puree are difficult to remove. • It has high thermoplasticity property. • A jet of cold air is applied before the product reaches to scrapper. • This makes the removal of product easy. http://sites.bsyse.wsu.edu/tang/main/publications/pdfdocs/book-drumdry-tang03.pdf