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Optimization of the Foodwaste Drying Process

By Lee, Jae Hee

Optimization of the Foodwaste Drying Process

By Lee, Jae Hee

0 - Default Title
Description
The moisture content of foodwaste discharged daily from apartment or volume-rate garbage disposal sites is 81.5%, 76.2% respectively in Korea. And the moisture content is high, so the drying process is required to reduce to less than 20% during a day(24 hours). The internal temperature of the dryer is reduced due to the cooling and dehumidifying of the psychrometric chart due to the vapor generated from the foodwaste. If the internal temperature is not affected by the vapor, the internal temperature of the dryer tends to increase due to the heating and dehumidifying effect due to the therm-oil temperature. The optimization method of automatically cooling and terminating in the drying process by using the internal vapor temperature of the dryer and the air-cooled heat exchanger exhausted vapor temperature is to appropriately control the drying operation time and moisture content of dried product actively according to the change of the input weight and moisture content of foodwaste raw material.
Product details
Binding:
Paperback
Number of Pages:
52
Release Date:
2025-10-28
Publication Date:
2025-10-28
Publisher:
LAP LAMBERT Academic Publishing
Languages:
Original: English
ISBN10:
6208885043
ISBN13:
9786208885045
Weight:
96 g
Height:
150 cm
Width:
220 cm
Thickness:
4 cm
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