NATIONAL UNIVERSITY

PEDRO RUIZ GALLO

FACULTY OF CHEMICAL ENGINEERING AND
Food Industries
PROFESSIONAL SCHOOL OF ENGINEERING IN FOOD INDUSTRIES

MEMBERS:
GROUP 04

APPOINT APPOINT CHAVELI DORITA

ISIQUE LUIS YAQUELYN MEDALYD

MY NAME IS OSCAR JUNIOR

QUIROZ COBEÑAS TANIA ZU ZETTY

SUBJECT:
FOOD ENGINEERING III

THEME:
DRYING EQUIPMENT USED IN THE FOOD INDUSTRY

TEACHER:

DR. LUIS A. POZO SUCLUPE

ACADEMIC SEMESTER:

2020–I
 INDEX
CHAPTER II. INTRODUCTION............................................................................................................. 4

CHAPTER III. DEVELOPMENT OF THE THEMEA ........................................................................................... 6

3.1. DRYERS USED IN THE FOOD INDUSTRY............................................ 6

3.1.1. DRYING OVENSS ........................................................................................................ 7

Advantages 7

Field of application of oven drying......................................................................................... 7

Features of the oven drying equipmento .................................................................................. 7

3.1.2. CABINET OR TRAY DRYER................................................................................. 8

Application field of the booth drying.......................................................................................... 8

Features of the tray dryer............................................................................................. 8

3.1.3. DRUM OR ROLLER DRYER........................................................................ 8

Field of application of the drum dryer....................................................................................... 9

Characteristics of the drum dryer................................................................................................. 9

Advantages of the drum dryer.......................................................................................................... 9

Disadvantages...................................................................................................................................... 10

3.1.4. ROTARY DRYERO 10

Advantages ........................................................................................................................................... 10

Disadvantages...................................................................................................................................... 10

Types of rotary dryers11

3.1.5. TUNNEL DRYERS................................................................................................... 12

Field of application of the tunnel dryer......................................................................................... 12

Features of tunnel dryersl ........................................................................................... 12

3.1.6. MICROWAVE DRYER........................................................................................ 12

Main components and function of the parts of the microwave....................................................... 13

Advantages 14

Disadvantages14
 3.1.7. SPRAY DRYING............................................................................................... 14

Advantages 15

Disadvantages...................................................................................................................................... 16

Applications of spray drying................................................................................ 16

3.1.8. FLUIDIZED BED DRYERSO 17

Field of applicationn ........................................................................................................................ 17

3.1.9. LYOPHILIZATION................................................................................................................. 18

CHAPTER IV. CONCLUSIONS......................................................................................................... 20

V. BIBLIOGRAPHY21
CHAPTER II. INTRODUCTION

Drying is one of the oldest methods used by humans for preservation.

Foods. Many cereal grains are preserved by a very efficient natural drying process.

which requires little effort from humans. However, there were climatic periods that made

that the grains would not dry properly, for this man helped the natural action

supplying heat to the grains that could otherwise decompose. Sun drying

remains still as the largest action in food preservation.

This work has been carried out because it aims to showcase the different drying equipment.

that will be used in various food industries.

Dryers can be divided into two classes:

Adiabatic dryers: in which heat is brought into the dryer by a hot gas. The

gas transfers heat to the water in the food and carries away the water vapor produced,

Heat can be the product of combustion or heated air.

Non-adiabatic dryers in which heat transfer occurs through a solid surface:

where heat is transferred to the product through a metal plate, which also carries the

product, The product is subjected to a vacuum where the water vapor is extracted by means of a

pump, in other cases the product is exposed to air and the water vapor is removed by the air

circulating.

The types of dryers and the products in which they are used are as follows:

Drum dryer: milk, certain vegetable juices, blueberries, and bananas.

Spray dryers: whole eggs, egg yolks, blood albumin, and milk.

Vacuum drying chamber: limited production of certain foods.

Continuous vacuum dryer: fruits and vegetables.

Continuous band dryer (atmospheric): vegetables.

Frozen dryer: meats

The purpose is to know what type of dryer, in which foods these equipment will be used and in what

operational processes of a food industry.

CHAPTER III. DEVELOPMENT OF THE THEME

3.1. DRYERS USED IN THE FOOD INDUSTRY

Conservation is the procedures to which food is subjected with the aim

to maintain their quality and hygienic-sanitary conditions for consumption over time

pre-established. In general, conservation methods can be divided into three main groups:

physical, chemical, and mixed (Lorenzo et al., 2005).

Drying equipment can be generally classified based on the system.

water removal applied as; (a) thermal drying, (b) osmotic dehydration, and (c) drying

mechanical. In thermal drying, a gas or an inert medium is used to remove water from the product,

so it can be divided into three types (a) air drying, (b) drying in a low atmosphere

air content, and (c) drying in a modified atmosphere. In osmotic dehydration, the following are used

solvents or solutions to remove water, while mechanical drying uses a force

physics. In mechanical drying, pressure or centrifugal force is applied to the product while a

a barrier (for example, a membrane) keeps the solid and liquid phases separate.

Drying processes are also classified according to the physical conditions used.

to add heat and extract water vapor:

a) In the first category, heat is added by direct contact with hot air at pressure.

atmospheric, and the water vapor formed is removed by the same air.

b) In vacuum drying, the evaporation of water occurs more quickly at low pressures, and the

heat is added indirectly by contact with a metal wall or by radiation (also

Low temperatures with vacuum can be used for certain materials that fade or become discolored.

decompose at high temperatures.

c) In freeze-drying, water sublimates directly from the frozen material.

 3.1.1. DRYING OVENS

They are generally two-story buildings. The upper floor is made up of

of the plates together on which the food is sprayed. The hot gas is produced by an oven.

the stove on the first floor and passes through the product by natural convection or with the help of

a fan. The material turned and stirred often requires a relatively long time.

long for drying. Drying ovens are used for drying products such as slices.

of apples, hops, and occasionally for potatoes.

The drying speed is affected by the properties of the drying air and the properties

of solid. The important properties of air are temperature, humidity, and speed.

properties of the solid to consider are the type and variety of the vegetable and fruit the content of

free moisture, the preparation method prior to drying, the shape and size of the piece.

Advantages

Uniform drying of the product

Lower fuel consumption

Efficient temperature control that reduces losses during the process

Field of application of oven drying

It is suitable for dehydration drying of products: pharmaceuticals, chemicals,

food, subsidiary agriculture, aquatic products, lighting industry and industry

heavy materials.

Characteristics of the oven drying equipment

It has low noise and reliable operation, the temperature can be controlled.

automatically.

7
 The hot air is circulated inside the drying equipment's oven to ensure a

greater efficiency and energy savings when using the equipment.

Wide range of applications, it can be used in many types of raw materials, so

What is an integral dryer? (Desrosier, 2007).

3.1.2. CABINET OR TRAY DRYER

It consists of a chamber in which trays with the product can be placed. In the

large dryers are placed like carts to facilitate their handling, in the dryers

small trays can be placed on permanent supports in the dryer. The air is driven

through a fan and passes through a heater and then through the trays of the material that is being

drying. Its cost is low, it is easy to maintain and flexible.

Application field of booth drying

It is suitable for dehydration drying of products: vegetables and fruits in small quantities.

scales and temporary positions in laboratories.

Features of the tray dryer

It has four trays, the one that allows you to control the speed and temperature of the flow of

air, which is powered by a fan heater. In addition, it has a digital scale that allows

register over time the mass of the solid, and therefore the loss of moisture. The speedometer

digital of blades, it determines the air speed and with a psychrometer the temperatures are determined

of the airflow. Therefore, it is possible to obtain the drying speed, the amount of water

evaporated and the relative humidity of the air. (Fito Maupoey, et al, 2016).

3.1.3. DRUM OR ROLLER DRYER

It has one or two hollow drums, made of high-quality cast iron, steel.

made of stainless steel, which are mounted horizontally, along with a

8
support structure, a product feeding system, a blade and its components

auxiliaries. A typical drum dryer can have either one or two drums or rollers, with rollers

of smaller applicators (60-120 cm in diameter and 60-365 cm in length).

In this evaporation, it is heated using pressurized steam at 120°C–170°C in drums.

steel gaps that rotate slowly, present drying speeds and energy efficiencies

high. They are suitable for the suspension of particles that are too large for drying.

spraying; generally, drum drying is applied to viscous and semi-solid foods, such as

boiled potatoes.

Field of application of the drum dryer

They are used in the food industry to dry a variety of products such as dairy.

baby food, breakfast cereals, fruit and vegetable purees, mashed potatoes, starches

boiled and yeast used.

Characteristics of the drum dryer

The number of drums can be one or two

Environmental drying pressure, the drums are enclosed in chambers to create a

empty while drying occurs or the equipment could operate under pressure

atmospheric.

The food is applied to this dryer through several procedures.

Advantages of the drum dryer

Compact and smaller than a steam dryer.

It can be included in a vacuum cover that allows to reduce the temperature of

dried.

9
 Fast method with rapid heat and mass transfer.

Disadvantages

It is necessary to impose careful control of the feed rate of the

thickness of the film, the drum rotation speed, and the temperature.

3.1.4. ROTARY DRYER

They are suitable for drying granular products, the dumping action is beneficial.

since a curtain of sand is formed exposed perpendicular in direct contact with the hot air,

which facilitates the escape of moisture from the interior of the particles. This type of

dryers can be designed for drying times from a few hundred kilograms per

hour until reaching 200 T/h. In the chemical industry, its main use is the drying of salts.

fertilizers, such as ammonium sulfate nitrate and phosphate, potassium salts and fertilizers, sands,

cement, sugar, etc.

Advantages

They can be adapted to handle somewhat sticky materials by means of

special devices that disaggregate the solid crusts formed.

They are very suitable for chemistry, their main use is the drying of salts.

fertilizers.

It is suitable for thermosensitive materials, in cases where a restriction on the

drying temperature does not imply that the drying time has to be very

prolonged.

Disadvantages

They are not suitable for drying clays, suspensions, very sticky materials, and

materials that require more than an hour to dry.

10
 They present limitations in the drying of lightweight materials that are dragged.

easily by the gas current.

Types of rotary dryers

Indirect heat

They are more applicable to materials that are heat-sensitive and are also affected by the

direct contact with combustion gases. The material comes into contact only with the surface

hot from the cylinder, which is externally heated with combustion gases. The wet material

is introduced into the rotating cylinder, inserted into a stationary chamber. The combustion gases

hot fluids pass through the annular space. Heat transfer is mainly carried out by

driving.

Direct heat

They are more applicable to materials in granular, compressed, or extrusion forms, than not.

They are sensitive to heat and are not affected by direct contact with combustion gases.

materials can be dried in parallel or counter to the flow of hot gas. The dryers of

Parallel flow systems are ideal for the fast, efficient, and low-temperature drying of materials that are

more sensitive to high temperatures, low density, sticky and do not acquire fluidity easily.

Heat transfer occurs predominantly by convection.

Steam injection in pipes

They are more applicable to heat-sensitive materials and contamination with gases. One of the

common applications are in food and agricultural products. There are heated tubes with

vapor and organized coaxially in rows along the dryer. Heat transfer is carried out

essentially by conduction. (Diaz Maranovit, 2012)

11
 3.1.5. TUNNEL DRYERS

They consist of tunnels 30 to 50 feet long with carts inside that contain

the trays where the food is placed. Hot air is prevented through the trays. The

production is programmed in such a way that when a cart is taken out from one end of the dryer

a finished product and at the other end a cart with fresh product is placed.

They are classified according to the relative directions of the solid fluid movement in

dryers in parallel and countercurrent dryers. In the first case, the hot and dry air

it comes into contact with the cold and humid material, resulting in high speeds of

evaporation that leads to a final porous and low-density product due to the small

contraction that takes place.

Field of application of the tunnel dryer

They are used in the food industry for drying fruits, vegetables, and chopped items.

Characteristics of tunnel dryers

Large production capacities are provided in a semicontinuous manner.

High evaporation rates are reached at the wet end of the tunnel, due to

what can be used air temperatures, relatively high without risks of

reheat the product.

There are conveyor belt tunnels, counter-current, parallel, and dryers.

continuous tunnel.

3.1.6. MICROWAVE DRYER

They are part of the electromagnetic spectrum and, consequently, are composed of fields.

magnetic and electric. In the heating of food by microwaves, the electric fields

they interact with the water molecules and ions in the food, generating heat in the form
12
volumetric inside it. The difference between microwaves and infrared radiation is

that microwaves induce friction between water molecules, which generates heat; on the other hand,

Infrared energy is simply absorbed and converted into heat. The heat generated by the

Microwave is not uniform. Inside the food, temperature gradients occur.

that cause the diffusion of water and provoke changes in their properties which in turn

they have an effect on heat generation.

Industrial microwave treatment is limited by its costs and the need

tuning the magnetron with different foods. The most important industrial application is the

defrosting, dehydration, and the completion of baking. (URFALINO & QUIROGA,

2011).

Main components and function of the parts of the microwave

Magnetron: generates the microwaves needed to heat the water of the

foods.

Transformer: transforms the network voltage from 230 volts to 4000 volts

What does the magnetron need?

Thermistor: controls the temperature of the microwave and stops the magnetron so that it does not

there are overheating.

Fan: cools the internal circuit of the microwave, operates at 230V.

High voltage fuse: protects the high voltage electrical circuit formed by

transformer, magnetron and capacitor.

High voltage diode: the capacitor discharges through it. It is connected between

capacitor and casing.

13
 Turntable motor: produces the rotation of the microwave's inner plate, operates at 230 V.

Resistance or grill: it is used to brown food, as the magnetron only cooks them.

It works at 230V for some microwave applications.

Timer and bell: the timer is a motor connected to a graduated wheel

For minutes. When it reaches zero, it activates the bell and disconnects the microwave.

Advantages

Improvement in the quality of the obtained product.

Possibility to work at lower surface temperatures.

Greater efficiency in the diffusion of heat and matter.

Disadvantages

High installation costs.

Low energy efficiency

Uneven heating of the product.

3.1.7. SPRAY DRYING

Spray drying is used for everything from pharmaceuticals to food and

detergents. Food materials are generally found in the form of a solution.

liquid, capable of being dispersed in the form of a spray. These droplets provide an extensive area

superficial for the transfer of heat and mass. This fluid is atomized or dispersed as

fine droplets that come into contact with a flow of hot air or gas. The cooling by

evaporation and the short residence time keeps the product temperature low this makes

the ideal drying for drying thermolabile substances such as enzymes, blood plasma, and proteins

14
from milk. The losses of sensible heat from hot air provide the latent heat for

evaporate the liquid of the product (Cortés, 2009).

There is a very wide range of products that require the use of the drying system by

atomization, which maintains the physicochemical properties of the products and which in some

cases improves those properties. Through a solution, emulsion, suspension, or paste,

the diversity of products that can be dried using this system is enormous

chemical and food industries. Powdered milk, juices, instant soups, detergents, etc., are

some examples of general knowledge.

A test conducted on watermelon employees during spray drying had an effect

positive in the retention of volatile compounds in powdered watermelon juice, so it

it was confirmed that spray drying is a good option for dehydrating watermelon (González et al.

et al., 2011).

Advantages

Preserves the quality and functional properties of the product.

Relative simplicity and ease of regulation of the system.

Energy usage comparable to that of other drying methods.

Conservation of most volatile compounds.

A high level of uniformity in production is achieved.

It takes place in a continuous process.

It is a controlled process. (Desrosier, 1990).

The spray drying technique is found, being the most important and widely used.

15
 in the food industry for the Microencapsulation of food (Parra, 2010).

Disadvantages

High initial investment

Particle size is difficult to control.

Requires a feeding that can be handled by pumps.

Problems with product recovery and powders. (Desrosier, 1990).

Fields of application of spray drying

A very wide range of well-known spray-dried products like milk in

powder of various compositions, soap and powder detergents, tannin extracts, coffee extracts,

etc., can be dried in this plant. Also edible (cheese, eggs, broth), vegetables.

(Bananas, tomatoes, soy, pectins), proteins, enzymes, fungicides, and vitamins as well as others

organic and inorganic products.

Among the foods that are treated with spray drying are:

Egg products

Milk

café

Tea

Fruit concentrates

Whey
16
 Porridge

Ice cream mixes

Meat extracts

Edible proteins

Butter (Desrosier,

1990).

3.1.8. FLUIDIZED BED DRYERS

Processing in fluidized beds involves drying, cooling, agglomeration,

granulation and coating of materials in granules. It is ideal for a wide range of

heat-sensitive and non-heat-sensitive products. Uniform processing is achieved by passing through a

gas (generally air) at a controlled speed through a layer of the product to create

a fluidized state. (Chávez and Mendoza, 2008).

Field of application

Chemical products

Pharmaceutical and biochemical products

Polymers

Food and dairy products

17
 The fluidization of a particle bed of the material to be dried with hot air is used in

the dehydration of foods such as carrots, onions, peas, flours, bran, cocoa, coffee,

salt and sugar. Given that turbulence, in general, is very intense and the temperature distribution

uniformly, the drying occurs at a great speed and the control of it can be carried out with

precision.

A study conducted on wheat at different temperatures in a fluidized bed system.

performed at 40, 60, 70, 80, and 100, demonstrate that at 40, 60, and 70 °C, they do not affect the characteristics of

grain in exchange at temperatures of 80 and 100°C significantly affected the quality of wheat (Chávez

and Mendoza, 2008).

3.1.9. LIOPHILIZATION

Dehydration method in which water is removed by freezing the wet product and

posterior sublimation of ice in vacuum conditions. When heat is supplied, the ice sublimates and

avoid passing through the liquid phase.

Lyophilization or freeze-drying is a two-phase process. In the first phase, the

food is frozen, several techniques can be used for this.

The size of the crystals will be influenced by the freezing rate, forming

small crystals at higher freezing speeds. The dimensions of the crystals will affect

the subsequent, since small crystals will create a smaller pore size (Lewis, 1993).

Lyophilization is widely used for the preservation of food products: it stops

the growth of microorganisms (fungi, molds, etc.) inhibits the deterioration of flavor and color by

chemical reactions, rancidity and loss of physiological properties; and facilitates the

storage and distribution.

Freeze-drying preserves the functional characteristic of mushrooms such as: capacity

18
antioxidant, because the drying conditions protect the bioactives present in the biomass.

Any drying method that uses high temperatures (above 70ºC) affects the functionality of

biomass, to a greater or lesser extent (Rojas et al, 2012).

19
CHAPTER IV. CONCLUSIONS

After obtaining the information, the following conclusion is reached:

Drying in food is very important for food preservation,

in addition to the conditions that can be controllable and thus achieve the degree of drying

suitable.

In drying equipment, the one most suitable must be chosen according to the

type and use of the product or food to be dehydrated, taking into account the

aspects that involve time and costs.

Drying is a good method of preservation, preventing deterioration in food due to

microorganisms, therefore, is a solution to problems during times of scarcity

of foods consumed by people.

Storage and transportation is an economic reduction by decreasing space.

When using food dryers, especially concerning the drying of fruit

and vegetables, allows us to reduce food waste and thereby losses

economic.

20
V. BIBLIOGRAPHY

Lorenzo Tamara Díaz, Cardona Gálvez Marta, Caballero Torres Angel, Morejon

Martin Pedro, Sánchez Azahares Yariela. (2005). Characterization of the

Food preservation in different facilities. CENIC Journal.

Biological Sciences, vol. 36, National Center for Scientific Research,

Cuba.

Desrosier, N. W. (2007). Food Conservation. Mexico City: Editorial Group

Homeland.

Diaz Maranovit, J. I. (2012). Kinetics of copper matte conversion and

distribution of impurities in packed bed. Santiago, Chile:

University of Chile.

Fito Maupoey, P., Andrés Grau, A. M., Barat Baviera, J. M., & Albors Sorolla, A.

M. (2016). Introduction to hot air drying of food. Valencia:

Polytechnic University of Valencia.

URFALINO, D., & QUIROGA, A. (2011). Development of combined techniques

drying for the production of dehydrated peaches with low content of

sulfites. Agricultural Research Journal, 165-171.

Cortés Arminio Coral Irisol. 2009. Bachelor's thesis: Encapsulation of

Lactobacillus casei by spray drying using honey water

as an encapsulating agent. University of the Americas Puebla, School

Department of Chemical Engineering and Food Engineering. Cholula,

21
 Puebla, Mexico.

González Sánchez H. M., González Palomares S., Rosales Reyes T. (2011).

Characterization of volatile compounds during spray drying

of watermelon juice (Citrullus lanatus Thunb.) Research and Science of the

Autonomous University of Aguascalientes. Number 51, (10-15) January-

April.

Parra Huertas Ricardo Adolfo. (2010). Microencapsulation of Foods, Rev. Fac.

Agricultural Journal Medellín 63(2):5669-5684.

Food Conservation
18th Edition.

Chávez Vázquez L. y Mendoza Vizcarra M, 2008, Mex. Rev.

Chemical Engineer vol.7 no.2 Mexico. 2008.

Lewis Michael John, (1993), "Physical Properties of Foods and Systems"

Processed. Acribia Editorial.

Rojas, Diego; Palacio, Ana M.; Ospina, Sandra P. Zapata Paola, Atehortúa Lucía.

Biotechnology of basidiomycete fungi in food development

functional: drying processes vs. antioxidant capacity. vitae vol. 19, no.

1, pp. S231-s233. University of Antioquia Medellín, Colombia.

22