Simulation of a Two-Stage Drying System in Closed-Cycle for Aroma Retention

Conference paper

Apolinar Picado, Joaquín Martínez
25th Inter-American Congress of Chemical Engineering (IACChE 2011), Ricardo Pérez, Instituto Chileno de Ingenieros Químicos (ICIQ), Santiago, Chile, 2011 Nov 14, Paper No. S4-56

DOI: 10.13140/RG.2.1.2128.0400

Cite

APA Click to copy
Picado, A., & Martínez, J. (2011). Simulation of a Two-Stage Drying System in Closed-Cycle for Aroma Retention. In R. Pérez (Ed.) (pp. Paper No. S4–56). Santiago, Chile: Instituto Chileno de Ingenieros Químicos (ICIQ). https://doi.org/10.13140/RG.2.1.2128.0400

Chicago/Turabian Click to copy
Picado, Apolinar, and Joaquín Martínez. “Simulation of a Two-Stage Drying System in Closed-Cycle for Aroma Retention.” In , edited by Ricardo Pérez, Paper No. S4–56. 25th Inter-American Congress of Chemical Engineering (IACChE 2011). Santiago, Chile: Instituto Chileno de Ingenieros Químicos (ICIQ), 2011.

MLA Click to copy
Picado, Apolinar, and Joaquín Martínez. Simulation of a Two-Stage Drying System in Closed-Cycle for Aroma Retention. Edited by Ricardo Pérez, Instituto Chileno de Ingenieros Químicos (ICIQ), 2011, pp. Paper No. S4–56, doi:10.13140/RG.2.1.2128.0400.

BibTeX Click to copy

@inproceedings{apolinar2011a,
  title = {Simulation of a Two-Stage Drying System in Closed-Cycle for Aroma Retention},
  year = {2011},
  month = nov,
  day = {14},
  address = {Santiago, Chile},
  pages = {Paper No. S4-56},
  publisher = {Instituto Chileno de Ingenieros Químicos (ICIQ)},
  series = {25th Inter-American Congress of Chemical Engineering (IACChE 2011)},
  doi = {10.13140/RG.2.1.2128.0400},
  author = {Picado, Apolinar and Martínez, Joaquín},
  editor = {Pérez, Ricardo},
  month_numeric = {11}
}

During the drying of liquid foods, volatile substances that are present at low concentrations, which contribute to aroma and flavour of the final product, are removed together with water. Consequently, the quality of the final product depends on the amount of volatile substances that is retained during the drying process. Independently of the drying method used, it seems to be impossible to avoid completely the losses of volatile compounds when water is removed. A potential method for improving aroma retention is to dry foods in a closed-cycle dryer since a part of the volatiles should be kept within the system. With the purpose of testing this alternative, a two-stage drying system consisting of a spray dryer and a vibrated fluidised bed dryer has been studied by simulations. As moisture model, a mixture of water and organic solvents of low molecular weights was used. The process units have been divided into modules and solved sequentially to determine process variables in both gas and solid phases. Simulations showed that to keep volatile compounds circulating inside the drying system improve the retention of volatiles by the product and condensing temperature in the recovery system is the variable with main influence on the process.