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ECTS credits
ECTS credits: 3ECTS Hours Rules/Memories
Student's work ECTS: 51
Hours of tutorials: 3
Expository Class: 9
Interactive Classroom: 12
Total: 75Use languages
Spanish, GalicianType:
Ordinary subject Master’s Degree RD 1393/2007 - 822/2021Center
Higher Technical Engineering SchoolCall:
Second SemesterTeaching:
Sin Docencia (En Extinción)Enrolment:
No Matriculable (Sólo Planes en Extinción) -
The course aims to train students in the basics of controlling mechanisms (mass and heat) of the transfer rate in an operation in which solids are present as is the drying. Equilibrium conditions (thermodynamic equilibrium) and drying kinetics (transfer rate) using rigorous and approximate models will be addressed. Enhancement of transfer processes is necessary to minimize energy costs in industrial processes in which the drying step plays an important role, but with a restrictive approach as is the quality of dried product. Different common drying (thermal and non thermal) methods in the industry and current trends will be studied. The course is focused to the practical use (practical exercises) of the concepts and methods that are employed to design of drying equipment using hot convective air.
a. Lectures.
Theme 1. Importance of drying operation in the chemical and food industries. Energy aspects. Moisture-solid interaction. Air-water interactions: humid air properties. Psychrometric and Mollier charts.
Theme 2. Drying statics. Water activity. Experimental measurement and prediction. Water sorption isotherms (desorption/adsorption). BET, GAB and empirical models. Applications.
Theme 3. Mass and heat transfers in drying processes. External and internal conditions. Moisture transport mechanisms: diffusion. Stationary and non-stationary systems. Experimental determination of effective diffusivities.
Theme 4. Introduction to the design of convective dryers. Differential balances of energy and mass. Continuous and batch dryers. Mathematical modeling. Application to dryers with dispersed solids: pneumatic dryers.
Theme 5. Other drying methods. Drying by radiation (IR), dielectric, freeze-drying and osmotic dehydration. Selection of drying equipment. Methods of energy efficiency.
b. Interactive lessons.
1. Seminars of exercises-solving.
2. Report of lab practices with format as scientific paper. Oral presentation.
c. Lab practices
1. Experimental drying kinetics determination of apple samples: effect of geometry and temperature. Data treatment. Determination of coefficients of diffusion.Basic Bibliography
MUJUMDAR, A.S. Handbook of industrial drying. New York: Marcel Dekker. 1995. ISBN: 978-1-46659-665-8. (SIG: 132 29). (the e-book is requested)
Complementary Bibliography
BARBOSA-CANOVAS, G.V. VEGA MERCADO, H. Deshidratación de alimentos. Zaragoza: Acribia. 2000. ISBN: 978-8-42000-918-6. (ALT 368).
KUDRA, T., MUJUMDAR, A.S. Advances drying Technologies, Basilea: Marcel Dekker. 2002. ISBN: 0-8247-9618-7. (SIG: 164 11).Basic and General skills: CB6, CB7. CB10, CG1, CG6, CG7, CG9
Specific skills: CE3, CE5, CE6
Transversal skills: CT1, CT4
The student to pass the course will be able to analyze systematically by applying property balances drying operations.
To know the existence of different drying technologies and selection based on operating conditions, production, etc.
Problem solving, basic part of the course, will require increasing the student capacity for abstraction.
The oral presentation of papers will allow the acquisition by the student of oral communication skills.
Teamwork.The methodology of the equivalent course in the new curriculum, which offers face-to-face teaching, will be followed:
P4142206 - Thermodynamic and kinetic modelling of drying processesThe assessment system of the equivalent course in the new curriculum, which offers face-to-face teaching, will be followed:
P4142206 - Thermodynamic and kinetic modelling of drying processes-
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Ramon Felipe Moreira Martinez
- Department
- Chemistry Engineering
- Area
- Chemical Engineering
- Phone
- 881816759
- ramon.moreira@usc.es
- Category
- Professor: University Professor
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