Chương 7.

Sấy
Chapter 7 – Drying
(Dehydration)
Công nghệ Chế biến Thực phẩm
TS. Lê Trung Thiên (PGS)
Khoa Công nghệ Thực phẩm
Đại học Nông Lâm Tp. HCM
Email: le.trungthien@hcmuaf.edu.vn

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 Drying

Part 1. Drying theory

Part 2. Dehydration systems (Drying technologies)
Part 3. Dehydration system design (samples & exercises)

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 Dehydration systems
The most efficient dehydration systems will maintain the
maximum vapor-pressure gradient and maximum temperature
gradient between the air and the interior parts of the product.
These conditions, along with high convective coefficients at the
product surface, can be maintained in several different designs
of dehydration systems.

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 Tray or Cabinet Dryers

– These types of drying systems use trays or similar product holders to

expose the product to heated air in an enclosed space.
– The trays holding the product inside a cabinet or similar enclosure
are exposed to heated air so that dehydration will proceed.
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 Tray or Cabinet Dryers
– Air movement over the product surface is at relatively high velocities
to ensure that heat and mass transfer will proceed in an efficient
manner.
– In most cases, cabinet dryers are operated as batch systems and have
the disadvantage of non-uniform drying of a product at different
locations within the system. Normally, the product trays must be
rotated to improve uniformity of drying.

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 Tunnel Dryers
– The heated drying air is introduced at one end of the tunnel and
moves at an established velocity through trays of products being
carried on trucks. The product trucks are moved through the tunnel
at a rate required to maintain the residence time needed for
dehydration.

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 Tunnel Dryers
– The arrangement used will depend on the product and the sensitivity
of quality characteristics to temperature.

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Fluidized-Bed Drying

Vibrating fluid bed dryers and coolers from Witte Co.

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 Fluidized-Bed Drying
– The product pieces are suspended in the heated air throughout the
time required for drying. The porous plate can be vibrated to move
products forward
– The movement of product through the system is enhanced by the
change in mass of individual particles as moisture is evaporated.
– The movement of the product created by fluidized particles results in
equal drying from all product surfaces.
– The primary limitation: only materials of uniform and small sizes
(e.g., rice, seeds …)

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Spray Drying

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 Spray Drying
– For drying of liquid foods into particles
– Steps: Atomization  contact food droplets and heated air  drying 
separation of solid particles (in a cyclone separator)
– Much of the drying occurs during a constant-rate period and is limited by
mass transfer at the droplet surface. After reaching the critical moisture
content, the dry food particle structure influences the falling-rate drying
period. During this portion of the process, moisture diffusion within the
particle becomes the rate-limiting parameter.
– Product quality is considered excellent due to the protection of product
solids by evaporative cooling in the spray dryer and a very short drying
time.
– The small particle size of dried solids promotes easy reconstitution when
mixed with water.
– Applications: milk powder, fruit powder, coffee extract powder …
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 Heat-pump drying (low temperature drying)
– Hot air is circulated over product surface inside the dryer. The temperature
of the air will decrease as its humidity increases.
– About 1/3 of the cool humid air is circulated over the evaporator. The
evaporator cools the air further down below the condensation
temperature  the air will be dehumidified.
– The cool, dry air is than mixed with circulation air from the dryer. The
mixture is heated to the desired process temperature inside the condenser
and is then reused in the dryer cycle.

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Heat-pump drying (low temperature drying)

– Products can be dried at

lower temperature
(lowered air relative
humidity) and for a
shorter time 
preserved better
nutrients and sensorial
quality

Heat pump drying machine installed at

Nong Lam Food

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 Freeze-Drying

(Nireesha et al., 2013)

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 Freeze-Drying
– the product temperature is reduced so that most of the product
moisture is in a solid state, and by decreasing the pressure around
the product, sublimation of ice can be achieved
– Advantage: superior product quality (porous product obtained)
– Disadvantage: energy-intensive, high investment, difficult to scale up

A GEA RAY™ freezer dryer

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 Refs
– R. Paul Singh, Dennis R. Heldman. Introduction to
Food Engineering, Fourth Edition, Academic Press
2008
– Various images from articlies, internet

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