In the daily production process, how to increase the drying rate of food is a problem that many workers will encounter. How to increase the rate of food drying? I think we must consider from the following aspects, if we want to improve the drying rate of food, increase production, we first need to know those factors that affect the drying rate are those experience is as follows: heat transfer rate, diffusion rate, internal diffusion rate. Again, we need to increase the internal diffusion rate of moisture. The internal diffusion rate of moisture is a combination of wet diffusion and thermal diffusion. Wet diffusion is the movement of moisture in a material due to a moisture gradient, which is the movement of moisture caused by the presence of a temperature gradient in the physical. To increase the internal diffusion rate, you should: a, when the thermal diffusion and the wet diffusion are in the same direction, the heat transfer is enhanced, and the temperature gradient in the material is increased. When the two are opposite, the enhanced temperature gradient enlarges the resistance to thermal diffusion, but it can enhance the heat transfer, and the temperature of the material increases. Wet diffusion increases so it can speed up drying b, so that the thermal diffusion and the direction of the wet diffusion consistent, that is, try to make the material center temperature is higher than the surface temperature, such as far-infrared heating, microwave heating. c, reduce the total pressure of the medium, so that the child can increase the wet diffusion coefficient, thereby increasing the wet diffusion rate, d, reduce the thickness of the blank, change the drying of single-sided to two-sided drying, e, the nature and shape of other blanks and other factors. a, increase the heat transfer area: If you change the single-sided drying to two-sided drying, layered code or reduce the code layer number, increase in contact with the hot gas; b, increase the temperature of the drying medium, such as increasing the temperature of the hot gas in the drying kiln, increasing the hot air furnace, etc., but can not make the surface temperature of the green body rise too fast and avoid opening; c, improve the convective heat transfer coefficient. In summary, it is not difficult to increase the rate of food drying. As long as we are good at discovery and diligent in thinking, we believe that more efficient technologies can be excavated and used in the drying equipment industry. Henan Zonghai Plastic Industry Co., Ltd. , https://www.hnzonghai.com
First, we need to increase the rate of out-diffusion. When drying is in the isokinetic drying stage, the out-diffusion resistance becomes the main contradiction to the entire drying rate. Therefore, reducing the out-diffusion resistance and increasing the out-diffusion rate has the greatest impact on shortening the entire drying cycle. Outward diffusion resistance mainly occurs in the boundary layer, so it should be done to reduce the concentration of water vapor in the medium, increase the mass transfer area, and increase the drying rate. :b, increase the flow rate of the medium, reduce the thickness of the boundary layer, etc., and increase the convective heat transfer coefficient. It can also increase the mass transfer coefficient of convection, which will help to increase the drying speed.
Finally, we need to speed up the heat transfer rate. have it done: