Convection Drying in the Food Industry

Experimental and theoretic research was conducted and the results were implemented in a real industrial environment on a convection dryer with pneumatic transport of material. The numeric values are given for optimum parameters of drying, energetic characteristics and balances as well as the models of heat transfer. Accomplishment of the heat transfer in these systems is based on the principle of direct contact of dried material and warm air. Then, an intensive transfer of heat and mass is accomplished. This work presents the results of research which can be useful in designing and construction of such dryers in the food industry. It refers to the technical and engineering characteristics of the dryer, energetic balances and coefficients of heat transfer