생체 건조용 대형 저온진공건조기의 열적 특성에 관한 연구

Abstract

Of the roughly four million known substances, about 60,000 are processed and sold

(1)much energy loss happens due to the discharge of hot air during the drying process, (2)control of drying rate is not easy on account of changing relative humidity of inlet air for uniform hot air temperature, (3)high temperature of foods in drying process brings about the production of low-grade drying products. Also, the hot-air drying method is inducing environmental and sanitary problems which are resulting from the emission of high temperature and high humidity air, including stick on the drying progress.

Vacuum drying takes advantage of energy saving and mass production because it reduces the drying time by increasing the drying rate under low temperature condition.

The aim of this paper is to develop the low temperature vacuum dryer, with low initial investments and operating costs, easy operating method and trouble-free operation.

many of these must be dried. Many materials are processed in the liquid state - ideal for mixing and reacting - but most products are needed or wanted as dry, or relatively dry, solids.

Usually operation is just below atmospheric pressure, as with direct dryers, but some are built for vacuum operation with pressures as low as 50mmHg abs.. This lowers the boiling point to 39℃.

In tradition, there have been two kinds of drying methods, which are sun drying and artificial drying. The sun drying method which has been adopted traditionally has been replaced by the hot-air drying method which is one of the most general methods of artificial drying, with its simple drying system, low initial cost of drying plant, and easy operating method. But the hot-air drying method has some defects