Review
Food Science & Technology
Yuanxiao Liu, Mengmeng Li, Di Jiang, Erqi Guan, Ke Bian, Yingquan Zhang
Summary: The concept of superheated steam (SS) has been studied for its advantages in cereal drying, including higher drying rates, oxygen-free environment, energy conservation, and environmental protection. This review provides a brief overview of the history, principles, and applications of SS processing in cereals and cereal products. It also discusses the effects of SS processing on cereal properties and quality, and suggests further studies to understand the mechanisms behind these changes and expand the applications of SS in the cereal processing industry.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Engineering, Chemical
Tobias Linke, Janina Happe, Reinhard Kohlus
Summary: Superheated steam spray drying is technically feasible and does not result in major quality loss for heat sensitive food products.
Article
Engineering, Chemical
Yuan Yao, Zhenneng Lu, Yulie Gong, Song Guo, Chupeng Xiao, Wenbo Hu
Summary: This study investigated the use of a combined drying system using low-pressure superheated steam drying and heat pump drying for fish. The effects of different drying medium pressures on temperature field, airflow field, drying time, equipment performance, and power consumption were examined. The results showed that high vacuum resulted in more uniform temperature field and airflow field in the drying chamber, but also increased drying time. Furthermore, decreasing the drying medium pressure led to reduced power consumption of the heat pump and axial fans, while increasing the power consumption of the electric heater.
Review
Agriculture, Multidisciplinary
Ran Yang, Jiajia Chen
Summary: Microwave-assisted thermal process is a high-efficiency drying method with potential applications in the food industry. Artificial neural network (ANN) models have been extensively studied for prediction, optimization, monitoring, and control of microwave drying processes. Future research can focus on testing the developed ANN models in industrial-scale processes and applying them to optimize dynamic drying processes.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Thermodynamics
Fareeha Ahmed, Weixiong Chen
Summary: Steam ejectors have been adopted as energy-saving devices in various industries such as HVAC, refrigeration, and desalination. Computational fluid dynamics (CFD) and thermodynamic models have been used to predict steam ejector parameters with fairly accurate results, although there are discrepancies between experiments and models. In this study, an artificial neural network (ANN) model of a steam ejector is developed and trained using a dataset with different geometrical and operational conditions. The ANN model shows good prediction accuracy for coefficient of performance (COP) and pressure reduction ratio (PRR), and can be used to improve the configuration and operation of steam ejector systems.
APPLIED THERMAL ENGINEERING
(2023)
Article
Thermodynamics
Kun Zhang, Zhen Zhang, Yuning Han, Yinggang Gu, Qinggang Qiu, Xiaojing Zhu
Summary: This study established an artificial neural network (ANN) model for a steam-centered ejector and found that the ANN model outperformed the conventional thermodynamic model in fitting and predicting experimental data. The Levenberg-Marquardt trained model yielded the best results, significantly improving experimental accordance and achieving a low prediction error under given operating conditions. Additionally, the study revealed that the outlet area ratio has a smaller effect on system operation compared to the entrainment ratio and throat area ratio, which has implications for system design optimization and operational stability.
APPLIED THERMAL ENGINEERING
(2022)
Review
Food Science & Technology
G. V. S. Bhagya Raj, Kshirod K. Dash
Summary: Artificial neural network (ANN) is a simplified model of the biological nervous system and has been applied to various fields in food process engineering. It has the ability to map nonlinear relationships without prior knowledge and predicts responses even with incomplete information. The connection weights and hidden to output layer weights play a significant role in predicting the response. The parallel architecture of ANN allows for fast responses and low computational time, making it suitable for real-time systems. The predicted responses obtained by the ANN model exhibit high accuracy with low relative deviation and root mean squared error and a high correlation coefficient.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Energy & Fuels
Robert Adamski, Dorota Siuta, Bozena Kukfisz, Michal Frydrysiak, Miroslawa Prochon
Summary: The study found that the explosion risk of tobacco dust increases at higher temperatures, with a higher drying temperature resulting in a greater likelihood of explosion. It is important to prevent accumulation and promptly remove tobacco dust during the processing to ensure safety.
Article
Energy & Fuels
Xiaoming Li, Xinghuo Yu
Summary: This paper proposes a robust PID control method based on neural networks for controlling the superheated steam temperature in coal-fired power plants. By using a data-driven feedback compensator, the nonlinearity and inertia are isolated, simplifying the tuning process. The stability of the control system is ensured by the Nyquist stability criterion and a feed-forward compensator.
Review
Energy & Fuels
Mariia Sobulska, Pawel Wawrzyniak, Meng Wai Woo
Summary: Superheated steam drying is an energy-efficient method that reduces energy consumption and improves product properties. Substituting air with superheated steam as a drying medium in spray drying can save 20-30% energy, and the energy demand can even be decreased by 80% by upgrading and reusing excess steam generated by moisture evaporation.
Review
Chemistry, Multidisciplinary
Qin Yin, Hong-Hai Liu
Summary: This paper summarizes the theory and experimental methods of wood drying stress and strain, as well as the application of artificial neural networks in the field. It suggests integrating the theory of heat and mass transfer with microscopic cell wall mechanics and macroscopic drying theory, developing a more complete image analysis system, and establishing a more accurate model for predicting wood drying stress and strain.
APPLIED SCIENCES-BASEL
(2021)
Article
Agricultural Engineering
Neven Voca, Lato Pezo, Anamarija Peter, Danijela Suput, Biljana Loncar, Tajana Kricka
Summary: Two artificial neural network models were successfully developed to predict the main quality parameters of corn for ethanol production, showing a good fit to experimental data and a reasonably good predictive capability.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Energy & Fuels
P. Celen, H. H. Erdem
Summary: In lignite-fired thermal power plants, thermal efficiency can be improved by decreasing lignite moisture using superheated steam and hot air as drying fluids. Experimental results show that superheated steam has a higher drying rate compared to hot air, and less time is required to heat lignite samples during the heating period when using superheated steam.
INTERNATIONAL JOURNAL OF COAL PREPARATION AND UTILIZATION
(2021)
Article
Engineering, Chemical
Khamphon Ma, Luxsika Ngamwonglumlert, Sakamon Devahastin, Nathamol Chindapan, Naphaporn Chiewchan
Summary: The study shows that superheated steam spray drying may not be suitable for producing coffee powder, but has potential for producing color powder. The powder produced by superheated steam spray drying has smaller particle size, higher bulk density, and more wrinkled surfaces, leading to superior solubility.
Article
Green & Sustainable Science & Technology
Baibhaw Kumar, Gabor Szepesi, Zoltan Szamosi, Gyula Kramer
Summary: The future of conventional fuels is uncertain due to limited sustainability and the global energy crisis. The use of biomass or wood-based fuels is becoming inevitable. This study developed a novel forced convection solar dryer and created an artificial neural network model to predict the moisture content of the drying system. Observations on the drying behavior of different wood fuels led to the development of drying curves based on calculated moisture ratios. The dryer achieved a maximum temperature of 60 degrees C and had a temperature gradient of 10-20 degrees C. The thermal energy and exergy efficiency of the dryer were recorded as 55% and 51.1%, respectively. The ANN-optimized model showed reasonable correlation values (R) for the prediction.
Article
Food Science & Technology
Bhawna Chugh, Gurmukh Singh, B. K. Kumbhar
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2015)
Article
Food Science & Technology
S. K. Chakraborty, B. K. Kumbhar, S. Chakraborty, P. Yadav
Article
Biotechnology & Applied Microbiology
Subir K. Chakraborty, Daya S. Singh, Baburao K. Kumbhar, Shalini Chakraborty
FOOD AND BIOPRODUCTS PROCESSING
(2011)
Article
Agricultural Engineering
Jitendra K. Saini, Rahul K. Anurag, Arti Arya, B. K. Kumbhar, Lakshmi Tewari
INDUSTRIAL CROPS AND PRODUCTS
(2013)
Article
Agricultural Engineering
Rekha Rawat, B. K. Kumbhar, Lakshmi Tewari
INDUSTRIAL CROPS AND PRODUCTS
(2013)
Article
Food Science & Technology
Subir Kumar Chakraborty, B. K. Kumbhar, Shalini Chakraborty, Pravesh Yadav, Harsh Prakash Sharma
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2010)
Article
Engineering, Chemical
Subir Kumar Chakraborty, Daya S. Singh, B. K. Kumbhar, Shalini Chakraborty
JOURNAL OF FOOD PROCESS ENGINEERING
(2011)
Article
Food Science & Technology
Shivmurti Shrivastav, B. K. Kumbhar
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2010)
Article
Food Science & Technology
Subir Kumar Chakraborty, Baburao K. Kumbhar, Shalini Chakraborty, Pravesh Yadav
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2011)
Article
Food Science & Technology
Bindu Rana, Pratima Awasthi, B. K. Kumbhar
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2012)
Article
Food Science & Technology
Mahatre R. Rajaram, Baburao K. Kumbhar, Anupama Singh, Umesh Chandra Lohani, Navin C. Shahi
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2012)
Article
Food Science & Technology
G. Singh, A. Kumar, B. K. Kumbhar, B. N. Dar
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2015)
Article
Agriculture, Multidisciplinary
S. K. Chakraborty, D. S. Singh, B. K. Kumbhar
IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH
(2014)
Article
Biotechnology & Applied Microbiology
Disha Sharma, B. K. Kumbhar, A. K. Verma, Lakshmi Tewari
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2014)
