Year: 2025
Type: article
Abstract: This study considers the process of drying raw materials (fruit, grain, mixed, dairy, and vegetable-fat) in an improved prototype of a cascade fluidization dryer, compared to the basic (control) model without Peltier elements and film-like electric heaters. The task addressed is to enable stable fluidization, resource saving, and preservation of the quality characteristics of raw materials during drying. The proposed structure includes autonomous fan systems, warm air recirculation channels, air heating up to 75°C, and zoned temperature regime: sections A1 (68…75°C), A2 (58…65°C), and A3 (48…55°C) with temperature adjustment using Peltier elements. The raw material moves by gravity through inclined channels, enabling consistent drying with humidity and air velocity control (2.3…2.6 m/s), which supports effective fluidization. Experimental studies on apples, oatmeal, muesli, and lactose mixture have shown that the technology provides a reduction in drying time (from 22 to 60 min) while preserving nutrients and moisture uniformity (standard deviation up to 0.9…1.6%). Air recirculation (35…42%) and autonomous control over process parameters improve resource efficiency without compromising quality. The results confirm the versatility of the improved cascade fluidized bed dryer for resource-saving drying of various types of food raw materials under optimized temperature conditions and automated process control. The devised technology could be implemented in the food industry for making high-quality dried products while maintaining functional properties
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $242
OpenAlex ID: W4415812682
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