178,99 €
This five-volume series provides a comprehensive overview of all important aspects of modern drying technology, concentrating on the transfer of cutting-edge research results to industrial use.
Volume 5 is dedicated to process intensification by hybrid processes that combine convective or contact heat transfer with microwaves, ultrasound or radiation. Process intensification by more efficient choice, distribution, and flow of the drying medium - such as impinging jet drying, pulse combustion drying, superheated steam drying, drying in specially designed spouted beds - are thoroughly discussed.
Moreover, methods that favorably affect the process by changing the structure of the drying product, e.g. foaming, electroporation, are treated. Emphasis is placed on drying, including freeze-drying, of sensitive materials such as foods, biomaterials and pharmaceuticals.
Released Volumes of Modern Drying Technology:
* Volume 1: Computational Tools at Different Scales
ISBN 978-3-527-31556-7
* Volume 2: Experimental Techniques
ISBN 978-3-527-31557-4
* Volume 3: Product Quality and Formulation
ISBN 978-3-527-31558-1
* Volume 4: Energy Savings
ISBN 978-3-527-31559-8
* Set (Volume 1-5)
ISBN 978-3-527-31554-3
Sie lesen das E-Book in den Legimi-Apps auf:
Seitenzahl: 690
Veröffentlichungsjahr: 2014
Contents
Cover
Modern Drying Technology
Title Page
Copyright
Series Preface
Preface of Volume 5
List of Contributors
Recommended Notation
EFCE Working Party on Drying: Address List
Chapter 1: Impinging Jet Drying
1.1 Application
1.2 Single Nozzle
1.3 Nozzle Fields
1.4 Summary of the Nusselt Functions
1.5 Design of Nozzle Field
1.6 Conclusion
References
Chapter 2: Pulse Combustion Drying
2.1 Principle of Pulse Combustion
2.2 Pulse Combustors: Design and Operation
2.3 Aerodynamics, Heat and Mass Transfer
2.4 Modeling of Pulse Combustion Drying
2.5 Pulse Combustion in Drying
References
Chapter 3: Superheated Steam Drying of Foods and Biomaterials
3.1 Introduction
3.2 Principle of Superheated Steam Drying (SSD)
3.3 Atmospheric-Pressure Superheated Steam Drying
3.4 Low-Pressure Superheated Steam Drying (LPSSD)
3.5 Application of LPSSD to Improve the Quality of Foods and Biomaterials
3.6 Concluding Remarks
References
Chapter 4: Intensification of Fluidized-Bed Processes for Drying and Formulation
4.1 Introduction
4.2 Intensification by Apparatus and Flow Design
4.3 Intensification by Contact Heating
4.4 Further Methods of Intensification
4.5 Conclusion
References
Chapter 5: Intensification of Freeze-Drying for the Pharmaceutical and Food Industries
5.1 Introduction
5.2 Exergetic Analysis (and Optimization) of the Freeze-Drying Process
5.3 Process Intensification in Vacuum Freeze-Drying of Liquids
5.4 Atmospheric Freeze-Drying
5.5 Use of Combined Technologies for Drying Heat-Sensitive Products
5.6 Continuous Freeze-Drying
5.7 Conclusions
References
Chapter 6: Drying of Foamed Materials
6.1 Introduction
6.2 Foam Properties
6.3 Foam Spray Drying
6.4 Foam-Mat Drying
6.5 Summary
References
Chapter 7: Process-Induced Minimization of Mass Transfer Barriers for Improved Drying
7.1 Introduction
7.2 Structural Characterization of Plant Raw Materials and Impact of PEF and Ultrasound
7.3 Pulsed Electric Field (PEF) Application as a Pretreatment
7.4 Contact Ultrasound for Combined Drying Processes
7.5 Conclusion
References
Chapter 8: Drying Assisted by Power Ultrasound
8.1 Introduction
8.2 Ultrasound
8.3 Ultrasonic Equipment
8.4 Influence of the Main Process Variables on Drying Intensification by Ultrasound
8.5 Conclusions
References
Chapter 9: Microwave-Assisted Drying of Foods – Equipment, Process and Product Quality
9.1 Introduction
9.2 Microwave-Assisted Drying of Foods
9.3 Microwave-Assisted Drying Equipment
9.4 Microwave-Assisted Drying Process
9.5 Microwave-Assisted Drying Process Control and Optimal Operation
9.6 Concluding Remarks
References
Chapter 10: Infrared Drying
10.1 Introduction
10.2 Radiation Heat Transfer
10.3 Classification, Research, and Applications of Radiation Drying
10.4 Types of Radiators
10.5 Interaction between Matter and Infrared Radiation
10.6 Kinetics of Infrared Drying
10.7 Infrared Drying Combined with other Types of Drying
10.8 Conclusions
References
Index
Modern Drying Technology
Edited by E. Tsotsas and A. Mujumdar
Volume 1: Computational Tools at Different Scales
ISBN: 978-3-527-31556-7
Volume 2: Experimental Techniques
ISBN: 978-3-527-31557-4
Volume 3: Product Quality and Formulation
ISBN: 978-3-527-31558-1
Volume 4: Energy Savings
ISBN: 978-3-527-31559-8
Modern Drying Technology Set (Volumes 1 – 5)
ISBN: 978-3-527-31554-3
All books published by Wiley-VCH are carefully produced. Nevertheless, authors, editors, and publisher do not warrant the information contained in these books, including this book, to be free of errors. Readers are advised to keep in mind that statements, data, illustrations, procedural details or other items may inadvertently be inaccurate.
Library of Congress Card No.: applied for
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library.
Bibliographic information published by the Deutsche Nationalbibliothek
The Deutsche Nationalbibliothek lists this publication in the Deutsche Nationalbibliografie; detailed bibliographic data are available on the Internet at <http://dnb.d-nb.de>.
© 2014 Wiley-VCH Verlag GmbH & Co. KGaA, Boschstr. 12, 69469 Weinheim, Germany
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Print ISBN: 978-3-527-31560-4
ePDF ISBN: 978-3-527-63171-1
ePub ISBN: 978-3-527-65140-5
Mobi ISBN: 978-3-527-65139-9
oBook ISBN: 978-3-527-63170-4
Series Preface
The present series is dedicated to drying, that is, to the process of removing moisture from solids. Drying has been conducted empirically since the dawn of the human race. In traditional scientific terms it is a unit operation in chemical engineering. The reason for the continuing interest in drying and, hence, the motivation for the series, concerns the challenges and opportunities. A permanent challenge is connected to the sheer amount and value of products that must be dried – either to attain their functionalities, or because moisture would damage the material during subsequent processing and storage, or simply because customers are not willing to pay for water. This comprises almost every material used in solid form, from foods to pharmaceuticals, from minerals to detergents, from polymers to paper. Raw materials and commodities with a low price per kilogram, but with extremely high production rates, and also highly formulated, rather rare but very expensive specialties have to be dried.
This permanent demand is accompanied by the challenge of sustainable development providing welfare, or at least a decent living standard, to a still-growing humanity. On the other hand, opportunities emerge for drying, as well as for any other aspect of science or living, from either the incremental or disruptive development of available tools. This duality is reflected in the structure of the book series, which is planned for five volumes in total, namely:
As the titles indicate, we start with the opportunities in terms of modern computational and experimental tools in Volumes 1 and 2, respectively. How these opportunities can be used in fulfilling the challenges, in creating better and new products, in reducing the consumption of energy, in significantly improving existing or introducing new processes will be discussed in Volumes 3, 4 and 5. In this sense, the first two volumes of the series will be driven by science; the last three will try to show how engineering science and technology can be translated into progress.
In total, the series is designed to have both common aspects with and essential differences from an extended textbook or a handbook. Textbooks and handbooks usually refer to well-established knowledge, prepared and organized either for learning or for application in practice, respectively. On the contrary, the ambition of the present series is to move at the frontier of “modern drying technology”, describing things that have recently emerged, mapping things that are about to emerge, and also anticipating some things that may or should emerge in the near future. Consequently, the series is much closer to research than textbooks or handbooks can be. On the other hand, it was never intended as an anthology of research papers or keynotes – this segment being well covered by periodicals and conference proceedings. Therefore, our continuing effort will be to stay as close as possible to a textbook in terms of understandable presentation and as close as possible to a handbook in terms of applicability.
Another feature in common with an extended textbook or a handbook is the rather complete coverage of the topic by the entire series. Certainly, not every volume or chapter will be equally interesting for every reader, but we do hope that several chapters and volumes will be of value for graduate students, for researchers who are young in age or thinking, and for practitioners from industries that are manufacturing or using drying equipment. We also hope that the readers and owners of the entire series will have a comprehensive access not to all, but to many significant recent advances in drying science and technology. Such readers will quickly realize that modern drying technology is quite interdisciplinary, profiting greatly from other branches of engineering and science. In the opposite direction, not only chemical engineers, but also people from food, mechanical, environmental or medical engineering, material science, applied chemistry or physics, computing and mathematics may find one or the other interesting and useful results or ideas in the series.
The mentioned interdisciplinary approach implies that drying experts are keen to abandon the traditional chemical engineering concept of unit operations for the sake of a less rigid and more creative canon. However, they have difficulties of identification with just one of the two new major trends in chemical engineering, namely process-systems engineering or product engineering. Efficient drying can be completely valueless in a process system that is not efficiently tuned as a whole, while efficient processing is certainly valueless if it does not fulfill the demands of the market (the customer) regarding the properties of the product. There are few topics more appropriate in order to demonstrate the necessity of simultaneous treatment of product and process quality than drying. The series will try to work out chances that emerge from this crossroads position.
One further objective is to motivate readers in putting together modules (chapters from different volumes) relevant to their interests, creating in this manner individual, task-oriented threads trough the series. An example of one such thematic thread set by the editors refers to simultaneous particle formation and drying, with a focus on spray fluidized beds. From the point of view of process-systems engineering, this is process integration – several “unit operations” take place in the same equipment. On the other hand, it is product engineering, creating structures – in many cases nanostructures – that correlate with the desired application properties. Such properties are distributed over the ensemble (population) of particles, so that it is necessary to discuss mathematical methods (population balances) and numerical tools able to resolve the respective distributions in one chapter of Volume 1. Measuring techniques providing access to properties and states of the particle system will be treated in one chapter of Volume 2. In Volume 3, we will attempt to combine the previously introduced theoretical and experimental tools with the goal of product design. Finally, important issues of energy consumption and process intensification will appear in chapters of Volumes 4 and 5. Our hope is that some thematic combinations we have not even thought about in our choice of contents will arise in a similar way.
As the present series is a series of edited books, it can not be as uniform in either writing style or notation as good textbooks are. In the case of notation, a list of symbols has been developed and will be printed in the beginning of every volume. This list is not rigid but foresees options, at least partially accounting for the habits in different parts of the world. It has been recently adopted as a recommendation by the Working Party on Drying of the European Federation of Chemical Engineering (EFCE). However, the opportunity of placing short lists of additional or deviant symbols at the end of every chapter has been given to all authors. The symbols used are also explained in the text of every chapter, so that we do not expect any serious difficulties in reading and understanding.
The above indicates that the clear priority in the edited series was not in uniformity of style, but in the quality of contents that are very close to current international research from academia and, where possible, also from industry. Not every potentially interesting topic is included in the series, and not every excellent researcher working on drying contributes to it. However, we are very confident about the excellence of all research groups that we were able to gather together, and we are very grateful for the good cooperation with all chapter authors. The quality of the series as a whole is set mainly by them; the success of the series will primarily be theirs. We would also like to express our acknowledgments to the team of Wiley-VCH who have done a great job in supporting the series from the first idea to realization. Furthermore, our thanks go to Mrs Nicolle Degen for her additional work, and to our families for their tolerance and continuing support.
Last but not least, we are grateful to the members of the Working Party on Drying of the EFCE for various reasons. First, the idea about the series came up during the annual technical and business meeting of the working party 2005 in Paris. Secondly, many chapter authors could be recruited among its members. Finally, the Working Party continues to serve as a panel for discussion, checking and readjustment of our conceptions about the series. The list of the members of the working party with their affiliations is included in every volume of the series in the sense of acknowledgment, but also in order to promote networking and to provide access to national working parties, groups and individuals. The present edited books are complementary to the regular activities of the EFCE Working Party on Drying, as they are also complementary to various other regular activities of the international drying community, including well-known periodicals, handbooks, and the International Drying Symposia.
December 2006
Evangelos Tsotsas
Arun S. Mujumdar
Preface of Volume 5
Volume 5 of “Modern Drying Technology” is dedicated to “Process intensification”. This is a natural conclusion for the series. “Computational tools at different scales” and “Experimental techniques”, presented in Vol. 1 and Vol. 2, respectively, were used to discuss “Product quality and formulation” in Vol. 3, and “Energy savings” in Vol. 4. Now the goal is not as specific as in Vol. 4, but more general and quite ambitious; namely, to use as intensive drying processes as possible in order to reduce the drying time and hence the equipment size. Insights from all previous volumes of the series must be implemented and applied to this purpose, leading to the following ten chapters of Vol. 5:
Chapter 1:Impinging jet dryingChapter 2:Pulse combustion dryingChapter 3:Superheated steam drying of foods and biomaterialsChapter 4:Intensification of fluidized-bed processes for drying and formulationChapter 5:Intensification of freeze-drying for the pharmaceutical and food industriesChapter 6:Drying of foamed materialsChapter 7:Process-induced minimization of mass transfer barriers for improved dryingChapter 8:Drying assisted by power ultrasoundChapter 9:Microwave-assisted drying of foods – Equipment, process and product qualityChapter 10:Infrared dryingFrequent mention of foods, biomaterials and pharmaceuticals in the list of contents shows that process intensification is not a stand-alone perspective, but a challenge which usually must be addressed under serious constraints set by the quality requirements of valuable products that might suffer damage during processing. On the other hand, the list of contents of this final volume is longer than the lists of previous volumes in this series, indicating that a large variety of approaches and methods can lead to process intensification in practice, and that the international drying community is continually and persistently working on their further development and implementation.
External, gas-side heat and mass transfer resistances can seriously limit the rate of drying processes, but they can also be radically reduced by high velocity flow impingement on the surface of the material to be dried. This is easy to implement for flat products such as paper, textiles, tissues, tiles or wood veneer, but connected with questions about how many nozzles shall be used, and how these nozzles shall be placed and operated. Answers to those questions are provided in Chapter 1, in a concise way that refrains from the consideration of less significant details and aims at immediate engineering applicability.
The same purpose of lowering external heat and mass transfer resistances can be achieved by imposing, instead of a steady turbulent flow, an oscillatory flow of drying gas around the material to be dried. This can be realized by drying in flue gas coming from a special, pulse burner via a tailpipe to the drying chamber. Intensification of the external heat and mass transfer may not be as spectacular as in case of impinging jets, but the method is applicable to virtually any kind of convective dryer, i.e. it is not restricted to flat products. Construction and operation of the respective combustors, enhancement of heat and mass transfer, and modeling are discussed in Chapter 2.
In Chapter 3, the focus is shifted to the use of superheated steam, instead of hot air of flue gas, as the drying agent, which has an influence on both, the external and the internal heat and mass transfer. A major advantage of this process is that energy can much easier be recovered from exhaust steam, than from the wet exhaust air of conventional drying processes. The necessity of operating above the boiling point of the liquid to be removed, usually water, may be turned into an advantage by combining the drying process with, e.g., sterilization or cooking of foods and biomaterials. Damage that such materials might suffer at the boiling temperature of water at ambient pressure can be prevented by reducing the operating pressure, i.e. by low-pressure superheated steam drying.
Alternatively, drying rates can be boosted in fluidized beds by combining heat transfer from the fluidization air with indirect heat transfer, usually from immersed steam tubes. Fundamentals and applications of respective processes are discussed in Chapter 4. It is pointed out that the resulting process intensification can be used for increasing the capacity of the dryer, or for reducing the temperature level in order to protect thermally sensitive products. Moreover, the process can be significantly intensified by applying spouted beds, instead of conventional fluidized beds. The background of this behavior is that regions of extremely high gas velocity can be realized in specially designed spouted beds with adjustable air inlet.
However, there are foods and pharmaceuticals which are so sensitive, that they must be dried from the frozen state. Purposeful use of the notoriously slow process of freeze drying increases the necessity and urgency of process intensification measures. Various such measures are available, as discussed in Chapter 5, including automatic control for better drying cycles, favorable templating of the solid matrix to be dried by controlled freezing, the use of organic solvents, freeze drying under atmospheric conditions, or the transition from batch to the continuous operation mode. Moreover, hybrid processes can be applied, such as microwave or ultrasound assisted freeze drying.
Sometimes, product quality requirements meet with the goal of more intense drying processes for hard-to-dry products, such as fruit pulps, juices, or dairy. Foam drying techniques provide attractive solutions for such cases. Foamed products can be produced in spray dryers by injecting inert gas to the feed of the dryer, before or during atomization. Alternatively, solutions or dispersions can be whipped to foam that is subsequently dried in any appropriate type of equipment, which is denoted by foam-mat drying. Respective process configurations, enhancement of drying by increased surface area and more open structures, and resulting product properties are discussed in Chapter 6.
In some other cases, biological materials to be dried contain natural barriers to mass transfer, such as cell membranes. Then, drying can be enhanced by applying pulsed electric fields to create pores in the membranes or disintegrate the cells, followed by osmotic dehydration, hot-air drying, or freeze drying. Similar effects can be attained by application of ultrasound to support and assist the mentioned drying processes. Principles and results of these novel technologies are presented in Chapter 7, along with methods for the structural and textural characterization of the materials, and quality characteristics of the resulting products.
A more detailed treatment of the application of ultrasound is provided in Chapter 8, along with a discussion of the principles of generation and transmission of ultrasound energy to the material to be treated. It is pointed out that power ultrasound can be used to assist both, liquid-solid processes, such as brine treatment, and drying. The acoustic field is shown to enhance, by a number of mechanisms, both, the external and the internal mass transfer when combined with hot air or atmospheric freeze drying of vegetables and fruits. The more porous the material, and the lower the permissible temperature and gas velocity, the higher is the intensification that can be reached by application of power ultrasound.
Another method of hybrid or assisted processing is to support hot-air drying, vacuum drying, freeze drying, or spouted bed drying by microwaves. Microwaves have the unique property of targeting heat supply to the consumer, i.e. to the wet interior of drying materials. Respective processes, equipment, and the enhancement of drying rate that can be achieved by means of the microwaves are thoroughly presented in Chapter 9. Moreover, issues of energy consumption, automatic control, and product quality are addressed. Agricultural products and food materials are, again, in the focus of the discussion.
Infrared radiation usually does not penetrate deep into materials, but it can significantly intensify drying processes by supplying significant and well controllable amounts of energy to the surface. In a comprehensive treatment of infrared drying in Chapter 10 different types of radiators, including gas-fired ones, are presented, the necessity of matching the infrared spectrum used with the properties of the material to be dried is stressed, and opportunities to improve product quality by intermittent radiation supply are pointed out. Combinations of infrared heat supply with hot-air drying, microwave drying, freeze drying, and heat-pump drying are discussed.
Volume 5 brings several thematic threads set in previous volumes, for instance on fluidized bed drying or food processing, to their contemporary completion. It reflects the interdisciplinary and multi-scale character of modern drying technology in a similar way as the previous volumes of the series. Therefore, we hope that this final volume and the entire series have at least partially attained the goal of providing all people working on drying in industry and research with a map that shows where drying science and technology are, where they are presently growing to cope with increasing challenges and application demands, and where they may be in the future. In other words, we hope that the series can contribute to the solution of specific, well defined practical tasks (“improve quality, save energy, cut costs”, as promised in the flyer of the publisher), but that it can also motivate further exploratory work and inspire to innovation in an important and rewarding field of engineering science. In this farewell preface, we would like to renew our profound acknowledgement of all persons who have made this series possible - our families and co-workers, the excellent editorial team of the publisher, all our outstanding and esteemed colleagues and friends who have served as chapter authors, the countless engineers and scientists whose contributions are quoted in the book series, but also those who have contributed to drying science and practice without finding individual citation.
Summer 2013
Evangelos Tsotsas
Arun S. Mujumdar
List of Contributors
Editors
Prof. Evangelos Tsotsas
Otto von Guericke University Magdeburg
Thermal Process Engineering
PSF 4120
39106 Magdeburg
Germany
Email: [email protected]
Prof. Arun S. Mujumdar
McGill University
Department of Bioresource Engineering
2111 Lakeshore Road
Sainte-Anne-de-Bellevue
Quebec H9X 3V9
Canada
Email: [email protected]
Authors
Prof. Antonello A. Barresi
Politecnico di Torino
Dipartimento di Scienza Applicata e Tecnologia
Corso Duca degli Abruzzi 24
10129 Torino
Italy
Email: [email protected]
Prof. Juan Andrés Cárcel
Universidad Politécnica de Valencia
Departamento de Tecnología de Alimentos
Cami de Vera s/n
46022 Valencia
Spain
Email: [email protected]
Prof. Sakamon Devahastin
King Mongkut's University of Technology Thonburi
Department of Food Engineering
126 Pracha u-tid Road
Bangkok 10140
Thailand
Email: [email protected]
Prof. German Efremov
Moscow State Open University
Street Krasnogo Mayaka 13a
cor. 2, app. 71
117570 Moscow
Russia
Email: [email protected]
Dr. Davide Fissore
Politecnico di Torino
Dipartimento di Scienza Applicata e Tecnologia
Corso Duca degli Abruzzi 24
10129 Torino
Italy
Email: [email protected]
Prof. José Vicente García-Pérez
Universidad Politécnica de Valencia
Departamento de Tecnología de Alimentos
Cami de Vera s/n
46022 Valencia
Spain
Email: [email protected]
Prof. Stefan Heinrich
Hamburg University of Technology
Institute of Solids Process Engineering and Particle Technology
Denickestrasse 15
21073 Hamburg
Germany
Email: [email protected]
Dr. Michael Jacob
Glatt Ingenieurtechnik GmbH
Nordstrasse12
99427 Weimar
Germany
Email: [email protected]
Dr. Henry Jäger
Technische Universität Berlin
Department of Food Biotechnology and Food Process Engineering
Koenigin-Luise-Strasse 22
14195 Berlin
Germany
Email: [email protected]
Prof. Dietrich Knorr
Technische Universität Berlin
Department of Food Biotechnology and Food Process Engineering
Koenigin-Luise-Strasse 22
14195 Berlin
Germany
Email: [email protected]
Dr. Tadeusz Kudra
CanmetENERGY
957 de Salieres
St. Jean-sur-Richelieu
Quebec J2W 1A3
Canada
Email: [email protected]
Artur Lewandowski
Lodz University of Technology
Faculty of Process and Environmental Engineering
ul. Wolczanska 213
93-924 Lodz
Poland
Email: [email protected]
Prof. Xiangdong Liu
China Agricultural University
College of Engineering
17 Qinghua East Rd.
Beijing 100083
P. R. China
Email: [email protected]
Prof. Lothar Mörl
Otto von Guericke University Magdeburg
Chemical Equipment Design
PSF 4120
39106 Magdeburg
Germany
Email: [email protected]
Prof. Arun S. Mujumdar
McGill University
Department of Bioresource Engineering
2111 Lakeshore Road
Sainte-Anne-de-Bellevue
Quebec H9X 3V9
Canada
Email: [email protected]
Prof. Mirko Peglow
IPT-PERGANDE GmbH
Wilfried-Pergande-Platz 1
06369 Weißandt-Gölzau
Germany
Email: [email protected]
Dr. Roberto Pisano
Politecnico di Torino
Dipartimento di Scienza Applicata e Tecnologia
Corso Duca degli Abruzzi 24
10129 Torino
Italy
Email: [email protected]
Prof. Antonio Mulet Pons
Universidad Politécnica de Valencia
Departamento de Tecnología de Alimentos
Cami de Vera s/n
46022 Valencia
Spain
Email: [email protected]
Dr. Julia Rabaeva
Lodz University of Technology
Faculty of Process and Environmental Engineering
ul. Wolczanska 213
93-924 Lodz
Poland
Email: [email protected]
Dr. Enrique Riera
Instituto de Seguridad de la Información (ISI)
Grupo de Sistemas Ultrasónicos
CSIC
Serrano 144
28006 Madrid
Spain
Email: [email protected]
Prof. Carmen Rosselló
English University of Illes Balears
Spanish Departamento
de Química
Ctra. Valldemossa km 7.5
07122 Palma Mallorca
Spain
Email: [email protected]
Dr. Katharina Schössler
Technische Universität Berlin
Department of Food Biotechnology and Food Process Engineering
Koenigin-Luise-Strasse 22
14195 Berlin
Germany
Email: [email protected]
Prof. Eckehard Specht
Otto von Guericke University Magdeburg
Thermodynamics and Combustion
PSF 4120
39106 Magdeburg
Germany
Email: [email protected]
Prof. Evangelos Tsotsas
Otto von Guericke University Magdeburg
Thermal Process Engineering
PSF 4120
39106 Magdeburg
Germany
Email: [email protected]
Dr. Yingqiang Wang
Jiangnan University
School of Food Science and Technology
214122 Wuxi
Jiangsu Province
P. R. China
and
Longdong University
College of Agriculture and Forestry
Lanzhou Road 45
745000 Qingyang
Gansu Province
P. R. China
Email: [email protected]
Prof. Ireneusz Zbicinski
Lodz University of Technology
Faculty of Process and Environmental Engineering
ul. Wolczanska 213
93-924 Lodz
Poland
Email: [email protected]
Prof. Min Zhang
Jiangnan University
School of Food Science and Technology
214122 Wuxi
Jiangsu Province
P. R. China
Email: [email protected]
EFCE Working Party on Drying: Address List
Prof. Odilio Alves-Filho
Norwegian University of Science and
Technology
Department of Energy and Process
Engineering
Kolbjørn Hejes vei 1B
7491 Trondheim
Norway
Prof. Julien Andrieu (delegate)
UCB Lyon I/ESCPE
LAGEP UMR CNRS 5007 batiment 308 G
43 boulevard du 11 novembre 1918
69622 Villeurbanne cedex
France
Dr. Paul Avontuur (guest industry)
Glaxo Smith Kline
New Frontiers Science Park H89
Harlow CM19 5AW
United Kingdom
Prof. Christopher G. J. Baker
Drying Associates
Harwell International Business Centre
404/13 Harwell Didcot
Oxfordshire OX11 ORA
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