利用托盘干燥器研究对流和导电传热

Tray drying is a convective heat and mass transfer process that separates solids from liquids by passing hot gas over damp material. A stream of heated air is forced over the wet solid in a shallow tray, causing the liquid to evaporate and be removed. The process requires no agitation and allows precise control over temperature and airflow, making it suitable for chemical, pharmaceutical, and food production before packaging.

Increasing air temperature correlates positively with the conductive heat transfer rate and evaporation rate. Higher air velocity increases both convective heat transfer and mass transfer rates, also boosting evaporation. There is a positive linear correlation between both air temperature and air flow with overall evaporation rates, allowing operators to optimize drying conditions for different materials.

Tray drying offers simplicity, operational flexibility, and relatively low fixed costs. However, it has high labor costs and significant energy consumption, though energy usage can be partially offset by filtering and pre-forming the solid beforehand. The batch process nature means solids cannot be added and removed simultaneously, requiring discrete operational steps.

The convective heat transfer coefficient determines the rate at which gas transfers heat to liquid, causing evaporation based on temperature differences. The convective mass transfer coefficient controls how quickly vaporized liquid moves away from the interface, preventing recondensation. Both coefficients are empirically determined, unique to each solid and dryer geometry, and remain valid only while the solid surface is saturated with moisture.

Once surface moisture drops significantly, the drying rate decreases because internal movement of liquid within the solid becomes the dominant mass transfer mechanism. The convective heat and mass transfer coefficients are no longer applicable, as the solid surface is no longer saturated. This transition marks a shift from surface-controlled to diffusion-controlled drying.

Food processing tray dryers may be equipped with indirect drying mechanisms such as heated trays and radio-frequency heating to increase evaporation rates while controlling food quality. Heating conditions can be altered during the drying cycle to prevent materials from decomposing, warping, or cracking. Multi-tray truck designs with recirculators and baffles maintain consistent temperature and humidity across batches.

Tray drying is physically gentler than fluid-bed or rotary tumble methods, making it suitable for sticky crystalline materials, powders, and crude drugs that require careful handling. In pharmaceutical applications, multi-tray truck designs reduce time and labor while increasing product uniformity. For sensitive chemicals, inert atmospheres can be generated to prevent unwanted reactions during the drying process.