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Modelling of sugar drying in a countercurrent cascading rotary dryer from stationary profiles of temperature and moisture K. Rastikian a, R. Capart a,*, J. Benchimol b a Departement de Genie Chimique, Universite de Technologie de Compiegne, CNRS-UPRES-A-6067, BP 20529-60205 Compiegne Cedex, France b SAINT LOUIS SUCRE, Centre de Recherches, 27550 Nassandres, France Corresponding author * Received 19 November 1998; accepted 24 May 1999 Abstract From the shape of stationary pro®les of temperatures and moisture for the gas and solid phases, two distinct zones clearly appears in a counter-current cascading rotary dryer of sugar; a ®rst zone in which the drying takes place, a second zone in which the dried sugar is reheated by contact with the entering hot air. The ®t of experimental data of temperature and humidities was used to test a mathematical model for the drying zone and to ®nd optimal values of heat and mass transfer coecients. Additional investigations at laboratory scale have provided information on the kinetics of drying of sugar crystals falling in a curtain as in the airborne phase of a rotary dryer. Sorption isotherms show that a strong re-moistening or deliquescence of sugar occurs at about 80% relative humidity. Obviously such a value must not be reached in an industrial dryer. Ó 1999 Elsevier Science Ltd. All rights reserved. Modelling of sugar drying in a countercurrent cascading rotary dryer from stationary profiles of.pdf-
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