Influence of air dehumidification on water evaporation in a food plant
2017
Lecoq, Logan | Flick, Denis | Laguerre, Onrawee | Ingénierie, Procédés, Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech | Génie des procédés frigorifiques (UR GPAN) ; Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) | Génie des procédés frigorifiques (UR GPAN) ; Centre national du machinisme agricole, du génie rural, des eaux et forêts (CEMAGREF) | INRA [ANR-12-ALID-0005-04] | ANR-12-ALID-0005,EcoSec,Réduction de l'impact environnemental des opérations d'hygiène dans les ateliers agro-alimentaires réfrigérés par une utilisation optimale de la déshumidification de l'air(2012)
[Departement_IRSTEA]Ecotechnologies [TR1_IRSTEA]SPEE
Show more [+] Less [-]English. To reduce the proliferation of bacteria inside food plants, cleaning and disinfection are performed daily following production. These operations are followed by drying during which the drying rate should be as high as possible. This study shows the influence of a dehumidifier on the water mass evolution on surfaces during the drying of a food plant. The temperature, relative humidity and water mass evolution were monitored under two conditions: with and without a dehumidifier. Comparison of the results shows that the drying rate is about 1.5 times higher when a dehumidifier is used. These data were used to develop a simplified heat and mass transfer model allowing the prediction of the temperature and drying rate at different locations. The results can help the manufacturer to evaluate the benefits of a dehumidifier and consider the use of other devices to achieve better airflow distribution or greater heat supply for certain surfaces.
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