JP2001259698A - Method for estimating drying rate of dehydrated cake and method for measuring evaporation rate - Google Patents
Method for estimating drying rate of dehydrated cake and method for measuring evaporation rateInfo
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- JP2001259698A JP2001259698A JP2000073431A JP2000073431A JP2001259698A JP 2001259698 A JP2001259698 A JP 2001259698A JP 2000073431 A JP2000073431 A JP 2000073431A JP 2000073431 A JP2000073431 A JP 2000073431A JP 2001259698 A JP2001259698 A JP 2001259698A
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- evaporation rate
- drying
- rate
- dehydrated cake
- sample
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、下水汚泥等の活性
汚泥処理由来の有機性汚泥を脱水して得られる脱水ケー
キの乾燥速度推定方法及び蒸発速度測定方法に関するも
のである。なおここでいう乾燥速度とは、脱水ケーキを
パドルドライヤーのような間接乾燥機や、ロータリード
ライヤーのような実機の乾燥機で乾燥させたときの乾燥
速度を意味するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for estimating a drying rate and a method for measuring an evaporation rate of a dewatered cake obtained by dehydrating organic sludge derived from activated sludge treatment such as sewage sludge. Here, the drying speed means a drying speed when the dehydrated cake is dried by an indirect dryer such as a paddle dryer or an actual dryer such as a rotary dryer.
【０００２】[0002]
【従来の技術】下水汚泥処理場等においては、脱水ケー
キをパドルドライヤーやロータリードライヤーで乾燥し
たうえ焼却炉等に送っているが、脱水ケーキの種類や性
状により乾燥速度や蒸発速度が異なるため、新規設備の
設計に際してはこれらの値を正確に把握することが求め
られる。また既設設備の運転に際しても、これらの値を
正確に把握しておくことが好ましい。ところが従来は、
汚泥脱水ケーキの乾燥速度を机上で事前に予測する手だ
ては皆無であり、小型実験機による確認が行われてい
た。しかし、ケーキ搬送の問題から現地実験が多く、費
用が多大で、しかも多くの実験員やショベルローダーな
どを必要とするという問題があった。2. Description of the Related Art In a sewage sludge treatment plant, a dewatered cake is dried by a paddle dryer or a rotary drier and then sent to an incinerator or the like. When designing a new facility, it is required to accurately grasp these values. Also, it is preferable to accurately grasp these values even when operating existing facilities. However, conventionally,
There was no way to predict the drying speed of the sludge dewatered cake on the desk in advance, and a confirmation was made using a small experimental machine. However, there were many field experiments due to the problem of cake transportation, the cost was great, and there was a problem that many experimenters and shovel loaders were required.
【０００３】[0003]
【発明が解決しようとする課題】本発明は上記した従来
の問題点を解決し、脱水ケーキの乾燥速度及び蒸発速度
を、現地実験を要することなく正確に把握することがで
きる脱水ケーキの乾燥速度推定方法及び蒸発速度測定方
法を提供するためになされたものである。DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned conventional problems, and enables the drying rate and dehydration rate of a dewatered cake to be accurately grasped without the need for on-site experiments. The purpose of the present invention is to provide an estimation method and an evaporation rate measurement method.
【０００４】[0004]
【課題を解決するための手段】上記の課題を解決するた
めになされた本発明の脱水ケーキの乾燥速度推定方法
は、脱水ケーキの平均蒸発速度を測定するとともに、こ
れら脱水ケーキの水分、粗脂肪、多糖類、粗蛋白、粗繊
維、強熱減量、ＳｉＯ2のうち、少なくとも水分、粗脂
肪、粗蛋白、ＳｉＯ2を含む４成分以上の濃度を測定し
て、脱水ケーキの平均蒸発速度と成分の関係を示す多重
回帰式を作成した後、試料の前記成分を測定して、測定
成分に対応した回帰式から平均蒸発速度を求めることに
より、当該試料の乾燥速度を推定することを特徴とする
ものである。なお、平均蒸発速度を測定する乾燥物の水
分区間を、７５％以上の初期水分または７５％以上の定
点を出発点とし、３０％を終点とした区間とすることが
好ましい。The method of estimating the drying rate of a dehydrated cake according to the present invention, which has been made to solve the above-mentioned problems, measures the average evaporation rate of the dehydrated cake and determines the moisture and crude fat content of the dehydrated cake. , Polysaccharides, crude protein, crude fiber, loss on ignition, SiO 2 , the concentration of at least four components including water, crude fat, crude protein, and SiO 2 are measured, and the average evaporation rate and components of the dehydrated cake are measured. After creating a multiple regression equation showing the relationship, the component of the sample is measured, the average evaporation rate is obtained from the regression equation corresponding to the measured component, thereby estimating the drying rate of the sample. Things. In addition, it is preferable that the moisture section of the dried product for which the average evaporation rate is measured is a section whose initial point is 75% or more, or whose fixed point is 75% or more, and whose end point is 30%.
【０００５】また上記の課題を解決するためになされた
本発明の脱水ケーキの蒸発速度測定方法は、試料の置か
れた乾燥皿の表面付近の温度を１０５〜１１０℃に制御
できる加熱装置、天秤、記録計からなる乾燥速度試験器
より出力された時間と試料重量の減量割合の関係を０．
５〜２分間隔でデータ採取して二次回帰により回帰式を
作成した後、 得られた二次回帰式をデータ処理して初期
蒸発速度、平均蒸発速度、乾燥時間を求めることを特徴
とするものである。In order to solve the above-mentioned problems, a method for measuring the evaporation rate of a dehydrated cake according to the present invention comprises a heating device and a balance capable of controlling the temperature near the surface of a drying dish on which a sample is placed to 105 to 110 ° C. The relationship between the time output from the drying speed tester consisting of a recorder and the weight loss rate of the sample was set to 0.
After collecting data at intervals of 5 to 2 minutes and creating a regression equation by quadratic regression, the obtained quadratic regression equation is subjected to data processing to obtain the initial evaporation rate, average evaporation rate, and drying time. Things.
【０００６】本発明の脱水ケーキの乾燥速度推定方法に
よれば、予め作成した多重回帰式に試料となる脱水ケー
キの成分測定値を代入することにより、その脱水ケーキ
の乾燥速度を正確に推定することができる。また本発明
の脱水ケーキの蒸発速度測定方法は、通常の赤外線水分
計を利用して、脱水ケーキの乾燥に関する情報である、
初期蒸発速度、平均蒸発速度、乾燥時間を簡便に求める
ことができる。以下に各発明を詳細に説明する。According to the method for estimating the drying rate of a dehydrated cake of the present invention, the drying rate of the dehydrated cake is accurately estimated by substituting the measured values of the components of the dehydrated cake serving as a sample into a previously prepared multiple regression equation. be able to. Further, the method for measuring the evaporation rate of the dehydrated cake of the present invention, using a normal infrared moisture meter, is information on drying of the dehydrated cake,
The initial evaporation rate, average evaporation rate, and drying time can be easily obtained. Hereinafter, each invention will be described in detail.
【０００７】[0007]
【発明の実施の形態】（請求項１及び請求項２の説明）
請求項１及び請求項２に記載の本発明の脱水ケーキの乾
燥速度推定方法は、予め脱水ケーキの平均蒸発速度と成
分の関係を示す多重回帰式を作成しておき、試料となる
脱水ケーキの組成濃度を測定し、上記の多重回帰式に代
入して平均蒸発速度を求めた後、実機乾燥機の乾燥速度
と平均蒸発速度の関係から試料の乾燥速度を推定する方
法である。この多重回帰式の作成には、脱水ケーキの平
均蒸発速度を測定するとともに、これら脱水ケーキの水
分、粗脂肪、多糖類、粗蛋白、粗繊維、強熱減量、Ｓｉ
Ｏ2のうち、少なくとも水分、粗脂肪、粗蛋白、ＳｉＯ2
を含む４成分以上の濃度を使用する。DESCRIPTION OF THE PREFERRED EMBODIMENTS (Explanation of Claims 1 and 2)
In the method for estimating the drying rate of a dewatered cake according to the present invention described in claims 1 and 2, a multiple regression equation indicating the relationship between the average evaporation rate of the dewatered cake and the components is created in advance, and the dehydrated cake serving as a sample is prepared. This is a method in which the composition concentration is measured, substituted into the above multiple regression equation to determine the average evaporation rate, and then the sample drying rate is estimated from the relationship between the drying rate of the actual dryer and the average evaporation rate. In preparing the multiple regression equation, the average evaporation rate of the dehydrated cake was measured, and the moisture, crude fat, polysaccharide, crude protein, crude fiber, loss on ignition, Si
Of O 2 , at least water, crude fat, crude protein, SiO 2
Use concentrations of four or more components, including
【０００８】ここで用いられる脱水ケーキの平均蒸発速
度を測定する乾燥物の水分区間は、７５％以上の初期水
分から７５％迄を出発点とし、３０％を終点とした区間
とすることが好ましい。この水分区間の出発点が７５％
を越えるか７５％であるかによって、脱水ケーキの平均
蒸発速度と成分の関係を示す多重回帰式の具体的な形
は、下記のようになる。The moisture section of the dried product used for measuring the average evaporation rate of the dewatered cake used here is preferably a section whose starting point is from 75% or more of initial moisture to 75% and whose end point is 30%. . 75% starting point for this moisture section
The specific form of the multiple regression equation showing the relationship between the average evaporation rate of the dehydrated cake and the components depending on whether it exceeds 75% is as follows.
【０００９】まず水分区間の出発点が７５％以上の初期
水分の場合には、成分数に応じて多重回帰式は例えば下
記の数１〜数４に示されるようになる。First, when the starting point of the moisture section is the initial moisture of 75% or more, the multiple regression equation is represented by the following equations 1 to 4 according to the number of components.
【数１】 (Equation 1)
【数２】 (Equation 2)
【数３】 (Equation 3)
【数４】 (Equation 4)
【００１０】ここに、 Ｊ ：平均蒸発速度（ＫｇH2O ／ｍ2 皿．Ｈｒ） X1 ：水分（Ｗ．Ｂ．％：Ｗｅｔ ｂａｓｅ ％） X2 ：粗脂肪（Ｄ．Ｂ．％：ｄｒｙ ｂａｓｅ ％） X3 ：多糖類（Ｄ．Ｂ．％） X4 ：粗蛋白（Ｄ．Ｂ．％） X5 ：粗繊維（Ｄ．Ｂ．％） X6 ：強熱減量（Ｄ．Ｂ．％） X7 ：ＳｉＯ2（Ｄ．Ｂ．％）である。Here, J: average evaporation rate (Kg H2O / m 2 dish.Hr) X 1 : moisture (WB%: Wet base%) X 2 : crude fat (DB%: dry base) %) X 3 : polysaccharide (DB%) X 4 : crude protein (DB%) X 5 : crude fiber (DB%) X 6 : loss on ignition (DB%) ) X 7 : SiO 2 (DB%).
【００１１】例として、７成分で重回帰したとき算出さ
れた平均蒸発速度と測定値との関係を図１に示す。この
図１に示されるように、本発明の方法による計算値と実
測値は正確に一致することが分かる。このようにして成
分濃度から計算した初期水分〜３０％間の平均蒸発速度
から乾燥速度を推定するには、７因子の例では数５とし
て示す次式による（図２）。As an example, FIG. 1 shows the relationship between the average evaporation rate calculated when performing multiple regression with seven components and the measured value. As shown in FIG. 1, it can be seen that the values calculated by the method of the present invention exactly match the measured values. In order to estimate the drying rate from the average evaporation rate between the initial moisture and 30% calculated from the component concentration in this way, the following equation shown as Equation 5 in the example of seven factors (FIG. 2).
【数５】 ここに、Ｊt： 実機の乾燥速度予測値（ＫｇH2O／
ｍ2．Ｈｒ） Ｊ ： 平均蒸発速度（ＫｇH2O／ｍ2皿．Ｈｒ）(Equation 5) Where J t : predicted drying speed of actual machine (Kg H2O /
m 2 . Hr) J: Average evaporation rate (Kg H2O / m 2 dish. Hr)
【００１２】また水分区間の出発点が例えば７５％の定
点である場合には、成分数に応じて多重回帰式は例えば
下記の数６〜数９に示されるようになる。When the starting point of the moisture section is, for example, a fixed point of 75%, the multiple regression equation is expressed by, for example, the following equations 6 to 9 according to the number of components.
【数６】 (Equation 6)
【数７】 (Equation 7)
【数８】 (Equation 8)
【数９】 (Equation 9)
【００１３】ここに、 Ｊ ：平均蒸発速度（ＫｇH2O ／ｍ2皿．Ｈｒ） X1 ：水分（Ｗ．Ｂ．％） X2 ：粗脂肪（Ｄ．Ｂ．％） X3 ：多糖類（Ｄ．Ｂ．％） X4 ：粗蛋白（Ｄ．Ｂ．％） X5 ：粗繊維（Ｄ．Ｂ．％） X6 ：強熱減量（Ｄ．Ｂ．％） X7 ：ＳｉＯ2（Ｄ．Ｂ．％）である。Here, J: average evaporation rate (Kg H2O / m 2 dish.Hr) X 1 : moisture (WB%) X 2 : crude fat (DB%) X 3 : polysaccharide ( D.B.%) X 4: crude protein (D.B.%) X 5: crude fiber (D.B.%) X 6: ignition loss (D.B.%) X 7: SiO 2 (D .B.%).
【００１４】例として、７成分で重回帰したとき算出さ
れた平均蒸発速度と測定値との関係を図３に示す。ま
た、成分濃度から計算した水分７５〜３０％間の平均蒸
発速度から乾燥速度を推定するには７因子の例では数１
０として示す次式による（図４）。As an example, FIG. 3 shows the relationship between the average evaporation rate calculated when performing multiple regression with seven components and the measured value. In order to estimate the drying rate from the average evaporation rate between 75 and 30% of the moisture calculated from the component concentration, the equation 1
According to the following equation shown as 0 (FIG. 4).
【数１０】 (Equation 10)
【００１５】ここに、 Ｊｔ ：実機の乾燥速度予測値（ＫｇH2O ／ｍ2．Ｈ
ｒ） Ｊ ：平均蒸発速度（ＫｇH2O ／ｍ2皿．Ｈｒ） いずれの場合でも、成分を３因子以下にすると、多重回
帰式の相関係数が極端に低下するので、少なくとも、水
分，粗脂肪，粗蛋白，ＳｉＯ2の４因子は回帰に必要と
なる。Here, Jt: predicted value of drying speed of actual machine (Kg H2O / m 2 .H
r) J: average evaporation rate (Kg H2O / m 2 dishes. Hr) In any case, when the component is reduced to three or less, the correlation coefficient of the multiple regression equation is extremely reduced. , Crude protein and SiO 2 are required for regression.
【００１６】なお、平均蒸発速度と成分濃度の重回帰を
行ううえで、平均蒸発速度算出のための出発点を７５％
以上の初期水分または７５％以上の定点と限定している
のは、７５％未満を出発点にすると図５に示すように、
相関係数が極端に低下するためであるが、通常、７５％
未満の脱水ケーキの例はフィルタープレスのケーキくら
いしかないので、本発明の対象からは除外した。また、
乾燥物水分が３０％になる点を終点としているのは、実
機の乾燥機の乾燥物がこの程度の水分だからである。In performing multiple regression of the average evaporation rate and the component concentration, the starting point for calculating the average evaporation rate is 75%.
The limitation of the above initial moisture or the fixed point of 75% or more is that when the starting point is less than 75%, as shown in FIG.
This is because the correlation coefficient is extremely reduced, but is usually 75%.
Examples of less than a dewatered cake were only as small as filter press cakes and were excluded from the scope of the present invention. Also,
The reason why the point at which the dry matter moisture becomes 30% is the end point because the dry matter of the actual dryer is such moisture.
【００１７】このように、本発明の乾燥速度推定方法に
よれば、予め作成した多重回帰式に試料となる脱水ケー
キの成分測定値を代入して平均蒸発速度を求め、更に乾
燥速度を算出することにより、その脱水ケーキの成分測
定を行うだけで乾燥速度を正確に推定することができ
る。As described above, according to the drying rate estimation method of the present invention, the average evaporation rate is obtained by substituting the measured values of the components of the dehydrated cake serving as the sample into the multiple regression equation prepared in advance, and the drying rate is further calculated. Thus, the drying rate can be accurately estimated only by measuring the components of the dehydrated cake.
【００１８】（請求項３の説明）請求項３に記載の本発
明の脱水ケーキの蒸発速度測定方法は、通常の記録計付
きの赤外線水分計にデータ処理装置を連結した装置によ
り、当該脱水ケーキの乾燥に関する情報を得る方法であ
る。この方法では、図６に示す赤外線水分計の乾燥皿１
に試料となる脱水ケーキをセットし、赤外線ランプ２に
より試料の置かれた乾燥皿１の表面付近の温度を１０５
〜１１０℃に制御して乾燥を行いながら電子天秤部３で
０．５〜２分間隔で重量を測定する。そしてデータを記
録部４に記録するとともに、データ処理装置５で演算す
る。その結果、例えば図７のように、時間に対応した初
期試料重量に対する減量割合が出力される。これを二次
回帰すると相関性の高い二次式が得られる。この関係式
が一次式、三次式、高次式でもなく、また、他の指数
式，対数式等でもない、二次式であることが重要であ
る。(Explanation of Claim 3) The method for measuring the evaporation rate of a dehydrated cake according to the present invention according to the third aspect of the present invention uses a device in which a data processor is connected to an ordinary infrared moisture meter with a recorder. This is a method of obtaining information on drying of the coconut. In this method, the drying dish 1 of the infrared moisture meter shown in FIG.
The dehydration cake serving as a sample is set in the oven, and the temperature near the surface of the drying dish 1 on which the sample is placed is set to 105
The weight is measured at an interval of 0.5 to 2 minutes by the electronic balance unit 3 while drying at a temperature controlled to １１０110 ° C. Then, the data is recorded in the recording unit 4 and the data processing device 5 calculates the data. As a result, for example, as shown in FIG. 7, a weight reduction ratio with respect to the initial sample weight corresponding to time is output. By quadratic regression, a highly correlated quadratic equation can be obtained. It is important that this relational expression is not a linear expression, a cubic expression, or a higher-order expression, and is also a quadratic expression that is not another exponential expression, logarithmic expression, or the like.
【００１９】この二次式を、蒸発面積（乾燥皿面積）を
考慮して単位蒸発面積当たりの重量の変化に変換する。
この二次式を微分すれば、蒸発速度を表わす一次式とな
り、ｔ＝０とおけば初期蒸発速度が、また、Ｊ＝０とお
けば乾燥時間を示すｔが求まる。また、別途の計算式か
ら乾燥物（皿上試料）の出発及び終点の水分に対応する
時間を求めて、ｔに関して一次式を定積分すれば平均蒸
発速度を求めることができる。なお、試料の乾燥温度を
１０５〜１１０℃としたのは、その範囲未満の温度では
乾燥効率が悪く、また、その範囲を越えると試料表面か
らの発火の恐れがあるためである。また測定間隔を０．
５〜２分としたのは、高い精度を確保するためである。
この発明における具体的な計算式は次の通りである。This quadratic equation is converted into a change in weight per unit evaporation area in consideration of the evaporation area (drying dish area).
By differentiating this quadratic equation, a primary equation representing the evaporation rate is obtained. If t = 0, the initial evaporation rate is obtained, and if J = 0, the drying time t is obtained. Also, the average evaporation rate can be obtained by calculating the time corresponding to the moisture at the start and end points of the dried product (sample on the dish) from a separate calculation formula, and integrating the linear formula with respect to t. The reason for setting the drying temperature of the sample to 105 to 110 ° C. is that if the temperature is lower than the range, the drying efficiency is poor, and if the temperature exceeds the range, ignition from the sample surface may occur. The measurement interval is set to 0.
The reason for 5 to 2 minutes is to ensure high accuracy.
The specific calculation formula in the present invention is as follows.
【００２０】[0020]
【数１１】 ｙ：試料重量に対する減量割合（％） ｔ：時間（ｍｉｎ）[Equation 11] y: Weight loss ratio (%) to sample weight t: Time (min)
【数１２】 ｙ,：試料重量の変化（ＫｇH2O／ｍ2皿。Ｈｒ） Ｋ：換算係数 Ｋ＝６０・１０-1・（Ｈ0＋ＤＳ）／ｓ Ｈ0：試料水分量（ｇ） ＤＳ：試料固形物量（ｇ） ｓ：蒸発面積[乾燥皿面積] （ｃｍ2）(Equation 12) y,: change in sample weight (Kg H2O / m 2 dish .Hr) K: scaling factor K = 60 · 10 -1 · ( H 0 + DS) / s H 0: sample moisture content (g) DS: sample solid amount (G) s: evaporation area [drying dish area] (cm 2 )
【数１３】 Ｊ：蒸発速度（ＫｇH2O／ｍ2皿。Ｈｒ）(Equation 13) J: Evaporation rate (Kg H2O / m 2 dish, Hr)
【数１４】 [Equation 14]
【００２１】ここに， Ｊｍ：平均蒸発速度（ＫｇH2O ／ｍ2皿。Ｈｒ） ｔ：設定乾燥物水分に対応する経過時間（ｍｉｎ） Ｊt：設定乾燥物水分に対応する経過時間における蒸発
速度（ＫｇH2O／ｍ2 皿。Ｈｒ） H0+DS ：初期試料重量（ｇ） Ｗ：設定乾燥物水分（％）[0021] Here, Jm: average evaporation rate (Kg H2O / m 2 dish .Hr) t: Set dry matter moisture corresponding elapsed time (min) J t: evaporation rate at the elapsed time corresponding to the setting dried product moisture (Kg H2O / m 2 dish. Hr) H 0 + DS: initial sample weight (g) W: set dry matter moisture (%)
【００２２】なお、図７のように相関性の高い二次回帰
式を得るには０．５〜２分間隔程度の測定が必要で、 蒸
発速度が大きい場合には、特に、必要となる。蒸発速度
が小さいときは４〜５分間隔でもよい。このように本発
明によれば、通常の記録計付きの赤外線水分計にデータ
処理装置を連結した装置により、脱水ケーキの乾燥に関
する正確な情報を得ることができる。Incidentally, to obtain a highly correlated quadratic regression equation as shown in FIG. 7, measurement is required at intervals of about 0.5 to 2 minutes. This is particularly necessary when the evaporation rate is high. When the evaporation rate is low, the interval may be 4 to 5 minutes. As described above, according to the present invention, accurate information on the drying of the dehydrated cake can be obtained by a device in which a data processing device is connected to an ordinary infrared moisture meter with a recorder.
【００２３】[0023]
【実施例】以下に、請求項１及び２の発明の実施例を示
す。ある下水処理場から発生した脱水ケーキの実機乾燥
機（間接乾燥）の乾燥速度は、１３．１ＫｇH2O ／
ｍ2。Ｈｒであった。また、水分区間８１．６％→３０
％の平均蒸発速度の計算値は、３．８３ＫｇH2O ／ｍ2
皿。Ｈｒであった。一方、この脱水ケーキの成分濃度
（７成分）は、水分：８１．６W.B.% 、粗脂肪：９．５
D.B.% ，多糖類１３．４D.B.% 、粗蛋白２８．１D.B.%
，粗繊維４．７D.B.% 、強熱減量８０．４D.B.% 、Ｓ
ｉＯ2４．４D.B.% であった。水分区間が７５％以上の
初期水分→３０％の７因子の重回帰式にこれらの成分の
測定値を代入して平均蒸発速度を求め、さらに、この平
均蒸発速度と実機乾燥機乾燥速度の関係式から実機乾燥
機の乾燥速度を予測したところ、乾燥速度予想値は１
４．０ＫｇH2O ／ｍ2。Ｈｒとなり、実際の値である１
３．１ＫｇH2O／ ｍ2。Ｈｒとよく一致することが確認
された。Embodiments of the present invention will be described below. The drying speed of the dewatered cake generated from a certain sewage treatment plant by an actual dryer (indirect drying) is 13.1 kg H 2 O /
m 2 . Hr. In addition, moisture section 81.6% → 30
% Calculated average evaporation rate is 3.83 Kg H2O / m 2
dish. Hr. On the other hand, the component concentration (seven components) of this dehydrated cake is as follows: water: 81.6 W.B.%, crude fat: 9.5
DB%, polysaccharide 13.4D.B.%, crude protein 28.1D.B.%
, Crude fiber 4.7D.B.%, Loss on ignition 80.4D.B.%, S
iO 2 was 4.4 D.B.%. Initial moisture in which the water section is 75% or more → Substituting the measured values of these components into a multiple regression equation of 7 factors of 30%, finds the average evaporation rate, and furthermore, the relationship between this average evaporation rate and the actual machine drying rate. When the drying speed of the actual dryer was predicted from the equation, the expected drying speed was 1
4.0Kg H2O / m 2. Hr, which is the actual value of 1
3.1Kg H2O / m 2. It was confirmed that the value agreed well with Hr.
【００２４】[0024]
【発明の効果】以上に説明したように、本発明の脱水ケ
ーキの乾燥速度推定方法及び蒸発速度測定方法によれ
ば、脱水ケーキの乾燥速度及び蒸発速度を現地実験を要
することなく正確に把握することができるため、従来の
ように多くの人員や費用をかけて現地実験を行う必要が
なく、設備の設計や設備の運転を適切に行ううえで優れ
た効果を発揮することができる。As described above, according to the method for estimating the drying rate of a dehydrated cake and the method for measuring the evaporation rate of the present invention, the drying rate and the evaporation rate of the dehydrated cake can be accurately grasped without the need for on-site experiments. Therefore, it is not necessary to carry out on-site experiments with a large number of people and costs as in the conventional case, and it is possible to exert an excellent effect in appropriately designing and operating equipment.
【図１】平均蒸発速度の実測値と計算値との関係を示す
グラフである。FIG. 1 is a graph showing a relationship between a measured value and a calculated value of an average evaporation rate.
【図２】平均蒸発速度の計算値と実機乾燥速度との関係
を示すグラフである。FIG. 2 is a graph showing a relationship between a calculated value of an average evaporation rate and an actual drying rate.
【図３】平均蒸発速度の実測値と計算値との関係を示す
グラフである。FIG. 3 is a graph showing a relationship between a measured value and a calculated value of an average evaporation rate.
【図４】平均蒸発速度の計算値と実機乾燥速度との関係
を示すグラフである。FIG. 4 is a graph showing a relationship between a calculated value of an average evaporation rate and an actual apparatus drying rate.
【図５】平均蒸発速度計算時の出発点水分が、平均蒸発
速度／実機乾燥速度の相関値に及ぼす影響を示すグラフ
である。FIG. 5 is a graph showing the effect of the starting point moisture in calculating the average evaporation rate on the correlation value of average evaporation rate / actual machine drying rate.
【図６】請求項３の発明に使用される乾燥装置の概要図
である。FIG. 6 is a schematic diagram of a drying apparatus used in the invention of claim 3;
【図７】乾燥装置からの出力例を示すグラフである。FIG. 7 is a graph showing an example of output from a drying device.
１ 乾燥皿、２ 赤外線ランプ、３ 電子天秤部、４
記録部、５ データ処理装置1 drying dish, 2 infrared lamp, 3 electronic balance section, 4
Recording unit, 5 data processing device
Claims (3)
ともに、これら脱水ケーキの水分、粗脂肪、多糖類、粗
蛋白、粗繊維、強熱減量、ＳｉＯ2のうち、少なくとも
水分、粗脂肪、粗蛋白、ＳｉＯ2を含む４成分以上の濃
度を測定して、脱水ケーキの平均蒸発速度と成分の関係
を示す多重回帰式を作成した後、試料の前記成分を測定
して、測定成分に対応した回帰式から平均蒸発速度を求
めることにより、当該試料の乾燥速度を推定することを
特徴とする脱水ケーキの乾燥速度推定方法。1. A method for measuring the average evaporation rate of dehydrated cakes, and determining at least water, crude fat, crude fiber, crude fiber, crude fiber, loss on ignition, and SiO 2 of these dehydrated cakes. After measuring the concentrations of four or more components including protein and SiO 2 and creating a multiple regression equation showing the relationship between the average evaporation rate of the dehydrated cake and the components, the components of the sample were measured to correspond to the measured components. A method for estimating a drying rate of a dehydrated cake, comprising estimating a drying rate of the sample by obtaining an average evaporation rate from a regression equation.
間が、７５％以上の初期水分または７５％以上の定点を
出発点とし、３０％を終点とした区間であることを特徴
とする請求項１記載の脱水ケーキの乾燥速度推定方法。2. The method according to claim 1, wherein the moisture section of the dried material for measuring the average evaporation rate is a section whose initial point is at least 75% or at a fixed point of at least 75% and whose end point is at 30%. Item 3. A method for estimating a drying rate of a dehydrated cake according to Item 1.
を１０５〜１１０℃に制御できる加熱装置、天秤、記録
計からなる乾燥速度試験器より出力された時間と試料重
量の減量割合の関係を０．５〜２分間隔でデータ採取し
て二次回帰により回帰式を作成した後、 得られた二次回
帰式をデータ処理して初期蒸発速度、平均蒸発速度、乾
燥時間を求めることを特徴とする脱水ケーキの蒸発速度
測定方法。3. The time output from a drying speed tester consisting of a heating device, a balance, and a recorder capable of controlling the temperature near the surface of a drying dish on which a sample is placed at 105 to 110 ° C. and the weight loss ratio of the sample. After collecting the data at intervals of 0.5 to 2 minutes and creating a regression equation by quadratic regression, the obtained quadratic regression equation is subjected to data processing to obtain the initial evaporation rate, average evaporation rate, and drying time. A method for measuring the evaporation rate of a dehydrated cake, characterized in that:
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| JP2000073431A JP3506650B2 (en) | 2000-03-16 | 2000-03-16 | Method for estimating drying rate and measuring evaporation rate of dewatered cake |
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| JP3506650B2 JP3506650B2 (en) | 2004-03-15 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007292764A (en) * | 2006-04-25 | 2007-11-08 | Mettler-Toledo Ag | Measuring device for moisture weight measurement |
| JP2011123029A (en) * | 2009-12-14 | 2011-06-23 | Ohbayashi Corp | Surface-finishing method |
| JP2011123030A (en) * | 2009-12-14 | 2011-06-23 | Ohbayashi Corp | Method for confirming dry state of cement composition |
| CN104677768A (en) * | 2015-03-19 | 2015-06-03 | 岑溪市东正动力科技开发有限公司 | Method for testing moisture in metallurgical molten slag |
| CN104749064A (en) * | 2015-03-04 | 2015-07-01 | 山东农业大学 | Method for determining crude fat of feed |
| CN108458948A (en) * | 2017-12-27 | 2018-08-28 | 清华大学 | A kind of quantitative analysis SiC-SiO2The method of blending ingredients |
-
2000
- 2000-03-16 JP JP2000073431A patent/JP3506650B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007292764A (en) * | 2006-04-25 | 2007-11-08 | Mettler-Toledo Ag | Measuring device for moisture weight measurement |
| JP2012168202A (en) * | 2006-04-25 | 2012-09-06 | Mettler-Toledo Ag | Measuring device for moisture weight measurement |
| JP2011123029A (en) * | 2009-12-14 | 2011-06-23 | Ohbayashi Corp | Surface-finishing method |
| JP2011123030A (en) * | 2009-12-14 | 2011-06-23 | Ohbayashi Corp | Method for confirming dry state of cement composition |
| CN104749064A (en) * | 2015-03-04 | 2015-07-01 | 山东农业大学 | Method for determining crude fat of feed |
| CN104677768A (en) * | 2015-03-19 | 2015-06-03 | 岑溪市东正动力科技开发有限公司 | Method for testing moisture in metallurgical molten slag |
| CN108458948A (en) * | 2017-12-27 | 2018-08-28 | 清华大学 | A kind of quantitative analysis SiC-SiO2The method of blending ingredients |
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| Publication number | Publication date |
|---|---|
| JP3506650B2 (en) | 2004-03-15 |
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