US3363665A - Double drum dryer with removable external heating means - Google Patents

Double drum dryer with removable external heating means Download PDF

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Publication number
US3363665A
US3363665A US413263A US41326364A US3363665A US 3363665 A US3363665 A US 3363665A US 413263 A US413263 A US 413263A US 41326364 A US41326364 A US 41326364A US 3363665 A US3363665 A US 3363665A
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product
drums
drying
drum
temperature
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Expired - Lifetime
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US413263A
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English (en)
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Robert A Daane
Lester M Koelsch
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Beloit Corp
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Beloit Corp
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Priority to US413263A priority Critical patent/US3363665A/en
Priority to GB40637/65A priority patent/GB1110457A/en
Priority to NO160574A priority patent/NO120672B/no
Priority to NL6515139A priority patent/NL6515139A/xx
Priority to DEB84636A priority patent/DE1278949B/de
Priority to FR39466A priority patent/FR1461771A/fr
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Publication of US3363665A publication Critical patent/US3363665A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/01—Drying in thin layers
    • A23C1/03—Drying in thin layers on drums or rollers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A23B2/94—Thin-layer drying, drum drying or roller drying
    • A23B2/945—Drum- or roller-drying
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B17/00—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement
    • F26B17/28—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by rollers or discs with material passing over or between them, e.g. suction drum, sieve, the axis of rotation being in fixed position
    • F26B17/284—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by rollers or discs with material passing over or between them, e.g. suction drum, sieve, the axis of rotation being in fixed position the materials being dried on the non-perforated surface of heated rollers or drums

Definitions

  • the present invention relates to improvements in food dryers and particularly to a double drum dryer of the type having a pair of heated dryer drums ranged to receive a slurry of food product in a nip therebetween and to rotate toward each other so as to form a thin layer of product on the surface of the drum with the layer being removed from the surface after it has been dried thereon.
  • a conventional double drum dryer maintains a puddle of slurry immediately ahead of a narrow nip between the drums which is typically on the order of 0.001 inch to 0.003 inch wide.
  • the drums are continually rotated toward each other to form a product layer on each of the drum surfaces, and the layer is dried by heat transferred from the cylinders which may be heated from steam within the drums or cylinders.
  • Control is obtained in devices presently available by the rotational speed of the drums, the heat of the steam within the drums, the thickness of the layer formed in the drum surfaces and these factors are adjusted so the product reaches a desired final moisture content at an angular distance of about 225 from the nip where the product is scraped off each of the drums by a doctor blade to fall onto a screw conveyor or other transport means.
  • a vapor hood is usually positioned above the drums for keeping vapor out of the machine room.
  • a disadvantage of present systems of the type above described is that since the sole heat transfer to the product is through the dryer drum wall the steam is maintained at a temperature to maintain the drum surface at an upper temperature limit which is dictated by the maximum permissible limit of the food product at some location along the surface of the drum.
  • the food slurry or layer on the drum surface cannot be exposed to very high temperatures for a long period of time or the product will be damaged and the drum can be heated only to a temperature within limits that will not overheat the product at a point along the drum periphery.
  • a rapid processing of the food is desirable to reduce the size of the equipment needed and increase production and decrease the time that the product must be exposed to the drying process.
  • lowering the drying temperature of foods is desirable in order to minimize harmful chemical and physical reaction.
  • Some harmful reactions can be prevented by limiting the available heat energy (maintaining a low temperature to an extent that the undesirable chemical or physical reaction cannot be initiated). More frequently, however, the advantage of a low product temperature arises from its direct relationship to the rate of the reaction, i.e. the lower the temperature the slower the reaction rate.
  • Proteins are particularly heat sensitive and can easily be coagulated at high temperatures.
  • egg white contains proteins which are denatured when the product temperature reaches 52 C.
  • the rate of coagulation of the denatured proteins at 52 C. is extremely slow. If the temperature of the egg white is raised to 62 C., the coagulation speed of the proteins increases 600 fold. Consequently, if a satisfactory drying procedure can be accomplished at a low product temperature on the drum surfaces food products with excellent solubility characteristics and normal functional properties will be achieved.
  • Many other food constituents are altered during high temperature drying.
  • Skim milk powder dried on an ordinary drum dryer at conventional temperatures is usually light tan in color. The tan color is due to the protein-lactose reaction which is enhanced by high temperature. Maintenance of a low tempera ture becomes increasingly important as the milk becomes more concentrated during the drying period.
  • vitamins can be destroyed at high temperatures.
  • Thiamine for example, is decomposed completely when a thiamine containing food at pH 9 is heated at 100 C. for 20 minutes. Significant quantities of thiamine are lost during conventional drum drying. Lower product temperatures prevent a loss of thiamine and other heat sensitive constituents. As the temperature of the product is increased, the vapor pressures of the volatile flavoring constituents are likewise increased. Consequently low temperatures of the products are desirable during drying to prevent excessive loss of flavor constituents during drying.
  • a food product In addition to low temperatures it is desirable to have a control of product temperatures at different stages during drying.
  • a food product must be heated to a high temperature during the initial stages of manufacture.
  • a lactose solution must be maintained above 833 C. during the early stages of drying it beta-lactose crystals are desired.
  • the starch granules must be heated above 70 C. at the beginning so that the granules become thoroughly gelatinized prior to drying.
  • rying temperature can be increased without detrimental results.
  • egg whites should be kept below 48 C. until the solids content reaches 65%. Thereafter, the temperature can be raised to about C. without harmful results.
  • Another desirable feature of a drying process is the control of the bulk density which is an important property of dried foods in that it influences the cost of packaging and the rehydration characteristics of the product.
  • a highly porous product (low bulk density) such as is obtained by foaming during drying is generally advantageous from the standpoint of rapid drying and rehydration.
  • Product concentration and the rate of moisture removed both have an influence on the extent of foaming.
  • maximum control of bulk density is possible. For example, by first determining the concentration and location on the drum where a given product exhibits desirable foaming properties, and controlling the pressure at the desired point to achieve optimum foaming an improved product would result. This will enhance the rate of drying, lower the final bulk density, and in many cases yield a product of improved rehydration properties.
  • the essence recovery is a significant factor.
  • Commercial drying invariably results in a loss of volatile flavoring components to an extent that consumer acceptance is diminished.
  • One way of restoring a portion of the original flavor is to use an essence recovery device in connection with the drying process.
  • Essence recovery involves passing vapors arising from the early stages of evaporation through a low temperature fractionating column. The desired flavor components are thereby collected in a highly concentrated form. It is therefore desirable to be able to capture vapors arising from the product particularly in the first drying which occurs in order to collect the vapors and pass them through an essence recovery device.
  • a still further object of the invention is to provide a double drum drying system which utilizes drying control hoods establishing drying zones that increase the heat transfer to the food product and achieve greatly increased drying rates at the same or lower product temperatures as compared to conventional systems.
  • a further object of the invention is to provide a device which makes it possible to modify and control temperature variations on the dryer drum and to control the temperature history experienced by the product as it passes through the drying system whereby optimum drying conditions of temperature, pressure and atmosphere for the product can be achieved at all stages of moisture for obtaining a product having an optimum condition and for increasing drying speed and optimum output for a dryer of a given size.
  • FIGURE 1 is a schematic elevational view showing a drum dryer of conventional design of a type heretofore used;
  • FIGURE 2 is a somewhat schematic elcvational view with parts removed for clarity of a dryer mechanism constructed and operating in accordance with the principles of the present invention
  • FIGURE 3 is a fragmentary schematic view showing relative positions of certain parts for servicing of the dryer mechanism
  • FIGURE 4 is a schematic elevational view showing a somewhat modified form of the dryer
  • FIGURE 5 is an enlarged fragmentary sectional view in somewhat schematic form showing the drying operation
  • FIGURES 6 and 7 are diagrams illustrating operational relationships of factors of the mechanism.
  • FIGURE 8 is a fragmentary sectional view taken substantially along line VIIIVIH of FIGURE 5.
  • dryers of the type heretofore used embodied parallel opposed heated steam drums l0 and 11 forming a nip therebetween in which a puddle 12 of a food product slurry was contained to form a thin layer of the food product on the drums as they rotated.
  • the food product is supplied by a feed mechanism and the layers of food product were dried during the time they Were held on the drum surfaces until they were scraped off by doctor blades 14 and 15 the product 16 and 17 dropping down into screw conveyors 18 and 1).
  • An overhead hood 13 is provided for preventing the escape of excess steam into the dryer room.
  • opposed parallel counter-rotation heated dryer drums 20 and 21 are positioned to form a narrow nip N therebetween.
  • An overhead feed mechanism F provides a slurry of food product to the nip.
  • the dryer drums 2t and 21 are supported on shafts 22 and 23 carried in end bearings 24 and 25.
  • the end bearings are relatively laterally adjustable so as to control the spacing between the drums and thereby control the thickness of the layer of food product which forms on the drum surfaces.
  • the bearing 24 may be provided with suitable mechanism to be laterally adjustable as indicated schematically by the arrowed line 240.
  • the bearing may be carried on a slide with a threaded rod and follower not employed for adjusting the horizontal position of the bearing, and the bearings at both ends will be similarly adjustable to maintain a parallel position and a uniform nip between the drums 2t) and 21.
  • a vapor exhaust hood 26 is provided above the drying cylinders and its primary purpose is to keep vapor out of the drying room.
  • Suitable collecting means may be provided for receiving the particles and these are reprocessed.
  • Heat is transferred to the food product from the heat within the heated drums 2t and 21 and heat is also transmitted to the food product from the outer surface of the layer from a series of air chambers or hoods which direct a flow of high velocity hot air from round orifices onto the product layer.
  • the hot air hoods are arranged in sections to control the air temperature over successive segments of the circumference of the drums and as hfi temperature content of the product decreases the teni perature of the air discharge against the outer surface is also decreased.
  • the layer of food product on the drum 20 successively passes air hoods 29, 31 and 32.
  • the layer of food product on the drum 21 successively passes air hoods 33, 35 and 36.
  • the dried food product is carried upwardly beyond the hoods, it is doctored from the surface of the drums by doctor blades 37 and 38 and slides over onto shields 39 and 4-6.
  • the shields may be heated by steam lines and if desired suction nozzles may be employed to aid in removing the food product from the drums as it is doctored from the surface thereof.
  • the product slides off the shields onto side rollers 41 and 42 which rotate and drop the product downwardly onto screw conveyors 43 and 44.
  • the screw conveyors carry the dried product out to a cross end conveyor, not shown, to be packaged. Heated air flow to the individual hoods is obtained from suitable supply sources indicated at S, with flow through the hoods controlled by valves V.
  • Shields 45 and 46 are provided to prevent the escape of vapor and these are supported at their upper ends on the hood 26 and at their lower ends they have rollers 47 and 48 which ride on the rolls 41 and 42.
  • the temperature of the air in the hoods or plenums 29, 31 and 32 and 33, 35 and 36 is reduced progressively around the drums away from the nip N.
  • a satisfactory operation in drying a product such as potatoes, a satisfactory operation has employed a temperature of 600 F. for the first plenums.
  • the second plenums 31 and 35 employed a temperature of 300 F.
  • the third plenums 32 and 36 employed a temperature of 200 F.
  • the maxi mum temperature employed by each successive plenum is determined by the maximum temperature which will enjoy rapid evaporation of the moisture without damaging or adversely effecting the particular food product which is being dried.
  • the drums are steam heated and the temperature therein will be on the order of the temperature of saturated or slightly super-heated steam such as at 220 F.
  • FIGURE 5 shows the relationship between an inner wall 52 of a plenum chamber or hood 51 which is similar in construction to the hoods of FIGURE 2.
  • the orifice plate or inner wall 52 has perforations 53 therein for the escape of heated air as indicated by the arrowed lines.
  • the air flows over the surface of the material in the space 55.
  • the orifices 53 are on the order of W in diameter and the annular space 55 is /2 in radial di mension.
  • the orifices are uniformly distributed over the area of the plate 52 in an equilaterial triangular pattern with about 1 /2% open area.
  • Exhaust openings are provided for the escape of air which flows through the annular space 55 and these openings are shown at the gap G and spaces 56, 57, 59 and 66 in FIGURE 4.
  • the air escaping through the gaps carrying vapor with it is collected by the exhaust plenums 58 and 61.
  • air flow at the ends or edges of the drums is increased. This is accomplished by increasing the frequency of the openings with the edge openings at the edge being closer together as shown by the openings 53a in FIGURE 8, although other means of increasing the heat transfer coefiicient could be used such as increasing the size of the openings or the velocity of flow at the end.
  • the food product is carried in layers on the drums and is subjected to heat for moisture removal over the angle of drum travel 0. At the end of its travel it is scraped off the drum by the doctor blades 37 and 38 and vacuum product take-off conduits 49 and 50 have an opening adjacent the doctors 37 and 38 to draw the dried product up through passages to be packaged or otherwise stored.
  • the air hoods are shown in FIGURE 2 mounted on rails or tracks 62 and 63.
  • Each group of air hoods for the individual drums 20 and 21 are mounted separately so that they can be withdrawn or roll away from the drums 20 and 21 for cleaning and servicing.
  • the hoods for each drum are constructed in sections with the inner sections 29 and 33 being pivotally mounted to the other sections by hinges 70 and 71. This permits the inner hoods to move up around in close proximity to the drums in operative position and to move away from the drums in servicing position.
  • FIGURE 3 in the full line position shows the innermost hood section 33 tilted upwardly adjacent the drum.
  • the broken line position to the right in FIGURE 3 shows how the inner section 33 pivots downwardly on its hinge support 71 as its supporting wheel 69 rolls downwardly on the curved tracks 63.
  • Each of the hood sections have main supporting wheels or rollers and wheels 64 and 65 support the hoods for the drum 2t and wheels 67 and 68 support the hoods for the drum 21.
  • the conveyors are also carried on the wheels with the hoods.
  • the inner wheels 66 and 69 ride on the curved inner portions of the tracks 62 and 63 to carry the inner portions 29 and 33 of the hoods up into the position shown in FIG- URE 2 or to permit them to drop downwardly to clear the drums 20 and 21 when the hood assemblies are pulled laterally outwardly.
  • the transfer to the food layer on the drum consists of the heat transfer from the drum surface to the layer and the heat transfer from the surrounding air to the product surface.
  • this heat transfer rate is given by the fol-lowing equation:
  • k thermal conductivity of dryer drum shell material in B.t.u./hr. ft. F.
  • DT/DX temperature gradient in the dryer shell at the outer surface in F./ft.
  • T temperature of air supplied to ventilating system in F.
  • T product layer temperature in F.
  • C a constant factor in mass transfer coefficient in lb./ft. F./B.t.u.
  • P is equal to the saturation pressure corresponding to the temperature of the water surface.
  • P is taken to mean a properly adjusted function of the saturation pressure corresponding to the product layer temperature.
  • the ratio of P to P will generally depend on product moisture layer thickness and drying rate. However, the usefulness of the concept lies in the fact that for any given product over a reasonably limited range of layer thickness and drying rate, this ratio will approximately be a unique function of the moisture content.
  • FIGURE 6 illustrates the above relationships between rying rate and the product temperature.
  • Curve A shows the average drying rate as expressed by Equations 1, 2 and 3 where it is seen that, as the aver-age product temperature increases, the temperature differences decrease and consequently heat transfer and drying rate decrease linearly.
  • Curve B shows drying rate as expressed by Equation 4 above.
  • P increases and evaporation rate and product temperature prevailing for any given condition is then determined by the intersection of curves A and B.”
  • the effect of the air caps 31, e.g. is to increase 11,, and to reduce P as compared with a conventional system. Nith the particular air cap design disclosed, it can achieve heat transfer coeflicients of to B.t.u./ hr./ft./ F.
  • FIGURE 7 qualitatively shows how the temperature of the drum surface varies with angular position on a conventional system. The temperature is depressed as the drum surfaces pass through the product slurry puddle. Then there is a rapid rise to the temperature prevailing during drying. The drying temperature increases as moisture content decreases; then after the product is scraped off the drum, surface temperature rises at a somewhat more rapid rate until it again reaches the product slurry puddle.
  • the air hoods are compartmented circumferentially so that each compautment may be independently controlled with respect to air impingement velocity and air temperature. This makes it possible to modify the circumferential temperature variation around the dryer drum or, in other words, to modify the temperature history experienced by the product as it passes through the drying system. Thus, we have with the use of air hoods an opportunity to tailor this temperature history in whatever manner is required to minimize the deleterious effect of time and temperature on the product as it is being dried.
  • the air hood design is optimized from the standpoint of heat transfer coefficient obtainable for any given air blowing power.
  • an increase in open area in any region of the orifice plate to a value greater than one and one-half percent (l /2% to 3%) will result in a higher heat transfer COGillCient for any given plenum pressure.
  • the mechanism may be used for essence recovery and as shown in FIGURE 4, an essence recovery mechanism may be attached to the exhaust plenum to capture the vapors and process them in the essence recovery mechanism which is shown schematically in FIGURE 4.
  • a mechanism for drying food products comprising,
  • a pair of cylindrical counter-rotatable dryer drums forming an upwardly facing product receiving narrow nip therebetween with the drum surfaces movable downwardly into the nip so that a thin layer of food product forms on the drum surfaces, means for heating said drums,
  • a plurality of heated pressurized air supply means independently connected to each of the hoods for delivering a continual flow of air heated to a predeter- 9 mined temperature for each of said hoods with said temperature selected to heat the product on the drum to a predetermined permissible temperature for the product at the moisture content of the product at the location of said hood,
  • a doctor blade means for removing the product from each of the drum surfaces following said hoods, and a vacuum removal conduit means positioned adjacent the doctor blade means for carrying away dried product doctored from the drum surfaces.
  • a mechanism for drying food products comprising,
  • a pair of cylindrical counter-rotatable dryer drums forming an upwardly facing product receiving narrow nip therebetween with the drum surfaces movable downwardly into the nip so that a thin layer of food product forms on the drum surfaces, means for heating said drums,
  • hood means for supplying a slurry of food product to said dryer hood means positioned adjacent the respective outer surfaces of the dryer drums following the nip, said hood means being divided into sections hingedly attached to each other for pivotal movement independent of other sections,
  • roller means supporting the hood means for movement beneath the respective drums laterally of the drum axes so that the respective hood means can be moved laterally clear of the respective drums to expose the lower surfaces thereof, a track supporting said roller means and being curled upwardly between the drums for dropping the roller means and inward sections of the hood means as the respective roller means moved laterally outwardly,
  • a mechanism for drying food products comprising,
  • roller means supporting the respective hood means for movement beneath the respective drums laterally of the drum axes so that the hoods can be moved laterally clear of the drums to expose their lower surfaces
  • a mechanism for drying food products comprising,
  • a pair of cylindrical counter-rotatable dryer drums forming an upwardly facing product receiving narrow nip therebetween with the drum surfaces movable downwardly into the nip so that a thin layer of food product forms on the drum surfaces, means for supplying a slurry of food product to said nip,
  • a plurality of means positioned outside the drums for independently heating each of said zones to a predetermined drying temperature applying heat to the outer exposed surface of the product on the drum so that maximum moisture removal is accomplished without exceeding a predetermined permissible temperature for the product at the moisture content of the product in the location of said Zone,
  • a mechanism for drying food products comprising,
  • a mechanism for drying food products comprising,
  • a plurality of independent drying means positioned outwardly of the drums for heating the product on said surfaces,
  • a mechanism for drying food products comprising,
  • a mechanism for drying food products comprising,
  • a plurality of independent air chambers positioned sequentially around each of the drums following the nip having a plurality of openings facing the respective drum surfaces, said plurality of openings comprising not more than about 1 /2 to 3% open area and increasing in frequency at the lateral ends of the respective drums,

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Drying Of Solid Materials (AREA)
US413263A 1964-11-23 1964-11-23 Double drum dryer with removable external heating means Expired - Lifetime US3363665A (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
US413263A US3363665A (en) 1964-11-23 1964-11-23 Double drum dryer with removable external heating means
GB40637/65A GB1110457A (en) 1964-11-23 1965-09-23 Food dryer
NO160574A NO120672B (da) 1964-11-23 1965-11-22
NL6515139A NL6515139A (da) 1964-11-23 1965-11-22
DEB84636A DE1278949B (de) 1964-11-23 1965-11-23 Walzentrockner fuer Nahrungsmittel
FR39466A FR1461771A (fr) 1964-11-23 1965-11-23 Machine pour déshydrater des produits alimentaires

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US413263A US3363665A (en) 1964-11-23 1964-11-23 Double drum dryer with removable external heating means

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US3363665A true US3363665A (en) 1968-01-16

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US (1) US3363665A (da)
DE (1) DE1278949B (da)
FR (1) FR1461771A (da)
GB (1) GB1110457A (da)
NL (1) NL6515139A (da)
NO (1) NO120672B (da)

Cited By (11)

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US3414982A (en) * 1966-05-02 1968-12-10 Beloit Corp Food dehydrator
US3478439A (en) * 1968-04-02 1969-11-18 Quaker Oats Co Drum drier improvement
US3653922A (en) * 1968-02-12 1972-04-04 Alberto Culver Co Method of preparing a low calorie pulverulent or granular sweetening composition
US3855713A (en) * 1971-03-02 1974-12-24 Drew Eng Co Hood for dryer
US4168580A (en) * 1972-06-02 1979-09-25 Maschinenfabrik Andritz Actiengesellschaft Drying installation for treating webs of material
US4524689A (en) * 1982-09-13 1985-06-25 Lemaster Milton R Dehydration apparatus for printing press inking system
US5327660A (en) * 1990-12-10 1994-07-12 Emory John W Drum drying of acrylonitrile production wastes
US20170106621A1 (en) * 2015-10-20 2017-04-20 Clayton Poppe Resin glue sheets and a method for fabrication
EP3411126A4 (en) * 2016-02-04 2019-07-17 Continuus Pharmaceuticals, Inc. DRYER WITH CONTINUOUS DRUM AND METHOD FOR USE THEREOF
CN110771815A (zh) * 2019-11-22 2020-02-11 张百竹 食品生产设备及其食品加工方法
US20220221223A1 (en) * 2021-01-11 2022-07-14 Singnergy Corporation Pte. Ltd. Method of drying a substance using sectional temperature control

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US2268988A (en) * 1939-08-08 1942-01-06 Interchem Corp Method and apparatus for drying printing ink
US2282009A (en) * 1939-12-09 1942-05-05 Eastman Kodak Co Manufacture of vinyl resin film and sheeting
US2352220A (en) * 1941-11-28 1944-06-27 Louisville Drying Machinery Co Dehydrating machine
US2928185A (en) * 1960-03-15 Drier for sheet material
US3068585A (en) * 1959-03-26 1962-12-18 Overton Glen Drier mechanism and method
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US2526012A (en) * 1947-05-28 1950-10-17 Blaw Knox Co Multicompartment treating chamber
US2578633A (en) * 1949-04-29 1951-12-11 Cellophane Sa Drier for printed webs
GB746244A (en) * 1953-06-30 1956-03-14 Svenska Flaektfabriken Ab Method of drying or similarly treating web-like material
US2828552A (en) * 1954-04-22 1958-04-01 George S Brendel Paper drying machine
US2878583A (en) * 1954-12-17 1959-03-24 Spooner Dryer & Eng Co Ltd Drums for the temperature treatment of materials
US3052991A (en) * 1959-02-24 1962-09-11 Midland Ross Corp Apparatus for uniform accelerated drying of web material

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US2928185A (en) * 1960-03-15 Drier for sheet material
US1236825A (en) * 1916-10-24 1917-08-14 Dry Milk Company Evaporating apparatus.
US1933960A (en) * 1928-11-20 1933-11-07 Brabaek Jorgen Apparatus for the removal of vaporizable constituents from liquid or pasty or solid matters
DE674969C (de) * 1936-03-06 1939-04-26 Johannisberg G M B H Maschf Trockenvorrichtung an Rotationstiefdruckmaschinen fuer bedruckte Papierbahnen
US2268988A (en) * 1939-08-08 1942-01-06 Interchem Corp Method and apparatus for drying printing ink
US2282009A (en) * 1939-12-09 1942-05-05 Eastman Kodak Co Manufacture of vinyl resin film and sheeting
US2352220A (en) * 1941-11-28 1944-06-27 Louisville Drying Machinery Co Dehydrating machine
US3068585A (en) * 1959-03-26 1962-12-18 Overton Glen Drier mechanism and method
US3085347A (en) * 1960-03-09 1963-04-16 Beloit Iron Works Web breaking control in drying apparatus

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3414982A (en) * 1966-05-02 1968-12-10 Beloit Corp Food dehydrator
US3653922A (en) * 1968-02-12 1972-04-04 Alberto Culver Co Method of preparing a low calorie pulverulent or granular sweetening composition
US3478439A (en) * 1968-04-02 1969-11-18 Quaker Oats Co Drum drier improvement
US3855713A (en) * 1971-03-02 1974-12-24 Drew Eng Co Hood for dryer
US4168580A (en) * 1972-06-02 1979-09-25 Maschinenfabrik Andritz Actiengesellschaft Drying installation for treating webs of material
US4524689A (en) * 1982-09-13 1985-06-25 Lemaster Milton R Dehydration apparatus for printing press inking system
US5327660A (en) * 1990-12-10 1994-07-12 Emory John W Drum drying of acrylonitrile production wastes
US20170106621A1 (en) * 2015-10-20 2017-04-20 Clayton Poppe Resin glue sheets and a method for fabrication
WO2017070242A1 (en) * 2015-10-20 2017-04-27 E2E Materials, Inc. Resin glue sheets and a method for fabrication
EP3411126A4 (en) * 2016-02-04 2019-07-17 Continuus Pharmaceuticals, Inc. DRYER WITH CONTINUOUS DRUM AND METHOD FOR USE THEREOF
US10667547B2 (en) 2016-02-04 2020-06-02 Continuus Pharmeceuticals, Inc. Continuous drum dryer and methods of use thereof
CN110771815A (zh) * 2019-11-22 2020-02-11 张百竹 食品生产设备及其食品加工方法
US20220221223A1 (en) * 2021-01-11 2022-07-14 Singnergy Corporation Pte. Ltd. Method of drying a substance using sectional temperature control

Also Published As

Publication number Publication date
FR1461771A (fr) 1966-12-09
GB1110457A (en) 1968-04-18
NO120672B (da) 1970-11-16
DE1278949B (de) 1968-09-26
NL6515139A (da) 1966-05-24

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