drying

• n.

• 乾燥、除湿

関

arid、desiccate、desiccation、drought、dry、exsiccation、moisture absorption

　

WordNet

1. without a mucous or watery discharge; "a dry cough"; "that rare thing in the wintertime; a small child with a dry nose"
2. become dry or drier; "The laundry dries in the sun" (同)dry out
3. remove the moisture from and make dry; "dry clothes"; "dry hair" (同)dry out
4. a reformer who opposes the use of intoxicating beverages (同)prohibitionist
5. humorously sarcastic or mocking; "dry humor"; "an ironic remark often conveys an intended meaning obliquely"; "an ironic novel"; "an ironical smile"; "with a wry Scottish wit" (同)ironic, ironical, wry
6. lacking interest or stimulation; dull and lifeless; "a dry book"; "a dry lecture filled with trivial details"; "dull and juiceless as only book knowledge can be when it is unrelated to...life"- John Mason Brown (同)juiceless
7. practicing complete abstinence from alcoholic beverages; "hes been dry for ten years"; "no thank you; I happen to be teetotal" (同)teetotal
8. (of food) eaten without a spread or sauce or other garnish; "dry toast"; "dry meat"
9. (of liquor) having a low residual sugar content because of decomposition of sugar during fermentation; "a dry white burgundy"; "a dry Bordeaux"
10. free from liquid or moisture; lacking natural or normal moisture or depleted of water; or no longer wet; "dry land"; "dry clothes"; "a dry climate"; "dry splintery boards"; "a dry river bed"; "the paint is dry"
11. having a large proportion of strong liquor; "a very dry martini is almost straight gin"
12. having no adornment or coloration; "dry facts"; "rattled off the facts in a dry mechanical manner"
13. lacking moisture or volatile components; "dry paint"
14. lacking warmth or emotional involvement; "a dry greeting"; "a dry reading of the lines"; "a dry critique"
15. not producing milk; "a dry cow"
16. not shedding tears; "dry sobs"; "with dry eyes"
17. opposed to or prohibiting the production and sale of alcoholic beverages; "the dry vote led by preachers and bootleggers"; "a dry state"
18. unproductive especially of the expected results; "a dry run"; "a mind dry of new ideas"
19. used of solid substances in contrast with liquid ones; "dry weight"
20. lacking sufficient water or rainfall; "an arid climate"; "a waterless well"; "miles of waterless country to cross" (同)waterless
21. lacking vitality or spirit; lifeless; "a technically perfect but arid performance of the sonata"; "a desiccate romance"; "a prissy and emotionless creature...settles into a mold of desiccated snobbery"-C.J.Rolo (同)desiccate, desiccated
22. a prolonged shortage; "when England defeated Pakistan it ended a ten-year drought" (同)drouth
23. a shortage of rainfall; "farmers most affected by the drought hope that there may yet be sufficient rain early in the growing season" (同)drouth
24. a method of drying food or blood plasma or pharmaceuticals or tissue without destroying their physical structure; material is frozen and then warmed in a vacuum so that the ice sublimes (同)lyophilization, lyophilisation
25. an oil that hardens in air due to oxidation and is often used as a paint or varnish base
26. of a liquid substance that dries quickly

PrepTutorEJDIC

1. 乾燥 / 乾燥させる,乾燥用の
2. 『乾いた』,乾燥した / 『雨の降らない』,日照り続きの / 水のかれた,干上がった / (家畜などが)乳の出ない / 涙の出ない / 液状でない,固形の / のどが乾く,のどが乾いた / (パンが)バター(ジャム)などのついていない;(パン・ケーキが)古い,固くなった / ありのままの,飾りけのない,そっけない / (ユーモア・皮肉などが)さりげない / (ぶどう酒などが)辛口の / 禁酒の,禁酒法実施の / …‘を'『乾かす』《+『名』+『up,』+『up』+『名』》 / (手ぬぐい・ハンカチなどで)〈手・足など〉‘を'ぬぐう,ふく《+『名』+『with』(『on』)+『名』》 / (保存のために)〈食物〉‘を'乾燥させる / 『乾く』,〈水が〉かれる《+『up』(『out』)》
3. (土地などが)乾燥した,不毛の / (本・話などが)つまらない,無味乾燥な
4. 『干ばつ』,日照り続き
5. …‘を'からからに乾燥させる

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2018/08/09 09:02:52」(JST)

wiki en

[Wiki en表示]

Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered "dried", the final product must be solid, in the form of a continuous sheet (e.g., paper), long pieces (e.g., wood), particles (e.g., cereal grains or corn flakes) or powder (e.g., sand, salt, washing powder, milk powder). A source of heat and an agent to remove the vapor produced by the process are often involved. In bioproducts like food, grains, and pharmaceuticals like vaccines, the solvent to be removed is almost invariably water. Desiccation may be synonymous with drying or considered an extreme form of drying.

In the most common case, a gas stream, e.g., air, applies the heat by convection and carries away the vapor as humidity. Other possibilities are vacuum drying, where heat is supplied by conduction or radiation (or microwaves), while the vapor thus produced is removed by the vacuum system. Another indirect technique is drum drying (used, for instance, for manufacturing potato flakes), where a heated surface is used to provide the energy, and aspirators draw the vapor outside the room. In contrast, the mechanical extraction of the solvent, e.g., water, by filtration or centrifugation, is not considered "drying" but rather "draining".

Drying mechanism

In some products having a relatively high initial moisture content, an initial linear reduction of the average product moisture content as a function of time may be observed for a limited time, often known as a "constant drying rate period". Usually, in this period, it is surface moisture outside individual particles that is being removed. The drying rate during this period is mostly dependent on the rate of heat transfer to the material being dried. Therefore, the maximum achievable drying rate is considered to be heat-transfer limited. If drying is continued, the slope of the curve, the drying rate, becomes less steep (falling rate period) and eventually tends to nearly horizontal at very long times. The product moisture content is then constant at the "equilibrium moisture content", where it is, in practice, in equilibrium with the dehydrating medium. In the falling-rate period, water migration from the product interior to the surface is mostly by molecular diffusion, i,e. the water flux is proportional to the moisture content gradient. This means that water moves from zones with higher moisture content to zones with lower values, a phenomenon explained by the second law of thermodynamics. If water removal is considerable, the products usually undergo shrinkage and deformation, except in a well-designed freeze-drying process. The drying rate in the falling-rate period is controlled by the rate of removal of moisture or solvent from the interior of the solid being dried and is referred to as being "mass-transfer limited". This is widely noticed in hygroscopic products such as fruits and vegetables, where drying occurs in the falling rate period with the constant drying rate period said to be negligible.

Methods of drying

In a typical phase diagram, the boundary between gas and liquid runs from the triple point to the critical point. Regular drying is the green arrow, while supercritical drying is the red arrow and freeze drying is the blue.

The following are some general methods of drying:

• Application of hot air (convective or direct drying). Air heating increases the drying force for heat transfer and accelerates drying. It also reduces air relative humidity, further increasing the driving force for drying. In the falling rate period, as moisture content falls, the solids heat up and the higher temperatures speed up diffusion of water from the interior of the solid to the surface. However, product quality considerations limit the applicable rise to air temperature. Excessively hot air can almost completely dehydrate the solid surface, so that its pores shrink and almost close, leading to crust formation or "case hardening", which is usually undesirable. For instance in wood (timber) drying, air is heated (which speeds up drying) though some steam is also added to it (which hinders drying rate to a certain extent) in order to avoid excessive surface dehydration and product deformation owing to high moisture gradients across timber thickness. Spray drying belongs in this category.
• Indirect or contact drying (heating through a hot wall), as drum drying, vacuum drying. Again, higher wall temperatures will speed up drying but this is limited by product degradation or case-hardening. Drum drying belongs in this category.
• Dielectric drying (radiofrequency or microwaves being absorbed inside the material) is the focus of intense research nowadays. It may be used to assist air drying or vacuum drying. Researchers have found that microwave finish drying speeds up the otherwise very low drying rate at the end of the classical drying methods.
• Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. It is increasingly applied to dry foods, beyond its already classical pharmaceutical or medical applications. It keeps biological properties of proteins, and retains vitamins and bioactive compounds. Pressure can be reduced by a high vacuum pump (though freeze drying at atmospheric pressure is possible in dry air). If using a vacuum pump, the vapor produced by sublimation is removed from the system by converting it into ice in a condenser, operating at very low temperatures, outside the freeze drying chamber.
• Supercritical drying (superheated steam drying) involves steam drying of products containing water. This process is feasible because water in the product is boiled off, and joined with the drying medium, increasing its flow. It is usually employed in closed circuit and allows a proportion of latent heat to be recovered by recompression, a feature which is not possible with conventional air drying, for instance. The process has potential for use in foods if carried out at reduced pressure, to lower the boiling point.
• Natural air drying takes place when materials are dried with unheated forced air, taking advantage of its natural drying potential. The process is slow and weather-dependent, so a wise strategy "fan off-fan on" must be devised considering the following conditions: Air temperature, relative humidity and moisture content and temperature of the material being dried. Grains are increasingly dried with this technique, and the total time (including fan off and on periods) may last from one week to various months, if a winter rest can be tolerated in cold areas.

Applications of drying

Drying of fish in Lofoten in the production of stockfish

Food

Main article: Drying (food)

Foods are dried to inhibit microbial development and quality decay. However, the extent of drying depends on product end-use. Cereals and oilseeds are dried after harvest to the moisture content that allows microbial stability during storage. Vegetables are blanched before drying to avoid rapid darkening, and drying is not only carried out to inhibit microbial growth, but also to avoid browning during storage. Concerning dried fruits, the reduction of moisture acts in combination with its acid and sugar contents to provide protection against microbial growth. Products such as milk powder must be dried to very low moisture contents in order to ensure flowability and avoid caking. This moisture is lower than that required to ensure inhibition to microbial development. Other products as crackers are dried beyond the microbial growth threshold to confer a crispy texture, which is liked by consumers.

Non-food products

Among non-food products, some of those that require considerable drying are wood (as part of timber processing), paper, flax, and washing powder. The first two, owing to their organic origins, may develop mold if insufficiently dried. Another benefit of drying is a reduction in volume and weight.

Sludges and fecal materials from sanitation processes

In the area of sanitation, drying of sewage sludge from sewage treatment plants, fecal sludge or feces collected in urine-diverting dry toilets (UDDT) is a common method to achieve pathogen kill, as pathogens can only tolerate a certain dryness level. In addition, drying is required as a process step if the excreta based materials are meant to be incinerated.

See also

• Dehydration reaction

Bibliography

1. Greensmith, M. (1998). Practical Dehydration. Woodhead Publishing, Ltd. 
2. Genskow, L.R.; Beimesch,W.E.; Hecht, J.P.; Kemp,I.C.; Langrish,T.; Schwartzbach, C.; Smith, (F).L. (2007). Chemical Engineers' Handbook. Mc Graw Hill Professional. pp. Chapter 12 (Evaporative Cooling and Solids Drying). 
3. A.S., Mujumdar (1998). Handbook of Industrial Drying. Boca Ratón: CRC Press. 

External links

• Machinery for drying solid materials

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English Journal

• Transcriptome sequencing of Salmonella enterica serovar Enteritidis under desiccation and starvation stress in peanut oil.

• Deng X, Li Z, Zhang W.SourceInstitute for Food Safety and Health, Illinois Institute of Technology, 6502 S. Archer Rd, Bedford Park, IL 60501, USA.
• Food microbiology.Food Microbiol.2012 May;30(1):311-5. Epub 2011 Nov 13.
• It is well recognized that Salmonella can survive long-term starvation and desiccation stresses and contaminate foods that have intermediate to low water activities; however, little is known about the specific molecular mechanisms underlying its survival and persistence in low water activity foods.
• PMID 22265317

• Preservation of functionality of Bifidobacterium animalis subsp. lactis INL1 after incorporation of freeze-dried cells into different food matrices.

• Vinderola G, Zacarías MF, Bockelmann W, Neve H, Reinheimer J, Heller KJ.SourceInstituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe (3000), Argentina.
• Food microbiology.Food Microbiol.2012 May;30(1):274-80. Epub 2011 Dec 11.
• The aim of this work was to investigate how production and freeze-drying conditions of Bifidobacterium animalis subsp. lactis INL1, a probiotic strain isolated from breast milk, affected its survival and resistance to simulated gastric digestion during storage in food matrices. The determination of
• PMID 22265312

Japanese Journal

• Statistical Modeling, Optimization and Characterization of Spray-Dried Solid Self-Microemulsifying Drug Delivery System Using Design of Experiments

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• 佐藤 幸惠,野口 貴文,深尾 宙彦
• 日本建築学会構造系論文集 78(683), 1-7, 2013-01
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• Statistical quality control of total ash, acid-insoluble ash, loss on drying, and hazardous heavy metals contained in the component medicinal herbs of "Ssanghwatang", a widely used oriental formula in Korea

• Kim Donggyu,Kim Bogsoon,Yun Eunsun
• Journal of natural medicines 67(1), 27-35, 2013
• NAID 40019527507

Related Links

• Drying - Wikipedia, the free encyclopedia

Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products.

• Drying Food

Drying is the oldest method of preserving food. The early American settlers dried foods such as corn, apple slices, currants, grapes, and meat. Compared with other methods, drying is quite simple. In fact, you may already have most of the ...

Related Pictures

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★リンクテーブル★

リンク元	「乾燥」「dry」「drought」「arid」「exsiccation」
拡張検索	「drying agent」

「乾燥」

　　[★]

英

desiccation、drying、drought、exsiccation、dry、desiccate、arid

関

乾固、乾性、地震、除湿、乾いた、干ばつ、不毛、洪水、ハリケーン、自然災害

「dry」

　　[★]

• adj.

• 乾いた、乾性の

• v.

• 乾燥させる

関

arid、desiccate、desiccation、drought、drying、exsiccation

　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　

「drought」

　　[★]

• 乾燥、干ばつ

関

arid、desiccate、desiccation、dry、drying、earthquake、exsiccation、flood、hurricane、natural disaster

　 　 　

「arid」

　　[★]

• adj.

• 乾燥した、不毛な

関

desiccate、desiccation、drought、dry、drying、exsiccation、sterile

　 　 　

「exsiccation」

　　[★]

• n.

• 乾固、乾燥

関

arid、desiccate、desiccation、drought、dry、drying、inspissation

「drying agent」

　　[★]

• 乾燥剤

関

desiccant、desiccating agent