Flash drying of fish meals with superheated steam: Isothermal process

The work considers the application of the flash drying to the moisture removal of fishmeal using superheated steam as transport medium. Heat, momentum and mass transfer equations were applied and an algorithm based on these equations was developed and solved. The model was validated using experimental data obtained in a pilot pneumatic dryer (total length 60 m), provided with a steam jacket to maintain the superheated steam at a constant temperature. The drying time was less than 10 s to decrease the fish meals moisture content from 53.5% to 28% d.b. and in a second pass by the dryer the moisture down to 16.9%, using superheated steam at 111 degrees C and 130 degrees C in the jacket. The computational results are in agreement with the experimental data.