Thesis subject

Control of zeolite drying systems

Drying of food products is enhanced by using zeolites. The drying temperature can be lowered which result in better product quality and lower energy costs. Using a multi-stage configuration improves the benefits. Now, we are modelling such a multi-stage system. As spatial distribution becomes more and more important for food treatments, the models that are under development include the spatial moisture and temperature distribution. For thesis work, extra modelling aspects have to be considered, and also the consequence for control to be examined.