HIT 14IND11 Metrology for Humidity at High Temperatures and Transient Conditions (DBA.AD005.045)
Area tematica
Area progettuale
Nuove frontiere dell'alimentazione (DBA.AD005)Struttura responsabile del progetto di ricerca
Istituto di scienze delle produzioni alimentari (ISPA)
Responsabile di progetto
LAURA CAVALLARIN
Telefono: 0116709234
E-mail: laura.cavallarin@ispa.cnr.it
Abstract
Drying is estimated to cost European industry some 50 000 MEUR per year (energy cost). Every 0.1 % improvement in drying efficiency due to better process control could save around 50 MEUR/year. Monitoring humidity in transient conditions and at temperatures up to over 100 °C is a key factor in controlling drying processes. Thus, by improving the reliability of these humidity measurements we can achieve annual savings of millions of euros in Europe. More than 180 accredited industrial laboratories in Europe are calibrating hygrometers for their external and internal customers but none of them can perform calibrations in the temperature range above 100 °C or at transient conditions because appropriate methods and techniques have not been developed and validated. Furthermore, there is no measurement technology available for monitoring humidity fast transients in the temperature range above 100 °C.
Food industry is the second largest sector in the manufacturing industry in EU with total manufacturing turnover of over 900 billion euros. Drying and baking are key processes in this sector, and water activity - i.e. equilibrium relative humidity - is a key parameter in controlling quality of f
Obiettivi
o To develop humidity calibration methods and procedures for industrial use applicable to transient conditions
o To develop water activity measurement (equilibrium relative humidity) techniques for in-line measurement applications - with a measurement uncertainty smaller than 0.02 - and to develop methods for establishing the traceability link between water activity and water mass fraction measurements i
Data inizio attività
01/09/2015
Parole chiave
humidity measurement, water activity measurement, food processing
Ultimo aggiornamento: 20/05/2024