Sandra Budžaki
Scientist
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Drying is an demanding process in terms of energy, because of its economic viability it is necessary to carry it out in shortest possible time with as less possible energy consumption.
The complexity of the drying process is reflected in the simultaneous transfer of heat and substance (moisture) and the physical and structural properties of the drying material, which is particularly apparent in the drying of food materials which, by their composition and structure, differ significantly in each other. Existing conventional driers, since they are most often used by electric heaters, consume a lot of energy.
Low-energy condensing dryers SINAI and THAR spend 3-4 times less energy than conventional driers. With regard to the technology used, they provide better controllability of the drying process, which is particularly pronounced when drying agricultural products.
The air drying system is extremely economical and does not damage the ozone layer because freon R134a is used in its work.
In the air drying system, the preparation or heating of the air enters the dryer chamber and flows through the drying goods. The air recirculation in the drying unit provided complete air circulation in the system and the process is repeated until the goods are dry....
Drying of agricultural products, fruits and vegetables...
According to the needs of the customer
Read more...During the operation of the drying device on the control panel, process parameters such as relative humidity, temperature, air enthalpy, absolute humidity etc. can be read.
Air recirculation
The air drying system is extremely economical and does not damage the ozone layer because freon R134a is used in its work.
Read more...
In the air drying system, the preparation or heating of the air enters the dryer chamber and flows through the drying goods. The air recirculation in the drying unit provides complete air circulation in the system and the process is repeated until the goods are dryed....
Hotel business, drying...
According to the needs of the customer.
Read more...During the drying process there is no contact with fresh air from the outside. The whole process takes place by running an equal amount of air in a closed system...
Air recirculation
The air drying system is extremely economical and does not damage the ozone layer because freon R134a is used in its work.
Read more...
Knowledge without wisdom is like water in the sand.
- Guinea saying
Sinai and Thar dryers have their own distinctness of drying products due to the low speed of hot air flow and surface adaptability for different products.
Depending on the customer's wishes, special bases can be made for a variety of goods.
Driers are made according to customer's needs and capabilities.
Using a low-energy dryer is possible utilization by the process of developed waste heat and its energy for useful purposes.
Read more...Existing conventional driers, since they are most often used by electric heaters, consume a lot of energy. High energy consumption is a negative aspect of an existing condition that has been successfully solved by the SINAI and THAR driers.
Read more...
Dryers generally consist of two main parts, air dehumidification units and drying chambers.
The dehydrator unit is detachable and can be applied to existing customer's chambers. Drying chamber can be tailored to the customer's needs.
Read more...Our team has many years of experience in the field of engineering, design and implementation of systems for achieving energy efficiency of buildings; from residential and commercial buildings to industrial plants and halls, which greatly contributes to the achievements of project results and goals.
In order to improve the results of the project and to expand the application of low-energy air dryers to other activities, Faculty of Food Technology in Osijek is also involved in the project as a partner, from which part of the project participates a thermodynamic expert who provided a professional review and assessment from the field of testing and submitted relevant data to the drying of fruits, vegetables and other plants since it is a technological process that requires a good understanding of input parameters for the water removal from food products as well as knowledge of the microbiological activity of products and other biological processes.
Scientist
Project manager
Mechanical engineer
Electrical Engineer