Drying of Food and Ceramics is similar. Superheated steam has significant advantages.
Drying with superheated steam does have some definite advantages over drying
ceramics or food with hot air. The saturated steam atmosphere transfers the heat more efficiently
to the part than dry, hot air does. Superheated steam has a higher heat capacity and much
higher heat transfer quotient than does dry air making the steam a much better drying
medium. By heating the part completely before evaporation starts, the process allows the
ceramic or food to dry evenly throughout its volume at the same rate. The outer surface does not
dry and shrink first, thereby slowing the drying of the interior. The evaporation rate is
better controlled as is the drying rate, which results in a more uniform ceramic and fewer
cracks due to shrinkage.
References:
- https://pubmed.ncbi.nlm.nih.gov/25162315/
- J. Food Technology, 125(2021) 107942.
- https://mhi-inc.com/documents/DryngwithSteambyMCConnelly.pdf