Chao Zhong

Mr. Chao Zhong

orcid

Research Focus & Metrics

Academic Career Length

9Years (2018-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 September 2020 in Food Research International
Verified
Journal Article
Closed access
CZChao Zhong
Chao Zhong
TLTimothy Langrish
Timothy Langrish

1 November 2020 in Food Hydrocolloids
Verified
Journal Article
Closed access
STSongwen Tan
Songwen Tan
CZChao Zhong
Chao Zhong
TLTimothy Langrish
Timothy Langrish


2 August 2020 in Processes
Verified
Journal Article
Open access
PDF file
Tim LangrishTim Langrish
Tim Langrish
JHJames Harrington
James Harrington
XHXing Huang
Xing Huang
CZChao Zhong
Chao Zhong
A new spray-drying system has been designed to overcome the limitations caused by existing designs. A key feature of the approach has been the systematic use of Computational Fluid Dynamics (CFD) to guide innovation in the design process. An example of an innovation is the development of a box-shaped transitional feature between the bottom of the main drying chamber and the entrance to the secondary chamber. In physical experiments, the box design performed better in all three representative operating conditions, including the current conditions, a higher feed solids concentration (30% solids rather than 8.8%), and a higher inlet drying temperature (230 °C rather than 170 °C). The current conditions showed a 3% increase in yield (solids recovery) while the 30% feed condition improved the yield by 7.5%, and the higher temperature test increased the yield by 13.5%. Statistical analysis showed that there were significant reductions in the wall flux at the high solids feed concentration. The observed deposition in the box was primarily from the predicted particle impacts by an inertial deposition process on the base of the box, which underwent little degradation due to lower temperatures. There is therefore evidence that the box design is a better design alternative under all operating conditions compared with other traditional designs.

1 January 2020 in LWT
Verified
Journal Article
Closed access
STSongwen Tan
Songwen Tan
CZChao Zhong
Chao Zhong
TLTimothy Langrish
Timothy Langrish

1 December 2019 in Journal of Food Engineering
Verified
Journal Article
Closed access
STSongwen Tan
Songwen Tan
CZChao Zhong
Chao Zhong
TLTimothy Langrish
Timothy Langrish