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Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying

Senadeera, Wijitha W., Bhandari, Bhesh R., Young, Gordon, & Wijesinghe, Bandu (2003) Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying. Journal of Food Engineering, 58(3), pp. 277-283.

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Abstract

Three different particular geometrical shapes of parralleliped, cylinder and spherie were taken from cut green beans (length:diameter=1:1. 2:1 and 3:1)and potatoes (aspect ratio=1:1,2:1 and 3:1)and peas respectively. Their drying behaviour ina fluidised bed was studied at thre drying temperatures of 30, 40 and 50 C(RH=15%). drying curves were constructed using non-dimensional moistur ratio(MR) and Time and their behaviour was modelled using exponential (MR = exp (-kt))and Page (MR=exp(-ktn))models.

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120 citations in Web of Science®

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ID Code: 12426
Item Type: Journal Article
Additional Information: For more information, please refer to the journal’s website (see hypertext link) or contact the author.
DOI: 10.1016/S0260-8774(02)00386-2
ISSN: 0260-8774
Subjects: Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Engineering (090802)
Divisions: Past > QUT Faculties & Divisions > Faculty of Built Environment and Engineering
Copyright Owner: Copyright 2003 Elsevier
Deposited On: 11 Feb 2008
Last Modified: 29 Feb 2012 23:59

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