Fluidization behaviour of food materials: effect of moisture and shape
Senadeera, Wijitha (2008) Fluidization behaviour of food materials: effect of moisture and shape. In Ferreira, E. C. & Mota, M. (Eds.) 10th International Chemical and Biological Engineering Conference, 4-6 September 2008, Braga, Portugal.
Changes in fluidization behaviour of three geometrical shaped food particulates, cylindrica (beans), parallelipied (potato) and spherical (peas) with change in moisture content during drying were investigated using a fluidized bed dryer. Fluidization behaviour was characterised for cylindrical shape particles with three length : diameter ratio; 1:1, 2:1 and 3:1, parallepiped particles with three aspect ratios, 1:1, 2:1 and 3:1 and spherical particles.
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|Item Type:||Conference Paper|
|Subjects:||Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > INTERDISCIPLINARY ENGINEERING (091500) > Fluidisation and Fluid Mechanics (091504)|
|Divisions:||Past > QUT Faculties & Divisions > Faculty of Built Environment and Engineering|
|Copyright Owner:||Copyright 2008 (please consult author)|
|Deposited On:||12 Sep 2008|
|Last Modified:||03 Mar 2011 05:45|
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