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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.

Abstract

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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406 since deposited on 12 Sep 2008
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ID Code: 14841
Item Type: Conference Paper
Additional URLs:
ISBN: 9789729781032
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 15:45

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