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Drying constant and shrinkage constant relations of different shaped food particulates: empirical models

Senadeera, Wijitha (2008) Drying constant and shrinkage constant relations of different shaped food particulates: empirical models. In Thorat, B. N. & Mujumdar, A. S. (Eds.) 16th International Drying Symposium, 9th - 12th November 2008, Hyderabad, India.

Abstract

Experiments were undertaken to study relationship between drying constant and shrinkage constant of different shaped food particulates during fluidised bed drying. Three particular geometrical shapes of parallelepiped, cylindrical and spheres were selected from potatoes (aspect ratio = 1:1, 2:1, 3:1), cut beans (length: diameter = 1:1, 2:1, 3:1) and peas respectively. The volumetric shrinkage behaviour of food particulates was studied and shrinkage constant and drying constant was evaluated with non-dimensional moisture at three different drying temperatures of 30, 40 and 50 o C. Volumetric shrinkage coefficient was compared with drying constant for all materials at these three temperatures to understand the effects of drying constant on shrinkage constant for each material under investigated drying conditions. Simple mathematical models were obtained for their relationship between volumetric shrinkage constant and drying constant.

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150 since deposited on 18 Nov 2008
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ID Code: 15639
Item Type: Conference Paper
Additional URLs:
Keywords: shrinkage, drying constant, fluid bed drying, aspect ratio
ISBN: 8190737104
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 2008 (please consult author)
Deposited On: 18 Nov 2008
Last Modified: 03 Mar 2011 15:46

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