Minimum fluidization velocity of food materials : Effect of moisture and shape
Senadeera, Wijitha (2009) Minimum fluidization velocity of food materials : Effect of moisture and shape. Chemical Product and Process Modeling, 4(4 article 11).
Changes in fluidization behaviour of three geometrical shaped food particulates, cylindrical (beans), parallelepiped (potato) and spherical (green 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-ratios; 1:1, 2:1 and 3:1, parallelepiped particles with three aspect ratios, 1:1, 2:1 and 3:1 and spherical particles. All drying experiments were conducted at 50oC and 15 % RH using a heat pump dehumidifier system. Fluidization experiments were undertaken for the bed heights of 100, 80, 60 and 40 mm and at 10 moisture content levels.
Data were analysed using SAS, and an empirical relationship of the form Umf = A + B e -Cm was developed for change of minimum fluidization velocity with moisture content during drying for cylindrical particulates for the L:D ratio 1:1, and spherical behaviour was best fitted to the linear model of Umf = A + B m. Due to irregularities in shape minimum fluidisation velocity of parallelepiped particulates (potato) could not fitted to any empirical model. The experimentally determined minimum fluidisation velocities were compared with predicted minimum fluidisation velocities using a generaliased equation.
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|Item Type:||Journal Article|
|Keywords:||fluidization, food materials, generalised model, sphericity|
|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
Past > Schools > School of Engineering Systems
|Copyright Owner:||Copyright 2009 Berkelely Electronic Press|
|Deposited On:||15 Jun 2009 00:02|
|Last Modified:||29 Feb 2012 13:59|
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