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.
Citation countsare sourced monthly fromand citation databases.
These databases contain citations from different subsets of available publications and different time periods and thus the citation count from each is usually different. Some works are not in either database and no count is displayed. Scopus includes citations from articles published in 1996 onwards, and Web of Science generally from 1980 onwards.
Citations counts from theindexing service can be viewed at the linked Google Scholar™ search.
Full-text downloadsdisplays the total number of times this work’s files (e.g., a PDF) have been downloaded from QUT ePrints as well as the number of downloads in the previous 365 days. The count includes downloads for all files if a work has more than one.
|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 10:02|
|Last Modified:||29 Feb 2012 23:59|
Repository Staff Only: item control page