Density variation of different shaped food particulates in fluid bed drying : empirical models

Senadeera, Wijitha (2009) Density variation of different shaped food particulates in fluid bed drying : empirical models. Agricultural and Marine Sciences, 14, pp. 27-34.

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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 density variation of food particulates was studied in a batch fluidised bed dryer connected to a heat pump dehumidifier system. Apparent density and bulk density were evaluated with non-dimensional moisture at three different drying temperatures of 30, 40 and 50 o C. Relative humidity of hot air was kept at 15% in all drying temperatures. Several empirical relationships were developed for the determination of changes in densities with the moisture content. Simple mathematical models were obtained to relate apparent density and bulk density with moisture content.

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ID Code: 34228
Item Type: Journal Article
Refereed: Yes
Keywords: apparent density, bulk density, length diameter ratio, aspect ratio
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
Past > Schools > School of Engineering Systems
Copyright Owner: Copyright 2009 Sultan Quaboos University
Deposited On: 25 Aug 2010 23:33
Last Modified: 01 Dec 2010 14:50

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