Drying condition effects on fluidization quality and fluidization velocity at initial and final stages of cubical particulates for pet food
Alves-Filho, Odilio, Senadeera, Wijitha, & Eikevik, Trygve M. (2013) Drying condition effects on fluidization quality and fluidization velocity at initial and final stages of cubical particulates for pet food. In Goncharova-Alves, S., Alves-Filho, O., & Eikevik, T.M. (Eds.) Proceedings of the 6th Nordic Drying Conference (NDC2013), Danish Technological Institute and NTNU Trondheim (Norwegian University of Science and Technology), Danish Technological Institute, Copenhagen.
In this research fluidization behavior of cubical Bovine intestine samples was studied. Bovine intestine samples were heat pump dried at atmospheric pressure and at emperatures below and above the material freezing points. Experiments were conducted to study fluidization characteristics and drying kinetics at different drying conditions. Bovine particles were characterized according to Geldart classification and minimum fluidization velocity was calculated using Ergun Equation and generalized equation for all drying conditions at the beginning of the trials and end of the trials. Walli’s model was used to categorize stability of the fluidization at the beginning and end of the drying for each trial. Walli’s values determined were positive at the beginning and end of all trials indicating stable fluidisation at the beginning and end for each drying condition.
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|Item Type:||Conference Paper|
|Keywords:||bovine intestine,, Ergun model, fluidisation, intermittent drying, kinetics|
|Subjects:||Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Engineering (090802)|
|Divisions:||Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Science & Engineering Faculty
|Copyright Owner:||Copyright 2013 [please consult the author]|
|Deposited On:||27 Jun 2013 22:39|
|Last Modified:||02 Apr 2014 21:55|
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