Physical properties and fluidization behaviour of fresh green bean particulates during fluidized bed drying

Senadeera, W. and Bhandari, B. and Young, G. and Wijesinghe, B. (2000) Physical properties and fluidization behaviour of fresh green bean particulates during fluidized bed drying. Food and Bioproducts Processing, 78 (C1). pp. 43-47. ISSN 0960-3085

Abstract

Changes in the physical properties (such as particle density, bulk density of the bed, shrinkage and bed porosity) of fresh green bean particulates were investigated during drying. Three length:diameter ratios (1:1, 2:1 and 3:1) were considered, using drying conditions of 50 ± 2 °Cand 13 ± 2% relative humidity in a heat pump dehumidifier system. The fluidization behaviour was also evaluated at 10 levels of moisture content. The fluidization experiments demonstrated that the minimum fluidization velocity decreases as the drying proceeds due to the reduced moisture content and changes in the physical properties of the bean particulates. Empirical relationships of the following nature were developed for the change in shrinkage [VR = 1 − Be−kMR], particle density [ρp = A + BMR + C exp(− D MR)]; bulk density [ρp = a1 + b1MR + c1MR2] and bed porosity [ɛ = a2 + b2MR + c2MR2] with the moisture content during fluidized bed drying.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Permanent restricted access to Published version, in accordance with the copyright policy of the publisher.
Faculty/School / Institute/Centre: No Faculty
Faculty/School / Institute/Centre: No Faculty
Date Deposited: 08 Jan 2020 05:44
Last Modified: 08 Jan 2020 05:44
Uncontrolled Keywords: green beans; drying; ¯uidization; shrinkage; physical properties
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
Identification Number or DOI: 10.1205/096030800532707
URI: http://eprints.usq.edu.au/id/eprint/37543

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