Fluidization behaviour of food materials: effect of moisture and shape

Senadeera, Wijitha (2008) Fluidization behaviour of food materials: effect of moisture and shape. In: 10th International Chemical and Biological Engineering Conference (CHEMPOR 2008) , 4-6 Sept 2008, Braga, Portugal.

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Abstract

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 500C 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. An empirical relationship of the form Umf = A + B e -Cm was developed for change of minimum fluidization velocity with moisture content for cylindrical shapes and for spherical shapes a 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. Also a generalized equation was used to predict minimum fluidization velocity


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Item Type: Conference or Workshop Item (Commonwealth Reporting Category E) (Paper)
Refereed: Yes
Item Status: Live Archive
Additional Information: No evidence of copyright restrictions preventing display of Published version.
Faculty/School / Institute/Centre: No Faculty
Faculty/School / Institute/Centre: No Faculty
Date Deposited: 09 Jan 2020 01:32
Last Modified: 09 Jan 2020 01:32
Uncontrolled Keywords: fluidisation, large particulates, physical properties
Fields of Research (2008): 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Fields of Research (2020): 40 ENGINEERING > 4004 Chemical engineering > 400405 Food engineering
Socio-Economic Objectives (2008): E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
URI: http://eprints.usq.edu.au/id/eprint/37544

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