Senadeera, W. (2008) Drying constant and shrinkage constant relations of different shaped food particulates: empirical models. In: 16th International Drying Symposium (IDS 2008), 9-12 Nov 2008, Hyderabad, India.
Abstract
Experiments were undertaken to study relationship between drying constant and shrinkage constant of different shaped food particulates during fluidised bed drying.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. Volumetric shrinkage coefficient was compared with drying constant for all materials at these three temperatures to understand the effects of drying constant on shrinkage constant for each material under investigated drying conditions. Simple mathematical models were obtained for volumetric shrinkage constant and drying constant relation.
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| Item Type: | Conference or Workshop Item (Commonwealth Reporting Category E) (Paper) |
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| 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: | 09 Jan 2020 01:18 |
| Last Modified: | 09 Jan 2020 01:18 |
| Uncontrolled Keywords: | shrinkage, drying constant, fluid bed drying, aspect ratio, length diameter ratio |
| 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: | 10.1080/07373930903221812 |
| URI: | http://eprints.usq.edu.au/id/eprint/37545 |
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