Drying constant and shrinkage constant relations of different shaped food particulates: empirical models

Senadeera, W. ORCID: https://orcid.org/0000-0001-7011-372X (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.


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)
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 (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
Identification Number or DOI: https://doi.org/10.1080/07373930903221812
URI: http://eprints.usq.edu.au/id/eprint/37545

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