Fluidization characteristics of moist food particles

Senadeera, Wijitha ORCID: https://orcid.org/0000-0001-7011-372X and Wijesinghe, Bandu and Young, Gordon and Bhandari, Bhesh (2006) Fluidization characteristics of moist food particles. International Journal of Food Engineering, 2 (1):7. pp. 1-13. ISSN 2194-5764


Changes in fluidization behaviour of green peas particulates with change in moisture content during drying were investigated using a fluidized bed dryer. All drying experiments were conducted at 50 + 2 0C and 13 + 2 % RH using a heat pump dehumidifier system. Fluidization experiments were undertaken for the bedheights of 100, 80, 60 and 40 mm and at 10 moisture content levels. Fluidization behaviour was best fitted to the linear model of Umf = A + B m. A generalized model was also formulated using the height variation. Also generalized equation and Ergun equation was used to compare minimum fluidization velocity.

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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: c. 2006 The Berkeley Electronic Press. All rights reserved.
Faculty/School / Institute/Centre: No Faculty
Faculty/School / Institute/Centre: No Faculty
Date Deposited: 08 Jan 2020 02:23
Last Modified: 25 May 2021 03:51
Uncontrolled Keywords: fluidization, drying, dehumidifier system, Ergun model, generalised model
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/10.2202/1556-3758.1047
URI: http://eprints.usq.edu.au/id/eprint/37546

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