Minimum fluidization velocity of food materials: effect of moisture and shape

Senadeera, Wiji (2009) Minimum fluidization velocity of food materials: effect of moisture and shape. Chemical Product and Process Modeling, 4 (4):11. pp. 1-19. ISSN 2194-6159


Abstract

Changes in fluidization behaviour of three geometrical shaped food particulates, with changes in moisture content during drying, were investigated using a fluidized bed dryer. The three food particulates were cylindrical (beans), parallelepiped (potato) and spherical (green peas). Fluidization behavior was characterised for cylindrical shape particles with three length diameter-ratios of 1:1, 2:1 and 3:1, parallelepiped particles with three aspect ratios of 1:1, 2:1 and 3:1 and spherical particles. All drying experiments were conducted at 50oC and 15% RH using a heat pump dehumidifier system. Fluidization experiments were undertaken for the bed heights of 100, 80, 60 and 40mm and at 10 moisture content levels. Data was analysed using SAS, and an empirical relationship of the form Umf = A + B e-Cm was developed for the change of minimum fluidization velocity with moisture content during drying for cylindrical particulates for the L:D ratio of 1:1, and spherical behaviour was best fitted to the linear model of Umf = A + Bm. Due to irregularities in shape, the minimum fluidisation velocity of parallelepiped particulates (potato) could not be fitted to any empirical model. The experimentally determined minimum fluidisation velocities were compared with predicted minimum fluidisation velocities using a generalised equation.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: c. 2009 The Berkeley Electronic Press. All rights reserved.
Faculty/School / Institute/Centre: No Faculty
Faculty/School / Institute/Centre: No Faculty
Date Deposited: 07 Jan 2020 23:55
Last Modified: 27 May 2021 23:23
Uncontrolled Keywords: fluidization, food materials, generalised model, sphericity
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/10.2202/1934-2659.1283
URI: http://eprints.usq.edu.au/id/eprint/37552

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