Modeling dimensional shrinkage of shaped foods in fluidized bed drying

Senadeera, Wijitha and Bhandari, Bhesh R. and Young, Gordon and Wijesinghe, Bandu (2005) Modeling dimensional shrinkage of shaped foods in fluidized bed drying. Journal of Food Processing and Preservation, 29 (2). pp. 109-119. ISSN 0145-8892

Abstract

Three particular geometrical shapes of parallelepiped, cylinder and sphere were selected from cut beans (length: diameter = 1:1, 2:1, 3:1), potatoes (aspect ratio = 1:1, 2:1, 3:1) and peas, respectively. The dimensional shrinkage behavior was studied in a batch fluidized bed at three drying temperatures of 30, 40 and 50C. Relative humidity of hot air was kept at 15%. Dimensional shrinkage was plotted using a nondimensional moisture ratio and the shrinkage behavior of the selected foods was modeled with simple mathematical models.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: © Copyright 2005, Blackwell Publishing.
Faculty/School / Institute/Centre: No Faculty
Faculty/School / Institute/Centre: No Faculty
Date Deposited: 08 Jan 2020 05:00
Last Modified: 08 Jan 2020 05:00
Uncontrolled Keywords: shrinkage, shaped foods, fluid bed drying
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: 10.1111/j.1745-4549.2005.00017.x
URI: http://eprints.usq.edu.au/id/eprint/37553

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