Density variation of different shaped food particulates in fluid bed drying: empirical models

Senadeera, Wiji (2009) Density variation of different shaped food particulates in fluid bed drying: empirical models. Journal of Agricultural and Marine Sciences, 14. pp. 27-34. ISSN 2410-1060

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Abstract

Three particular geometrical shapes, parallelepiped, cylindrical and spherical, 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. The density variation of food particulates was studied in a batch fluidised bed dryer connected to a heat pump dehumidifier system. Apparent density and bulk density were evaluated with non-dimensional moisture at three different drying temperatures of 30, 40 and 50 oC. Relative humidity of hot air was kept at 15% in all drying temperatures. Several empirical relationships were developed for the determination of changes in densities with the moisture content. Simple mathematical models were obtained to relate apparent density and bulk density with moisture content.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: This journal and its content is licensed under a Attribution-No Derivatives 4.0 International.
Faculty/School / Institute/Centre: No Faculty
Faculty/School / Institute/Centre: No Faculty
Date Deposited: 07 Jan 2020 23:53
Last Modified: 08 Jan 2020 00:00
Uncontrolled Keywords: apparent density, bulk density, length diameter ratio, aspect 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: doi:10.24200/jams.vol14iss0pp27-34
URI: http://eprints.usq.edu.au/id/eprint/37556

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