Density variation of different shaped food particulates in fluid bed drying : empirical models
Data(s) |
2009
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Resumo |
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. 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 o C. 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. |
Formato |
application/pdf |
Identificador | |
Publicador |
Sultan Quaboos University |
Relação |
http://eprints.qut.edu.au/34228/1/c34228.pdf http://web.squ.edu.om/jams/index.html Senadeera, Wijitha (2009) Density variation of different shaped food particulates in fluid bed drying : empirical models. Agricultural and Marine Sciences, 14, pp. 27-34. |
Direitos |
Copyright 2009 Sultan Quaboos University |
Fonte |
Faculty of Built Environment and Engineering; School of Engineering Systems |
Palavras-Chave | #090802 Food Engineering #apparent density #bulk density #length diameter ratio #aspect ratio |
Tipo |
Journal Article |