Modeling dimensional shrinkage of shaped foods in fluidized bed drying

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.

Factors affecting hot spot development in bulk coal and associated gas evolution

There are many physical factors that can affect the self-heating rate of coal. The presence of seam gas has often been referred to as inhibiting coal self-heating due to the limited access of oxidation sites created by the presence of the gas adsorbed on the coal pores. Similarly, the presence of bed moisture in the coal also acts as an inhibitor of oxidation by blocking access of air into the pores. Gas drainage of a coal seam prior to mining removes both gas and moisture from the seam. Bulk coal self-heating tests in a two-metre column on both gassy, as-mined and gas-drained, dried high volatile bituminous coal show that removal of gas and moisture from the coal accelerates the rate of self-heating to thermal runaway from 8.5 days to 4.25 days, from a start temperature of 30°C, with an airflow of 0.25 L/min. The corresponding gas evolution pattern for each of these situations is different. Therefore, it is necessary to take this change in coal condition into consideration when developing a spontaneous combustion management plan.