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Korean Journal of Chemical Engineering

, Volume 12, Issue 3, pp 325–330 | Cite as

Drying of fluidized materials in a centrifugal fluidized bed

  • Yong Kang
  • Jung Seob Shim
  • Myung Jae Choi
  • Kyu Wan Lee
  • Sang Done Kim
Article

Abstract

Drying characteristics of the fluidized food materials such as rice, potato and carrot have been investigated in a centrifugal fluidized bed whose effective length and diameter have been 0.2 m and 0.1 m, respectively. The effects of air velocity and initial moisture content on the hydrodynamics and drying rate have been determined. The pressure drop has exhibited a maximum in the relatively thicker bed, while it has showed a plateau in the relatively thinner bed, with an increase in the air velocity. The drying rate has been increased with increases in the initial moisture content of the materials and air velocity. The variation of drying rate with respect to the moisture content has been almost linear at the falling rate period, and it has been well correlated by means of the rotational power acting on the bed.

Key words

Drying Centrifugal Fluidized Beds Food Materials 

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Copyright information

© Korean Institute of Chemical Engineering 1995

Authors and Affiliations

  • Yong Kang
    • 1
  • Jung Seob Shim
    • 1
  • Myung Jae Choi
    • 2
  • Kyu Wan Lee
    • 2
  • Sang Done Kim
    • 3
  1. 1.Department of Chemical EngineeringChungnam National UniversityTaejonKorea
  2. 2.Korea Research Institute of Chemical TechnologyKorea
  3. 3.Department of Chemical EngineeringKAISTKorea

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