Drying of fluidized materials in a centrifugal fluidized bed
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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 wordsDrying Centrifugal Fluidized Beds Food Materials
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