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Objectives of Experiment and Learning Outcomes

  1. 1.

    Operate a fluidized bed drier.

     
  2. 2.

    Describe safe laboratory operations.

     
  3. 3.

    Determine the heat transfer coefficients in a fluidized bed dryer.

     
  4. 4.

    Describe the analysis of drying curves for various food matrices by using fluidized bad dryer.

     

Introduction

Fluidized bed drying of the food and food products is one of the most efficient drying methods, which is finding ever-growing applications in diverse industries, especially in the pharmaceutical and the food industries. One of the promising drying processes is drying of food product in a fluidized bed, due to better heat and mass transfer, shorter drying time, better quality of products obtained and shorter reconstitution time. Fluid Bed Dryers are used to dry loose granular solids and are characterized by a large exchange area between the particles and the gas, and thus, by high heat and mass transfer coefficients. Hence, they provide uniform wet masses for drying, high drying...

Keywords

Heat Transfer Coefficient Fall Rate Period Minimum Fluidization Velocity Constant Rate Period Stop Button 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Charm, S.E., 1978, The Fundamentals of Food Engineering. Third Edition. AVI Publ. Co., Wesport, Conn.Google Scholar
  2. Geankoplis, C.J., 1983, Transport Process and Unit Operations. Second Edition. Allyn and Bacon Inc., Massachusetts.Google Scholar
  3. Heldman, D.R., and Singh, R.F., 1981, Food Process Engineering. Second Edition. AVI Publ. Co., Wesport, Conn.Google Scholar
  4. Mc Cabe, W.L., Smith, J.C., 1976, Unit Operations of Chemical Engineering. Third Edition. Mc Graw Hill. Kogakusha Ltd. Tokyo.Google Scholar
  5. Treybal, R.E., 1968, Mass Transfer Operations. Second Edition. Mc Graw-Hill Book Company, USA.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Semih Otles
    • 1
  1. 1.Department of Food EngineeringEge UniversityTurkey

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