Drying constant and shrinkage constant relations of different shaped food particulates: empirical models
Drying constant and shrinkage constant relations of
|Thorat, B. N. and Mujumdar, A. S.
|Journal or Proceedings Title
|Proceedings of the 16th International Drying Symposium (IDS 2008)
|Number of Pages
|Digital Object Identifier (DOI)
|Web Address (URL) of Paper
|16th International Drying Symposium (IDS 2008)
16th International Drying Symposium (IDS 2008)
09 to end of 12 Nov 2008
Experiments were undertaken to study relationship between drying constant and shrinkage constant of different shaped food particulates during fluidised bed drying.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. Volumetric shrinkage coefficient was compared with drying constant for all materials at these three temperatures to understand the effects of drying constant on shrinkage constant for each material under investigated drying conditions. Simple mathematical models were obtained for volumetric shrinkage constant and drying constant relation.
|shrinkage, drying constant, fluid bed drying, aspect ratio, length diameter ratio
|ANZSRC Field of Research 2020
|400405. Food engineering
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|Queensland University of Technology
|Institution of Origin
|University of Southern Queensland
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