Density variation of different shaped food particulates in fluid bed drying: empirical models
Density variation of different shaped food particulates
|Journal Title||Journal of Agricultural and Marine Sciences|
|Journal Citation||14, pp. 27-34|
|Number of Pages||8|
|Place of Publication||Oman|
|Digital Object Identifier (DOI)||https://doi.org/10.24200/jams.vol14iss0pp27-34|
|Web Address (URL)||https://journals.squ.edu.om/index.php/jams/article/view/686|
Three particular geometrical shapes, parallelepiped, cylindrical and spherical, 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. The density variation of food particulates was studied in a batch fluidised bed dryer connected to a heat pump dehumidifier system. Apparent density and bulk density were evaluated with non-dimensional moisture at three different drying temperatures of 30, 40 and 50 oC. Relative humidity of hot air was kept at 15% in all drying temperatures. Several empirical relationships were developed for the determination of changes in densities with the moisture content. Simple mathematical models were obtained to relate apparent density and bulk density with moisture content.
|Keywords||apparent density, bulk density, length diameter ratio, aspect ratio|
|ANZSRC Field of Research 2020||400405. Food engineering|
This journal and its content is licensed under a Attribution-No Derivatives 4.0 International.
|Byline Affiliations||Queensland University of Technology|
|Institution of Origin||University of Southern Queensland|
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