Modelling the drying kinetics of canola in fluidised bed dryer
نویسندگان
چکیده
منابع مشابه
modeling drying kinetics of canola in fluidized bed dryer
modeling of drying kinetics of canola was studied at 30 to 100 ?c in a lab scale fluidized bed dryer. drying rate of the crop was assessed, using many conventional moisture ratio models employed in food science. effective diffusivity coefficient (deff) and activation energy (ea) of kernel moisture were determined using fick's law of diffusion and arrhenius equation. besides, the effects of...
متن کاملFluidised bed drying of soybeans.
The fluidised bed drying characteristics of soybeans at high temperatures (110-140 degrees C) and moisture contents, 31-49% dry basis, were modelled using drying equations from the literature. Air speeds of 2.4-4.1 m/s and bed depths from 10 to 15 cm were used. The minimum fluidised bed velocity was 1.9 m/s. From a quality point of view, fluidised bed drying was found to reduce the level of ure...
متن کاملDrying of calcium carbonate in a batch spouted bed dryer: optimization and kinetics modeling
In the present work, the drying of calcium carbonate in a batch spouted bed dryer with inert particles has been investigated experimentally. The effect of several operating parameters including air temperature (90, 100, and 110 ˚C), air velocity (Ums, 1.2 Ums, and 1.5 Ums), and dry solid mass (5, 10, 20 g) has been studied. The Taguchi method has been applied to determine the optimal parameters...
متن کاملModeling and Control of a Fluidised Bed Dryer
In this paper, the modelling and control of the moisture content of the particles in a batch Fluidised bed dryer are studied. First, a lumped mechanistic model is developed to describe the heat and mass transfer between solid, gas and bubble phases and experimental validation shows that the model can be used to predict the particle moisture content and temperature profiles during the drying pro...
متن کاملStudy of the Drying Kinetics of “Granny Smith” Apple in Fluid Bed Dryer
Th e drying characteristics of “Granny Smith” apple were investigated using a bench-scale fl uidised bed drier at diff erent temperatures and using blanching in hot water as pre-treatment. Temperatures of fl uidisation for non-treated and treated samples were 50, 60, 70 and 80 oC and airfl ow velocity 3.50 m s-1. Th e aim of the experiment was to get apples with approximately 9% water content, ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2010
ISSN: 1212-1800,1805-9317
DOI: 10.17221/256/2009-cjfs