Experiments were undertaken to study drying kinetics of moist cylindrical shaped food particulates during fluidised bed drying. Cylindrical particles were prepared from Green beans with three different length:diameter ratios, 3:1, 2:1 and 1:1. A batch fluidised bed dryer connected to a heat pump system was used for the experimentation. A Heat pump and fluid bed combination was used to increase ...

the objective of this study was to investigate dehydration kinetics of barberry (berberis vulgaris l.) at different drying temperatures (60 ºc, 70 ºc, 80 ºc), air velocities (0.3 m s-1, 0.5 m s-1, 1 m s-1) with two types of pretreatment. drying time and colour quality during dehydration were experimentally determined. barberries were dried from the initial moisture content of 73.44% (w.b.) to t...

Low-cost drying technologies suitable for rural farming areas are presented. Some of the important considerations with regard to their suitability include: 1. Low initial capital; 2. easy-to-operate with no complicated electronic/ mechanical protocol, and 3. effective in promoting better drying kinetics. The drying technologies that were selected include fluidized bed, spouted bed, infrared, so...

Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics. Comparisons were made with treated and untreated grapes under constant drying condition of 50 C in a conventional drying system. This temperature was selected to represent farm drying conditions. Grapes were purchased from a local market from the same s...

Spirals as internals are utilized to reduce the axial mixing of solids in fluidized beds, by routing the solids flow in a predetermined route or by localizing the solids mixing. The drying kinetics of continuous fluidized bed with and without internals has been compared and modeled using batch drying kinetics and residence time distribution analysis. The batch drying experiments were conducted ...

Air-drying of banana slabs has been investigated and the influence of experimental parameters such as temperature, relative humidity and slab thickness has been studied. This was in part re-investigated because of inconsistencies in previous studies, particularly in relation to derived water diffusion coefficients. In addition, it is shown that harvest season and hence initial moisture content ...

date palm (phoenix dactylifera l.) with its delicious and nutritious bearing fruit (dates) is an important agricultural core in iran. to extend the shelf life of date palm fruit, some such methods of preservation as drying are suggested and drying influences physicochemical and quality characteristics of products, thus modeling of drying kinetics is one of the tools for process control. in this...

Agarose gels are viscoelastic soft solids that display a porous microstructure filled with water at 90% w/w or more. Despite an extensive use in food industry and microbiology, little is known about the drying kinetics of such squishy solids, which suffers from a lack of time-resolved local measurements. Moreover, only scattered empirical observations are available on the role of the gel compos...

Multistage heat pump drying of macadamia nut under modified atmosphere was studied to improve the drying process and quality of the nuts. Conditions of study included drying temperature of 40-60°C, using nitrogen and normal air as drying medium. Drying kinetics and quality of nuts (moisture content, aw, rancidity and colour) as well as energy consumption of all drying processes were examined. T...

this paper peresents a mathematical model for the thin layer drying of the viliamz cultivar of soybean. the thin layer drying behaviour of soybean was experimentally investigated and the mathematical modelling performed by using thin layer drying models provided in the literature. experiments were conducted at inlet drying air temperatures of 30, 40, 50, 60 and 70ºc and at a fixed drying air ve...