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GAS-PARTICLE HEAT TRANSFER COEFFICIENT FOR THE FLUIDIZATION OF DIFFERENT SHAPED FOODS.

Author(s) : VAZQUEZ A., CALVELO A.

Type of article: Article

Summary

COEFFICIENTS FOR THE FLUIDIZATION OF DICED POTATOES AND POTATO STRIPS WERE MEASURED IN A BATCH FLUIDIZED BED IN WHICH WET PARTICLES WERE DRIED UNDER CONSTANT RATE PERIOD CONDITIONS. THE MINIMUM FLUIDIZATION VOIDAGE AND VELOCITY WERE ALSO MEASURED AS WELL AS THE BED EXPANSION CHARACTERISTICS. RESULTS ARE EXPRESSED THROUGH COLBURN'S FACTOR, AS A FUNCTION OF A MODIFIED REYNOLDS NUMBER AND AN ARCHIMEDES NUMBER, ALLOWING FOR THE CORRELATION OF DATA FOR DIFFERENT SHAPED FOODS (POTATO CUBES AND STRIPS, PEAS, ETC.) INTO A SINGLE EQUATION.

Details

  • Original title: GAS-PARTICLE HEAT TRANSFER COEFFICIENT FOR THE FLUIDIZATION OF DIFFERENT SHAPED FOODS.
  • Record ID : 1983-2181
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 1; 1983.01-02; 114-118; 4 fig.; 3 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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