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Simulating thermodynamics of fluidized bed processing of food ingredients.

Author(s) : DEWETTINCK K., HUYGHEBAERT A.

Summary

Fluidized bed processing, both agglomeration and coating, are increasingly being applied in the food industry to improve the characteristics of functional ingredients and additives. A quantitative analysis of these phenomena is described by means of a thermodynamic simulation model describing the relationship between, on the one hand, top-spray fluidized bed process variables and, on the other hand, thermodynamic parameters at steady-state condition, i.e. the thermodynamic operation point.

Details

  • Original title: Simulating thermodynamics of fluidized bed processing of food ingredients.
  • Record ID : 2002-1367
  • Languages: English
  • Source: FOODSIM'2000. 1st International Conference on Simulation in Food and Bio industries.
  • Publication date: 2000/06/26
  • Document available for consultation in the library of the IIR headquarters only.

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