Comparison of the Effects of Fixed Bed and Fluidized Bed Drying on Physical Property Changes of Spherical Food Material Using Peas as a Model Material

Abstract

Changes in the physical properties (such as particle density, bulk density of the bed, shrinkage and bed porosity of fresh green peas particulates were compared at 50 o C, during fluidized bed drying and fixed bed drying. Empirical relationships of the following nature were developed for the changes in shrinkage [VR = A + B MR], particle density [ρ p = A + B MR + C exp (-DMR)], and bulk density [ρ b = A + B MR + C MR2] with moisture content for both fixed bed drying and fluidized bed drying and compared.

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Cite this paper

@inproceedings{Senadeera2005ComparisonOT, title={Comparison of the Effects of Fixed Bed and Fluidized Bed Drying on Physical Property Changes of Spherical Food Material Using Peas as a Model Material}, author={Wijitha Senadeera}, year={2005} }