Either the normalized changes of the fractal dimension of microstructural images of a sample or the normalized changes of the sample average cell diameter can be a useful tool in monitoring the drying process by 1st assessing the product volumetric shrinkage, which can be assessed easily on-line and on a real-time basis by such techniques as image analysis, and then relating the obtained results through microstructural changes to other apparent physical changes, including the product texture.
This paper presents a new algorithm to approximate the nth root of a given real number z. The proposed algorithm is a hybrid algorithm between the Bisection method and the combination of the inverse of sine series and Newton’s method. The proposed algorithm will be tested to find the numerical results on Matlab programming. The results showed that if z > 1, the proposed method converges with the initial interval [1, z] and if 0 < z < 1, it converges with initial interval [0,4]. The comparison of the obtained result with Newton’s method and AS-Newton’s method shown that the efficiency of the proposed algorithm may better than both of them concerning the initial value.
The fluidized bed technique was applied to use with the Robusta coffee in this research. fluidization behavior and specific energy consumption were investigated under various coffee forms and distributor hole angles. Moreover, the minimum fluidization velocity (Vmf) was also determined. Experiments are carried out in a sample bed height of 5 cm with ambience air. In this study, two coffee forms (Ripe coffee cherries; RCC and parchment coffee; PC) and three distributor hole angles (45º, 60º and 90º) are examined. The experimental result shown that the fluidization behavior is influenced by coffee form and distributor hole angle. The RCC and distributor hole angle of 60º provided the low pressure drop throughout the superficial air velocity. The low values of Vmf and SEC were also achieved in the RCC and distributor hole angle of 60º.
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