Fluidisation and hydraulic transport of carrot pieces

Mckay, Gordon; Murphy, W. R.; Jodieri-Dabbaghzadeh, S.

doi:10.1016/0260-8774(87)90031-8

Cited by 4 publications

(3 citation statements)

References 2 publications

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“…There is an increasing demand in the food industry to transport food particles in the processing plants in order to increase the throughput of the plant . One of the applications of transport of food particles is the hydraulic transport of cut food pieces.…”

Section: Introductionmentioning

confidence: 99%

Steady-State Simulations of Liquid−Particle Food Flow in a Vertical Pipe

Ünlütürk

Arastoopour

2003

Ind. Eng. Chem. Res.

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Steady-state two-dimensional flow of food containing a liquid and particle mixture in a vertical pipe was simulated using the Lagrangian approach. The Fluent 5.4 computational fluid dynamic program was modified for liquid−particle food flow with the aid of user-defined subroutines and used in this simulation. The particle velocity profile and particle residence time were calculated at the outlet of the vertical pipe. The calculated results were compared with the experimental data of Lareo et al. (Powder Technol. 1997, 93, 23). Good agreement between calculation and experimental data indicates that numerical modeling has a good potential to predict the particle residence time and particle velocity profile, and, in turn, results in the potential reduction of costly experimentation in the food industry.

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Section: Introductionmentioning

confidence: 99%

Steady-State Simulations of Liquid−Particle Food Flow in a Vertical Pipe

Ünlütürk

Arastoopour

2003

Ind. Eng. Chem. Res.

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“…When the particles are in a polydisperse system, the minimum fluidization values predicted from Ergun equation do not conform to the experimental value [10,11]. Hence, a large number of correlations have been developed between the Reynolds number at minimum fluidization and the Archimedes number.…”

mentioning

confidence: 96%

Modeling the effect of shrinkage on fluidized bed drying of orthodox broken type tea

Raveendran

Jayarathna

Amarasinghe

et al. 2019

CI&CEQ

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Article Highlights• Effect of shrinkage during fluidized bed drying of orthodox broken type tea particles was studied • Shrinkage of tea particles was correlated between two dimensionless numbers • New model was developed to predict minimum fluidization velocity considering the shrinkage effect • Results were validated for continuous fluidized bed drying of orthodox broken type tea Abstract Fermented tea particles (dhool) are a polydisperse system subject to shrinkage during fluidized bed drying, which is an important process in the production of orthodox broken type tea. The effect of shrinkage on the physical properties and the minimum fluidization velocity were studied. Five different moisture contents of dhool particles were chosen in the range of 3-106 mass% (dry basis) and the changes in particle diameters and particle densities were measured. For each of the moisture contents, the minimum fluidization velocity was found for three different bed loadings using ambient air at 25 °C in a fluidized bed with an area of 351×345 mm 2 . Since the conventional industrial type fluidized bed dryers operate at 124 °C, the new correlations among the Archimedes number, Reynolds number at minimum fluidization and dimensionless moisture content were developed using air properties at 124 °C. The results were validated for orthodox broken type tea, drying at 124 °C, in a fluidized bed dryer with bed loadings in the range of 44.5 to 50.5 kg/m 2 . The predicted fluidization velocity was found to be in good agreement with the experimental data and the difference was below 10% for most cases.Keywords: fluidized bed drying, minimum fluidization velocity, orthodox broken type tea, shrinkage.Fluidized bed drying is an extensively used process for drying solid particles in the current process industry where a hot fluid is uniformly passed upwards through a bed of wet solid particles with a flow rate enough to make the bed behave like a liquid. The process is highly advantageous due to its high thermal efficiency, ease of operation, low construction cost and large capacity [1]. Hence, this process is used for drying fermented tea particles (dhool) during

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“…Most agro-food particulates however comprise of various shapes and sizes, and consist of larger particles. Therefore, the minimum fluidization values obtained from Ergun equation do not conform to the experimental values (Mclain and McKay, 1980, 1981a, 1981bMcKay et al, 1987) …”

Section: Introductionmentioning

confidence: 99%

Minimum Fluidization Velocity of Food Materials: Effect of Moisture and Shape

Senadeera¹

2009

Chemical Product and Process Modeling

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Changes in fluidization behaviour of three geometrical shaped food particulates, with changes in moisture content during drying, were investigated using a fluidized bed dryer. The three food particulates were cylindrical (beans), parallelepiped (potato) and spherical (green peas). Fluidization behavior was characterised for cylindrical shape particles with three length diameter-ratios of 1:1, 2:1 and 3:1, parallelepiped particles with three aspect ratios of 1:1, 2:1 and 3:1 and spherical particles. All drying experiments were conducted at 50 o C and 15% RH using a heat pump dehumidifier system. Fluidization experiments were undertaken for the bed heights of 100, 80, 60 and 40mm and at 10 moisture content levels.Data was analysed using SAS, and an empirical relationship of the form U mf = A + B e −Cm was developed for the change of minimum fluidization velocity with moisture content during drying for cylindrical particulates for the L:D ratio of 1:1, and spherical behaviour was best fitted to the linear model of U mf = A + B m . Due to irregularities in shape, the minimum fluidisation velocity of parallelepiped particulates (potato) could not be fitted to any empirical model. The experimentally determined minimum fluidisation velocities were compared with predicted minimum fluidisation velocities using a generalised equation.

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Fluidisation and hydraulic transport of carrot pieces

Cited by 4 publications

References 2 publications

Steady-State Simulations of Liquid−Particle Food Flow in a Vertical Pipe

Steady-State Simulations of Liquid−Particle Food Flow in a Vertical Pipe

Modeling the effect of shrinkage on fluidized bed drying of orthodox broken type tea

Minimum Fluidization Velocity of Food Materials: Effect of Moisture and Shape

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