Spouted Bed and Jet Impingement Fluidization in Food Industry

Abstract

Spouted bed and jet impingement fluidization are the cases of classic fluidization modification obtained by proper distribution of the fluid and the construction of device. The condition for the realization of both fluidization types is strict determination of the apparatus dimensions and process parameters. The chapter presents the issues concerning the choice of optimal operating conditions and dimensions of working elements of devices for both spouted bed and jet impingement fluidization, as well as possibilities for analysis of heat transfer in the process. Furthermore, the examples of industrial application of spouted bed fluidization and jet impingement fluidization in food technology are presented.

Minimum Velocity of Impingement Fluidization for Parachute-Shaped Vegetables

“…In this method, after reaching the minimum velocity of fluidization, the buoyant force exceeds the gravitational force of the product, which is transported toward the top of the fountain. Then, due to mutual interactions between adjacent bed particles, individual elements are lifted to the edge of the fountain top and transported to the zone of lower air pressure or the air flow coming out of the nozzle [3][4][5]. This causes the particles to fall to the bottom of the working chamber of the apparatus and start a new process cycle (Figure 1).…”