Fluidization Characteristics of Moist Food Particles
نویسندگان
چکیده
منابع مشابه
Fluidization Characteristics of Moist Food Particles
Changes in fluidization behaviour of green peas particulates with change in moisture content during drying were investigated using a fluidized bed dryer. All drying experiments were conducted at 50 + 2 0C and 13 + 2 % RH using a heat pump dehumidifier system. Fluidization experiments were undertaken for the bedheights of 100, 80, 60 and 40 mm and at 10 moisture content levels. Fluidization beha...
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s International B, ~. (8), 2160.Kozempel MF, Sullivan IF, Craig JC Jr. , KonstanceRP, (1989) , Expolsion puffing of fruits and vegetables , J . Food Science,~. (3) , 772-773.Krkoskova B, (1977), The influence of freezing rate on the quality of frozen green beans, Prumsyl Potravin, ll,(4), 197-200.Kucharski J, ( 1989), Heat transfer in a spouted bed granulator , Hungarian J ....
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ژورنال
عنوان ژورنال: International Journal of Food Engineering
سال: 2006
ISSN: 1556-3758
DOI: 10.2202/1556-3758.1047