Minimum Velocity of Impingement Fluidization for Parachute-Shaped Vegetables

Accurate calculation of the minimum fluidization velocity makes it possible to reduce raw material losses due use excessively high or low air velocities. This is particularly true for impingement fluidization, which little studied, especially when treating parachute-shaped material. paper focused on determining drag coefficient cauliflower florets, mushrooms, and broccoli. Analysis critical particle lift showed that lowest value was found mushrooms (0.9). The vegetables analyzed had a large scatter values associated with their specific shape (standard deviation: 0.10 broccoli 0.14, 0.15). measured mean tested in method ranged from 6.9 m∙s−1 10.97 m∙s−1. Application procedure recommended by Shilton Narajan calculating basis ε resulted discrepancies between calculated experimental (from 2.4 3.8 m∙s−1).