A new semi-theoretical thin-layer model of the fluidized bed drying of Echium amoenum Fisch. & C.A. Mey. petals has been developed. Experiments were conducted under different conditions: temperatures of 40, 50 and 60 °C, and air velocities of 0.5, 0.75 and 1.0 m/s, until the moisture content decreased to 0.04.-0.06 kg of water per kg of dry matter. Drying processes in the fluidized bed were com...

The fluidised bed drying characteristics of soybeans at high temperatures (110-140 degrees C) and moisture contents, 31-49% dry basis, were modelled using drying equations from the literature. Air speeds of 2.4-4.1 m/s and bed depths from 10 to 15 cm were used. The minimum fluidised bed velocity was 1.9 m/s. From a quality point of view, fluidised bed drying was found to reduce the level of ure...

the moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. the aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. the effect of shrinkage on the heat and mass transfer profiles were considered. non-constant physical and thermal properties were also incorporated in the model and th...

one of the new techniques applied in the drying process of food stuffs that can increase the drying rate, enhanced the product quality, and while decresing the costs of processing is an application of infrared radiational energy. in this study the thin layer drying process of button mushroom was modeled through an infrared applied drying method. drying experiments with sliced samples of button ...

In this article, turbulent flow heat transfer in the air gap between rotor and stator of a generator under nonhomogeneous heat flux is studied experimentally. The rotor consists of four symmetrical triangular grooves. The stator surface is smooth and does not include any grooves. The relative heat flux between the rotor and the stator is 1 to 3. Temperature and heat flux are measured locally at...

In this paper, water content from celery, corn, and sour cherry were removed through tunnel, fluidized bed, and fluidized bed with microwave dryers. One day before performing the experiments, the fruits were put into a refrigerator and were ground into slices with average dimensions of 5×8×8 mm. For each experiment, 40 g of the samples were inserted in dryers. Moisture content in the samples wa...