ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Gas-particle heat transfer coefficients for the fluidization of diced potatoes and potato strips were measured in a batch fluidized bed in which wet particles were dried under constant rate period conditions. Thus, the surface temperature of particles was equal to the wet-bulb temperature of the air. The minimum fluidization voidage and velocity were also measured as well as the bed expansion characteristics. Results are expressed through Colburn's factor, as a function of a modified Reynolds number and an Archimedes number, allowing for the correlation of data for different shaped foods (potato cubes and strips, peas, etc.) into a single equation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb14801.x
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