Density variation of different shaped food particulates in fluid bed drying : Empirical Models

Abstract

Three particular geometrical shapes, parallelepiped, cylindrical and spherical, were  selected from potatoes (aspect ratio = 1:1,  2:1, 3:1), cut beans (length:diameter = 1:1, 2:1, 3:1) and peas respectively. The density variation  of food particulates was studied in a batch fluidised bed dryer connected to a heat pump  dehumidifier system. Apparent density and bulk density were evaluated with non-dimensional moisture  at three different drying temperatures of 30, 40 and 50 oC. Relative humidity of hot air was kept  at 15% in all drying temperatures. Several empirical relationships were developed for the  determination of changes in densities with the moisture content. Simple mathematical models were obtained to relate apparent density and bulk density with moisture content.