Peter G. Smith's Applications of Fluidization to Food Processing PDF

By Peter G. Smith

ISBN-10: 0632064560

ISBN-13: 9780632064564

Fluidization is a method that allows strong debris to tackle a few of the homes of a fluid. regardless of being very familiar in the nutrients processing undefined, realizing of this significant strategy is frequently limited.

Applications of Fluidization to nutrients Processing units out the tested thought of fluidization and relates this to foodstuff processing purposes, fairly in:
* Drying
* Freezing
* Mixing
* Granulation
* Fermentation

This very important and thorough publication, written through Peter Smith, who has decades' event educating and discovering in nutrients processing, is an important device and reference for nutrients scientists and technologists, and engineers operating in the meals undefined. Libraries, and learn and improvement teams inside all universities and examine institutions the place foodstuff technology, meals stories, meals expertise, physics and engineering are studied and taught must have copies of this helpful e-book

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Additional resources for Applications of Fluidization to Food Processing

Example text

However, for large particles, greater than about 600 or 700 mm, the CarmanKozeny relationship is inadequate and predicts far too low a pressure drop. For larger particles, for example peas in a fluidized bed freezer, the minimum fluidizing velocity is high and the kinetic energy losses are significant. In these circumstances the Carman-Kozeny equation vastly overestimates umf and the Ergun equation is more accurate. This is a semi-empirical equation for the pressure drop per unit bed depth, containing two terms.

41 This relationship is based on an assumption of laminar flow between particles in a packed bed. 42 This corresponds to relatively fine particles, certainly below 500 mm in diameter and perhaps smaller, and thus can be used only for fine food powders, perhaps those encountered in drying and mixing operations, and not for the larger particulates such as vegetable pieces in fluidized bed freezers or large agglomerates in granulation systems. 41 suggests that umf is proportional to the difference in density between particle and fluid, proportional to the square of particle diameter and inversely proportional to fluid viscosity.

19. Particles are carried at high velocity upwards in the central jet in a dilute phase and at the bed surface the particles form a kind of fountain and rain down onto the clearly defined surface. They then travel down the bed in the annulus at much lower velocities than those in the central spout. On reaching the gas inlet point, the particles are re-entrained and thus complete a well-defined and regular cycle. Spouted beds can exist only with large particles, usually greater than 1–2 mm in diameter.

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Applications of Fluidization to Food Processing by Peter G. Smith

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