DETERMINATION OF THE CRITICAL FLUIDIZING VELOCITY FOR COARSE-GRAINED MATERIALS USING CELERY CUTS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):207–209
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ABSTRACT
This work shows results of a celery root cut to pieces of a cube (10x10x10 mm) drying in a fluidizing bed. The course of water content changes in the celery root cut, depending on the bed height (from 4 cm to 20 cm) and drying air temperatures in range from 40°C to 80°C was tested. The temperature of the drying air has a significant influence upon the velocity of water content change in the bed. The analysis of airflow resistance changes depending on the resting layer height was carried out. The critical airflow velocity during testing for all height’s of the layer was 4.5 ÷ 4.8 m/s.
ISSN:1230-0322