By Smith P.G.
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Extra resources for Applications of Fluidization in Food Processing
Perforated plate distributors cannot be used under severe operating conditions, such as high temperature or a highly reactive or corrosive environment. This is unlikely to be a disadvantage for food applications of ﬂuidization, but in such circumstances tuyeres, nozzles or bubble caps are used. There is a very wide variety of designs (Kunii and Levenspiel, 1991) from open nozzles to complex bubble caps. The latter have small oriﬁces around the periphery of a cap which rises or falls depending on the balance between the pressure of gas below and the back-pressure from above.
If the gas velocity is sufﬁcient to ﬂuidize the particles then the spouted bed becomes unstable; thus there is a maximum spoutable depth Hsm beyond which spouting behaviour breaks down and the bed becomes ﬂuidized. Mathur (1971) suggests that ums is approximately equal to the minimum ﬂuidizing velocity when the bed depth is close to the maximum spoutable depth. However, because in practical situations the bed depth would be considerably less than this maximum, gas velocities required for spouting are somewhat less than those required for ﬂuidization.
The net bed weight is then the product of bed volume, net density, the fraction of the bed (1 − e) which is occupied by particles and the acceleration due to gravity. 34 may be thought of as equating the hydrostatic pressure at the base of a column of ﬂuid to the product of bed height, density and the acceleration due to gravity. However, in the case of ﬂuidized solids the density is equal to the difference in density between the particle and the ﬂuidizing medium, the term (1 − e) being included because it is only the particles which contribute signiﬁcantly to the pressure drop.