Applications of Fluidization in Food Processing by Smith P.G.

By Smith P.G.

Show description

Read Online or Download Applications of Fluidization in Food Processing PDF

Best chemistry books

Nuclear Magnetic Resonance: A Review of Chemical Literature: Vol 31 (Specialist Periodical Reports)

As a spectroscopic technique, Nuclear Magnetic Resonance (NMR) has obvious unbelievable progress over the last 20 years, either as a method and in its functions. at the present time the functions of NMR span quite a lot of medical disciplines, from physics to biology to medication. every one quantity of Nuclear Magnetic Resonance contains a mixture of annual and biennial reviews which jointly offer finished of the literature in this subject.

d-Orbitals in the Chemistry of Silicon, Phosphorus and Sulfur

This ebook was once undertaken for the aim of bringing jointly the generally diversified strains of experimental paintings and pondering which has been expressed yet has frequently been unheard at the name query. it will likely be transparent to the reader severe point of view has been maintained in assembling the cloth of this speedily increasing zone of outrage to natural chemists.

Extra resources for Applications of Fluidization in Food Processing

Example text

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.

Download PDF sample

Rated 4.45 of 5 – based on 35 votes