By Peter G. Smith
Fluidization is a method that allows stable debris to tackle the various homes of a fluid. regardless of being very frequent in the nutrients processing undefined, knowing of this significant procedure is usually limited.
Applications of Fluidization to nutrients Processing units out the proven idea of fluidization and relates this to foodstuff processing purposes, really in:
This vital and thorough booklet, written via Peter Smith, who has a long time' event instructing and learning in foodstuff processing, is an important instrument and reference for foodstuff scientists and technologists, and engineers operating in the foodstuff undefined. Libraries, and study and improvement teams inside all universities and study institutions the place nutrients technological know-how, nutrients stories, nutrition expertise, physics and engineering are studied and taught must have copies of this helpful booklet
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Extra info for Applications of Fluidization to Food Processing
1982) to estimate the sphericity for packed beds of grated yeast pellets. Bulk particle properties Expressions for minimum ﬂuidizing velocity can be derived by examining the relationship between the velocity of a ﬂuid passing through a packed bed of particles and the resultant pressure drop across the bed. Consequently it is necessary to deﬁne a number of bulk particle properties which inﬂuence ﬂuidized bed behaviour. The solids density r s is the density of the solid material from which the particle is made and excludes any pore spaces within the particle.
43 36 Applications of Fluidization to Food Processing The ﬁrst term represents the pressure loss due to viscous drag (this is essentially the Carman-Kozeny equation) whilst the second term represents kinetic energy losses, which are signiﬁcant at higher velocities (kinetic energy being proportional to velocity squared). 46 This expression is rather unwieldy but can be simpliﬁed conρ f d3 results in siderably. 42. The Galileo number is also known as the Archimedes number which is usually given the symbol Ar.
The sphericity f of a particle, where the respective surface areas of the particle and an equivalent sphere are compared, has also been found to be useful in characterising shape. 16 For non-spherical particles, values of sphericity lie in the range 0 < f < 1. Thus, the effective particle diameter for ﬂuidization purposes is the product of the surface-volume mean diameter and the sphericity (Kunii and Levenspiel, 1991). The sphericity of regular-shaped particles can be deduced by geometry whilst the sphericity of irregular-shaped A Description of Fluidized Bed Behaviour 27 particles has to be determined by experiment.