Read e-book online Applications of Fluidization to Food Processing PDF

By Peter G. Smith

ISBN-10: 0632064560

ISBN-13: 9780632064564

Fluidization is a method that allows reliable debris to tackle the various homes of a fluid. regardless of being very normal in the nutrition processing undefined, knowing of this crucial procedure is usually limited.

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

This vital and thorough publication, written by means of Peter Smith, who has a long time' adventure educating and getting to know in nutrients processing, is a vital instrument and reference for nutrients scientists and technologists, and engineers operating in the nutrition undefined. Libraries, and examine and improvement teams inside of all universities and study institutions the place nutrients technological know-how, nutrients experiences, nutrition expertise, physics and engineering are studied and taught must have copies of this beneficial ebook

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Elutriated or transported solids must now be recycled to the bed via a cyclone if any solids are to be retained in the fluidized column. If the return feed rate to the bed is low then the solid concentration which results in the bed gives rise to a dilute phase of low concentration which is similar to that found in pneumatic conveying. However, if the solids feed rate is high then a higher concentration of solids can be maintained in the bed and this is known as fast fluidization; gas velocities are very high, at least an order of magnitude greater than the terminal falling velocity.

The former is a function of surface area and the latter is proportional to particle volume. Consequently the surface-volume mean diameter, with p = 2 and q = 3, is the most appropriate particle size to use in expressions for minimum fluidizing velocity. 11 Of the many ways of measuring or deducing the size of particles, sieving remains one of the easiest and cheapest and is very widely used. Although time consuming, it is the only method which gives a mass distribution and the only method which can be used for a reasonably large sample of particles which are not in suspension.

For the whole particle bed the drag force can be equated to the product of bed pressure drop ΔP and bed crosssectional area A. 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.

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Applications of Fluidization to Food Processing by Peter G. Smith


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