Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

“…In the present study, the frequency and amplitude of vibration used were 25 Hz and 2 mm, respectively. The air temperature used was 70 °C, and air speed was 3.8 m/second (CABRAL et al, 2007). The inert particles were supported by a grid having 9.4% free crosssectional area, which was formed of 2.5 mm holes punched in a 2 mm stainless steel sheet forming a 60º rotated triangular staggered array configuration.…”

Numerical simulation on fluidization characteristics of tobacco particles in fluidized bed dryers

“…Fluidized bed dryers are among the most used systems to dry particulate solids, suspensions, pulps, and pastes, mainly due to the advantages of flexibility in routing, ease of maintenance and high heat and mass transfer rates produced between solids and the hot air, leading to low drying times [1][2][3][4][5]. Therefore, fluidized bed technology is widely employed by the pharmaceutical, food, fertilizers, and many other chemical industries, where either wet granulation or drying of solid materials is fundamental stage of many industrial processes [6].…”

“…The particle clusters make the flow field less accessible and the flow changes unstably in time and space [10]. The rheological characteristics of the particle clusters are of fundamental importance for the drying process of this kind of products, since these properties can determine the fluid dynamics, which must be known for the design of drying systems, as well as for understanding the material distribution inside the dryer [5,11]. Although the existence of clusters (regions of locally higher solid fraction) in dense riser flow is well accepted in the chemical engineering community, a clear definition is still lacking [12].…”

Secagem Da Polpa De Caju Em Secador De Leito De Jorro

“…A polpa de caju foiO processamento do caju para obtenção de polpa é uma atividade agroindustrial importante, na medida em que agrega valor econômico ao pseudofruto, evitando desperdícios e minimizando perdas que podem ocorrer durante a comercialização do produto in natura (PEREIRA et al, 2006), no entanto torna-se necessário estudos de técnicas de processamento e preservação alternativos (CABRAL et al, 2007). Nesse contexto, a secagem da polpa de caju para obtenção de pó é uma boa alternativa para agregar valor ao pseudofruto ao passo que estende sua vida útil devido à redução da atividade de água do produto a níveis seguros (<0,6), permitindo então o armazenamento por longos períodos.…”