Hydrodynamic characteristics of a pulsed spouted bed of food particulates

Niamnuy, Chalida; Kanthamool, Wasan; Devahastin, Sakamon

doi:10.1016/j.jfoodeng.2010.10.028

Cited by 15 publications

(9 citation statements)

References 16 publications

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“…The high internal vapor pressure produced by microwave heating and the low chamber pressure provided by the vacuum causes the structure of samples to expand and puff. This is similar to the finding reported by Wang et al [24] On the other hand, in the VD process, when water is removed from the material during drying, a pressure unbalance is generated between the interior of the dried material and the external environment, which induces contracting stresses that lead to drying shrinkage, in accordance with the results of Niamnuy et al [25] Finally, Fig. 6 also shows that the expansion ratio of the fish granules increased with increasing microwave power in the VMD and PSVMD processes and with increasing vacuum degree in the VD process.…”

Section: Effect Of Different Drying Methods On Quality Of Fish Granulessupporting

confidence: 91%

Production of Crispy Granules of Fish: A Comparative Study of Alternate Drying Techniques

et al. 2014

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Three alternate dying methods-vacuum drying (VD), vacuum microwave drying (VMD), and pulse-spouted vacuum-microwave drying (PSVMD)-were examined experimentally for their potential as an industrial scale technology to produce granules of fish. Drying kinetics as well as key quality parameters such as expansion ratio, texture, color, sensory characteristics, and microstructure of crispy granules produced by these drying techniques were examined. Results showed that the drying time is reduced with an increase in microwave power level and with reduced pressure as expected. The quality of the granules is affected by the drying method and the operating parameters employed. Granules obtained using PSVMD at a microwave power density of 6.0 W/g displayed optimal quality required for the commercial product accepted by consumers.

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Section: Effect Of Different Drying Methods On Quality Of Fish Granulessupporting

confidence: 91%

Production of Crispy Granules of Fish: A Comparative Study of Alternate Drying Techniques

et al. 2014

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“…Since the airflow plays the major role in driving the particles in spouted beds, the time- 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 10 in agreement with the earlier experimental findings of Niamnuy et al 4 , which showed higher maximum spoutable bed height.…”

Section: Air Velocitysupporting

confidence: 89%

Hydrodynamic and Mixing Characteristics of Gas–Solid Flow in a Pulsed Spouted Bed

Saidi

Tabrizi

Grace

et al. 2015

Ind. Eng. Chem. Res.

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The flow behavior and particle motion in a pulsed gas-solid spouted bed was investigated using the Eulerian-Lagrangian approach. The Computational Fluid Dynamics-Discrete Element Method (CFD-DEM) was used to evaluate the gas flow field and particle trajectories. The model was four-way coupled to account for fluid-particle, particle-fluid and particle-particle interactions. A column of 150 mm × 15 mm cross-section and height 750 mm containing 24,500 particles of diameter 2.5 mm was investigated. Gas entered through a 10 mm × 15 mm slot at the base of the bed. Steady spouting was compared with pulsed spouting at frequencies of 1, 4, and 10 Hz, with superficial velocity amplitude of 0.5 and 1 m/s, and a mean superficial spouting velocity of 2 m/s. In addition to comparing the bed pressure drop versus time and its Fourier decomposition, the hydrodynamics in the spout and annulus regions were examined. A new procedure was introduced to assess spouted bed mixing and homogeneity. Flow pulsation was shown to provide stronger upward air momentum, less horizontal gas percolation, better circulation, higher downward particle flux near the sidewalls, better mixing and greater homogeneity.

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“…This is also consistent with the results of Chen et al In VD, the expansion ratio increased with vacuum degree, because the higher vacuum level, the lower is the boiling point of water, resulting in a greater driving force for mass transfer. Niamnuy et al and Zhang et al also found this phenomenon previously. From Fig.…”

Section: Results and Discussionsupporting

confidence: 56%

Drying of restructured chips made from the old stalks of Asparagus officinalis : impact of different drying methods

Liu

Zhang

Wang

2015

J. Sci. Food Agric.

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Hydrodynamic characteristics of a pulsed spouted bed of food particulates

Cited by 15 publications

References 16 publications

Production of Crispy Granules of Fish: A Comparative Study of Alternate Drying Techniques

Production of Crispy Granules of Fish: A Comparative Study of Alternate Drying Techniques

Hydrodynamic and Mixing Characteristics of Gas–Solid Flow in a Pulsed Spouted Bed

Drying of restructured chips made from the old stalks of Asparagus officinalis : impact of different drying methods

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