Influence of Particle Size on Vacuum–Fluidized Bed Drying

Abstract

The effect of particle size on the vacuum-fluidized bed drying process was experimentally studied using pepper seed particles with two distinct diameters. In the constant drying rate period, the small particles demonstrated stronger drying rates resulting from higher mass transfer coefficient values and larger contact area for per unit particle humidity.The experimental results also showed that the falling drying rate period was controlled in the beginning by the particle diameter and later by the effective porosity of the particle. Consequently, in the beginning of the falling drying rate period the small particles presented higher drying rates, whereas toward the end of the period, the large particles, with higher effective porosity, produced stronger drying rates than the small ones.The effects of the vacuum pressure and the superficial gas velocity throughout the process were only observed in the constant drying rate period, whereas the higher operating temperatures enriched the drying rates in both periods.

Modeling Moisture Loss during Vacuum Belt Drying of Low-Fat Tortilla Chips

“…A number of papers deal with modeling the vacuum drying of foods. [17][18][19][20] One complication is that there can be several mechanisms involved in the transfer of moisture during vacuum drying of foodstuffs. [21] These include bulk diffusion of liquid, surface diffusion, capillary forces that pull water through narrow tube structures, Knudsen diffusion through long pores, water vapor diffusion due to vapor pressure gradients, and vapor flux due to total pressure differences.…”