The Study of Hydrodynamic Processes at the Gas Flow Filtration Through the Candied Fruits Layer

Abstract

The experimental studies of hydrodynamics of the gas flow filtration through the candied fruits layer, formed by the different methods, were carried out. The particles of studied candied fruits were cylindrical, equally sized, filled the whole container for drying. The main characteristics of the layers were experimentally determined: porosity, equivalent diameter, specific surface. The results of experiments prove the expedience of the candied fruits layer formation of the cylindrical particles with correct form by the method of placing candied fruits vertically “with overlap of channels”. Such method allows provide the insignificant hydraulic resistance of the layer and rather high speed of the gas flow filtration through this layer. It will result in the increase of heat transfer and mass output coefficients, so to the intensification of filtration drying. Such formation method also allows reduce the volume of drying equipment, shorten the time of drying and decrease the energy consumption of process.

Selection of optimal method of forming a layer of candied fruits during filtration drying

“…The methodology of conducting experimental research into hydrodynamics of the formed layer of candied fruits is described in more detail in paper [18].…”