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Journal articles on the topic 'Fluidised bed drying'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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1

López Fontal, Elkin Mauricio. "Coffe drying on fluidised bed." Ingeniería e Investigación 26, no. 1 (January 1, 2006): 22–26. http://dx.doi.org/10.15446/ing.investig.v26n1.14684.

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All coffee is harvested as cherry grains which are then crushed and extracted traditionally or by applying the Becolsub method. Once the coffee parchment obtained has been washed, it is naturally or mechanically dried. Static dryers are the most used mechanical dryers, generally producing lack of uniformity in the grain's final humidity content which must range from 10% to 12% b.h. Drying by fluidization was used in the present research work; this turns a solid particle bed into a suspended and expanded mass, possessing many of the properties of a liquid. A 5,000 g capacity prototype was designed and constructed in which coffee was dried at three air drying temperatures: 42°C, 46°C and 49°C; drying time lasted 6 to 8 hours. Good uniformity in final grain humidity content was obtained, differences being less than 0.86%. As well as the grain test, a control cup test was used, finding that the product presented good organoleptic qualities.

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2

Soponronnarit, Somchart, Thanit Swasdisevi, Somboon Wetchacama, and Wivat Wutiwiwatchai. "Fluidised bed drying of soybeans." Journal of Stored Products Research 37, no. 2 (April 2001): 133–51. http://dx.doi.org/10.1016/s0022-474x(00)00015-1.

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3

Gazor, H. R., and A. Mohsenimanesh. "Modelling the drying kinetics of canola in fluidised bed dryer." Czech Journal of Food Sciences 28, No. 6 (December 13, 2010): 531–37. http://dx.doi.org/10.17221/256/2009-cjfs.

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Canola, one of the new oil seeds in Iran, is investigated for drying in Batch fluidised beds. Experiments were conducted to assess the kinetics of drying in the temperature range of 30–100°C. The drying rate was found to increase significantly with increasing temperature. The drying rate was compared with various exponential time decay models and the model parameters were evaluated. The approximate diffusion and logarithmic models were found to match the experimental data very closely with the maximum Root Mean Square Error (RMSE) less than 0.02. Considering fewer differences in the model evaluation factors and friendly use, logarithmic model was recommended for modelling canola drying. The experimental data were also modelled using Fick's diffusion equation, the effective diffusivity coefficients having been found to be from 3.76 × 10–11 m<sup>2</sup>/s to 8.46 × 10–11 m<sup>2</sup>/s in the range of experimental data covered in the present study. For the process, the activation energy was calculated to be 11.03 kJ/mol assuming an Arrhenius type temperature reliance.

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4

Taechapairoj, Chaiyong, Isares Dhuchakallaya, Somchart Soponronnarit, Somboon Wetchacama, and Somkiat Prachayawarakorn. "Superheated steam fluidised bed paddy drying." Journal of Food Engineering 58, no. 1 (June 2003): 67–73. http://dx.doi.org/10.1016/s0260-8774(02)00335-7.

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5

Anantharaman, N., S. Sundaram, and S. H. Ibrahim. "Fluidised bed drying of agro products." Bioprocess Engineering 23, no. 4 (October 20, 2000): 411–15. http://dx.doi.org/10.1007/s004499900184.

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6

López Fontal, Elkin Mauricio. "Fuzzy logic systems applied to fluidise bed coffee drying." Ingeniería e Investigación 25, no. 3 (September 1, 2005): 84–91. http://dx.doi.org/10.15446/ing.investig.v25n3.14671.

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The present investigation deals with a system for coffee bean drying on a fluidised bed. A prototype was used in which coffee beans were dried using several drying temperatures. The results showed 6 to 8 hour drying periods. The coffee beans presented uniform final humidity content and the product presented good sensory characteristics. Complementing the foregoing and considering this process' degree of uncertainty, fuzzy logic systems were used for establishing some possible preliminary control strategies for drying coffee beans on a fluidised bed related to establishing the point of fluidisation, controlling surface air speed and using air temperature greater than 50°C at the start of the process.

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7

Thomas, P. P., and Y. B. G. Varma. "Fluidised bed drying of granular food materials." Powder Technology 69, no. 3 (March 1992): 213–22. http://dx.doi.org/10.1016/0032-5910(92)80012-l.

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8

Valle Vargas, Marcelo Fernando, Ricardo Durán Baron, Jader Alean, and Héctor J. Ciro Velasquez. "Drying kinetics of organic parchment coffee beans (Coffea arabica L.) using microwave fluidised bed: Semi-theoretical modeling." Revista Ingenierías Universidad de Medellín 20, no. 39 (October 23, 2020): 167–83. http://dx.doi.org/10.22395/rium.v20n39a10.

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The aim of this study was to model the drying kinetics of microwave and fluidised bed of parchment coffee bean (Coffea arabica L.) using a semi-theoretical approach. A completely randomized design with six treatments: three with microwave drying (MD) and the rest combined with fluidized bed drying (MFBD) was carried out. The drying curves were established until reaching a final moisture content between 10 to 12% w.b. The results indicated that the drying time decreased as the microwave power level increased. When MFBD was used, drying times increased approximately 4-fold compared to MD treatments. The values of effective diffusivity for coffee beans treated with MD and MFBD ranged from 0.913 to1.72×10-9 m2.s-1 and 0.23 to 0.42×10-9 m2.s-1, respectively. Although all the models presented high goodness of fit, the two-term model presented the highest R2 (0.9855 – 0.9978) and lowest RMSE (0.0128-0.0285). In general, all models adequately fitted the experimental data so they can be used to predict the drying kinetics, therefore they could be very useful in equipment design and optimization of the coffee drying process.

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9

Ciesielski, K., and I. Zbicinski. "HYBRID NEURAL MODELLING OF FLUIDISED BED DRYING PROCESS." Drying Technology 19, no. 8 (August 31, 2001): 1725–38. http://dx.doi.org/10.1081/drt-100107269.

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10

Skoneczna-Łuczków, Joanna, and Włodzimierz Ciesielczyk. "Exergetic Analysis For A Complete Node Of Fluidised-Bed Drying Of Poppy Seeds." Chemical and Process Engineering 36, no. 4 (December 1, 2015): 437–47. http://dx.doi.org/10.1515/cpe-2015-0031.

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Abstract The article presents an experimental-theoretical analysis of fluidised-bed drying of poppy seeds directed on minimisation of energy. The analysis was performed for a complete drying node incorporating a heat exchanger and a fan. Two complementary factors were used in the exergetic evaluation: exergy efficiency and unit consumption of exergy. An analysis of drying in stationary bed was carried out for comparison purposes. Results of the exergetic analysis can become a basis for innovative works focused on decreasing energy consumption of a technological node being analysed, e.g. by the use of recirculation of fluidising-drying medium.

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11

Jenkins, S. A., S. Waszkiewicz, G. L. Quarini, and M. J. Tierney. "Drying saturated zeolite pellets to assess fluidised bed performance." Applied Thermal Engineering 22, no. 7 (May 2002): 861–71. http://dx.doi.org/10.1016/s1359-4311(02)00020-0.

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12

Turchiuli, C., M. Fuchs, M. Bohin, M. E. Cuvelier, C. Ordonnaud, M. N. Peyrat-Maillard, and E. Dumoulin. "Oil encapsulation by spray drying and fluidised bed agglomeration." Innovative Food Science & Emerging Technologies 6, no. 1 (March 2005): 29–35. http://dx.doi.org/10.1016/j.ifset.2004.11.005.

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13

Wang, H. G., T. Dyakowski, P. Senior, R. S. Raghavan, and W. Q. Yang. "Modelling of batch fluidised bed drying of pharmaceutical granules." Chemical Engineering Science 62, no. 5 (March 2007): 1524–35. http://dx.doi.org/10.1016/j.ces.2006.11.047.

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14

Alonso, Juan, and Apolinar Picado. "Simulation of a continuous fluidised bed dryer for shelled corn." Nexo Revista Científica 34, no. 03 (June 30, 2021): 58–70. http://dx.doi.org/10.5377/nexo.v34i03.11863.

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In this study, a mathematical model to simulate the drying of shelled corn in a continuous plug-flow fluidised bed dryer is presented. Equipment and material models were applied to describe the process. The equipment model was based on the differential equations obtained by applying mass and energy balances to each element of the dryer. In the case of the material model, mass and heat transfer rates in a single isolated particle were considered. Calculation results were verified by comparison with experimental data from the literature. There was a very good agreement between experimental data and simulation. The effects of gas temperature and velocity, particle diameter, dry solid flow and solid temperature on the drying process were investigated. It was found that the changes in gas velocity, dry solids flow and the solid temperature had essentially no effect on the drying process.

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15

Montreepila, Montree, Nattapol Poomsa-Ad, and Lamul Wiset. "Mathematical modelling of diced konjac corms drying in a fluidised bed dryer." Thermal Science 24, no. 5 Part A (2020): 2833–43. http://dx.doi.org/10.2298/tsci190704092m.

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Konjac glucomannan (KGM) can be obtained from tubers (called corms) of various species within the Amorphophallus genus. Among the most popular species for use in food industry is Buk Nuea Sai (Amorphophallus muelleri), a native species in Thailand. Drying process can be helpful in preserving KGM during long storage periods. However, the existing drying systems are often slow and lead to drying delays and subsequently quality reduction of the dried product. Given the economic importance of KGM, new, more efficient drying systems, have to be developed. The present study focuses on the drying kinetics of konjac dices in a fluidized bed, operating at a constant air velocity of 2.5 m/s and air temperatures of 50, 60, and 70?C. Six empirical mathematical models were selected to describe and compare the drying characteristics of konjac dices subjected to these conditions. The model coefficients were determined by non-linear regression analysis. Among the tested models used to describe the drying kinetics of konjac dices, the two-term model was found as the best one. The moisture loss from the dice was described by the Fick?s diffusion equation, and based on the obtained results the effective moisture diffusivity was estimated, getting a value in the range between 9.60526 ? 10?9 m2/s and 1.2006 ? 10?7 m2/s. The relationship between the temperature and the effective moisture diffusivity was described adequately by means of Arrhenius-type equation. An activation energy value between 8.65 kJ/mol and 61.28 kJ/mol was obtained. The findings allow the successful simulation of konjac dice drying in a fluidized bed between 50 and 70?C, 30-60 mm bed height and 6-15 mm dice thickness.

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16

Pattanayak, Binayak, Harish Chandra Das, and Siba Shankar Mohapatra. "Drying kinetics and moisture diffusivity analysis of paddy in fluidised bed drying process." International Journal of Postharvest Technology and Innovation 6, no. 3 (2019): 162. http://dx.doi.org/10.1504/ijpti.2019.10027932.

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17

Pattanayak, Binayak, Siba Shankar Mohapatra, and Harish Chandra Das. "Drying kinetics and moisture diffusivity analysis of paddy in fluidised bed drying process." International Journal of Postharvest Technology and Innovation 6, no. 3 (2019): 162. http://dx.doi.org/10.1504/ijpti.2019.106194.

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18

Bareschino, Piero, Antonio Marzocchella, and Piero Salatino. "Fluidised bed drying of powdered materials: Effects of operating conditions." Powder Technology 308 (February 2017): 158–64. http://dx.doi.org/10.1016/j.powtec.2016.11.069.

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19

Jittanit, Weerachet, George Srzednicki, and Robert Driscoll. "Energy cost of seed drying." ASEAN Journal on Science and Technology for Development 26, no. 1 (November 26, 2017): 33–41. http://dx.doi.org/10.29037/ajstd.302.

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In this work, the energy costs of drying corn, rice and wheat seeds between 3 drying options were compared. They consisted of 1) two-stage drying by using fluidised bed dryer (FBD) in the 1st stage and in-store dryer (ISD) in the 2nd stage, 2) single-stage drying by fixed bed dryer (FXD) and 3) two-stage drying by using FXD in the 1st stage and ISD in the 2nd stage. The drying conditions selected for comparison were proved to be safe for seed viability by the previous studies. The results showed that the drying options 2 and 3 consumed less energy than option 1. However, the benefits from lower energy cost must be weighed against some advantages of using FBD. Furthermore, it appeared that running the burners of FXD and ISD for warming up the ambient air during humid weather condition could shorten drying time significantly with a little higher energy cost.

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20

Sudarushkin, Yu K., A. B. Shipovskaya, D. S. Romanov, and M. Yu Sokolov. "Convective Beam Drying of Injection Moulding Thermoplastics in a Fluidised Bed." International Polymer Science and Technology 28, no. 1 (January 2001): 45–49. http://dx.doi.org/10.1177/0307174x0102800110.

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21

Azmir, Jannatul, Qinfu Hou, and Aibing Yu. "Discrete particle simulation of food grain drying in a fluidised bed." Powder Technology 323 (January 2018): 238–49. http://dx.doi.org/10.1016/j.powtec.2017.10.019.

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22

Moreno, Rogelio M., Gregorio Antolín, and Alejandro E. Reyes. "Mass transfer during forest biomass particles drying in a fluidised bed." Biosystems Engineering 198 (October 2020): 163–71. http://dx.doi.org/10.1016/j.biosystemseng.2020.08.003.

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23

Fitzpatrick, John J., Shaozong Wu, Kevin Cronin, and Song Miao. "Self-Agglomeration in Fluidised Beds after Spray Drying." ChemEngineering 4, no. 2 (June 5, 2020): 35. http://dx.doi.org/10.3390/chemengineering4020035.

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Many powders are produced in spray-drying processes from liquid concentrates. Self-agglomeration can be performed in a fluidised bed where the spray-dried powder is agglomerated using the liquid concentrate as the binder material. This has advantages over traditional wet agglomeration in fluid beds using liquid binders (such as water or sugar solutions). These include thermal energy savings and no additional non-aqueous binder components added. The work presented has two parts. The first part is experimental, which investigated the self-agglomeration of whey protein isolate (WPI) powder as a case-study. It showed that satisfactory agglomeration was achieved with a great improvement in the wettability of the powder. The second part of the work performed thermal energy analysis to estimate the energy saving potential of self-agglomeration, and how this is influenced by binder to powder ratio and binder solids concentration. For the WPI case-study, the analysis showed there is potential for a 19% saving in thermal energy requirement for self-agglomeration in comparison to traditional agglomeration using a water binder.

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24

Senadeera, Wiji. "Density Variation of Different Shaped Food Particulates in Fluid Bed Drying: Empirical Models." Journal of Agricultural and Marine Sciences [JAMS] 14 (January 1, 2009): 27. http://dx.doi.org/10.24200/jams.vol14iss0pp27-34.

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Three particular geometrical shapes, parallelepiped, cylindrical and spherical, were selected from potatoes (aspect ratio = 1:1, 2:1, 3:1), cut beans (length:diameter = 1:1, 2:1, 3:1) and peas respectively. The density variation of food particulates was studied in a batch fluidised bed dryer connected to a heat pump dehumidifier system. Apparent density and bulk density were evaluated with non-dimensional moisture at three different drying temperatures of 30, 40 and 50 oC. Relative humidity of hot air was kept at 15% in all drying temperatures. Several empirical relationships were developed for the determination of changes in densities with the moisture content. Simple mathematical models were obtained to relate apparent density and bulk density with moisture content.

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25

Ozturk, Merve, and Ibrahim Dincer. "Exergy analysis of tea drying in a continuous vibro-fluidised bed dryer." International Journal of Exergy 30, no. 4 (2019): 376. http://dx.doi.org/10.1504/ijex.2019.10025806.

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26

Ozturk, Merve, and Ibrahim Dincer. "Exergy analysis of tea drying in a continuous vibro-fluidised bed dryer." International Journal of Exergy 30, no. 4 (2019): 376. http://dx.doi.org/10.1504/ijex.2019.104102.

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27

Moreno, Rogelio M., Gregorio Antolín, and Alejandro E. Reyes. "Heat transfer during forest biomass particles drying in an agitated fluidised bed." Biosystems Engineering 151 (November 2016): 65–71. http://dx.doi.org/10.1016/j.biosystemseng.2016.08.002.

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28

Fuchs, M., C. Turchiuli, M. Bohin, M. E. Cuvelier, C. Ordonnaud, M. N. Peyrat-Maillard, and E. Dumoulin. "Encapsulation of oil in powder using spray drying and fluidised bed agglomeration." Journal of Food Engineering 75, no. 1 (July 2006): 27–35. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.047.

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29

Ronsse, F., J. G. Pieters, and K. Dewettinck. "Modelling side-effect spray drying in top-spray fluidised bed coating processes." Journal of Food Engineering 86, no. 4 (June 2008): 529–41. http://dx.doi.org/10.1016/j.jfoodeng.2007.11.003.

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30

Sizgek, E., and G. D. Sizgek. "Drying Characteristic of Porous Ceramic Microspheres in a Microwave Heated Fluidised Bed." Chemical Engineering & Technology 25, no. 3 (March 2002): 287–92. http://dx.doi.org/10.1002/1521-4125(200203)25:3<287::aid-ceat287>3.0.co;2-l.

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31

Picado, Apolinar, and Rafael Gamero. "Simulation of a continuous plug-flow fluidised bed dryer for rough rice." Nexo Revista Científica 27, no. 2 (December 30, 2014): 115–24. http://dx.doi.org/10.5377/nexo.v27i2.1947.

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In this study, a mathematical model to simulate the drying of rough rice in a continuous plug-flow fluidised bed dryer ispresented. Equipment and material models were applied to describe the process. The equipment model was based on thedifferential equations obtained by applying mass and energy balances to each element of the dryer. Concerning the materialmodel, mass and heat transfer rates in a single isolated particle were considered. Mass and heat transfer within the particles wasdescribed by analytical solutions with constant effective transport coefficients. To simulate the dryer, the material model wasimplemented in the equipment model in order to describe the whole process. Calculation results were verified by comparisonwith experimental data from the literature. There was very good agreement between experimental data and simulation. Theeffects of gas temperature and velocity, particle diameter, dry solid flow and solid temperature on the drying process wereinvestigated. It was found that the changes in gas velocity, dry solids flow and solid temperature had essentially no effect ondrying behaviour.DOI: http://dx.doi.org/10.5377/nexo.v27i2.1947

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32

Walker, Lauren, and Wijitha Senadeera. "A Variable Diffusivity Model for the Drying of Spherical Food Particulates." Applied Mechanics and Materials 553 (May 2014): 94–99. http://dx.doi.org/10.4028/www.scientific.net/amm.553.94.

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An investigation of the drying of spherical food particles was performed, using peas as the model material. In the development of a mathematical model for drying curves, moisture diffusion was modelled using Fick’s second law for mass transfer. The resulting partial differential equation was solved using a forward-time central-space finite difference approximation, with the assumption of variable effective diffusivity. In order to test the model, experimental data was collected for the drying of green peas in a fluidised bed at three drying temperatures. Through fitting three equation types for effective diffusivity to the data, it was found that a linear equation form, in which diffusivity increased with decreasing moisture content, was most appropriate. The final model accurately described the drying curves of the three experimental temperatures, with an R2value greater than 98.6% for all temperatures.

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33

Taheri, Saeedeh, Graham Brodie, and Dorin Gupta. "Microwave fluidised bed drying of red lentil seeds: Drying kinetics and reduction of botrytis grey mold pathogen." Food and Bioproducts Processing 119 (January 2020): 390–401. http://dx.doi.org/10.1016/j.fbp.2019.11.001.

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34

Djaeni, Moh, S. B. Sasongko, and A. J. B. Van Boxtel. "Enhancement of Energy Efficiency and Food Product Quality Using Adsorption Dryer with Zeolite." International Journal of Renewable Energy Development 2, no. 2 (June 17, 2013): 81–86. http://dx.doi.org/10.14710/ijred.2.2.81-86.

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Drying is a basic operation in wood, food, pharmaceutical and chemical industry. Currently, several drying methods are often not efficient in terms of energy consumption (energy efficiency of 20-60%) and have an impact on product quality degradation due to the introduction of operational temperature upper 80oC. This work discusses the development of adsorption drying with zeolite to improve the energy efficiency as well as product quality. In this process, air as drying medium is dehumidified by zeolite. As a result humidity of air can be reduced up to 0.1 ppm. So, for heat sensitive products, the drying process can be performed in low or medium temperature with high driving force. The study has been conducted in three steps: designing the dryer, performing laboratory scale equipment (tray, spray, and fluidised bed dryers with zeolite), and evaluating the dryer performance based on energy efficiency and product quality. Results showed that the energy efficiency of drying process is 15-20% higher than that of conventional dryer. In additon, the dryer can speed up drying time as well as retaining product quality.

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35

Srinivasakannan, C., and N. Balasubramanian. "A simplified approach to the drying of solids in a batch fluidised bed." Brazilian Journal of Chemical Engineering 19, no. 3 (July 2002): 293–98. http://dx.doi.org/10.1590/s0104-66322002000300004.

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36

Pattanayak, Binayak, Siba Shankar Mohapatra, and Harish Chandra Das. "Mathematical modelling for low temperature batch drying of paddy using fluidised bed technology." International Journal of Mathematical Modelling and Numerical Optimisation 9, no. 1 (2019): 89. http://dx.doi.org/10.1504/ijmmno.2019.096919.

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37

Das, Harish Chandra, Siba Shankar Mohapatra, and Binayak Pattanayak. "Mathematical modelling for low temperature batch drying of paddy using fluidised bed technology." International Journal of Mathematical Modelling and Numerical Optimisation 9, no. 1 (2019): 89. http://dx.doi.org/10.1504/ijmmno.2019.10017964.

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38

Khanali, Majid, Mortaza Aghbashlo, Shahin Rafiee, and Ali Jafari. "Exergetic performance assessment of plug flow fluidised bed drying process of rough rice." International Journal of Exergy 13, no. 3 (2013): 387. http://dx.doi.org/10.1504/ijex.2013.057357.

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39

Ambrose, Dawn C. P., S. J. K. Annamalai, and Ravindra Naik. "Influence of fluidised bed drying on the quality and storage of Murraya koenigii leaves." Journal of Applied Horticulture 16, no. 03 (December 15, 2014): 222–24. http://dx.doi.org/10.37855/jah.2014.v16i03.36.

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40

Pattanayak, Binayak, Siba Shankar Mohapatra, and Harish Chandra Das. "Energy and exergy analyses of paddy drying process in a vertical fluidised bed dryer." International Journal of Exergy 28, no. 2 (2019): 113. http://dx.doi.org/10.1504/ijex.2019.097975.

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41

Das, Harish Chandra, Binayak Pattanayak, and Siba Shankar Mohapatra. "Energy and exergy analyses of paddy drying process in a vertical fluidised bed dryer." International Journal of Exergy 28, no. 2 (2019): 113. http://dx.doi.org/10.1504/ijex.2019.10019374.

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42

Prachayawarakorn, Somkiat, Somchart Soponronnarit, Somboon Wetchacama, and Kongsak Chinnabun. "Methodology for enhancing drying rate and improving maize quality in a fluidised-bed dryer." Journal of Stored Products Research 40, no. 4 (January 2004): 379–93. http://dx.doi.org/10.1016/s0022-474x(03)00029-8.

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43

Ihunegbo, Felicia N., Chandana Ratnayake, and Maths Halstensen. "Acoustic chemometrics for on-line monitoring and end-point determination of fluidised bed drying." Powder Technology 247 (October 2013): 69–75. http://dx.doi.org/10.1016/j.powtec.2013.06.005.

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44

Moreno, R., G. Antolín, and A. Reyes. "Quality of Fluidisation for the Drying of Forestry Biomass Particles in a Fluidised Bed." Biosystems Engineering 94, no. 1 (May 2006): 47–56. http://dx.doi.org/10.1016/j.biosystemseng.2006.01.011.

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45

Korniyenko, Bogdan, and Andrii Nesteruk. "Mathematical modelling of granulation process in fluidised bed (overview of models)." Proceedings of the NTUU “Igor Sikorsky KPI”. Series: Chemical engineering, ecology and resource saving, no. 2 (June 30, 2022): 51–59. http://dx.doi.org/10.20535/2617-9741.2.2022.260349.

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One of the most common methods of making mineral fertilizers is granulation. Fertilizers in the form of granules have a number of advantages over conventional fertilizers in the form of powder or liquid, namely, ease of transportation, well absorbed and less susceptible to weathering from the soil, convenient to use. To obtain solid particles from liquid starting material such as solutions, emulsions or suspensions, the following processes are used: crystallization, granulation, spray drying. Depending on the focus of the study, the fluidized bed granulation process can be modeled at different levels of abstraction. The dynamics of individual particles is modeled on a microscopic scale. The interaction of a particle with a liquid, equipment or other particles is considered. The next rougher level of abstraction is the mesoscale. Here the particles are divided into classes according to their characteristics. It is assumed that the particles of the class have the same properties and dynamics. On a macroscopic scale, the roughest level of approximation, attention is focused on the integral behavior of the whole set of particles. As a result, the selected characteristic values describe the state of the particle layer. There are different approaches to modeling for each scale. It is proposed to describe the microscopic scale using the hydrodynamics model, the mesoscale using the balance model, and the macroscopic scale using the moments method or the Lagrange-Euler model. A combined balance-hydrodynamics model and a multi-chamber balance model that can be used for the tasks of building information technology for fluidized bed granulation process control technology are also considered.

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46

Ravindra, M. R., and P. K. Chattopadhyay. "Optimisation of osmotic preconcentration and fluidised bed drying to produce dehydrated quick-cooking potato cubes." Journal of Food Engineering 44, no. 1 (April 2000): 5–11. http://dx.doi.org/10.1016/s0260-8774(99)00159-4.

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Xin, Xing, Sinemobong Essien, Kiri Dell, Meng Wai Woo, and Saeid Baroutian. "Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring." Food and Bioprocess Technology 15, no. 4 (February 23, 2022): 785–94. http://dx.doi.org/10.1007/s11947-022-02779-3.

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Abstract:

AbstractTransforming liquid smoke to powder form can provide convenience for use and storage. Liquid smoke was prepared by fast pyrolysis technology using a fluidised bed and converted to smoke powder by spray-drying or freeze-drying processes. Both drying processes effectively retained the bioactive compounds in the powder encapsulates with retention efficiencies up to 80%. The bioactive capacities were approximately two times higher than liquid smoke. Spray-drying did not induce thermal damage to the bioactive compounds, and the dominant compounds were retained in the powders. Gas chromatography–mass spectrometry and principal component analysis indicated that the chemical composition was not significantly changed after both drying methods, but small molecular carbonyls, furans and phenols were partially lost. The spray-dried particles had a spherical shape, while freeze-dried particles had irregular shapes because of different powder preparation methods. The particle size of spray-dried powders was in the range of 6.3 to 6.9 µm, while the value for freeze-dried powders was decreased from 580.4 to 134.7 µm by increasing the maltodextrin concentration. The freeze-dried powders performed better in terms of flowability and cohesiveness because of their relatively high density and large particle size. This study revealed that both encapsulation methods could efficiently prepare smoke powder. Spray-drying process would be suitable for large-scale production, while freeze-drying could be used to optimize the encapsulation efficiency of bioactive compounds.

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Sadowska, Anna, Franciszek Świderski, Rita Rakowska, and Ewelina Hallmann. "Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying." Food Science and Biotechnology 28, no. 4 (April 6, 2019): 1073–81. http://dx.doi.org/10.1007/s10068-019-00556-1.

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Sadowska, Anna, Franciszek Świderski, and Ewelina Hallmann. "Properties of raspberry powder obtained by a new method of fluidised‐bed jet milling and drying compared to other drying methods." Journal of the Science of Food and Agriculture 100, no. 11 (May 23, 2020): 4303–9. http://dx.doi.org/10.1002/jsfa.10474.

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., Akshaykumar, Malashree L, and Ramachandra B. "Comparative evaluation of air, freeze and fluidised bed drying for Solid State Fermented (SSF) lactic cultures." Indian Journal of Dairy Science 72, no. 06 (January 1, 2020): 626–30. http://dx.doi.org/10.33785/ijds.2019.v72i06.007.

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