Fluid Dynamics

Applications of Fluidization to Food Processing - download pdf or read online

By Peter G. Smith

ISBN-10: 0632064560

ISBN-13: 9780632064564

Fluidization is a method that permits sturdy debris to tackle a number of the homes of a fluid. regardless of being very widespread in the nutrition processing undefined, figuring out of this crucial strategy is frequently limited.

Applications of Fluidization to meals Processing units out the demonstrated thought of fluidization and relates this to nutrition processing functions, fairly in:
* Drying
* Freezing
* Mixing
* Granulation
* Fermentation

This very important and thorough ebook, written through Peter Smith, who has decades' event educating and learning in nutrients processing, is a vital software and reference for nutrition scientists and technologists, and engineers operating in the meals undefined. Libraries, and examine and improvement teams inside of all universities and examine institutions the place foodstuff technological know-how, meals experiences, meals expertise, physics and engineering are studied and taught must have copies of this beneficial e-book

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Additional info for Applications of Fluidization to Food Processing

Example text

21). Particulate fluidization Particulate fluidization, where the fluidizing medium is usually a liquid, is characterised by a smooth expansion of the bed. Liquid-solid fluidized beds are used in continuous crystallisers, as bioreactors in which immobilised enzyme beads are fluidized by the reactant solution and in physical operations such as the washing and preparation of vegetables. 22 Richardson–Zaki plot: measurement of minimum fluidizing velocity for particulate fluidization. 67 where u0 is the superficial velocity at a voidage of unity and n is an index which depends on the particle Reynolds number.

E. for cases where the bed voidage is constant. 0 although strictly it is a function of both intraparticle porosity and particle shape. 41 This relationship is based on an assumption of laminar flow between particles in a packed bed. 42 This corresponds to relatively fine particles, certainly below 500 mm in diameter and perhaps smaller, and thus can be used only for fine food powders, perhaps those encountered in drying and mixing operations, and not for the larger particulates such as vegetable pieces in fluidized bed freezers or large agglomerates in granulation systems.

12 26 Applications of Fluidization to Food Processing where w is the mass fraction of particles of size x. The surface-volume mean is also known as the Sauter mean diameter or the harmonic mean diameter. Particle shape Relatively little appears to be known about the influence of shape on the behaviour of particulate solids and it is notoriously difficult to measure. Whilst a sphere may be characterised uniquely by its diameter and a cube by the length of a side, few natural or manufactured food particles are truly spherical or cubic.

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Applications of Fluidization to Food Processing by Peter G. Smith


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