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Gas‐Particle Heat Transfer Coefficient for the Fluidization of Different Shaped Foods
Author(s) -
VAZQUEZ A.,
CALVELO A.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14801.x
Subject(s) - fluidization , particle (ecology) , heat transfer , reynolds number , thermodynamics , chemistry , heat transfer coefficient , mechanics , materials science , chromatography , fluidized bed , turbulence , physics , oceanography , geology
ABSTRACT Gas‐particle heat transfer coefficients for the fluidization of diced potatoes and potato strips were measured in a batch fluidized bed in which wet particles were dried under constant rate period conditions. Thus, the surface temperature of particles was equal to the wet‐bulb temperature of the air. The minimum fluidization voidage and velocity were also measured as well as the bed expansion characteristics. Results are expressed through Colburn's factor, as a function of a modified Reynolds number and an Archimedes number, allowing for the correlation of data for different shaped foods (potato cubes and strips, peas, etc.) into a single equation.