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Experimental and parametric study on drying of green peas in spouted bed
Author(s) -
Ghalavand Younes,
Hatamipour Mohammad Sadegh,
Rahimi Amir
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02420.x
Subject(s) - volumetric flow rate , inlet , materials science , airflow , mass flow rate , air temperature , mechanics , thermodynamics , meteorology , engineering , mechanical engineering , physics
Summary Drying of Green Peas ( Pisum sativum ) was studied experimentally in a lab‐scale spouted bed. Experiments were carried out at different operating conditions, and the effect of inlet air temperature and its flow rate, bed height (initial mass of wet particles) and average diameter of particles were examined on performance of dryer and rate of drying. The obtained experimental results were fitted by an exponential form equation to model the drying kinetic behaviour of green peas in a spouted bed. The fitting parameters are presented in the form of mathematical correlations as a function of operating parameters. As expected, it was found that by increasing inlet air temperature and air‐flow rate, the rate of drying increases, but by increasing the bed height and diameter of particles, the rate of drying decreases. The results can help the design engineers to choose the optimum drying conditions for industrial applications.