An Experimental Investigation on the Drying of Sliced Food Products in Centrifugal Fluidized Bed

作     者：M.H.Shi Y.L.Hao Y.T.Din 

作者机构：DepartmentofPowerEngineeringSoutheastUniversityNanjing210096ChinaDepartmentofPowerEngineeringSoutheastUniversityNanjing210096ChinaDepartmentofPowerEngineeringSoutheastUniversityNanjing210096China 

出 版 物：《Journal of Thermal Science》 (热科学学报（英文版）)

年 卷 期：1998年第7卷第3期

页      面：181-185页

核心收录：

学科分类：080706[工学-化工过程机械] 08[工学] 0807[工学-动力工程及工程热物理] 0805[工学-材料科学与工程（可授工学、理学学位）] 0702[理学-物理学] 

基　　金：National Natural Science Foundation of China 

主　　题：drying rewet sliced product centrifugal fluidized bed 

摘      要：An experimental investigation on the fluidization and drying characteristics of sliced food products in a centrifugal fluidized bed dryer was carried out. The rotating speed ranges from 300 rpm to 500 *** potato and radish were used as the testing materials. The results show that the sliced materials can be fluidised well in the centrifugal fluidized bed. The fiuidized curve has a maximum value and the critical fiuidised velocities Vary with the type of the test material, its shape and dimension as well as operating parameters. The sliced food materials can be dried very well and fast in the ceotrifugal fiuidised bed with a large productivity. The factors that influence the drying process were examined and discussed. The final shape and inner structure of the dried products were *** water recovery characteristics of the dried products were also investigated.