Abstract
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 rpm. Sliced potato and radish were used as the testing materials. The results show that the sliced materials can be fluidized well in the centrifugal fluidized bed. The fluidized curve has a maximum value and the critical fluidized 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 centrifugal fluidized 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 observed. The water recovery characteristics of the dried products were also investigated.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Lazar M E, Farkas D F, The centrifugal fluidized bed 2, Drying studies on piece form foods, J Food Sci., (36), pp 315 –319, (1971)
Brown G E, Farkas D F, Centrifugal fluidized bed, Food Technol., (26), 12, pp23 - 30, (1972)
Carlson R A, Roberts R L, Farkas D F, Preparation of quick cooking rice products using a centrifugal fluidized bed, J Food Sci., (41), pp1177 – 1179, (1976)
Hanni D F, Farkas D F, Brown G E, Design and operating parameters for a continuous centrifugal fluidized bed drier, J Food Sci, (41), pp1172 – 1176, (1976)
Lazar M E, Farkas D F, J Food Sci., (44), pp242 – 246, (1979)
Metcalfe C I, Howard J R, Fluidization, Cambridge University Press, England, pp276–279, (1978)
Author information
Authors and Affiliations
Additional information
This project is supported by National Natural Science Foundation of China
Rights and permissions
About this article
Cite this article
Shi, M.H., Hao, Y.L. & Din, Y.T. An experimental investigation on the drying of sliced food products in centrifugal fluidized bed. J. of Therm. Sci. 7, 181–185 (1998). https://doi.org/10.1007/s11630-998-0014-0
Issue Date:
DOI: https://doi.org/10.1007/s11630-998-0014-0