Modeling dimensional shrinkage of shaped foods in fluidized bed drying

Abstract

hree particular geometrical shapes of parallelepiped, cylinder and sphere were selected from cut beans (length : diameter = 1:1, 2:1, 3:1), potatoes (aspect ratio = 1:1, 2:1, 3:1) and peas, respectively. The dimensional shrinkage behavior was studied in a batch fluidized bed at three drying temperatures of 30, 40 and 50C. Relative humidity of hot air was kept at 15%. Dimensional shrinkage was plotted using a nondimensional moisture ratio and the shrinkage behavior of the selected foods was modeled with simple mathematical models.