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Modeling dimensional shrinkage of shaped foods in fluidized bed drying

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Senadeera, W., Bhandari, B. B., Young, G. and Wijesinghe, B. (2005) Modeling dimensional shrinkage of shaped foods in fluidized bed drying. Journal of Food Processing and Preservation, 29 (2). pp. 109-119. ISSN 1745-4549

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Article Link: https://doi.org/10.1111/j.1745-4549.2005.00017.x


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.

Item Type:Article
Subjects:Science > Statistics > Simulation modelling
Plant culture > Harvesting, curing, storage
Live Archive:06 Feb 2024 02:25
Last Modified:06 Feb 2024 02:25

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