A mathematical model for vibrofluidized beds for drying casein

被引：0
|
作者：
Marella, C [1 ]
Patel, S [1 ]
Shah, US [1 ]
机构：
[1] B & B POLYTECH,VALLABH VIDYANAGAR 388120,GUJARAT,INDIA
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1997年 / 34卷 / 02期
关键词：
mathematical model; vibrofluidized beds; casein; moisture ratio; drying factor;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Different factors that affect moisture loss process in vibrofluidized bed were correlated into a mathematical model. Trials were conducted with casein. The data were analyzed and presented graphically. The graphs of drying rate versus under root of temperature and two third power of diameter of the particles showed linearity as predicted by the model. The drying time predicted by the model varied the actual values by 2 to 25%. The model will be useful in designing industrial fluidized bed systems for drying casein.
引用
收藏
页码：153 / 154
页数：2
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