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dc.contributor.authorNitz, Marcello
dc.contributor.authorTaranto, Osvaldir Pereira
dc.date.accessioned2024-10-15T21:07:21Z
dc.date.available2024-10-15T21:07:21Z
dc.date.issued2007
dc.identifier.issn0260-8774
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-33751048335&doi=10.1016%2fj.jfoodeng.2006.05.025&partnerID=40&md5=73ac659982731cf1e4f5d9145a1ce994
dc.identifier.urihttps://repositorio.maua.br/handle/MAUA/1167
dc.description.abstractFresh carioca beans (Phaseolus vulgaris) were submitted to convective drying in a pulsed fluidized bed (PFB) dryer. A full factorial design was developed in order to analyze the effects of the following process variables on the kinetic parameters of the Page's equation: inlet air temperature, airflow rate and frequency of pulsation. The only significant variable was the inlet temperature of air. At 60 °C, drying was also performed under conventional fluidization. No difference was observed between the drying curves under pulsed and conventional fluidization: therefore, due to the lower pumping requirement, energy savings can be achieved with the pulsed fluidization technique without affecting the production yield. Complementary fluid-dynamic evaluation showed that the maximum pressure drop is approximately the same in both regimes. However, under pulsed fluidization that maximum value is affected by the initial bed height and slightly by the frequency of pulsation. © 2006 Elsevier Ltd. All rights reserved.en
dc.description.sponsorshipIMT
dc.description.sponsorshipFAPESP
dc.languageInglêspt_BR
dc.relation.ispartofJournal of Food Engineering
dc.rightsAcesso Restrito
dc.sourceScopusen
dc.subjectDrying kineticsen
dc.subjectDrying of beansen
dc.subjectFactorial designen
dc.subjectFluid-dynamicsen
dc.subjectPulsed fluidizationen
dc.subjectPhaseolus vulgarisen
dc.subjectDryingen
dc.subjectFluid dynamicsen
dc.subjectFluidizationen
dc.subjectFluidized bed combustionen
dc.subjectParameter estimationen
dc.subjectPressure effectsen
dc.subjectReaction kineticsen
dc.subjectFood preservationen
dc.titleDrying of beans in a pulsed fluid bed dryer: Drying kinetics, fluid-dynamic study and comparisons with conventional fluidizationen
dc.typeArtigo de Periódicopt_BR
dc.identifier.doi10.1016/j.jfoodeng.2006.05.025
dc.description.affiliationMauá School of Engineering, Mauá Institute of Technology, 09580-900 Sao Caetano do Sul, SP, Praça Mauá, 1, Brazil
dc.description.affiliationLaboratory of Thermo-Fluid-Dynamics and Drying, School of Chemical Engineering, State University of Campinas, 13083-970 Campinas, São Paulo, Av. Albert Einstein, 500, Brazil
dc.identifier.scopus2-s2.0-33751048335
dc.citation.issue1
dc.citation.epage256
dc.citation.spage249
dc.citation.volume80


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