Abstract:
The paper presents the study of drying kinetics for fluidized bed drying of some cereal (wheat, rice, corn for
popcorn), green lentils and goji fruits. For each case, the characteristics of the fixed bed (density, porosity), the density and
particle diameter, as well as the hydrodynamic properties of the fluidized bed (minimum and full fluidization velocities,
height and porosity) were determined.
Keywords:
drying velocity, fluidized bed drying, moisture content
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