Research and Innovation in Food Science and Technology

Design, construction and evaluation performance of spouted bed dryer

Document Type : Original Paper

Authors

1 PhD. Student, Department of Food Science and Technology, Agriculture Faculty, Ferdowsi University of Mashhad (FUM), Ira

2 Assistant Professor, Department of Food Science and Technology, Agriculture Faculty, University of Shiraz, Iran

3 Assistant Professor, Department of Processing, Fars Engineering Research Center, Iran

Abstract

The main objective of this study is to design and construct the new, spouted bed dryer, for food drying sensitive foods specially. For this purpose, firstly a new design of dryer was planned to achieve the maximum efficiency and flexibility for liquids and solids drying. After constructing and initial setup of spouted bed, basic experiments such as investigation of an inert particles motion, pressure drop, energy consumption were conducted and optimal system requirements for two particle size (5.8 & 7.8 mm) were determined. The results indicated that changes in pressure drop in the dryer chamber containing inert particles are followed from the Ergun equation. Energy consumption in this system is variable in the range of 3-8 kW per hour. Also results reveals that the energy consumption of the new design of spouted bed dryer is less than the spray dryer for liquid foods drying.

Keywords

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Research and Innovation in Food Science and Technology
Volume 2, Issue 3
December 2013
Pages 243-252
  • Receive Date: 04 May 2013
  • Revise Date: 12 November 2013
  • Accept Date: 20 November 2013