Minimum Velocity of Impingement Fluidization for Parachute-Shaped Vegetables

Article Engineering, Chemical

Correlation for predicting minimum fluidization velocity with different size distributions and bed inventories at elevated temperature in gas-solid fluidized bed

Krittin Korkerd et al.

Summary: This study provides detailed experimental information on the effects of solid particle size distribution (PSD), bed inventory, and bed temperature on the minimum fluidization velocity (U-mf). Silica sand with different average particle diameters and PSDs was used. The results demonstrate that wider PSDs have lower U-mf values compared to narrow cut particles with the same average particle diameter. The standard deviation (SD) and skewness of the PSD also affect the variation of U-mf. Additionally, increasing bed inventory and bed temperature lead to a decrease in U-mf. A new correlation considering these influencing factors has been proposed, which shows an average absolute deviation of 14.6% with experimental data. Furthermore, the proposed correlation has been evaluated with data from the literature, resulting in an average absolute deviation of 15.6%.

ADVANCED POWDER TECHNOLOGY (2022)

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Article Engineering, Environmental

Prediction of minimum fluidization velocity in pulsed gas-solid fluidized bed

Yanjiao Li et al.

Summary: This study proposed a novel method to predict the minimum fluidization velocity (u(mf)) in a pulsed gas-solid fluidized bed (PGFD) combined with the soft sphere model. A theoretical model of u(mf) was derived for PGFD based on experimental stress analysis of particles, showing good agreement with existing literature data.

CHEMICAL ENGINEERING JOURNAL (2021)

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Article Food Science & Technology

Effects of air temperature on the physicochemical properties and flavor compounds of roasted red ginseng lateral roots in a jet impingement fluidized bed roaster

Hye-Ran Cho et al.

Summary: The availability of red ginseng lateral roots was improved by applying air jet impingement fluidized bed roasting as a novel processing technology. Increasing air temperature during roasting led to changes in physicochemical properties, surface structures, and flavor compounds of the red ginseng lateral roots. High-temperature roasting resulted in greater porosity, higher extraction yields, and changes in major and minor ginsenosides and flavor compounds.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Engineering, Chemical