Fluidized bed dryers

Mohd Faiz, Mohideen Batchaal and Shahrin Hisham, Amirnordin and Ahmmad Shukrie, Md Yudin Fluidized bed dryers. In: Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry. Elsevier, Amsterdam, Netherlands, pp. 67-122. ISBN 978-012819895-7, 978-012822783-1

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Abstract

This chapter discusses one of the dryers that is widely used in the food industry—the fluidized bed dryer (FBD). Unlike other drying technologies, this involves the suspension of moisture-laden products in the drying medium (usually air). The excellent solid-fluid contact provides several advantages, such as a high heat transfer rate and thus a high drying rate, homogeneity in moisture reduction, flexibility in operation, ability to accommodate wide particle sizes, and many more. In this chapter, selected types of fluidized beds are briefly addressed followed by the advantages of FBDs in food processing. This was followed by heat and mass transfer modeling, basics in designing a FBD with a worked example, and highlights on the recent advances in FBD technology. The chapter was then summarized, concluding that FBDs are one of the preferred technologies in food processing.

Item Type:	Book Chapter
Additional Information:	Indexed by Scopus
Uncontrolled Keywords:	Advances in fluidized bed dryer technology; Advantages; Fluidized bed dryer (FBD); Fluidized bed dryer design; Heat and mass transfer; Types of fluidized bed dryer
Subjects:	T Technology > T Technology (General) T Technology > TA Engineering (General). Civil engineering (General) T Technology > TJ Mechanical engineering and machinery T Technology > TL Motor vehicles. Aeronautics. Astronautics
Faculty/Division:	Faculty of Mechanical and Automotive Engineering Technology
Depositing User:	Mr Muhamad Firdaus Janih@Jaini
Date Deposited:	02 Dec 2024 01:16
Last Modified:	02 Dec 2024 01:16
URI:	http://umpir.ump.edu.my/id/eprint/42536
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