DRYING OF FLUIDIZED MATERIALS IN A CENTRIFUGAL FLUIDIZED-BED

Drying characteristics of the fluidized food materials such as rice, p otato and carrot have been investigated in a centrifugal fluidized bed whose effective length and diameter have been 0.2 m and 0.1 m, respec tively. The effects of air velocity and initial moisture content on th e hydrodynamics and drying rate have been determined. The pressure dro p has exhibited a maximum in the relatively thicker bed, while it has showed a plateau in the relatively thinner bed, with an increase in th e air velocity. The drying rate has been increased with increases in t he initial moisture content of the materials and air velocity. The var iation of drying rate with respect to the moisture content has been al most linear at the falling rate period, and it has been well correlate d by means of the rotational power acting on the bed.