Yeast drying is widely used to ease transport and conservation. In this work, Baker’s yeast drying in fluidized bed is modeled using of pore network model. Classical balances equations at the reactor scale are coupled with the pore network for the grain, which takes into account diffusion in the gas phase, transport by liquid film in partially saturated region and pressure gradient effects in the liquid phase. Porous structure to be applied in the model is obtained using environmental scanning electron microscope. Simulations are validated on a thermogravimetry analysis experiment. Model is then applied for fluidized bed drying for which experimental results obtained on laboratory pilot are available. Finally, the results of the model are compared to those of a simplified receding front model

Similar works

Full text

oaioai:CiteSeerX.psu: time updated on 10/28/2017

This paper was published in CiteSeerX.

Having an issue?

Is data on this page outdated, violates copyrights or anything else? Report the problem now and we will take corresponding actions after reviewing your request.