Change of physical properties of green beans during drying and its influence on fluidization

Cylindrical green beans physical property was studied. Their effect on fluidization characteristics were described

Methods for effective fluidization of particulate food materials

Depending on the size and shape of the materials, methods employed to achieve effective fluidization during fluid bed drying varies from use of simple hole distributors for small, light weight materials to special techniques for larger and/or moist materials. This paper reviews common air distributors used in fluidized bed drying of food particulates. Also it reviews special methods of fluidizing larger irregular food particulates

Fluidisation characteristics of moist food particles

Fluidisation characteristics of moist spherical particles was studied using peas as the moist food particulates