| Journal: | Brazilian journal of chemical engineering |
| Database: | PERIÓDICA |
| System number: | 000308791 |
| ISSN: | 0104-6632 |
| Authors: | Spitzner-Neto, P.I1 Cunha, F.O Freire, J.T |
| Institutions: | 1Universidade Federal de Sao Carlos, Departamento de Engenharia Quimica, Sao Carlos, Sao Paulo. Brasil |
| Year: | 2001 |
| Season: | Sep |
| Volumen: | 18 |
| Number: | 3 |
| Pages: | 243-251 |
| Country: | Brasil |
| Language: | Inglés |
| Document type: | Artículo |
| Approach: | Experimental, aplicado |
| English abstract | Due to the lack of reliable mathematical models for predicting the minimum spouting velocity in spouted bed dryers, in this work a new model is proposed that takes into account the effects of adhesive forces acting on particle agglomerates due to the presence of pastes. The results are compared with experimental data reported by Spitzner and Freire (2001), obtained by the continuous feeding of egg paste into a spouted bed, and with additional data obtained for batch feeding of glycerol into the same bed. The equipment was a conical spouted bed with a 0.05 m inlet diameter, a 60° cone angle, and a 0.21 m cone height. Glass spheres with a diameter of 2.6x10-3 m were used as inert particles. It was observed that as saturation increases, the minimum spouting velocity increases for egg paste and decreases for glycerol. The results indicate that there are different forces acting on the bed of particles depending on the paste and operating conditions. The mathematical model provided good predictions only for egg paste, although the values for minimum spouting velocity were slightly overestimated |
| Disciplines: | Química |
| Keyword: | Química de alimentos, Ingeniería química, Secadores de fuente, Pasta de huevo, Glicerol, Velocidad de chorro, Modelos matemáticos |
| Keyword: | Chemistry, Food chemistry, Chemical engineering, Spouted beds, Egg paste, Glycerol, Spouting velocity, Mathematical models |
| Full text: | Texto completo (Ver HTML) |
