| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277556 | Journal of Food Engineering | 2011 | 9 Pages |
Abstract
⺠Raw soybeans were soaked, cooked and dried-toasted at 140 °C by the fluidisation technique to impart a uniform treatment. ⺠The change in soybean geometric characteristics during drying-toasting were assessed by image-analysis. ⺠The coefficients of the Ergun-equation, and the minimum and operating fluidisation velocities (Vmf, Vf) were determined along drying-toasting. ⺠Values required of Vmf and Vf decrease with time during drying-toasting. Correlations are provided, which are useful for process automation.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
R. MartÃn Torrez Irigoyen, Sergio A. Giner,