An Experimental Investigation on the Drying of Sliced Food Products in Centrifugal Fluidized Bedl
文献类型：期刊论文
| 作者 | M.H. Shi; Y.L. Hao; Y.T. Din |
| 刊名 | JOURNAL OF THERMAL SCIENCE
 |
| 出版日期 | 1998 |
| 卷号 | 7期号:3页码:181185 |
| 关键词 | Drying Rewet Sliced Product Centrifugal Fluidized Bed. |
| 英文摘要 | An experimental investigation on the fluidization and drying characteristics of sliced food products in a centrifugal fluidized bed dryer was carried out. The rotating speed ranges from 300 rpm to 500 rpm. Sliced potato and radish were used as the testing materials. The results show that the sliced materials can be fluidized well in the centrifugal fluidized bed. The fluidized curve has a maximum value and the critical fluidized velocities vary with the type of the test material, its shape and dimension as well as operating parameters. The sliced food materials can be dried very well and fast in the centrifugal fluidized bed with a large productivity. The factors that influence the drying process were examined and discussed. The final shape and inner structure of the dried products were observed. The water recovery characteristics of the dried products were also investigated |
| 公开日期 | 2013-03-12 |
| 源URL | [http://ir.etp.ac.cn/handle/311046/54000]  |
| 专题 | 工程热物理研究所_Journal of Thermal Science |
| 推荐引用方式 GB/T 7714 | M.H. Shi,Y.L. Hao,Y.T. Din. An Experimental Investigation on the Drying of Sliced Food Products in Centrifugal Fluidized Bedl[J]. JOURNAL OF THERMAL SCIENCE,1998,7(3):181185. |
| APA | M.H. Shi,Y.L. Hao,&Y.T. Din.(1998).An Experimental Investigation on the Drying of Sliced Food Products in Centrifugal Fluidized Bedl.JOURNAL OF THERMAL SCIENCE,7(3),181185. |
| MLA | M.H. Shi,et al."An Experimental Investigation on the Drying of Sliced Food Products in Centrifugal Fluidized Bedl".JOURNAL OF THERMAL SCIENCE 7.3(1998):181185. |
入库方式： OAI收割
来源：工程热物理研究所
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