Abstract
ABSTRACT Individually Quick Frozen food production has led to the development of fluidized bed freezing equipment, where the previously cooled fluidizing air freezes the food by direct heat transfer. The operating conditions of these beds, as well as their design characteristics, are consequently related to the gas‐particle heat exchange including the fluid dynamic complexity of aggregative fluidization. The purpose of this paper is the experimental determination of gasparticle heat transfer coefficients for fluidized pea beds and their extension to conditions prevailing in industrial processing. Heat transfer coefficients were determined for both, peas and porous alumina pellets, in a system where particles were dryed by the fluidizing air. Transfer coefficients were evaluated for various gas velocities and bed depths. The results obtained for alumina pellets and those for peas can be satisfactorily correlated by using the Archimides number, and show good agreement with correlations obtained by other authors.
Published Version
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