Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp

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dc.contributor.authorCabral, R. A. F.
dc.contributor.authorTelis-Romero, J.
dc.contributor.authorTelis, V. R. N.
dc.contributor.authorGabas, A. L.
dc.contributor.authorFinzer, J. R. D.
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Federal de Uberlândia (UFU)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:27:54Z
dc.date.available2014-05-20T15:27:54Z
dc.date.issued2007-06-01
dc.description.abstractPressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of guava pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp rheological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles -3.6 mm glass beads and 3 mm Teflon cylinders were tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. on the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity, which could prevent stickiness between particles. (c) 2006 Elsevier Ltd. All rights reserved.en
dc.description.affiliationUSP, Dept Engn Alimentos, BR-13635900 São Paulo, Brazil
dc.description.affiliationUniversidade Federal de Uberlândia (UFU), Fac Engn Quim, BR-38400902 Uberlandia, MG, Brazil
dc.description.affiliationUNESP, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil
dc.description.affiliationUnespUNESP, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil
dc.format.extent1096-1106
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2006.09.002
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 80, n. 4, p. 1096-1106, 2007.
dc.identifier.doi10.1016/j.jfoodeng.2006.09.002
dc.identifier.issn0260-8774
dc.identifier.lattes9457081088108168
dc.identifier.orcid0000-0002-2553-4629
dc.identifier.urihttp://hdl.handle.net/11449/37828
dc.identifier.wosWOS:000244544200013
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Food Engineering
dc.relation.ispartofjcr3.197
dc.relation.ispartofsjr1,279
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectfluidizationpt
dc.subjectpressure droppt
dc.subjectguava pulppt
dc.subjectvibro-fluidizationpt
dc.titleEffect of apparent viscosity on fluidized bed drying process parameters of guava pulpen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE