You are in the accessibility menu

Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
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.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 80, n. 4, p. 1096-1106, 2007.-
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.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.subjectpressure droppt
dc.subjectguava pulppt
dc.titleEffect of apparent viscosity on fluidized bed drying process parameters of guava pulpen
dc.contributor.institutionUniversidade de São Paulo (USP)-
dc.contributor.institutionUniversidade Federal de Uberlândia (UFU)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
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.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Engineering-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.