Modeling dimensional shrinkage of shaped foods in fluidized bed dryingExport / Share Share this record       Export this recordPlumX View Altmetrics View AltmetricsSenadeera, W., Bhandari, B. B., Young, G. and Wijesinghe, B. (2005) Modeling dimensional shrinkage of shaped foods in fluidized bed drying. Journal of Food Processing and Preservation, 29 (2). pp. 109-119. ISSN 1745-4549 Full text not currently attached. Access may be available via the Publisher's website or OpenAccess link. Article Link: https://doi.org/10.1111/j.1745-4549.2005.00017.x Abstracthree particular geometrical shapes of parallelepiped, cylinder and sphere were selected from cut beans (length : diameter = 1:1, 2:1, 3:1), potatoes (aspect ratio = 1:1, 2:1, 3:1) and peas, respectively. The dimensional shrinkage behavior was studied in a batch fluidized bed at three drying temperatures of 30, 40 and 50C. Relative humidity of hot air was kept at 15%. Dimensional shrinkage was plotted using a nondimensional moisture ratio and the shrinkage behavior of the selected foods was modeled with simple mathematical models.
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