Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 5
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- Pages.414-422
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- 1992
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- 0367-6293(pISSN)
Fluidization Study in the Fluidized Bed Drying of Naked and Husked Barley
쌀보리와 겉보리의 유동층 건조에서의 유동화 연구
- Kim, Hee-Yun (National Institute of Health) ;
- Hur, Jong-Hwa (Department of Food Science and Technology Gyeongsang National University) ;
- Cho, Duk-Jae (Department of Food Science and Technology Dongseo Engineering College)
- Published : 1992.10.01
Abstract
To keep up with urgent need of continuous, effective and rapid drying unit, a fluidized bed drying system with computer controlling air temperature, velocity and relative humidity was designed. This study was attempted to determine physical properties and some basic experiments of fluidized bed d교ing of barley. Also experimental data of the designed fluidized bed drying system using the barely were compared with those of published equations to confirm the reliability of the system and the following results were obtained. The physical dimension husked barley were shown larger than that of naked barley from the experiment. When air temperature. relative humidity and charged amount were
보리를 초기의 고수분 상태에서 연속적이고 효과적인 인공건조를 실시하기 위하여 보리의 물리적 특성을 구하였으며, 또 유동층 건조장치를 제작하여 유동화 특성을 실험하여 이론식과 비교 검토하였다. 공기의 온도 및 상대습도가 각각
Keywords
- fluidized bed drying system;
- barley;
- optimum fluidization velocity;
- physical properties;
- minimum fluidization veiocity;
- emperical equation