• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.414-422
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• 1992

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 $35^{\circ}C$, 30% and 300g respectively, the minimum fluidization velocity of naked and husked barley were found 1.5 m/s and 1.7 m/s. And the optimum fluidization velocity was shown as 3.0 m/s from the experiment. The empirical equation of $U_{mf}$ in this fluidized system was obtained as follow; $U_{mf}^2= \frac{{\phi_s}\;d_p}{Hk}\;{\cdot}\;\frac{(\rho_s-\rho_g)g\;{{\varepsilon}_{mf}^3}} {\rho_g}(Re_p>1,000)$ Where HK=0.4881 for naked barley, 0.6649 for husked barley.