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Study of Granular Food Material Drying in a Pilot-Scale Rotating Fluidized Bed with Static Geometry Dryer

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Recent Advances in Mechanical Engineering

Part of the book series: Lecture Notes in Mechanical Engineering ((LNME))

Abstract

A rotating fluidized bed with static geometry (RFB-SG) drying is a promising technique that is useful for various operations, such as agglomeration, food grain drying, particle coating, separation, and combustion. The advantage of this technique is that a large volume of hot air is circulated across the particles in a very small geometry, which results in higher heat and mass transfer. The higher heat and mass transfer through the RFB-SG dryer makes the drying process faster. Initially, the high-velocity air is injected into the vortex chamber through multi-air inlets, and then the solid particles are inserted into the vortex chamber. The high-velocity air injected into the reactor forces the solid particle to rotate in the form of a solid bed. The air entering into the vortex chamber carries away the moisture of food grains via a centrally located chimney outlet. In the present work, performance of scaled-up RFB-SG dryer has been evaluated considering parameters, such as temperature (55–65 °C), airflow rate (600–800 m3/h), inventory (400–1000 g), and drying time. The RFB-SG dryer is found to be more efficient than the conventional fluidized bed (CFB) dryers as this dryer works on a higher airflow rate. Drying efficiency is improved by better utilization of the drying air at a temperature of 65 °C.

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Abbreviations

A :

Cross-sectional area (cm2)

C D :

Drag coefficient

D :

Diameter of the vortex chamber (cm)

d p :

Particle mean diameter (m)

g :

Acceleration due to gravity (m/s2)

H :

Height of the vortex chamber (cm)

I :

Solid inventory (g)

k :

Thermal conductivity (W/m °C)

n :

Number of slots

T a :

Temperature of fluidization air (°C)

T o :

Ambient temperature (°C)

v a :

Velocity of the fluidizing air (m/s)

X initl :

Initial moisture content (kg water/kg dry paddy)

X req :

Required moisture content (kg water/kg dry paddy)

a:

Air

i:

Inlet

o:

Ambient

p:

Particle

β :

Interphase momentum transfer coefficient (Ns/m4)

ρ g :

Density of dry gas (kg/m3)

ρ s :

Density of solid ((kg/m3)

λ :

Force ratio

φ :

Angle of initial fraction

θ :

Injection angle (°)

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Author information

Authors and Affiliations

  1. Centre for Energy, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India

    Pavitra Singh & Pankaj Kalita

  2. Department of Mechanical Engineering, National Institute of Technology Arunachal Pradesh, Yupia, 791112, India

    Pinakeswar Mahanta

  3. Department of Mechanical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India

    Hirakh Jyoti Das

Authors
  1. Pavitra Singh
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  2. Pankaj Kalita
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  3. Pinakeswar Mahanta
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  4. Hirakh Jyoti Das
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Corresponding author

Correspondence to Pavitra Singh .

Editor information

Editors and Affiliations

  1. National Institute of Technology Silchar, Silchar, India

    K.M. Pandey

  2. National Institute of Technology Silchar, Silchar, India

    R.D. Misra

  3. National Institute of Technology Silchar, Silchar, India

    P.K. Patowari

  4. Indian Institute of Technology Guwahati, Guwahati, India

    U.S. Dixit

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Singh, P., Kalita, P., Mahanta, P., Das, H.J. (2021). Study of Granular Food Material Drying in a Pilot-Scale Rotating Fluidized Bed with Static Geometry Dryer. In: Pandey, K., Misra, R., Patowari, P., Dixit, U. (eds) Recent Advances in Mechanical Engineering. Lecture Notes in Mechanical Engineering. Springer, Singapore. https://doi.org/10.1007/978-981-15-7711-6_55

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  • DOI: https://doi.org/10.1007/978-981-15-7711-6_55

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  • Publisher Name: Springer, Singapore

  • Print ISBN: 978-981-15-7710-9

  • Online ISBN: 978-981-15-7711-6

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