Fluidized Bed Applications in Powder Food Processes

Semra Bozkurt, Özgül Altay, Mehmet Koç, Figen Kaymak Ertekin

Abstract


Fluidized bed system has a wide range of use from heavy industry to pharmaceutical, chemical and food industry. In this system, a bed of solid particles is transformed into a fluid-like state through suspension in a fluid. The minimum fluidization rate, defined as the speed at which the fluidization begins at the bed, is the most important design and operation parameter of the fluidized bed systems. Fluidized bed in powdered foods are widely used for drying, agglomeration, granulation and coating processes. Since many events take place simultaneously in fluidized bed technology, there are many variables acting on the system. In this review, information is given about fluid bed, fluidized bed applications in powder food processes and parameters to be considered during the use of fluidized bed system.

Keywords


Fluidized bed; Minimum fluidization rate; Powdered food, Drying; Agglomeration

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DOI: https://doi.org/10.24925/turjaf.v8i4.818-825.2861

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: