| Issue |
BIO Web Conf.
Volume 45, 2022
68th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|
|
|---|---|---|
| Article Number | 01005 | |
| Number of page(s) | 4 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/20224501005 | |
| Published online | 04 February 2022 | |
Experimental research of apparatuses for peanuts and cocoa beans roasting with rotating-pulsed fluidized bed
Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: george.djurkov@gmail.com
The physical parameters of two products widely used in the confectionery industry – peanuts and cocoa beans – have been studied. The hydrodynamic characteristics of these products, influencing the fluidized bed roasting regime, have been determined. The hydrodynamics of a rotating-pulsed fluidization of the cited materials has been examined. Dependences are derived for calculating the bed pressure drops and the initial fluidization velocity of the particles during rotating-pulsed creation of fluidization.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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