期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：5
页码：565-570
DOI：10.19026/ajfst.5.3128
出版社：MAXWELL Science Publication
摘要：The single particle drying kinetics of powdery tapioca flour has been derived from fluidized bed drying experiments which the inlet gas temperatures is varied (40, 50 and 60°C, respectively). The derivation is performed by scale down method from experiment data uses the FLUBED software which the normalized drying curve is adjusted by iterative method. The FLUBED language programming is developed based on fluidized bed drying model using a two-phase theory. From high moisture content (0.44 kg/kg, wet base) until the product specification i.e., Xwb = 0.14 (kg/kg) and in three different conditions of the inlet gas temperatures, the application of the normalized drying curve gives an excellent performance of simulation results intend that the normalization method works well. The drying curve has two drying period namely constant drying rate period and falling drying rate period, where Xcr is 0.35.
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