EJPAU 2009. Kluza F. , Stadnik Ł. EXPERIMENTAL FORMATION OF BED UNDER JET TUBE FLUIDIZATION CONDITIONS USED FOR FOOD COOLING AND FREEZING

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2009
Volume 12
Issue 3

Topic:

Agricultural Engineering

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Kluza F. , Stadnik Ł. 2009. EXPERIMENTAL FORMATION OF BED UNDER JET TUBE FLUIDIZATION CONDITIONS USED FOR FOOD COOLING AND FREEZING, EJPAU 12(3), #07.
Available Online: http://www.ejpau.media.pl/volume12/issue3/abs-07.html

EXPERIMENTAL FORMATION OF BED UNDER JET TUBE FLUIDIZATION CONDITIONS USED FOR FOOD COOLING AND FREEZING

Franciszek Kluza¹, Łukasz Stadnik²
¹ Department of Refrigeration and Food Industry Energetics, University of Life Sciences in Lublin, Poland
² Department of Refrigeration and Food Industry Energetics University of Life Sciences in Lublin, Poland

ABSTRACT

The aim of the studies was to assess the influence of
nozzle arrangement in plenum on the air flow during impingement jet fluidization.
Experiments were carried out using beds of soybean, carrot, sweet corn and potato
parallelepipeds. For the present research, circular jets with a 11, 14 16, 20,
22, 35 mm diameter were used. Two different geometrical arrangements of nozzles
are studied, a square set-up and a patchwork set-up. The nozzle dimensions are
rendered dimensionless by their L/D ratio where L is the distance between standing
next to each other nozzles, D is the jet inner dimension. The distance X of the
jets from the container wall is characterized by relation the D. During the stabilized
bed fluidization the maximal possible bed height was investigated. The most suitable
bed boiling conditions were achieved for relations L/D = 4 and X/D = 1. The square
set-up of nozzles in plenum in opposite to patchwork set-up effected in more
uniform boiling of bed in all of its capacity. The example of the process visualization is included.

Key words: impingement jet fluidization, jet-to-jet arrangement.

Franciszek Kluza
Department of Refrigeration and Food Industry Energetics, University of Life Sciences in Lublin, Poland
44 Doświadczalna
20-280 Lublin
Poland
email: franciszek.kluza@up.lublin.pl

Łukasz Stadnik
Department of Refrigeration and Food Industry Energetics
University of Life Sciences in Lublin, Poland
Doświadczalna 44, 20-280 Lublin, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.