Slide 1

Jangam, Mujumdar - Classification and Selection

Drying of Foods, Vegetables and Fruits 73

Figure 3.3. Selection of fluidized bed dryer

WM-FBD Well-mixed FBD SBD Spouted bed P-FBD Pulsating FBD H-FBD Hybrid FBD

PF-FBD Plug flow FBD M-FBD Multi stage FBD IT-FBD Immersed tubes FBD IS-FBD Inert Solids FBD

V-FBD Vibrated FBD A-FBD Agitated FBD B-FBD Baffled FBD SD Spray Drying

Abbreviations

Group A, B

Good Fluidizable P 1 articles

Crystalline

Surface Moisture

Fragile Colloidal/Porous

Surface + Internal Moisture

Group C, D

Poor Fluidizable Particles Liquids; Pastes

Group C

Fine Particles

Group D

Large Particles

Liquids Paste

Slurries

Heat Sensitive Heat Resistant (^) Heat Sensitive Heat Resistant Surface
Moisture
Surface + Internal
Moisture
PF-FBD
SBD
V-FBD
WM-FBD
SBD
V-FBD
M-FBD
V-FBD
SBD
WM-FBD
V-FBD
SBD
V-FBD
A-FBD
IT-FBD
SBD
V-FBD
P-FBD
B-FBD
M-FBD
H-FBD
(SD - Slow)
(FBD - Slow)
H-FBD
(Spray - FBD)
A-FBD
IS-FBD
SBD
V-FBD

Feed Material

Characteristics