Applications of Fluidization to Food Processing provides comprehensive details of the theory of fluidization, relating this to a number of key applications within the food industry, particularly in:

• Drying
• Freezing
• Mixing
• Granulation
• Fermentation

Contents

Part 1: Fundamentals of fluidization

A description of fluidized bed behaviour

• An introduction to fluidization
• Gas-solid fluidized bed behavior
• Characterization of particulate solids
• Minimum fluidizing velocity in aggregative fluidization
• Fluidized bed behavior at high gas velocities
• Other types of fluidization

Characteristics of aggregative fluidization

• Heat transfer
• Mass transfer
• Mixing
• Mixing and segregation of dissimilar particles
• Examples of fluidized bed segregation

Part 2: Applications

Freezing

• Low-temperature preservation of foods
• Freezing rate and freezing point of foods
• Prediction of freezing time
• Design of fluidized bed freezers
• Applications of fluidized bed freezing

Drying

• Principles of drying
• Fluidized bed drying
• Other fluidized bed drying techniques

Granulation

• Granulation and particle growth
• Particle-particle bonding
• Fluidized bed granulation
• Fluidized bed granulation growth models
• A theory of fluidized bed granulation
• Food applications of fluidized bed granulation
• Spouted bed granulation

Gas-solid fluidized bed fermentation

• Principles of fluidized bed fermentation
• Fermentation of glucose by Saccharomyces cerevisiae
• Fluidized bed fermentation systems
• The work of Hayes (1998)
• A model for fluidized bed fermentation

Other applications of fluidization

• Gas-solid fluidization
• Liquid-solid fluidization

Index

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