คุณลักษณะการไหลและการอบแห้งของเครื่องอบแห้งแบบสเปาท์เตคเบดแบบเป็นจังหวะ

Hydrodynamics and Drying Characteristics of a Pulsed Spouted Bed Dryer

Name: วสันต์ กันธะมูล

Name: Wasan Kanthamool

Organization : มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี. คณะวิศวกรรมศาสตร์. สาขาวิชาวิศวกรรมอาหาร

keyword: แบบจำลองทางคณิตศาสตร์

; เครื่องอบแห้งแบบสเปาท์เตคเบด

Abstract: Spouted bed is a technique which allows o direct contact between fluid and solid p:ifliculatc and call be applied to many processes in the hod industry. However, a conventional spouted bctl (CSR) suffers f h r n many shortcomings. so it is necessary to im(-rrove the design of spouted bed in order to cl imjrialc some of the limitations of CSB. The object ivcs of this 1-esearch were thus to design and fabricsic a putscd q~uutedb ed (PSBj ~ l idnve stigate iis hgdrndynarric characteristics viz, flow regime Jiab~an~p,r essure dr-oys across the bed, maxirn~ims ptrutable bed heipl~ta nd minimum bpouting velocity, as well as its drying characterjstics using soybcan as he test material. In addition, sirnplc rnathc~naticolr elationshps have also been developed to predict the various characteristics of PSB studied in diis work. Based un thc study rrf the effecr pf'pulse frequency, i~ i n s found that the bed could spout at frerluencics Ioiirur t11m 1.0 Hz; at frequencies higher than 1.0 Hz the bed lost its spouting patternand bucamc slugging. It was found also that the maximum bed pressure drop, steady spouting bed pnMurc dmp and the millimum spouting velocity of ~ hhcc d that had an initid bed height of 45 cm (at pulsed fi.equencies of 0.2 Hz, 0.4 1-12. and 0.6 Hx) were all higher than those of the bed that had an iniiial hcight of 3U cm at the s m e pulsed frequency. On the other Iinnd, it was found that. at the same initial bcd hcight. the maxjrn~mb ed pressure drop, s~cadys pouting bed pressure drop and themaxim~rm sporiting rclocity illcreased with an illcrease of .lhc pulsed fi-equency. Kegarding the effect of thc spouting rr~nterial (in terms of the Archirncdes nulnberl ir was found that the dirncrlsio~ilessr n~xilllumb ed pressurr. dmp, stcaily spouting bed pressure drop and the minimum spouting Reynolds number of whole peanut were the highest since peanut has the largest value of the Archimedes number. One exception existed, however, in the case of French bean; the high moisture of Fmch bean led to agglomeration of the bean and also to larger value of observed variables despite its lower value of Archimedes number. A simple mathematical model was alsodeveloped to predict the hydrodynamic characteristics of this pulsed spouted bed dryer. Based on the study of the drying charasteristics of the dryer, it was found that the rnaisture content of the samplc dccrcascd rapidly during at1 cmly stagc nf drying and higher air temperature led to a higher rate of drying. It w-as also found that the pulsed f~quencyan d the initial bed height did not significantly affect the dq~ilgti me af the test material (saybeai~}.A simple mathematical lnodel has also been developed to predict the drying behavior of tile system.

มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี. สำนักหอสมุด

Address: กรุงเทพมหานคร

Email: info.lib@mail.kmutt.ac.th

Name: สักกมน เทพหัสดิน ณ อยุธยา

Role: อาจารย์ที่ปรึกษา

Created: 2547

Issued: 2007-12-19

Modified: 2558-12-28

วิทยานิพนธ์/Thesis

CallNumber: FDE273

tha

DegreeName: วิศวกรรมศาสตรมหาบัณฑิต

Level: ปริญญาโท

Descipline: วิศวกรรมอาหาร

Grantor: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

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ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	FDE273.pdf	1.65 MB	101	2022-08-14 10:45:32
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3	FDE273ab.txt	3.05 KB	32	2018-05-10 18:39:11

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