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Fluidized bed drying of some agro products – A review

Author

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  • Sivakumar, R.
  • Saravanan, R.
  • Elaya Perumal, A.
  • Iniyan, S.

Abstract

Food products are dried to improve their shelf-life, reduce packaging costs, lower shipping weights, enhance appearance, to attempt to encapsulate original flavor and maintain nutritional value. In recent years, increasing importance is being given for using fluidized bed (FBD) dryers to process agricultural products. Higher throughput with better quality for a range of products (having different shape, bulk density, physical and chemical properties) can be achieved in FBD drying by using medium and low grade thermal energies. The present literature review summarizes the importance of FBD drying in combination with hybrid FBD drying techniques in moisture reduction of various agricultural products. The impact of various operating parameters on the product quality, color, texture and resultant nutritional value is discussed, with possible adaption of multi-effect systems.

Suggested Citation

  • Sivakumar, R. & Saravanan, R. & Elaya Perumal, A. & Iniyan, S., 2016. "Fluidized bed drying of some agro products – A review," Renewable and Sustainable Energy Reviews, Elsevier, vol. 61(C), pages 280-301.
    • Handle: RePEc:eee:rensus:v:61:y:2016:i:c:p:280-301
    DOI: 10.1016/j.rser.2016.04.014
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    References listed on IDEAS

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    Cited by:

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    2. Yahya, M. & Fudholi, Ahmad & Sopian, Kamaruzzaman, 2017. "Energy and exergy analyses of solar-assisted fluidized bed drying integrated with biomass furnace," Renewable Energy, Elsevier, vol. 105(C), pages 22-29.
    3. Babu, A.K. & Kumaresan, G. & Raj, V. Antony Aroul & Velraj, R., 2018. "Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models," Renewable and Sustainable Energy Reviews, Elsevier, vol. 90(C), pages 536-556.

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