Experimental survey on bulk drying in a fluidized bed dryer using infrared heating

During the drying process of food, systems undergo several simultaneous physical and structural modifications, undesirable from the viewpoint of material end use. Cubic squash samples were utilized as the test media in the fluidized bed dryer assisted infrared heat source. The effective moisture diffusion coefficient was expressed as a function of temperature and average moisture content. Some correlations have been developed for shrinkage and density of the drying materials. The effect of air temperature, inert materials amount, air velocity and IR power on drying rate were investigated.