Abstract
A laboratory system has been designed to study the transportation properties of French fries in vertical pipelines. The results indicate that a number of factors should be considered when designing a French fry conveying system. Factors which have been found to influence the extent of fluidization, and hence transportation properties of French fries, include pressure drop, French fry dimensions and the mass of French fries to be transported. The experimental results indicate how the minimum fluidization velocity and the transportation velocity can be determined for given systems, and how the pressure drop across a fluidized bed of French fries can be measured, in order to help predict the power requirements of the water circulating pump. (A)
Original language | English |
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Pages (from-to) | 671-677 |
Number of pages | 7 |
Journal | Journal of the ASABE |
Volume | 22 |
Issue number | 3 |
Publication status | Published - 1979 |