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2013 (Vol. 5, Issue: 05)
Article Information:

Derivation of Single Particle Drying Kinetics of Tapioca Flour

Suherman, T.K. Berkah Fajar and A. Margaretha Praba
Corresponding Author:  Suherman 

Key words:  Drying, fluid Bed, modeling, tapioca , , ,
Vol. 5 , (05): 565-570
Submitted Accepted Published
December 07, 2012 January 19, 2013 May 05, 2013

The single particle drying kinetics of powdery tapioca flour has been derived from fluidized bed drying experiments which the inlet gas temperatures is varied (40, 50 and 60C, respectively). The derivation is performed by scale down method from experiment data uses the FLUBED software which the normalized drying curve is adjusted by iterative method. The FLUBED language programming is developed based on fluidized bed drying model using a two-phase theory. From high moisture content (0.44 kg/kg, wet base) until the product specification i.e., Xwb = 0.14 (kg/kg) and in three different conditions of the inlet gas temperatures, the application of the normalized drying curve gives an excellent performance of simulation results intend that the normalization method works well. The drying curve has two drying period namely constant drying rate period and falling drying rate period, where Xcr is 0.35.
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  Cite this Reference:
Suherman, T.K. Berkah Fajar and A. Margaretha Praba, 2013. Derivation of Single Particle Drying Kinetics of Tapioca Flour.  Advance Journal of Food Science and Technology, 5(05): 565-570.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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