Effects of Coffee Form and Distributor Hole Angle on The Fluidization Behavior and Specific Energy Consumption in The Fluidized Bed Machine

Authors

  • Thatchapol Chungcharoen Engineering Department, King Mongkut’s Institute of Technology Ladkrabang, Prince of Chumphon Campus, Chumphon, Thailand
  • Warunee Limmun Engineering Department, King Mongkut’s Institute of Technology Ladkrabang, Prince of Chumphon Campus, Chumphon, Thailand
  • Sansanee Sansiribhan Applied Physics Program, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, 10300, Thailand

Keywords:

Coffee form, Distributor hole angle, Fluidization behavior

Abstract

The fluidized bed technique was applied to use with the Robusta coffee in this research. fluidization behavior and specific energy consumption were investigated under various coffee forms and distributor hole angles. Moreover, the minimum fluidization velocity (Vmf) was also determined. Experiments are carried out in a sample bed height of 5 cm with ambience air. In this study, two coffee forms (Ripe coffee cherries; RCC and parchment coffee; PC) and three distributor hole angles (45°, 60° and 90°) are examined. The experimental result shown that the fluidization behavior is influenced by coffee form and distributor hole angle. The RCC and distributor hole angle of 60° provided the low pressure drop throughout the superficial air velocity. The low values of Vmf and SEC were also achieved in the RCC and distributor hole angle of 60°.

Downloads

Published

2024-03-28

How to Cite

Thatchapol Chungcharoen, Warunee Limmun, & Sansanee Sansiribhan. (2024). Effects of Coffee Form and Distributor Hole Angle on The Fluidization Behavior and Specific Energy Consumption in The Fluidized Bed Machine. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 84(2), 152–158. Retrieved from https://semarakilmu.com.my/journals/index.php/fluid_mechanics_thermal_sciences/article/view/7957

Issue

Vol. 84 No. 2: August (2021)

Section

Articles