7

Fluidized Bed Drying: Recent

Developments and Applications
Praveen Saini*, Nitin Kumar, Sunil Kumar and Anil Panghal

Department of Processing and Food Engineering, College of Agricultural

Engineering and Technology, CCS Haryana Agricultural University, Hisar, India

Abstract
Drying is an essential unit operation in various processing units. Out of various

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drying techniques, fluidized bed drying is one of the well-known and versatile
methods. It is known for its uniform drying and high efficiency, hence is well
adopted for industrial drying. However, drying agro-products using fluidized bed
A
dryers is an emerging trend. It is proven to be energy efficient and causes mini-
mal quality variation of dried products compared to other drying techniques. This
chapter elaborates on the principle and working mechanism of dryers accompa-
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nying fluidization technique along with their design configurations. This chapter
also discusses some modified fluidized bed dryers, proposed to overcome the lim-
itations of conventional fluidized bed dryers.
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Keywords: Fluidized bed drying, design, applications, food quality, hybrid

drying

7.1 Introduction
The quality of stored grains is dominantly affected by the moisture content,
and drying is the most common process for moisture reduction without
deterioration. The moisture content of a suitable range (up to 14% wet
basis or less) promotes safe storage of grains over a long duration and also
reduces the handling costs. There are several methods for drying; however,
short-term drying of high-moisture grains (paddy, parboiled rice, maize,

*Corresponding author: [email protected]

Nitin Kumar, Anil Panghal and M. K. Garg (eds.) Thermal Food Engineering Operations, (197–220)
© 2022 Scrivener Publishing LLC

197
198 Thermal Food Engineering Operations

and soybean) with a forced convection air drying such as cross-flow dryer,
fluidized bed dryers, and the spouted bed has been presented as a success-
ful and efficient drying method [1]. These types of dryers are suitable for
heat-sensitive food particles.
Drying is one of the most energy-intensive processes and has negative
impacts on the environment due to the reason that the primary source of
energy is from fossil fuels. About 12–25% of industrial energy consumption
is related to the dehydration process and the demands for energy for drying
will further increase. Fluidized bed drying has been adopted widely due to
its various advantages, including uniform moisture reduction with less dry-
ing time, higher drying rates, relatively high thermal efficiency, low energy
consumption and cost of operation, etc. [2]. Consequently, the dryer size is
compact compared to its drying capacity. Besides, this drying technique offers
easy operation and dryer maintenance facilities, compatibility to automation,
maintains the grain’s physical quality, and also offers easy attachment of other

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processes like mixing, cooling, classification along with drying [3, 4]. Despite
several advantages, a fluidized bed dryer has a few disadvantages like the high-­
pressure drop, lower fluidization velocity, attrition of solids and erosion of con-
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taining surfaces, etc. [5]. Still, it has great potential for commercialization.
Commercial use of fluidized bed dryers for drying granular materials,
polymers, pharmaceuticals, chemicals, fertilizers, minerals, and crystalline
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products is common. For agricultural grains, literature studies using lab-
scale fluidized bed dryer are for wheat grains [6]; green beans, potatoes,
and peas [7]; macaroni beads [8]; paddy rice [9]; wheat and corn [10]; and
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with soybeans [11]. However, its large-scale drying is limited.

7.2 Principle and Design Considerations

of Fluidized Bed Dryer
If airflow with sufficiently high velocity is used to overcome the gravita-
tional forces of grains on a perforated plate or grid to uplift and support
them without carrying them out in the flow, suspension of grains is called
fluidization. If hot air is used as fluidizing air it causes dehydration of the
wet product and thus achieves drying.
As air is made to pass across the bed, an increase in the superficial air
velocity will also cause an increase in the pressure drop across the bed. As
long as the bed particles are packed, the pressure drop is proportional to
air velocity. When the frictional drag force will cause a pressure drop equal
to the weight of particles any further increase in gas velocity will cause
the upward movement of food particles [12]. At this stage, the grain bed
 Fluidized Bed Drying 199

expands and behaves like a fluid, and the state is known as a ­“fluidized-bed.”
When the particles became physically separated and free to move within
the flow, it is known as the minimum fluidization condition. The minimum
specific air velocity which will be needed for fluidization of bed is termed
as “minimum fluidization velocity” and can be computed for spherical par-
ticles by the following given relationship:

( ρ p − ρ )g d 2ε 3
vf = ×
µ 180(1 − ε )

where, vf is the minimum fluidization velocity (m/s), ρp is the density of the

food particles (kg/m3), ρ is the density of drying air (kg/m3), g is the accel-
eration due to gravity (m/s2), µ is the viscosity of the air (N-s/m2), d is the
diameter of the particles (m), and ε is the voidage of the bed (the fraction
of bed that is void).
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As the air velocity passes the minimum fluidization condition, air bub-
bles will start to form that rise from the bottom of the perforated bed to the
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top layers of the bed. These bubbles after merging with others make large
bubbles and cause mixing of bed particles. Further increase in air velocity
causes the bed particles to entrain with the flowing air. This condition is
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called “entrainment velocity” and is calculated for the spherical particles by
the following relationship:
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4d ( ρ p − ρ )
ve =
3Cd ρ

where ve is the entrainment velocity (m/s), Cd is the drag coefficient (= 0.44

for Reynolds number of air 500 to 200000).
Fluidized bed drying is suitable for food particles with characteristic
size ranging from 20 µm to 10 mm, uniform in size and shape, and not
very sticky [13, 14]. Food materials such as cereal grains can easily fluidize
at wide moisture ranges while some other food materials will only fluidize
at low moisture conditions. Drying with fluidization is efficient because of
its structure that enables the entire product surface to act like molten lava
and aids in shuffling solid particles with the hot drying air, resulting in
high rates of heat and mass transfer with shorter drying periods. A typical
fluidized bed dryer is shown in Figure 7.1.
A fluidized bed dryer equipped with a mechanical agitator, located near
the feed inlet is available which assists wet or sticky materials. The agitator
200 Thermal Food Engineering Operations

Moist air outlet

Moist particles in

Fluidized bed

Porous plate
Plenum chamber
Dry material out
Hot air in

Figure 7.1 A typical fluidized bed dryer.

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helps to disintegrate the feed and disperse into already dried material, and
so facilitate fluidization. Air velocity needed for drying should be sufficient
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enough to promote rapid drying. Typical air velocities needed for fluidiz-
ing particles with a density of 1000 to 2000 kg/m3 with varying sizes are
shown in Table 7.1.
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A fluidized bed drying system is more suitable for batch drying but could
be applied for continuous drying operations. Drying conditions are easily
controllable in batch operations and high drying rates with uniform product
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moisture can be achieved. However, batch units are preferred and used only
for heat-sensitive materials, for small-scale operations. Based on the parti-
cles and airflow pattern there are two different continuous fluidized bed dry-
ers, i.e., plug-flow type and well-mixed or backed-mixed type (Figure 7.2).

Table 7.1 Typical air velocity needed for fluidization of different sized
particles and critical hot air temperature for different moisture; Adopted
from [15] and [16].
Average size Fluidization Grain Moisture Air temperature
(µm) velocity (m/s) (%) (ºF)
100 - 300 0.2 - 0.4 18-20 152 - 142
300 - 800 0.4 - 0.8 22-24 134 - 127
800 - 2000 0.8 - 1.2 28-30 114 - 110
2000 - 5000 1.2 - 3.0 - -
 Fluidized Bed Drying 201

Moist grains in
Moist air
Moist air out

Moist grains in
Dry grains out

Dry grains
out
Hot air in
Hot air

(a) (b)

Figure 7.2 (a) Continuous plug flow and (b) Continuous well-mixed fluidized bed dryer.

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The continuous plug-flow dryer has a relatively long and narrow bed, in
which feed flows from the inlet to the outlet in a plug-flow pattern. In this
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dryer, uniform drying is achieved due to the narrow residence time of the
particles. This type of dryer has limited use for readily fluidized food par-
ticles. In the other type, well-mixed continuous flow dryer, the bed length
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to width ratio is equal to or less than unity. The bed temperature is rela-
tively uniform due to the vigorous mixing of the feed particles. In this type of
dryer, the particle residence time is broadly distributed so the product mois-
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ture may be less uniform than plug-flow type continuous flow dryer [15].
A multistage fluidized bed dryer comprises a series of FBD that makes
better control and maintenance of drying conditions at different stages,
hence can yield a product with better uniformity of moisture than a
­single-stage FBD. Moreover, it may also lead to saving energy over a single
unit system. One of many possible combinations is to use a well-mixed
bed dryer to evaporate most of the surface moisture with a plug flow dryer
to attain final drying with uniformity of moisture. Alternatively, for food
drying applications, several plug flow dryers can be used in series. Both
single- and multi-unit fluidized bed dryers have wide applications for dry-
ing different food materials just by varying a few design parameters and
drying conditions for the specific food product.

7.2.1 Spouted Bed Dryer

Spouted bed dryer is a special particular design case of fluidized bed dryer
developed [16]. The dryer is a cylindrical or rectangular vessel with a
202 Thermal Food Engineering Operations

bottom of conical shape and fitted with a nozzle from which spouted air
(drying air) is introduced into the dryer. Food material is fluidized and
supported with the hot air of sufficient fluidization velocities and which
results in the generation of a high-velocity region (a spout) of fast-­moving
food particles in the central column of the vessel. These food particles
return to the base of the bed through the outer annulus surrounding the
spout in a plug flow movement and get some reconditioning then again
lifted by the upcoming air, at a relatively slow velocity. The material may
be recirculated several movements by adjusting the discharge rate [13, 14].
In spout, high heat and mass transfer rate occurs and thus achieves a high
rate of initial drying. Uniformity of moisture is achieved in SBD as the
food material flows in a plug flow fashion, ensuring uniform residence
time distribution. Spout bed drying is suitable for food particles that are
too coarse to be readily fluidized generally, greater than 5 mm in diameter.
Spouted bed dryers may also have a cylindrical draft tube at the center of

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the vessel. This vertical tall draft tube, some distance above the nozzle,
eliminates the restriction of limited capacity and inability to scale up the
dryer beyond 1 m diameter, by acting as a pneumatic conveyor. Figure
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7.3 shows a draft tube spouted bed dryer. During startup, it is necessary
to develop a high-pressure drop across the bed surface to form a spout.
However, a spouted bed with a tangential air inlet features out the need
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for a high early pressure drop for the startup. Wheat, corn, and diced veg-
etables are among the various food materials which have been successfully
dried using a spouted-bed drier.
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Apart from various advantages of spouted bed dryers there are some
problems, like spout features are greatly dependent on the flow rate of inlet
air, spout generation is limited to a narrow range of airflow rates [16] and
due to high flow rate requirements for spout generation, the contact times
in the spout is reduced. It is also evident that other operating parameters
like bed aspect ratio, spout dimension, inlet flow rate, and physical prop-
erties of the particles greatly affect the spout formation and a small change
in these parameters may lead to a significant variation of spout and bed
behavior. The formation of dead zones which cause reduced mixing is also
a serious issue [17].

7.2.2 Spout Fluidized Bed Dryer

By considering the limitation of spout bed dryers a novel method was
proposed which synthesise the features of both spout and fluidized bed,
and is known as spout fluidized bed dryer or spout fluid bed dryer. In this
type of dryer, an additional background gas (generally called fluidizing
 Fluidized Bed Drying 203

Gas

Wet
product

Spout

Dry
product

Air in
(a) L Gas

(b)
A
Figure 7.3 (a) A Conventional SBD, (b) a typical spouted bed dryer with draft tube.

or auxiliary gas) is also introduced to the drying chamber through the

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distributor plate, along with the spouting gas through the central nozzle.
Auxiliary gas in the annular region leads to improved gas circulation and
solid-gas mixing due to the generation of the bubble in the annulus. It
also achieves a reduction in some of the common issues of SBD such as
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dead zones, particle agglomeration, and adhesions to the wall and base
of the conventional spouted bed reactor. Additionally, it can also handle
defluidization problems caused by sticky and irregular food particles [18].

Spout

Annulus

Background
gas
(a) Spout gas (b) (c) (d)

Figure 7.4 Different configuration of spout fluidized bed dryer: (a) pseudo 2D
(b) rectangular (c) slotted rectangular and (d) cylindrical spout fluidized beds [17].
204 Thermal Food Engineering Operations

Table 7.2 Comparison of fluidized beds, spouted beds and spout fluidized beds.
Fluidized bed Spouted bed Spout fluidized
Parameter dryer dryer bed dryer
Usual particle < 1 mm > 1 mm > 1 mm
size
Usual particle size Broad Narrow Broad
distribution
Drying chamber Cylindrical Cylindrical Cylindrical, square,
section shape section with a or rectangular
Conical base section with
either conical or
flat-bottom base
Pressure drop 96 to 100% Less than 75% Lower than
inside the
bed in terms
of weight of
L both the beds
mentioned
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particles
Axial pressure Independent Significantly Highly depends
gradient of bed height depends on
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bed height
Temperature Uniform over An axial The cross-section
gradient the entire and radial has a uniform
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bed temperature gradient

gradient
Drying air Non-uniform Uniform and Uniform and
motion outwards of outwards of
the spout spout and
annuals region
of flat bottom
type
Particles Very little Significant, Significant,
separation depending on depending on
particle size particle size and
and density density
(Continued)
 Fluidized Bed Drying 205

Table 7.2 Comparison of fluidized beds, spouted beds and spout fluidized beds.
(Continued)
Fluidized bed Spouted bed Spout fluidized
Parameter dryer dryer bed dryer
Orifice diameter Non-specific Must be lower Must be lower
than 25 times than 25 times of
of mean mean particle
particle size size
Bed depth A broad range, Limited range, A broad range, 0.1
0.1 to 20 m 0.2 to 2 m to 50 m
Superficial air Broad range, Limited range; Depends on
velocity 0.2 to 1-1.8ums background air
10 m/s and ranges from
1-1.8ums
Use of internals Common L
Rare, except for
the draft tube
The use of draft
tubes is common
A
and heat coil
Attrition Little; in the Significant; in Significant; in
cyclone and spout and spout and
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jet region fountain area fountain area
* Adopted from [17].

This combination can fluidize a wide range of particle sizes and density
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[17]. Different configurations of a spout fluid bed dryer are represented in

Figure 7.4. Spout fluidized bed had been reported effective in the simul-
taneous drying of guava seeds [19]. Minimum spout velocity is not only
dependent on the physical property of the product but also on bed con-
figuration, so varies with the design. A structural comparison of fluidized
beds, spouted beds and spout fluidized beds is presented in Table 7.2.

7.2.3 Hybrid Drying Techniques

For universal adaptability and to achieve a higher drying rate and hence
efficiency, conventional FBD are modified with some attachments. Some
of the recent trends are discussed below.

7.2.3.1 Microwave-Assisted FBD

In microwave drying, faster drying rates are achieved because microwaves
raise the inside temperature of the product up to the boiling point of water
206 Thermal Food Engineering Operations

Microwave
oven

Timer
Fluidized bed

Power set
Teflon
switch
distributor

T Electric heater

Potentiometer

To mains
L Valve Blower
A
Vent
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Figure 7.5 Microwave-assisted [29].

and generate a significant vapor pressure inside the product. This pressure
force diffuses the moisture from the interior of the product to its surface,
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and so obtains higher evaporation rates. A fluidized bed dryer in combi-

nation with a microwave dryer (Figure 7.5) can lead to several desirable
results; well mixing due to fluidization can provide uniformity of tempera-
ture and higher drying rates with the help of microwave energy [20, 21].
This combination dryer has successfully been used and found better than
conventional FBD for drying of beetroot and kiwi fruits [22], for macaroni
beads [23], for apple cubes [24], for corn [25], for macadamia nuts [26]
and soybean [27, 28]. Overall microwave-assisted FBD drying improved
the quality, energy efficiency, and drying rate of selective agro products.

7.2.3.2 FIR-Assisted FBD

Far infrared rays are the rays that are farthest from visible rays in the infrared
region of the electromagnetic spectrum. The wavelength range of FIR is 2.5
to 30 µm. The rays accelerate the molecular vibration of absorbing material
and thus cause a rise in the temperature of the material. The power and time
combination of the process differs from commodity to commodity and also
 Fluidized Bed Drying 207

Infrared
heat lamps

Rotometer

Sample
Flowmeter
Electrical
heater

Figure 7.6 FIR-assisted FBD [29].

depends on drying air temperature, initial food moisture, etc. FBD in combi-
nation with FIR (Figure 7.6) rays was successfully used for drying paddy using

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multi-stage FBD and resulted in increased head rice yield, without variation
in quality [30]. Drying of soybean using this combination caused minimum
shrinkage, breakage, and cracking along with better quality due to low-stress
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development compared with other drying methods [31]. FIR-assisted fluid-
ized bed drying resulted in improved product quality in terms of processing
time, rehydration characteristics, and retention of vitamin C, compared with
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IR-assisted hot air drying [32]. Paddy dried with FIR-assisted FBD was found
to be at 2% (d.b.) lower moisture rather than direct fluidized bed drying [30].
The response of individual food products is specific against FIR, so a detailed
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study is needed to further analyze the particular application.

7.2.3.3 Heat Pump–Assisted FBD

The principle behind the heat pump–assisted fluidized bed drying is to use
the heat generated from a heat pump to assist in drying operation. The per-
formance of heat pump–assisted FBD can be considered about 2 to 3 times
of conventional FBD. If the quality of the dried product is of foremost impor-
tance then drying with heat pump–assisted FBD (Figure 7.7) can be consid-
ered as it offers enhanced product quality and reduced spoilage loss due to
better control over the drying conditions [33]. A single-stage heat pump can
supply hot air with a temperature range between 50 to 55°C, whereas double-
or multi-stage pumps can be considered for higher temperature ranges [34].

7.2.3.4 Solar-Assisted FBD

Drying of agricultural commodities using a solar dryer is quite handy
and useful but it becomes difficult to achieve the required drying capacity
208 Thermal Food Engineering Operations

Air mix
Evaporator
Drying
cabinet

Expansion Compressor
valve

Fan

Resistance
Condenser

L
Figure 7.7 Heat pump–assisted FBD; reprint from [33].
A
during the season when enough sunlight is not available. Unconstrained
temperature and air velocity is also a major problem of the solar dryer.
Among various hybrids of the solar dryer, solar-assisted fluidized bed dry-
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ing is a successful and energy-efficient method of drying. The combina-
tion consists of a solar collector covered with a glass sheet, a blower, and a
spouting column (Figure 7.8). Solar dryer in the combination of fluidized
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bed has been used for drying of peas and found to be more efficient in
terms of drying rate and rehydration capacity in comparison to open sun
drying of peas [35]. A saving of 0.52 kg of natural gas for drying per kg of
habanero chili in solar-assisted FBD is achievable [36].
Apart from the techniques discussed above, other hybrid techniques
such as FBD dryer with immersed heater bed, FBD with recycling pipe,
toroidal bed dryer, and ultrasonic transducer–assisted FBD dryer were also
reviewed [29 and 37].

7.3 Design Alterations for Improved Fluidization

Capacity
7.3.1 Vibrated Fluidized Bed
These beds are also called “Vibro-fluidizers”. A vibrating base may be used
to assist in easy fluidization in conventional fluidized bed dryers. Vibration
 Fluidized Bed Drying 209

Solar
collector

Spouted
bed Air

Air
blower

Figure 7.8 Solar-assisted FBD; reprint from [36].

along with the flow of air helps the product to move horizontally from
the feed end to the dry end outlet. Due to the vibrating base, mixing of
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particles becomes easy and so the high rates of heat and mass transfer and
overall increased drying efficiency. Compared to non-vibrating beds, they
A
maintain lower residence time for the product per unit bed area. This tech-
nique requires lower gas velocity to achieve the condition of minimum
fluidization and hence avoids the problem of fine particles entrainment
[38]. Moreover, an appreciable decrease in attrition forces can also be seen,
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generated due to particle-particle and particle-wall interactions and so can
be used for drying of abrasive, fragile, and heat-sensitive food materials
[39]. A vibrating bed is more suitable for drying particles that are less uni-
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form in size and sticky compared to conventional FBD. These dryers are
generally shallow depth beds with plug flow structures (Figure 7.9).

7.3.2 Agitated Fluidized Bed

The strong cohesive force between the fine particles makes them dif-
ficult to fluidize in a conventional FBD. To improve their fluidization a

Wet solids
Wet solids Feed

Fluidizing air
Product
Product
Vibrating
Hot air
unit
Hot air

Figure 7.9 Different view of a typical vibrated FBD; courtesy of [38].

210 Thermal Food Engineering Operations

Exhaust air

Wet
particles

Rotation

Agitator

Dry
L Heated air
A
particles

Figure 7.10 A typical agitated FBD [38].

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mechanical agitator can assist FBD (Figure 7.10). Fine particles can be effi-
ciently fluidized using this method due to homogeneous mixing and bed
formation, without affecting the fluidization quality as a result of agitation
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[39]. Agitation reduces agglomeration and channeling as well as increases

voidage and thus helps to achieve higher drying rates. Different agita-
tion methods are straight blade; pitch blade; helical ribbon–type agitator;
extension of helical ribbon agitator. Drying rates increase with the rate of
agitation up to a maximum limit, then start decreasing [38, 40].

7.3.3 Centrifugal Fluidized Bed

In centrifugal FBD (Figure 7.11), a cylindrical chamber rotating on its hor-
izontal axis generates suitable centrifugal force to balance the drag force
of particles to be fluidized. The rapidly rotating chamber causes the food
particles to form a bed in the annular space of the chamber. The walls of
the cylindrical chamber are made perforated through which a high veloc-
ity (up to 15 m/s) drying air is injected that causes the fluidization of the
bed. Feed enters at one end of the drying chamber occupying nearly 10 to
20% of chamber volume during the fluidization state and finally leaves at
 Fluidized Bed Drying 211

Discharge Drag
weir force
Centrifugal
Rotation force

Product
feeder Particles
Perforated
distributor
Product
Cross flow air Perforated
cylinder
(a) (b)

Figure 7.11 (a) Side view and (b) top view of a typical centrifugal fluidized bed dryer.

the other end as the dried product. By varying the rotating speed of the
fluidization chamber the fluidization can be easily maintained. Under cen-
trifugal force, good contact efficiency and lower agglomeration conditions
are achieved along with easy fluidization [38].

7.4 Energy Consumption in Fluidized Bed Drying

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A
For industrial drying, apart from the drying rates and product quality,
the need to understand energy consumption, energy exergy relations is
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important by considering the future energy crisis. This calculation also
helps to analyze the energy costs for industrial drying using fluidized beds
and hence to promote scaling up. As a consequence, different studies had
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analyzed the energy demand of FBD. Industrial fluidized bed drying of

paddy increases the SEC and energy demands with the rise in operating
temperature and higher initial product moisture content. Only 31 to 37%
exergy utilization was noted for drying with the remaining large amount of
energy being the waste [41]. When the specific energy consumption (SEC)
of FBD and SBD were compared, small values for a later case were found.
However, drying using a higher drying temperature minimizes the differ-
ence between the SEC of both the dryers. It was also reported that SEC
was higher for drying rice seeds than wheat seeds [42]. The energy con-
sumption of FBD can significantly be improved by small modifications. A
decrease in air velocity or an increase in drying air temperature can signifi-
cantly increase the energy and exergy efficiency of FBD tested for the wheat
[43]. Also, energy efficiencies of FBD can be increased up to 63% by par-
tial recirculation of exhaust air and hence reduced heat requirement, been
tested for drying of pre-treated soybean [44]. Use of inclined bed FBD with
spirals inside the drying chamber for drying of paddy was reported with
the highest drying efficiency and minimum energy consumption due to a
212 Thermal Food Engineering Operations

decrease in blower energy consumption and heat input than conventional

FBD [45]. Drying of paddy with ultrasound-assisted FBD successfully
reduced the SEC by 22% in comparison to control, at selected drying con-
ditions [46]. Further studies are needed to analyze the energy and exergy
efficiencies of different hybrid fluidized beds.

7.5 Effect of Fluidized Bed Drying on the Quality

The selection of a drying method greatly depends on the quality aspect of
the dried food product. Adaptation of inadequate drying conditions in flu-
idized bed drying may contribute towards serious changes in the product
quality. Although the quality aspect of dried food products is not widely
investigated, the literature summarises a few reports about quality changes
during fluidized bed drying. In various previous investigations, color is

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reported as the primary quality indicator. Two different studies for drying
white rice using FBD reported similar results that whiteness values of dried
rice samples decreased compared to reference samples. And this decrease
A
further increased with the increase in initial product moisture and drying
time and temperature, resulted due to Maillard reaction [47, 48]. However,
a study on purple rice reports that drying of purple rice using fluidized bed
N
drying did not cause any substantial color change, even at increased initial
moisture and drying temperatures, compared to sundried samples and ref-
erence samples. Other quality parameters such as anthocyanin, polyphenols,
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and antioxidant activity of purple rice were also not affected, when dried
under FBD with recommended parameters [49]. Quality of wheat and rice
seeds in terms of germination was highly dependent on dryer type (either
FBD or SBD) along with other drying conditions [42]. Reduction in dry-
ing time (23%) and so the overheating, high power ultrasound-assisted FBD
can improve the rice grain quality (cracked kernels and bending strengths),
when operated under 20 kHz frequency, 50°C temperature and 18.7 kW/m3
power density [46]. Fluidized bed drying of food has an important effect on
its structure. A study investigated the effect of near-infrared radiations (from
4 to 8 kW) combined with FBD on quality parameters of soybean grains and
reported that these radiations caused a significant decrease in cracking and
breakage values to almost negligible (4.4% and 5.3%) compared to conven-
tional fluidized bed drying of soybean with the reported values of 40-60%
and 50-65% respectively. The total maximum color difference recorded for
different intensities of radiations was in the range of 2.9–4.2 [31]. However, it
had also been reported that during hot air fluidized bed drying of soybeans,
cracking increases with the temperature, drying time, and velocity [11].
 Fluidized Bed Drying 213

Table 7.3 Application of fluidized bed drying in different drying studies.

Product Study Findings
Wheat [6] Effect of swirling flow on Swirling flow significantly
drying performance improved the drying rates,
affected by drying air
temperature, flow rate, and
swirling flow field
Wheat and Compared the spouted bed Low temperature (50°C)
bulgur [50] dryer with microwave- and low microwave
assisted spouted bed dryer power (288 W) was
to compute appropriate recommended for
operating conditions improved drying
Wheat (Soft- Studied the heat effect on An increase in moisture,
Teal, Hard- fluidized bed drying of increased the susceptibility
condor
and Very
hard-eagle)
L
different wheat varieties to heat, and soft variety was
found more susceptible to
heat than hard
A
[51]
Paddy [45] Investigated the performance Inclined bed decreased the
of inclined spiral FBD energy consumption and
N
was more efficient than
conventional FBD
Soybean [52] The physical effect of air Physical damage increased
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temperature and velocity with the increase of

variation in fluidized bed air velocity and air
drying temperature
Millet [53] Studied the drying Drying air temperature and
kinematics of millets in a velocity increased the
bath FBD drying rates and effective
diffusivity, while it decreases
with an increase in solids
holdup
Macaroni Effect of application of Microwave power
beads [23] microwave power in decreased the drying
fluidized bed drying time. Temperature and
microwave power increased
the effective diffusivities
correspondingly
(Continued)
214 Thermal Food Engineering Operations

Table 7.3 Application of fluidized bed drying in different drying studies.

(Continued)
Product Study Findings
Apple cubes Evaluated new drying Developed new empirical
[54] models for variation of models estimating drying
air temperature, moisture of apple cubes
ratio, and drying rate
Coconut [55] Effect of temperature of Lower drying temperature
drying air and air velocity decreased the surface oil
on quality and oil content content, while high inlet
of coconut air velocity led to higher
surface oil content; air
temperature significantly
affected the color
Tea [56]
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Evaluated the performance
of different FBD for tea
drying
Use of multistage FBD with
recirculation unit was
more efficient
A
Maize and Studied correlation for Shrinkage and density was
green peas shrinkage, density, and depended on moisture
[57] diffusivity for drying of content while diffusivity
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maize and green peas in depended on both
FBD temperature and moisture
content
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Mushrooms Compared FBD with Considering the drying

[58] different dryers: hot air time and product quality
cabinet dryer, vacuum fluidized bed drying was
dryer, and microwave recommended over other
oven drying dryers
Carrot cubes Effect of drying air The drying curve shape was
[59] temperature on the not affected by the drying
kinematics of spout air temperature
fluidized bed drying of
carrot
Carrot [60] Evaluated the solar cabinet Recommended FBD for
dryer, microwave oven, better rehydration
and fluidized bed dryer properties, color,
for blanched carrots and overall sensory
drying acceptability
 Fluidized Bed Drying 215

7.6 Applications of Fluidized Bed Drying

Drying of agricultural commodities using fluidized bed dryers is quite evi-
dent. They are suitable for drying different fruits, vegetables, and grains
except for high-moisture products, which are difficult to fluidize. However,
the limitations of conventional FBD can be handled by adopting hybrid
drying techniques. Table 7.3 shows the performance studies of past work
for fluidized bed drying of different agro commodities.

7.7 Concluding Remarks

Drying agro products with a fluidized bed dryer is a versatile and emerging
technology. Although there is very limited literature for large-scale indus-
trial utilization of fluidized bed drying of grains, it nonetheless displays

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significant potential. Its use gives a good-quality product and is proven
to be an energy-efficient method of drying with a short and uniform rate
of drying compared to many other drying techniques. The drying perfor-
A
mance of a fluidized bed dryer can be assessed by drying time, capacity, the
temperature of dry air and product along with the product quality; all vary
from product to product. Moreover, there are product-dependent design
N
variations needed in a fluidized bed dryer. So a product-specific detailed
study is needed to scale it up for industrial-level drying.
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