CHARACTERISATION OF SPOUTED FLUIDISATION OF RAW SUGAR

An experimental apparatus capable of fluidising sugar under both spouted and standard fluidising regimes was designed and commissioned. The apparatus was operated under spouting conditions using dry raw sugar and dry sand. The general characteristics of the apparatus and the design procedure for sizing this unit have been outlined in the paper. Minimum spouting velocities over a range of dry sugar bed heights (80–220 mm) were determined for dry raw sugar and qualitative examination of the effect of sugar moisture content on fluidisation was undertaken. The advantages of fluidised bed drying have been presented and the potential application of this drying technology has been discussed.