Experimental research of apparatuses for peanuts and cocoa beans roasting with rotating-pulsed fluidized bed

The physical parameters of two products widely used in the confectionery industry – peanuts and cocoa beans – have been studied. The hydrodynamic characteristics of these products, influencing the fluidized bed roasting regime, have been determined. The hydrodynamics of a rotating-pulsed fluidization of the cited materials has been examined. Dependences are derived for calculating the bed pressure drops and the initial fluidization velocity of the particles during rotating-pulsed creation of fluidization.