1ICAR-Central Institute of Agricultural Engineering Regional Centre, Coimbatore-641 007, Tamil Nadu, India
2College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India
*Corresponding author: Email: balaciphet@gmail.com
Online published on 19 September, 2020.
Roasting drums have generally been used in soybean roasters. The different flow patterns of transverse motions viz., slipping, slumping, rolling, cascading, cataracting and centrifuging formation inside the rotating drum influenced the roasting material's bed behaviour through selection of its operating variables such as rotational speed and filling degree, thus important in the design of a roaster drum. Best performance was observed in transversal mixing (cascading and cataracting type of modes) of soaked soybeansplits, with recommended filling degree as 30% and having Froude number as 0.330.
Soybean splits, Rotating drum, Transverse flow pattern, Froude number
