|
Figure 25
shows the critical speeds of floatation estimated from the dynamic
pressure model and the experimental results.
In this figure, the bulk density of flour and starch are
0.5´103 kg/m3 and 0.65´103
kg/m3, respectively.
The theoretical values give a minimum boundary for the experimental
values. Since the theoretical values are estimated from maximum dynamic
pressure for a certain speed, and since the density of the fluidized
powder could be smaller than the normal bulk density, the
theoretical values are consistent with the experimental
values.
|
Fig. 25. Theoretical and experimental values of the floating
critical speed.
 |
:experimental values on flour layer |
 |
: experimental values on dogtooth violet
starch layer |
| _ |
:theoretical values on flour layer
|
| _ |
:theoretical without flour layer
|
|
