Fluidization

A process where fine solid particles (e.g. catalysts) are made to act like fluids by suspension in moving gas or liquid streams, the principle used in fluidized beds. In food processing, fluidized-bed drying, freezing and coating give rapid, uniform heat and mass transfer to particulates such as peas, grains and breakfast cereals. Hot air suspends peas or diced vegetables in a bubbling bed, drying or freezing each particle individually — IQF freezing exploits the same principle for free-flowing frozen vegetables. Wurster coaters spray coating solutions onto fluidized particles for uniform encapsulation of flavours, vitamins and probiotics.