A study on transverse flow pattern of soybean splits in a closed type horizontal rotating drum

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