Bubble escape stage

In the bubble escape stage, 0 < t < tb, the change of the bed surface is linear with time ... 

During the bubble escaping stage, the change of bed surface is linearly dependent on the time, or... 

Three stages bubble escape, hindered sedimentation and solids consolidation... 

Bubble end point—If the frying process is extended to a considerably long time, the rate of moisture removal diminishes due to effective decrease of moisture content, and no more bubbles escape from the surface of the product. This final stage is referred to as the bubble end point. 

Ice-cream must be kept at low temperature right up to the point of final consumption. If it is allowed to soften, the entrained air bubbles may escape and the original texture will be lost. If it softens and is then re-frozen, a hard, solid skin forms, making the product inedible. Ice-cream must always be handled quickly when passing through transit stages from the factory to consumer. 

Bubbles of fluorotrimelhylsilane are seen escaping during the initial stages of the reaction. 

The expansion of the bed height is determined by bubbles behavior and bed temperature. The residence time of gases in the fluidized bed is merely estimated with the gas flow rate and the cross sectional area of the reactor bed. The char is recirculated in each compartment to adjust solids residence times. A small fraction of char, found from the eluiriation model [18], is allowed to escape to the above stage. 

While some of the trapped air escape via differential gas pressure inside the bubbles, some may not, thus remain trapped during the curing stage. The... 

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