Spouted bed and microwave-assisted spouted bed drying of parboiled wheat

Kahyaoglu L. N., Sahin S., Sumnu G.

FOOD AND BIOPRODUCTS PROCESSING, cilt.90, ss.301-308, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 90
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.fbp.2011.06.003
  • Dergi Adı: FOOD AND BIOPRODUCTS PROCESSING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.301-308
  • Anahtar Kelimeler: Bulgur, Parboiled wheat, Microwave, Spouted bed drying, Effective diffusivity, Drying rate, HOT AIR, DICED APPLES, SCALE-UP, MOISTURE, RETENTION, STARCH, PADDY, MODEL
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

The effect of spouted Led and microwave-assisted spouted bed drying on drying rates of parboiled wheat was investigated. In addition, the effective moisture diffusivities of parboiled wheat were calculated. The drying experiments were performed using 200 g of parboiled wheat, at three different air temperatures (50, 70, 90 C) and at two different microwave powers (3.5 W/g (db), 7.5 W/g (db)). Microwave-assisted spouted bed drying at microwave power of 3.5 W/g and 7.5 W/g reduced dying time by at least 60% and 85%, respectively compared to spouted bed drying. The effective diffusivity values were in the range of 1.44 x 10(-10)-3.32 x 10(-10) in spouted bed drying while they were between 5.06 x 10(-10) and 11.3 x 10(-10) in microwave-assisted spouted bed drying at different experimental conditions. (C) 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.