Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying

Kahyaoglu L. N., ŞAHİN S., Sumnu G.

JOURNAL OF FOOD ENGINEERING, cilt.98, sa.2, ss.159-169, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 98 Sayı: 2
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.jfoodeng.2009.12.022
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.159-169
  • Anahtar Kelimeler: Bulgur, Color, Microwave, Pore size distribution, SEM, Spouted bed drying, TEMPERATURE, POROSITY, DENSITY, PRETREATMENT, DIMENSIONS, RETENTION, MOISTURE, QUALITY, KERNEL, COLOR
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

The main objective Of this Study was to compare (lie Spouted bed and microwave assisted Spouted bed drying on affecting physical properties of parboiled wheat and bulgur. Drying was performed at different temperatures (50 degrees C, 70 degrees C, 90 degrees C) and microwave powers (288 W, 624 W). Bulk and apparent density, bull( and apparent porosity, sphericity, color, microstructure and pore size distribution of parboiled wheat were investigated after drying. Yield and water absorption capacity were determined in bulgur samples. The effect of air temperature oil physical properties of product except color was not significant ill Spouted bed drying. More porous structure was observed in wheat samples dried in microwave assisted Spouted bed compared to air dried ones. Sphericity and bulk density were higher when high temperature was combined with high microwave power. In microwave assisted Spouted bed drying, similar yield value but lower water absorption Capacity of bulgur were observed as compared to spouted bed drying. (C) 2009 Elsevier Ltd. All rights reserved,