Fluidized bed, microwave assisted fluidized bed drying of macaroni beads

Download

index.pdf

Date

2003

Author

Göksu, Emel Iraz

Metadata

Show full item record

Item Usage Stats

182
views

0
downloads

This study is aimed to compare the fluidized bed and microwave drying with microwave assisted fluidized bed drying. For this purpose, macaroni beads (2.4±0.08 mm diameter) were dried from about 20% to 12% moisture content in a fluidized bed of 7.6 cm diameter, in a domestic microwave oven with a power of 609 W and in the fluidized bed placed in the microwave oven conditions. In the experiments with the fluidized bed three air temperatures; 50, 60 and 70°C at an air velocity of 2.3 m/s and in those with the microwave oven two power levels; 50% and 100% were used. The drying curves indicated that the drying rate increased with the air temperature and microwave power in each drying method. Microwave assisted fluidized bed drying reduced the drying time by about 50% and 11% on the average compared with the fluidized bed and microwave drying, respectively. Therefore, it was concluded that the drying time was reduced more by the effect of microwave energy than the fluidization. The effective diffusivities in the fluidized bed and microwave assisted fluidized bed drying were found to be in the order of 4.125x10-11 and 8.772x10-11 m2/s on the average, respectively. The effective diffusivities for the fluidized bed drying were fitted to an Arrhenius type of equation and the magnitude of the activation energy was found to be in the order of 12595 kJ/kg mol.

URI

http://etd.lib.metu.edu.tr/upload/1098789/index.pdf
https://hdl.handle.net/11511/13668

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Usage of spouted bed and microwave assisted spouted bed dryers in bulgur production Kahyaoğlu, Leyla Nesrin; Şahin, Serpil; Department of Food Engineering (2009) The main objective of this study was to investigate the effect of spouted bed and microwave assisted spouted bed drying on drying rates and quality parameters of bulgur. The drying experiments were performed at three air temperatures (50, 70, 90oC) and at two microwave powers (288 W, 624 W). Quality parameters were selected as bulk density, apparent density, apparent porosity, internal porosity, microstructure analysis, and color for dried cooked wheat; yield and water absorption capacity for bulgur. The dr...
Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying Kahyaoğlu, Leyla Nesrin; Şahin, Serpil; Şümnü, Servet Gülüm (2010-05-01) 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 deter...
Reallocation of household resources for energy saving behavior Çelebi, Ayşe N; Erbuğ, Çiğdem; Department of Industrial Design (2011) This study focuses on persuasive design concerning the household users’ energy saving behavior while using electrical household appliances for the housework. Household users form a balance at home determined by the household resources they have, and they do not want to change this fragile balance because it is established as a result of household users’ habitual behavior. It is crucial to persuade household users to save energy at home without disturbing the balance among resources. Persuasion becomes an ef...
Experimental investigation of tailwater effect on the energy dissipation through screens Aslankara, Vedat; Bozkuş, Zafer; Department of Civil Engineering (2007) Previous studies have shown that screens may be utilized efficiently for dissipating the energy of water. For the present study, a series of experimental works are executed to investigate the tailwater and multiple screen effects on the energy dissipation through screens. Water flowing beneath a sliding gate is used to simulate the flow downstream of a hydraulic structure. In the present study, one double screen and two double screen arrangements with porosity of 40% and inclination angle of 90 degree is us...
PORE SIZE DISTRIBUTION OF EGGPLANTS DRIED BY DIFFERENT DRYING METHODS Aydoğdu, Ayça; Şümnü, Servet Gülüm; Şahin, Serpil (2014-05-09) The main objective of this study is to investigate the effects of hot air drying and microwave-infrared combination drying on porous structure of eggplants. Hot air drying was performed in a tray dryer at 50 degrees C with an air velocity of 1.5 m s(-1). In microwave-infrared combination oven, different microwave powers (30%, 40% and 50%) were combined with different infrared powers (10%, 20%). During drying process, initial moisture content decreased from 14 kg water kg(-1) dry solid to approximately 0.13 ...

Citation Formats

E. I. Göksu, “Fluidized bed, microwave assisted fluidized bed drying of macaroni beads,” M.S. - Master of Science, Middle East Technical University, 2003.