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

Date

2012-04-01

Author

Kahyaoğlu, Leyla Nesrin
Şahin, Serpil
Şümnü, Servet Gülüm

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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.

Subject Keywords

Biotechnology, Food Science, Biochemistry, General Chemical Engineering

URI

https://hdl.handle.net/11511/35898

Journal

FOOD AND BIOPRODUCTS PROCESSING

DOI

https://doi.org/10.1016/j.fbp.2011.06.003

Collections

Department of Food Engineering, Article

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Citation Formats

L. N. Kahyaoğlu, S. Şahin, and S. G. Şümnü, “Spouted bed and microwave-assisted spouted bed drying of parboiled wheat,” FOOD AND BIOPRODUCTS PROCESSING, pp. 301–308, 2012, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35898.