Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Frequently Asked Questions
Frequently Asked Questions
Communities & Collections
Communities & Collections
Effect of microwave on fluidized bed drying of macaroni beads
Date
2005-02-01
Author
Goksu, EI
Şümnü, Servet Gülüm
Esin, A
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
1
views
0
downloads
Fluidized bed and microwave assisted fluidized bed drying of macaroni beads were studied using a household microwave oven. Macaroni beads (2.4 +/- 0.08 mm diameter), 200 g/batch were dried from about 20% to 12% moisture content. 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: 2.1 and 3.5 W/g dry solid were used. Drying rate increased with the air temperature and microwave power. The effective diffusivities in the fluidized bed and microwave assisted fluidized bed drying were found to be in the order of 4.125 x 10(-11) and 8.772 x 10(-11) m(2)/s on average, respectively. The effective diffusivities for the fluidized bed drying were fitted to an Arrhenius type of equation.
Subject Keywords
Effective diffusivity
,
Fluidization
,
Microwave power
,
Particulate foods
URI
https://hdl.handle.net/11511/43848
Journal
JOURNAL OF FOOD ENGINEERING
DOI
https://doi.org/10.1016/j.foodeng.2004.04.017
Collections
Department of Food Engineering, Article