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

Date

2010-05-01

Author

Kahyaoğlu, Leyla Nesrin
Şahin, Serpil
Şümnü, Servet Gülüm

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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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,

Subject Keywords

Bulgur, Color, Microwave, Pore size distribution, SEM, Spouted bed drying

URI

https://hdl.handle.net/11511/47972

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2009.12.022

Collections

Department of Food Engineering, Article

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Citation Formats

L. N. Kahyaoğlu, S. Şahin, and S. G. Şümnü, “Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying,” JOURNAL OF FOOD ENGINEERING, pp. 159–169, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47972.