Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Açık Bilim Politikası
Açık Bilim Politikası
Frequently Asked Questions
Frequently Asked Questions
Browse
Browse
By Issue Date
By Issue Date
Authors
Authors
Titles
Titles
Subjects
Subjects
Communities & Collections
Communities & Collections
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
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
12
views
0
downloads
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