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

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,


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...
Usage of solar-assisted spouted bed drier in drying of pea
Şahin, Serpil; Şümnü, Servet Gülüm (2013-07-01)
The main objective of this study is to evaluate the effects of solar-assisted spouted bed and open sun drying on the drying rate and quality parameters of pea. Color, shrinkage, bulk and apparent densities, internal and bulk porosities, rehydration capacity and microstructure were the quality parameters investigated in dried product.
Effects of Microwave-Infrared Combination Drying on Quality of Eggplants
Aydogdu, Ayca; Şümnü, Servet Gülüm; Şahin, Serpil (2015-06-01)
The objective of this study was to investigate the effects of hot-air drying and microwave-infrared combination drying on drying characteristics and quality parameters of eggplants. Eggplant slices were dried by using microwave-infrared combination oven at different microwave powers (30, 40, and 50 %) and different infrared (IR) powers (10, 20, and 30 %). Hot-air drying was performed in a tray dryer at 50 A degrees C with an air velocity of 1.5 m/s. As quality parameters, color, rehydration ratio, shrinkage...
Fluidized bed, microwave assisted fluidized bed drying of macaroni beads
Göksu, Emel Iraz; Esin, Ali; Şumnu, Gülüm; Department of Food Engineering (2003)
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 ...
Drying of natural zeolite powders in vibrated fuidized beds
Öcal, Cihan; Külah, Görkem; Department of Chemical Engineering (2013)
The objectives of this study were to characterize the fluidization behavior and the drying performance of a vibrated fluidized bed dryer operating with animal feed additive ‘Clinoptilolite’ bed material with a mean particle size of 3 microns, and determine the efficient operating conditions for the drying process. For this purpose, two fully equipped vibrated fluidized bed systems were designed and constructed for the analyses related to hydrodynamic and drying tests, respectively. The hydrodynamic test res...
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: