Usage of spouted bed and microwave assisted spouted bed dryers in bulgur production

Download

index.pdf

Date

2009

Author

Kahyaoğlu, Leyla Nesrin

Metadata

Show full item record

Item Usage Stats

260
views

84
downloads

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 drying rate increased with air temperature and microwave power. Microwave assisted spouted bed drying at microwave power of 288W and 624 W reduced drying time by at least 60% and 85%, respectively compared to spouted bed drying. The effective moisture diffusivities of bulgur in the spouted bed and microwave assisted spouted bed drying were found to be 2.356x10-10 and 8.398x10-10 m2/s on the average, respectively. The effect of air temperature on product quality except color was not significant in spouted bed drying. Interior kernel porosity, sphericity and L* value of dried cooked wheat increased with air temperature and microwave power. Yield and water absorption capacity of bulgur tended to decrease as microwave power increased. According to SEM analysis, more porous structure was observed in wheat samples dried in microwave assisted spouted bed compared to air dried ones. In microwave assisted spouted bed drying, lower water absorption capacity, bulk density and apparent density, higher sphericity and lighter color were observed as compared to spouted bed drying.

Subject Keywords

Food engineering., Microwave.

URI

http://etd.lib.metu.edu.tr/upload/3/12610856/index.pdf
https://hdl.handle.net/11511/18760

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Spouted bed and microwave-assisted spouted bed drying of parboiled wheat Kahyaoğlu, Leyla Nesrin; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2012-04-01) 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% a...
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.
Usage of enzymes in a novel baking process Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2004-04-01) In this study, the effects of different enzymes (a-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to b...
Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying Kahyaoğlu, Leyla Nesrin; Şahin, Serpil; Şümnü, Servet Gülüm (2010-05-01) 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 deter...
Optimization of roasting conditions of hazelnuts in microwave assisted ovens Uysal, Nalan; Şümnü, Servet Gülüm; Department of Food Engineering (2009) The main objective of this study was to optimize the roasting conditions of hazelnuts in microwave-infrared and microwave-convective heating combination ovens by using response surface methodology. It was also aimed to construct regression models for the prediction of quality parameters of hazelnuts as a function of processing conditions. The independent variables were microwave power (10, 30, 50, 70 and 90%), upper-lower infrared power (10, 30, 50, 70 and 90%) and roasting time (2, 3, 4, 5 and 6 min) for m...

Citation Formats

L. N. Kahyaoğlu, “Usage of spouted bed and microwave assisted spouted bed dryers in bulgur production,” M.S. - Master of Science, Middle East Technical University, 2009.