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Spouted bed and microwave-assisted spouted bed drying of parboiled wheat

Paper ID Volume ID Publish Year Pages File Format Full-Text
19338 43059 2012 8 PDF Available
Title
Spouted bed and microwave-assisted spouted bed drying of parboiled wheat
Abstract

The effect of spouted bed 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 drying time by at least 60% and 85%, respectively compared to spouted bed drying. The effective diffusivity values were in the range of 1.44 × 10−10–3.32 × 10−10 in spouted bed drying while they were between 5.06 × 10−10 and 11.3 × 10−10 in microwave-assisted spouted bed drying at different experimental conditions.

► Microwave-assisted spouted bed drying reduced drying time siginificantly. ► The drying rate increased with air temperature and microwave power. ► Constant rate period was not observed in drying of parboiled wheat. ► The effect of microwave was dominant rather than the effect of air temperature.

Keywords
Bulgur; Parboiled wheat; Microwave; Spouted bed drying; Effective diffusivity; Drying rate
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 90, Issue 2, April 2012, Pages 301–308
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us