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

► 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. Th...

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Veröffentlicht in:	Food and bioproducts processing 2012-04, Vol.90 (2), p.301-308
Hauptverfasser:	Kahyaoglu, Leyla Nesrin, Sahin, Serpil, Sumnu, Gulum
Format:	Artikel
Sprache:	eng
Schlagworte:	air temperature Biological and medical sciences Bulgur Cereal and baking product industries drying Drying rate Effective diffusivity Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Microwave Parboiled wheat parboiling Spouted bed drying Triticum aestivum wheat
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