scholarly journals The intermittent drying of wheat by microwave and fluidized bed drying

2018 ◽  
Author(s):  
Hira Yüksel ◽  
Tuğçe Türkoğlu ◽  
Hale Baykal ◽  
Gülşah Çalışkan Koç ◽  
Safiye Nur Dirim
Keyword(s):  
Power Consumption ◽  
Fluidized Bed ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Characteristics ◽  
Fluidized Bed Dryer ◽  
Hot Air ◽  
Fluidized Bed Drying ◽  
Microwave Dryer

The objective of the study is to investigate the effects of different drying processes (convective hot air, microwave, and fluidized bed drying) and combined drying methods on the drying characteristics and physical properties of the dried wheat and the power consumption of the dryers. The lowest moisture content and water activity values were observed for the 25min of drying in fluidized bed dryer (60°C) and following 16min in microwave dryer (540W). The lowest power consumption was observed in the 60°C-180W fluidized bed-microwave combination (0.77kWh) compared to the other combined trials. Keywords: wheat; convective drying; microwave drying; fluidized bed drying intermittent drying 

scholarly journals Studies on variations in Physico-chemical Properties of Mustard Seeds during Drying and Fluidized bed Drying Kinetics

2021 ◽  
Vol 9 (4) ◽  
pp. 479-484
Keyword(s):  
Fluidized Bed ◽  
Chemical Properties ◽  
Operating Conditions ◽  
Drying Methods ◽  
Nutrition Quality ◽  
Food Grains ◽  
Hot Air ◽  
Physico Chemical ◽  
Fluidized Bed Drying ◽  
Mustard Seeds

Proper drying methods can prevent the damage of food grains by changing in physic-chemical properties and minimize the spoilage during storage and improve the nutrition quality of grain. Thus proper drying methods are very important to choose based on operating conditions and cost. In present work, the typical variations in physico-chemical properties of mustard seeds obtained from Varshakonda Village in Telangana State were investigated during drying in Hot Air Oven, Tray Drier and Fluidized Bed drier. Removal of moisture during fluidized bed drying is observed very effective. Also, nutritional properties like fat, protein, phosphorous & iron contents were found to decrease considerably low during drying in Fluidized bed comparatively in hot air oven and tray drier. Therefore, mustard seeds can effectively dried in Fluidized Bed. The fluidization characteristics of mustard seeds under different operating conditions were investigated in order to find out best drying method to dry mustard seeds.

scholarly journals Vacuum-assisted microwave drying characteristics of green bell pepper

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Vivek Kumar ◽  
Shanker L. Shrivastava
Keyword(s):  
Moisture Diffusivity ◽  
Bell Pepper ◽  
Microwave Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Drying Characteristics ◽  
Hot Air ◽  
Potassium Metabisulphite ◽  
Temperature Ranges ◽  
Air Dryer

Chopped green bell pepper pieces were blanched (95 °C, 5 min) and chemically pretreated (1% potassium metabisulphite solution, 25 min at room temperature) before drying in hot air dryer (HAD) at various temperature ranges (60 – 80 °C). Three vacuum levels (200, 400, 600 mm Hg) and microwave power levels (100, 200, 300 W) were also used to dry green bell pepper samples in a vacuum assisted microwave (VAM) (2.45 GHz, 0.8 kW) dryer. VAM drying methods offered a maximum reduction by four to five times in drying time as compared to that in HAD. The logarithmic model was found to have the best fit based on high R2 and small values of reduced χ2 and RMSE.  VAM method has higher values for effective moisture diffusivity (Deff) and lower values for activation energy (Ea), in comparison to the HAD method. 

Comparison of Industrial Microwave Drying and Fluidized Bed Drying Techniques on the Quality of Jasmine Instant Rice

2019 ◽  
Vol 891 ◽  
pp. 96-102
Author(s):  
Patsakul Phukasmas ◽  
Sirichai Songsermpong
Keyword(s):  
Fluidized Bed ◽  
Time Instant ◽  
Poor Quality ◽  
Microwave Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Significant Difference ◽  
Fluidized Bed Drying ◽  
Busy Schedule

Nowadays, most people are living with busy schedule. Consequently, people have to select the most convenient option to save their time. Instant rice is considered as one of the possible solutions to serve most people present lifestyle. However, the problems with instant rice including slow rehydration and poor quality affect the consumer acceptability. This research focused on drying methods in order to improve the quality of instant rice. Two drying methods were investigated: Industrial microwave drying (IMD) and fluidized bed drying (FBD). The results of quality evaluation revealed that whiteness and texture of IMD had no significant difference with freshly cooked rice. In addition, IMD had better quality of product compared to FBD in term of texture and whiteness. IMD (6,400 watt, 2,450 MHz) was appropriate drying method to produce instant rice because of the fast rehydration time for 4 minutes by boiling water while FBD (85°C 60 min) took slower rehydration time for 9.5 minutes. Furthermore, after rehydration, the rice physical appearance of FBD and IMD were not coagulated and not broken and good quality. Therefore, instant rice processing by IMD is recommended for the instant rice production at the industrial scale.

scholarly journals Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Mohammad Kaveh ◽  
Roozbeh Abdi ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś
Keyword(s):  
Specific Energy Consumption ◽  
Effective Diffusivity ◽  
Moisture Ratio ◽  
Microwave Drying ◽  
Convective Drying ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Apple Slices ◽  
Artificial Neural ◽  
Drying Technology

AbstractTwo different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10−7–4.09 × 10−7 m2/s) was found to be lower than that observed in MD (2.94 × 10−7–8.21 × 10−7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28–125 kJ/mol and 14.01–15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.

scholarly journals Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 147 ◽  
Author(s):  
Saheeda Mujaffar ◽  
Sheena Ramsumair
Keyword(s):  
Fluidized Bed ◽  
Crude Protein ◽  
Agricultural Waste ◽  
Fluidized Bed Dryer ◽  
Rate Period ◽  
Drying Behavior ◽  
Pumpkin Seeds ◽  
Fluidized Bed Drying ◽  
Fresh Cut ◽  
Pumpkin Powder

Pumpkin seeds are a major agricultural waste from the fresh-cut produce industry. The objective of this study was to investigate the drying behavior of untreated, whole pumpkin seeds in a fluidized bed dryer at 50–80 °C (2.87 m/s), with a view to producing a high-quality pumpkin powder from dried seeds. Seeds were dried at 50–80 °C to an average equilibrium moisture value of 0.035 to 0.006 g H2O/g DM (3.4 to 0.6% wb). Drying occurred in the falling rate period only and drying rate constants ranged from 0.0226 to 0.0900 1/min with corresponding diffusivity values for the first falling-rate period ranging from 4.68 to 18.63 × 10−10 m2/s. The activation energy (Ea)—for the first falling rate period was determined to be 43.9 kJ/mol. Of the nineteen thin layer models tested, the Alibas model could be successfully used as a general model to predict the Moisture Ratio (MR) data for all temperatures investigated. After drying, seeds were blended to produce powders, which were found to be high in fat, crude protein and fiber.

scholarly journals KARAKTERISTIK FISIKOKIMIA PATI SAGU HASIL PENGERINGAN SECARA FLUIDISASI MENGGUNAKAN ALAT PENGERING CROSS FLOW FLUIDIZED BED BERTENAGA SURYA DAN BIOMASSA

REAKTOR ◽  
2011 ◽  
Vol 13 (3) ◽  
pp. 155 ◽  
Author(s):  
Abadi Jading ◽  
Eduard Tethool ◽  
Paulus Payung ◽  
Sarman Gultom
Keyword(s):  
Chemical Composition ◽  
Fluidized Bed ◽  
Cross Flow ◽  
Physicochemical Characteristics ◽  
Sago Starch ◽  
Drying Time ◽  
Fluidized Bed Dryer ◽  
Conventional Drying ◽  
Fluidized Bed Drying

PHYSICOCHEMICAL CHARACTERISTICS OF SAGO STARCH OBTAINED FROM FLUIDIZED BED DRYING USING SOLAR AND BIOMASS POWERED CROSS FLOW FLUIDIZED BED DRYER. The research aim is to study the comparative quality of sago starch drying results using cross flow fluidized bed dryer powered by solar and biomass in conventional drying, particularly the chemical composition and physicochemical characteristics. This research was conducted through a drying phase of wet sago starch using a cross flow fluidized bed dryer, and drying in conventional as well as dried sago starch quality testing results are drying. The results of this study indicate that dry sago starch which has been drained by means of cross flow fluidized bed dryer has a chemical composition that does not vary much with starch which is dried by conventional drying, so that the dried sago starch produced by the dryer is very good. On the other hand the use of dryers is the more correct because the physicochemical properties of sago starch using a low drying temperature and drying time is short. Tujuan penelitian ini adalah mempelajari perbandingan kualitas pati sagu hasil pengeringan menggunakan alat pengering cross flow fluidized bed bertenaga surya dan biomassa dengan pengeringan secara konvensional, khususnya komposisi kimia dan karakteristik fisikokimia. Penelitian ini dilakukan melalui beberapa tahapan yaitu pengeringan pati sagu basah menggunakan alat pengering cross flow fluidized bed, pengeringan secara konvensional serta pengujian kualitas pati sagu kering hasil pengeringan. Hasil dari penelitian ini menunjukkan bahwa pati sagu kering yang telah dikeringkan dengan alat pengering cross flow fluidized bed memiliki komposisi kimia yang tidak berbeda jauh dengan pati yang dikeringkan dengan cara pengeringan secara konvensional, sehingga pati sagu kering yang dihasilkan oleh alat pengering tersebut sangat baik. Di sisi lain penggunaan alat pengering ini semakin memperbaiki sifat fisikokimia pati sagu sebab menggunakan suhu pengeringan yang rendah dan waktu pengeringan yang singkat.   Kata Kunci: pengering unggun terfluidakan; fisikokimia; pati sagu

The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Jan Piecko ◽  
Dorota Konopacka ◽  
Monika Mieszczakowska-Frąc ◽  
Dorota Kruczyńska
Keyword(s):  
Reference Method ◽  
Raw Material ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Microwave Method ◽  
Nutritional Values ◽  
Vacuum Microwave ◽  
Challenges And Opportunities ◽  
Dried Fruit

Abstract In Poland, Amelanchier berries are of considerable interest to both consumers and potential producers, which presents marketing challenges and opportunities. An attempt was made to preserve Amelanchier berries using a vacuum-microwave method of drying in order to determine its usefulness for producing microbiologically stable dried fruit with a high nutritional values. The berry variety “Prince William” (Amelanchier canadensis) was chosen as the experimental material. Vacuum-microwave drying was performed in two variants: (convective drying [CD] + vacuum microwave method [VMW]) after convective pre-drying of fruit and (VMW) without pre-drying. Unassisted CD was used as the reference method. Application of a vacuum-microwave drying method to Amelanchier berries makes it possible to obtain a stable preserved product of high-quality, yielding moderate shrinkage and good retention of bioactive compounds. An optimized method of vacuum-microwave drying, applied directly to frozen fruit, allows the retention of 70 % of cyanidin glycosides present in the raw material.

scholarly journals Comparative Study of Hot Air Drying and Microwave Drying for Dewatered Sludge

2021 ◽  
Author(s):  
Wittawat Wulyapash ◽  
Awassada Phongphiphat ◽  
Sirintornthep Towprayoon
Keyword(s):  
Microwave Power ◽  
Specific Energy Consumption ◽  
Microwave Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Hot Air ◽  
Air Temperatures ◽  
Dewatered Sludge ◽  
Dried Sludge ◽  
Seafood Processing

Abstract Large amounts of sludge are generated from wastewater treatment in seafood processing industries. Most of the dewatered sludge in Thailand is not utilized and disposed by landfilling. The dried sludge utilization as refuse-derived fuel (RDF) is an alternative solution due to the gross calorific value (GCV), which is greater than 21.9 MJ/kg. However, the key obstacle is its high moisture content of 87.4% (wet basis). Therefore, drying methods using hot air and microwave techniques were investigated for preparing dried sludge. The effects of hot air temperatures (100-150 °C) and microwave power levels (100-800 W) were compared on drying kinetics, specific energy consumption (SEC), and characteristics of the dried products. The results showed that drying times were decreased by increasing the hot air temperatures. In the same way, the increase in microwave power levels decreased the drying time. The application of microwaves contributed to reducing the drying time by more than 46% compared to the hot air. The reduction of drying times resulted in the saving SEC. The GCV of the dried sludge decreased with the decrease in the volatile matter (VM) due to the high component of VM as 79.5-80.3% (dry ash-free basis). The sludge dried by the microwaves showed a lower GCV than the hot air products. However, dried sludges still had high GCV (≥ 20.8 MJ/kg). Furthermore, the minimal variation of the product characteristics demonstrated that the microwave technique could be applied as an alternative drying method with a rapid process compared to the conventional hot air technique.

scholarly journals Drying behavior, diffusion modeling of cuminum cyminum L. undergoing microwave-assisted fluidized bed drying

2018 ◽  
Author(s):  
Gholamreza Askari ◽  
Atefe Babaki ◽  
Zahra Emamdjomeh
Keyword(s):  
Fluidized Bed ◽  
Effective Diffusivity ◽  
Air Velocity ◽  
Cuminum Cyminum ◽  
Fluidized Bed Dryer ◽  
Microwave Assisted ◽  
Air Temperatures ◽  
Drying Behavior ◽  
Fluidized Bed Drying ◽  
Kinetics Of

In order to conserve cuminum cyminum L. during long storage periods, the drying kinetics of this seed undergoing microwave-assisted fluidized bed dryer at various microwave output power (300, 600 and 900w), air velocity (10, 15 and 20 m/s) and air temperatures (45, 55 and 65ᵒc) were studied. The main aim of this research is developing a mathematical model of mass transfer to investigate the microwave-assisted fluidized bed drying of cuminum cyminum L. seed. In this paper, we tried to discover a good model to evaluate moisture effective diffusivity (Deff). Keywords: cuminum cyminum L, microwave-assisted drying, mathematical modeling,

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