Dehydration of Soybeans During High Temperature Processing

Kulkarni, S. D.; Bhole, N. G.; Sawarkar, S.K.

doi:10.1080/07373939308916812

Cited by 5 publications

(2 citation statements)

References 3 publications

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“…When the temperature of air is very high (200°C) and the relative humidity of air is too low, the equilibrium moisture content of the product nearly approaches zero. Hence, M e could be neglected (Kulkarni et al 1995). If it is presumed that at very high drying temperatures, there is great chance that the product becomes overburned before reaching its equilibrium moisture content.…”

Section: Mathematical Modeling Of Moisture Removal During Hot-air Pufmentioning

confidence: 99%

Hot Air Puffing Kinetics for Soy-fortified Wheat-based Ready-to-Eat (RTE) Snacks

Pardeshi

Chattopadhyay

2008

Food Bioprocess Technol

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The soy-fortified wheat-based flat cold extrudate, after requisite steaming, was puffed in hot air using the high-temperature short-time (HTST) whirling-bed puffing system. The hot-air puffing was conducted at five different hot air temperatures, 200 to 240°C at constant fluidizing air velocity of 3.95 m s −1 for 50 s of puffing time. The initial moisture of sample was 0.4617 kg kg −1 dm. The already existing 15 different thin layer-drying models were applied to determine the hot air puffing kinetics, based on puffing temperatures. It was found that the Page model could represent hot air puffing kinetics of the steamed flat cold extrudate within 99.3% accuracy. The effective diffusivity was found to be between 1.15623× 10 −9 and 2.58631×10 −9 m 2 s −1 for steamed flat cold extrudate in the temperature range of 200 to 240°C. The activation energy for diffusion was found to be 2,341.824 kJ kg −1 . The optimum puffing conditions with respect to expansion ratio (ER) and sensory color score were found at puffing temperature of 220°C and puffing time of 30 s. The variation in ER for the product was found to follow a linear relationship with moisture content of steamed flat cold extrudate during puffing. The Dincer Number for steamed flat cold extrudate puffed in fluidizing air at temperature 220°C and 3.95 m s −1 velocity was determined to be 276,223.8. This Dincer Number was used to predict the puffing time required to achieve predetermined moisture content of product. The prediction was found to be effective within 10% deviation from the values of experimental puffing time except during the initiation of puffing.

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Section: Mathematical Modeling Of Moisture Removal During Hot-air Pufmentioning

confidence: 99%

Hot Air Puffing Kinetics for Soy-fortified Wheat-based Ready-to-Eat (RTE) Snacks

Pardeshi

Chattopadhyay

2008

Food Bioprocess Technol

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“…The effects of initial and final moisture content, drying air temperature, relative humidity and velocity on the drying constants were investigated by many researchers (Agrawal & Singh, 1977;Anigbankpu, Ramsey, & Thompson, 1980;Hummedia & Sheikh, 1989;Kulkarni, Bhole, & Sawarkar, 1993;Misra & Brooker, 1980;Ozdemir & Devres, 1999;Prabhanjan et al, 1995;Syarief, Morey, & Gustafson, 1984;Temple & Van Boxtel, 1999;Verma et al, 1985;Zhang & Litchfield, 1991). In this study, the relationship between the constants of the best mathematical model with the drying variables of drying air temperature and velocity were also determined.…”

Section: Model Namementioning

confidence: 99%