Effect of temperature and loading density on drying kinetics of wheat

Hosain, Mojaffor; Haque, Raihanul; Islam, Md. Nazrul; Khatun, Habiba; Shamsuddin, M.

doi:10.18006/2016.4(2).210.217

Cited by 6 publications

(7 citation statements)

References 28 publications

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“…The drying rate of pumpkin decreased with an increase in loading density in this study. Similar results were reported for other food products (Kumar et al , 2006; Hosain et al , 2016).…”

Section: Resultssupporting

confidence: 90%

Modeling and optimization of solar-assisted heat pump drying of pumpkin slice

Deng

2021

BFJ

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PurposeTo reduce energy consumption, the time needed of drying, and the loss of ß-carotene content, and ascorbic acid content, response surface methodology (RSM) was employed for optimization.Design/methodology/approachTo reduce energy consumption, the time needed of drying, and the loss of ß-carotene content, and ascorbic acid content, response surface methodology (RSM) was employed for optimization.FindingsThe results show that the optimum solar-assisted heat pump drying (SAHPD) conditions for drying pumpkin slice were: drying temperature of 67.40 °C, loading density of 1.05 kg/m3, and material thickness of 4 mm. Under these conditions, slice of pumpkin were dried in 440.637 min, where the unit energy consumption, ascorbic acid content, and ß-carotene content were 16.737 kJ/g, 25.682 mg/ (100–g dried sample), and 10.202 mg/g, respectively. The structure of the samples dried using the optimized SAHPD method exhibited a more complete cell morphology than those dried using heat pump drying when examined using scanning electronic microscopy.Originality/valueThis suggests that the optimized SAHPD conditions used in this study are important for production and processing.

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“…The drying rate of pumpkin decreased with an increase in loading density in this study. Similar results were reported for other food products (Kumar et al , 2006; Hosain et al , 2016).…”

Section: Resultssupporting

confidence: 90%

Modeling and optimization of solar-assisted heat pump drying of pumpkin slice

Deng

2021

BFJ

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“…The drying characteristics showed that the moisture content decreased almost linearly with time at a temperature range of 25 to 40 °C. Hosain et al (2016) studied the effect of the temperature and loading density on the drying kinetics of wheat. The study was conducted at drying temperatures of 40, 45, and 50 °C.…”

Section: Effects Of Thementioning

confidence: 99%

Determination of short-grain rough rice drying kinetics under isothermal conditions using an integrated model

Sadaka

2022

BioRes

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The constants of the drying kinetics models of short-grain rough rice were determined under isothermal conditions between a temperature of 40 °C and 100 °C. The initial moisture content of the rough rice was 28.2% dry basis. The results revealed that increasing the drying temperature and drying duration decreased the moisture content of the rough rice. The lowest rough rice moisture content (15.58% dry basis) was achieved at a drying temperature of 100 °C and a drying duration of 6 h. Four well-known models, i.e., Page, Newton, Logarithmic, and Henderson and Pabis, were evaluated. The models were evaluated based on the highest coefficient of determination value; the lowest root means square error, and the Chi-square value. The Page and Logarithmic models fit four and three cases of the seven drying curves, respectively, among the four evaluated models. Accordingly, combining the Page and Logarithmic models in an integrated model resulted in a model that fits all the seven studied curves. Furthermore, increasing the air temperature from 40 °C to 100 °C increased the moisture diffusivity from 1.5517 × 10-9 m2/s to 4.2698 × 10-9 m2/s. As a result, the activation energy value reached 16.43 kJ/mol for short-grain rough rice under the studied drying conditions.

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“…There are some relevant studies on the thin-layer drying of various foods, such as slices of red beetroot (Dasore et al, 2020), lemon verbena leaves (Ghasemi et al, 2021), red amaranth leaves (Sultana and Ghosh, 2021), taro roots (Nipa and Mondal, 2021), cassava starch (Aviara and Igbeka, 2016), and finger millet. Even though extensive studies have investigated the drying of wheat (Hosain et al, 2016;Mykhailyk et al, 2016), a very few works of literature have studied drying characteristics of sprouted grains (Dziki et al, 2015;Shingare and Thorat, 2013). Since drying is crucial for producing weaning and other value-added products from sprouted wheat, the current Quality Assurance and Safety of Crops & Foods 14 (SP1) Manikantan MR et al (…”

Section: Introductionmentioning

confidence: 99%

Investigation on thin-layer drying kinetics of sprouted wheat in a tray dryer

M.R.

Mridula²,

Sharma³

et al. 2022

Qual. Assur. Saf. Crops Foods

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The thin-layer drying behavior of sprouted wheat (cv. PBW 550) was experimented at different drying periods, such as 24 h, 36 h and 48 h. The samples were dried in a tray dryer at 50–80οC at an interval of 10°C. The moisture ratio was fitted to the six thin-layer drying models, and the performance of the models was assessed by statistical parameters. The Wang and Singh model has accurately predicted the drying behavior of sprouted wheat for all sprouting periods and drying temperatures. In addition, the effective moisture diffusivity of grain sprouts at three drying periods (24 h, 36 h and 48 h) of sprouted wheat was increased from 1.79 × 10-9 to 2.58 × 10-9 m2 s-1, 1.921 × 10-9 to 2.781 × 10-9 m2 s-1 and 1.858 × 10-9 to 2.561 × 10-9 m2 s-1 with increase in drying temperature from 50oC to 80oC. Moreover, at the above-stated drying periods, the activation energy for sprouted wheat was 11.357 kJ mol-1, 11.428 kJ mol-1 and 9.427 kJ mol-1, respectively. Therefore, thin-layer drying of sprouted wheat was successfully simulated between 50°C and 80°C for various drying periods. This study provided imperative information to understand the drying behavior and relationship between various drying parameters of sprouted grains that could produce nutritive functional flour.

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Effect of temperature and loading density on drying kinetics of wheat

Cited by 6 publications

References 28 publications

Modeling and optimization of solar-assisted heat pump drying of pumpkin slice

Modeling and optimization of solar-assisted heat pump drying of pumpkin slice

Determination of short-grain rough rice drying kinetics under isothermal conditions using an integrated model

Investigation on thin-layer drying kinetics of sprouted wheat in a tray dryer

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