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

Abstract

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.

Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans

“…Also, the D eff value for tray and vacuum dryers was reported between 3.98 × 10 −11 and 7.35 × 10 −11 m 2 s −1 , and 4.50 × 10 −11 and 7.892 × 10 −11 m 2 s −1 , respectively. Manikantan et al (2022) used a tray dryer (at 50–80°C for 24–48 h) for drying sprouted wheat grains. Their results showed that the D eff values of sprouted wheat grains (at a 48‐h drying period) increased from 1.9 × 10 −9 to 2.6 × 10 −9 m 2 s −1 with an increase in dryer temperature from 50 to 80°C.…”

“…The results of the Sarjerao et al (2022) study indicated that modified Henderson and Pabis was the appropriately fitted equation for sprouted mung bean dehydration in trays and vacuum dryers. In another study, Manikantan et al (2022) used the Wang and Singh model to predict the dehydration kinetics of germinated wheat grains in a tray dryer. The authors reported that this equation can accurately predict the dehydration kinetics of wheat sprouts.…”

“…The dehydration kinetics of sprouted mung beans has been explained using 10 simplified drying equations (Approximation of diffusion, Henderson and Pabis, Logarithmic, Midilli, Newton, Page, Quadratic, Two‐term, Verma, and Wang and Singh) (Manikantan et al, 2022; Salehi & Satorabi, 2021). In this model, the MR was employed to represent dehydration data, and for every experiment condition, MR values were plotted against drying time, and model parameters were calculated and compared.…”

“…Results of the Sarjerao et al (2022) studyshowed that the D eff value for vacuum-dried sprouted mung beans was more than tray dryer at all conditions. Also, the D eff value for tray and vacuum dryers was reported between 3.98 Â 10 À11 and 7.35 Â 10 À11 m 2 s À1 , and 4.50 Â 10 À11 and 7.892 Â 10 À11 m 2 s À1 , respectively Manikantan et al (2022). used a tray dryer (at 50-80 C for 24-48 h) for drying sprouted wheat grains.…”

Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview

“…Genetic susceptibility factors play a significant role in the development of celiac disease, an autoimmune condition that may cause significant intestine damage. In the general community, celiac disease affects 0.5% to 1% of people (Giménez‐Bastida et al, 2015 ; Manikantan et al, 2022 ; Rafiq et al, 2021 ). Contrarily, gluten sensitivity and/or other wheat proteins is caused by IgE antibodies that identify epitopes from certain proteins, known as allergens, setting off a chain of events that results in allergic inflammation.…”