Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying

Kahyaoğlu, Leyla Nesrin; Şahin, Serpil; Şumnu, Gülüm

doi:10.1016/j.jfoodeng.2009.12.022

Cited by 45 publications

(21 citation statements)

References 28 publications

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“…[114] For soybeans, drying times decreased by 83.39-98.07% and energy consumption by 82.07-95.22% when using MFB in place of FB. [113] Similarly, microwave-spouted bed (MSB) technique has been applied to various sample types, including sweet potato [115,116] , lettuce cubes [117] , bulgur and wheat [118] , wheat [119,120] , potato [121,122] , carrot [123] , and blueberries [124] . As compared to tray drying, MSB reduced the drying time by 95% and 96% for osmotically pre-treated and non-treated blueberries, respectively.…”

Section: Microwave-spouted/fluidized Bedand Further Derivationsmentioning

confidence: 99%

Novel Concepts in Microwave Drying of Foods

2015

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Drying is a widespread concept in the food industry, typically employed to convert a surplus crop into a shelf stable commodity. With advancement of technology, however, there is interest in moving forward from the traditional convective air drying that is most widely used today for grains, both to improve product quality as well as to modernize processes in order to increase throughput and decrease energy costs. In this context, novel techniques for drying, and, more recently, microwave based dehydration techniques have been poised to make an impact commercially. Until now however, many of these techniques have largely remained in the experimental realm. This paper will review recent progress made in microwave based drying, both benefits and drawbacks, and highlight several technologies with high industrial applicability.

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Section: Microwave-spouted/fluidized Bedand Further Derivationsmentioning

confidence: 99%

Novel Concepts in Microwave Drying of Foods

2015

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“…Then, its content was weighted by an electronic balance. Bulk density (kg m −3 ) was calculated by taking the ratio of mass of dried fruit to their bulk volume (Coşkuner and Karababa 2007b;Kahyaoğlu et al 2010;Karaj and Müler 2010).…”

Section: True and Bulk Densitymentioning

confidence: 99%

Some physical properties of sun-dried Berberis fruit (Berberis crataegina)

Işıklı

Yılmaz

2011

J Food Sci Technol

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The present study was conducted to evaluate some physical properties of sun dried Berberis fruit as a function of moisture content, varying from 9.59% to 27.90% (w.b.). Dried fruit length, width, thickness, geometric mean diameter and sphericity, increased nonlinearly from 7.19 to 7.53 mm; 3.42 to 4.03 mm; 2.78 to 3.02 mm; 4.05 to 4.51 mm and 0.56 to 0.62, respectively with increased moisture content. When we tested 1000-dried fruits, their mass increased linearly from 3.10 to 4.89 g, the true and bulk density increased nonlinearly from 769 to 845 kg m −3 and 389 to 395 kg m −3 , respectively; with increased moisture content. Also, porosity values of dried fruits increased nonlinearly from 49.40% to 53.30%. The lowest static coefficient of friction was found on the steel surface. The angle of repose increased nonlinearly from 20.14°to 23.20°with the increasing in the moisture content.

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“…Bulgur is commercially manufactured from durum wheat (Triticum durum ssp.) through boiling in water until whole grain gelatinises, drying under sunlight or in drying-towers about 12% moisture content, slightly debranning, breaking with mill to different particle sizes, sifting and classifying (Bayram, 2007;Kahyaoglu, Sahin, & Sumnu, 2010;Koca & Anıl, 1996;Köksel, Edney, & Özkaya, 1999;Ranum, 1996;Toufeili et al, 1997;Turhan, Oymael, & Ekiz, 2003). More than 1 million tons per year are produced in Turkey alone (Bayram & Öner, 2007;Caba, Boyacıoglu, & Boyacıoglu, 2012), bulgur is a pre-gelatinised traditional and functional wheat product that is available as ready and half-ready to eat; it is used to prepare more than 250 meals (Yildirim, Bayram, & Öner, 2008) such as pilaf, soup, bulgur balls and salads.…”

Section: Introductionmentioning

confidence: 99%