NDLI: Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels

Content Provider	Springer Nature Link
Author	Khoshtaghaza, Mohammad Hadi Darvishi, Hosain Minaei, Saeid
Copyright Year	2014
Abstract	Moisture content of soybean kernel at harvest time is too high for storage, and needs to be reduced. In this research, drying characteristics, quality and energy requirement for microwave-fluidized bed drying of soybean kernels were studied. The results showed that air temperature (80–140 °C), velocity (1.8–4.5 m/s) and microwave power (200–500 W) significantly influenced drying time, moisture diffusivity, rehydration capacity, cracking, and specific energy consumption (P ≤ 0.05). Among the applied models, Page’s model has the best performance to estimate the microwave-fluidized bed drying behavior of the soybean kernels. Moisture diffusivity values increased (6.25 × 10$^{−10}$ to 42.14 × 10$^{-10}$ m$^{2}$/s) as the air velocity decreased and air temperature and microwave power increased. Activation energy was foundto be between 3.33 and 17.70 kJ/mol. Minimum cracking percentage of soybean kernels (12.96 %) was obtained at 80 °C, 1.8 m/s and 200 W treatments. The increase in microwave power and decrease in air velocity level decreased the rehydration capacity. Specific energy consumption varied from 50.94 to 338.76 MJ/kg water and the lowest specific energy consumption were obtained at 80 °C, 4.5 m/s and 500 W.
Starting Page	4749
Ending Page	4760
Page Count	12
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	8
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-09-24
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Microwave-fluidized bed drying Soybean kernel Energy consumption Cracking Rehydration Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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