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

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• 作者：Mohammad Hadi Khoshtaghaza ; Hosain Darvishi…
• 关键词：Microwave ; fluidized bed drying ; Soybean kernel ; Energy consumption ; Cracking ; Rehydration
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：August 2015
• 年：2015
• 卷：52
• 期：8
• 页码：4749-4760
• 全文大小：2,939 KB
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• 作者单位：Mohammad Hadi Khoshtaghaza (1)
  Hosain Darvishi (2)
  Saeid Minaei (1)
  
  1. Department of Agricultural Machinery Engineering, Tarbiat Modares University, P.O. Box: 14115-336, Tehran, Iran
  2. Department of Biosystems Engineering, University of Kurdistan, Sanandaj, Iran
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

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 (80-40?°C), velocity (1.8-.5?m/s) and microwave power (200-00?W) significantly influenced drying time, moisture diffusivity, rehydration capacity, cracking, and specific energy consumption (P?≤-.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?×-0?0 to 42.14?×-0-10?m2/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.