Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
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Shyamala P. Shingare
Abstract
Wheat is a staple food throughout the world. Sprouted wheat contains numerous vitamins, secondary plant ingredients, enzymes, mineral nutrients and trace materials. The present work was carried on drying of sprouted wheat (Triticum aestvum) in a laboratory fluidized bed using different operating conditions. Physical properties including bulk density, tapped density, particle density and porosity were determined for various forms of wheat. The proximate analysis and handling properties were measured. The entire drying period was considered to follow falling rate period. The experimental data were modeled using Fick’s diffusion equation and the effective diffusivity coefficients were found to be within the range of 7.3 × 10–10 to 30.4 × 10–10 m2/s. Malting caused significant increase in protein content. During drying lightness increased, while yellowness and redness decreased. The dehydrated sprouted wheat exhibited excellent reconstitution andkeeping quality. The dehydrated sprouted wheat flour can be used for making noodles, pasta, laddu, bread, unleavened bread, porridge and gruels for newborns.
Nomenclature
- a
Redness/greenness
- b
Yellowness/blueness
- BI
Browning index
- C
Chroma value
- CI
Carr Index
- db
Dry basis
- Deff
Effective moisture diffusivity (m2/s)
- Do
Diffusion constant (m2/s)
- ΔE
Total color change
- h°
Hue angle
- HR
Hausner ratio
- L
Lightness
- M
Moisture content at time t (kg/kg) (db)
- M.C.
Moisture content (kg/kg) (db)
- Me
Equilibrium moisture content (kg/kg) (db)
- Mo
Initial moisture content (kg/kg) (db)
- MR
Moisture ratio
- R
Redness over yellowness
- SD
Standard deviation
- ρbulk
Bulk density (kg/m3)
- ρpar
Particle density (kg/m3)
- ρtapp
Tapped density (kg/m3)
- ε
Porosity (–).
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©2014 by Walter de Gruyter Berlin / Boston
Articles in the same Issue
- Frontmatter
- Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
- Higher Order Predictive Functional Control Versus Dynamical Matrix Control for a Milk Pasteurisation Process: Transfer Function Versus Finite Step Response Internal Models
- Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
- Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice
- Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor
- Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
- Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
- Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya
- Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
- Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril
- Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
- A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties
- Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
- Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates
- Effects of Moisture Content and Impact Energy on the Cracking Characteristics of Walnuts
- Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product
- Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
- Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
- High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization
Articles in the same Issue
- Frontmatter
- Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
- Higher Order Predictive Functional Control Versus Dynamical Matrix Control for a Milk Pasteurisation Process: Transfer Function Versus Finite Step Response Internal Models
- Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
- Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice
- Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor
- Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
- Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
- Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya
- Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
- Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril
- Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
- A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties
- Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
- Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates
- Effects of Moisture Content and Impact Energy on the Cracking Characteristics of Walnuts
- Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product
- Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
- Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
- High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization
