کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10279002 | 464595 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of microwave on fluidized bed drying of macaroni beads
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Fluidized bed and microwave assisted fluidized bed drying of macaroni beads were studied using a household microwave oven. Macaroni beads (2.4 ± 0.08 mm diameter), 200 g/batch were dried from about 20% to 12% moisture content. In the experiments with the fluidized bed three air temperatures: 50, 60 and 70 °C at an air velocity of 2.3 m/s and in those with the microwave oven two power levels: 2.1 and 3.5 W/g dry solid were used. Drying rate increased with the air temperature and microwave power. The effective diffusivities in the fluidized bed and microwave assisted fluidized bed drying were found to be in the order of 4.125 Ã 10â11 and 8.772 Ã 10â11 m2/s on average, respectively. The effective diffusivities for the fluidized bed drying were fitted to an Arrhenius type of equation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 66, Issue 4, February 2005, Pages 463-468
Journal: Journal of Food Engineering - Volume 66, Issue 4, February 2005, Pages 463-468
نویسندگان
Emel Iraz Goksu, Gulum Sumnu, Ali Esin,