Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10279011 | Journal of Food Engineering | 2005 | 6 Pages |
Abstract
Thin layer drying characteristics of parboiled wheat were studied for a temperature range of 40-60 °C, using semi-theoretical and empirical models. The total drying occurred in falling rate period, signifying the influence of moisture diffusion during drying. The effective diffusivity varied from 1.218 Ã 10â10 to 2.861 Ã 10â10 m2/s over the temperature range. Temperature dependence of the diffusivity was well documented by Arrhenius-type relationship. The activation energy of for moisture diffusion during drying was found to be 37.013 kJ/g mol K. The thin layer drying characteristics of parboiled wheat was well fitted with the Two-term model with the drying constants being in a linear relationship with drying temperatures.
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Authors
Debabandya Mohapatra, P. Srinivasa Rao,