A thin layer drying model of parboiled wheat

• Published in: Journal of food engineering Vol. 66; no. 4; pp. 513 - 518
• Main Authors: Mohapatra, Debabandya, Srinivasa Rao, P.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-02-2005; Elsevier
• Subjects: activation energy; Biological and medical sciences; bulgur; Cereal and baking product industries; diffusivity; drying; Drying model; Drying rate; Drying temperature; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; mathematical models; Moisture diffusivity; Moisture ratio; Parboiled wheat; parboiling; thin-layer drying; water content; wheat; Drying temperature; Drying model; Drying rate; Moisture ratio; Parboiled wheat; Moisture diffusivity; Temperature; Rate; Diffusivity; Cereal; Models; Ratio; Wheat; Drying
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2004.04.023

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
×
10
−10 to 2.861
×
10
−10 m
2/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.