Mathematical modelling of hot air drying of water chestnut kernels

Sayyad, FG; Akbari, SH; Vyas, DK; Kumar, Navneet; Sutar, RF

doi:10.22271/phyto.2021.v10.i3d.14084

Cited by 1 publication

(1 citation statement)

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“…As expected, rise in drying air temperature lessened the relative humidity, thus raising the moisture difference between surrounding air and grains. Heat transfer between the product to be dried and the drying air was gradually increased so that moisture migrated rapidly (Nag and Dash, 2016;Sayyad et al, 2021). In the primary phase, drying started rapidly because of the presence of free moisture.…”

Section: Effect On Moisture Ratiomentioning

confidence: 99%

Investigation on thin-layer drying kinetics of sprouted wheat in a tray dryer

M.R.

Mridula²,

Sharma³

et al. 2022

Qual. Assur. Saf. Crops Foods

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The thin-layer drying behavior of sprouted wheat (cv. PBW 550) was experimented at different drying periods, such as 24 h, 36 h and 48 h. The samples were dried in a tray dryer at 50–80οC at an interval of 10°C. The moisture ratio was fitted to the six thin-layer drying models, and the performance of the models was assessed by statistical parameters. The Wang and Singh model has accurately predicted the drying behavior of sprouted wheat for all sprouting periods and drying temperatures. In addition, the effective moisture diffusivity of grain sprouts at three drying periods (24 h, 36 h and 48 h) of sprouted wheat was increased from 1.79 × 10-9 to 2.58 × 10-9 m2 s-1, 1.921 × 10-9 to 2.781 × 10-9 m2 s-1 and 1.858 × 10-9 to 2.561 × 10-9 m2 s-1 with increase in drying temperature from 50oC to 80oC. Moreover, at the above-stated drying periods, the activation energy for sprouted wheat was 11.357 kJ mol-1, 11.428 kJ mol-1 and 9.427 kJ mol-1, respectively. Therefore, thin-layer drying of sprouted wheat was successfully simulated between 50°C and 80°C for various drying periods. This study provided imperative information to understand the drying behavior and relationship between various drying parameters of sprouted grains that could produce nutritive functional flour.

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Section: Effect On Moisture Ratiomentioning

confidence: 99%