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Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels

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Abstract

Moisture content of soybean kernel at harvest time is too high for storage, and needs to be reduced. In this research, drying characteristics, quality and energy requirement for microwave-fluidized bed drying of soybean kernels were studied. The results showed that air temperature (80–140 °C), velocity (1.8–4.5 m/s) and microwave power (200–500 W) significantly influenced drying time, moisture diffusivity, rehydration capacity, cracking, and specific energy consumption (P ≤ 0.05). Among the applied models, Page’s model has the best performance to estimate the microwave-fluidized bed drying behavior of the soybean kernels. Moisture diffusivity values increased (6.25 × 10−10 to 42.14 × 10-10 m2/s) as the air velocity decreased and air temperature and microwave power increased. Activation energy was foundto be between 3.33 and 17.70 kJ/mol. Minimum cracking percentage of soybean kernels (12.96 %) was obtained at 80 °C, 1.8 m/s and 200 W treatments. The increase in microwave power and decrease in air velocity level decreased the rehydration capacity. Specific energy consumption varied from 50.94 to 338.76 MJ/kg water and the lowest specific energy consumption were obtained at 80 °C, 4.5 m/s and 500 W.

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Correspondence to Mohammad Hadi Khoshtaghaza.

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Khoshtaghaza, M.H., Darvishi, H. & Minaei, S. Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels. J Food Sci Technol 52, 4749–4760 (2015). https://doi.org/10.1007/s13197-014-1557-6

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  • DOI: https://doi.org/10.1007/s13197-014-1557-6

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