%0 Journal Article %1 Turhan2001 %A Turhan, M. %A Gunasekaran, S. %A Lamsal, B.P. %C Food/Bioprocess Engineering Lab., Biological Systems Eng. Dept., University of Wisconsin, Madison, WI 53706, United States %D 2001 %J Drying Technology %K Bulgur, Diffusion, Durum, Instantized Kinetics, Magnetic Mass Soft grain, imaging, resonance transfer, wheat %N 2 %P 333--342 %T Drying of gelatinized whole wheat %U http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0035020042&partnerID=40&rel=R8.2.0 %V 19 %X Whole grains of gelatinized durum and soft wheat were dried by forced and natural convection at 40, 60, 80, and 100�C. Magnetic resonance images taken periodically during drying indicated that Fick's diffusion is not applicable to describe the moisture transfer during drying of the gelatinized wheat grains. A simple mathematical model based on overall moisture balance fitted the experimental data very well. The drying took place in the falling rate period, which was approximated by two regions - first and second falling rate periods (FFRP and SFRP). The internal drying coefficient linearly increased with increasing drying temperature, and was almost an order of magnitude (from 104 to 105 s-1) higher during FFRP than SFRP. The soft wheat dried faster than the durum wheat. The effect of forced convection was more pronounced during FFRP than SFRP.

@article{Turhan2001, abstract = {Whole grains of gelatinized durum and soft wheat were dried by forced and natural convection at 40, 60, 80, and 100�C. Magnetic resonance images taken periodically during drying indicated that Fick's diffusion is not applicable to describe the moisture transfer during drying of the gelatinized wheat grains. A simple mathematical model based on overall moisture balance fitted the experimental data very well. The drying took place in the falling rate period, which was approximated by two regions - first and second falling rate periods (FFRP and SFRP). The internal drying coefficient linearly increased with increasing drying temperature, and was almost an order of magnitude (from 104 to 105 s-1) higher during FFRP than SFRP. The soft wheat dried faster than the durum wheat. The effect of forced convection was more pronounced during FFRP than SFRP.}, added-at = {2012-12-19T21:37:51.000+0100}, address = {Food/Bioprocess Engineering Lab., Biological Systems Eng. Dept., University of Wisconsin, Madison, WI 53706, United States}, author = {Turhan, M. and Gunasekaran, S. and Lamsal, B.P.}, biburl = {https://www.bibsonomy.org/bibtex/2bc01b98afe2f25c83c3dfb87f333e8fc/gruwel}, comment = {Cited By (since 1996): 3 Export Date: 25 September 2008 Source: Scopus}, interhash = {c80b1ad4ecedce7341b00930bd698b84}, intrahash = {bc01b98afe2f25c83c3dfb87f333e8fc}, journal = {Drying Technology}, keywords = {Bulgur, Diffusion, Durum, Instantized Kinetics, Magnetic Mass Soft grain, imaging, resonance transfer, wheat}, number = 2, owner = {administrator}, pages = {333--342}, timestamp = {2012-12-19T21:37:59.000+0100}, title = {Drying of gelatinized whole wheat}, url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0035020042&partnerID=40&rel=R8.2.0}, volume = 19, year = 2001 }