Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying

Journal of Food Engineering

Volumn 98, Issue 2, 2010, Pages 159-169

  Kahyaoglu, Leyla Nesrin ^a   Sahin, Serpil ^a   Sumnu, Gulum ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Bulgur; Color; Microwave; Pore size distribution; SEM; Spouted bed drying

Indexed keywords

AIR TEMPERATURE; APPARENT DENSITY; APPARENT POROSITY; BULGUR; BULK DENSITY; HIGH MICROWAVE; HIGH TEMPERATURE; MICROWAVE ASSISTED; MICROWAVE POWER; POROUS STRUCTURES; SEM; SPOUTED BED; SPOUTED BED DRYING; WATER ABSORPTION CAPACITY; YIELD VALUE;

COLOR; CURING; DEWATERING; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; PORE SIZE; SIZE DISTRIBUTION; WATER ABSORPTION;

DRYING;

TRITICUM AESTIVUM;

EID: 75749148701     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.022     Document Type: Article

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