Abstract:

In this study, the Sultani untouched wheat samples were drought at different temperatures and power values using the microwave and hot air method without any pre-setting application, depending on the method, the drying kinetics and energy consumption values were revealed. Drying tests with hot air were performed at 50, 60 and 70 oC temperatures and 1 m s-1 air speed and drying tests with microwave were performed at 180 and 270 W power values. Wang and Singh, Henderson-Pabis, Newton and Logarithmic thin layer drying models, which were recommended in literature to evaluate experimental data, and among these models, Wang and Singh models were found to be the best model representing the drying behavior of the sultan-free grain for both hot-air drying and microwave drying methods. As the temperature rises in the hot air method, the quantities of the phenolic substance and the value of the redemption index are increasing. In the 200 g of wheat samples, the lowest drying time in hot air and drying application was found to reduce the first moisture of the product from 75% to 20% for 70 oC for 10 hours and 270 W for microwave for 35 minutes for the drying method. The lowest specific energy consumption; 19.15 kWh kg-1 at 70 oC in hot air application and 1.52 kWh kg-1 at 270 W in microwave drying method.

Keywords: