Aspergillus niger inactivation in microwave rotary drum drying of whole garlic bulbs and effect on quality of dried garlic powder

Abstract

Microwave rotary drum drying of whole garlic bulbs was investigated for the Aspergillus niger inactivation and moisture removal. The Weibull and Bigelow models were applied to microbial inactivation data. Garlic bulbs with initial moisture content in the range 1.95–2.14?g water g^?1?dry matter were dried up to 0.06?g water g^?1?dry matter. The microwave power density (PD) was varied from 1.03 to 2.67 Wg^?1 at 1.5 and 2.0 pulsation ratios (PRs). Effect of PD and PR on A. niger inactivation, product temperature, moisture diffusivity, moisture ratio, drying rate, color, and sensory parameters was studied. Page model was found to be a better fit for microwave rotary drying characteristics of whole garlic bulbs. Microwave rotary drum drying resulted in the average log reduction of A. niger between 1.12 and 1.60. Weibull model predicted A. niger inactivation better than the Bigelow model as it considered the nonlinearity associated with a microbial population in the sterilization process. Garlic powder prepared at 2.0 PR and 1.85 Wg^?1 PD was chosen as the best process based on sensory score. The cracking and peeling of garlic cloves were observed during microwave rotary drum drying. The SEM images confirmed the increase in the pore size of the microwave treated garlic sample than the untreated garlic which might be the reason for cracking and loosening of peel in garlic.     

Effects of ultrasonic pretreatments on thermodynamic properties,water state,color kinetics,and free amino acid composition in microwave vacuum dried lotus seeds

Abstract

Ultrasonic pretreatments were applied to lotus seeds at acoustic energy densities of 0.29, 0.40, and 0.51?W mL^?1 for 10?min. After pretreatments, lotus seeds were subjected to microwave vacuum drying (MVD). Parameters of glass transition temperature (T_g), gelatinization temperature (T_p), water state, color kinetics, and free amino acid content of microwave vacuum dried lotus seeds were determined. With increasing acoustic energy density, MVD elevated the T_g values appreciably by decreasing the content of cytoplasmic bulk water in lotus seeds tissues. The T_p had a positive relationship with the relaxation times of cytoplasmic bulk water (T₂₂), while T_g had a negative relationship with T₂₂. Color kinetics were analyzed by the divisional method during MVD due to different browning reactions, which failed to appear with ultrasonic pretreatment. Free amino acid content ranged from 517.65 to 666.13?mg/100?g dry weight at 0.51?W mL^?1.     

Hot air drying of purple-fleshed sweet potato with contact ultrasound assistance

A drying technique using a combination of a contact ultrasound apparatus and a hot air dryer is developed to investigate the strengthening effect of contact ultrasound on hot air drying. The effects of drying parameters such as ultrasound power and drying temperature on drying characteristics, effective moisture diffusivity (D_eff), microstructure, glass transition temperature (T_g), rehydration ratio, and color difference are discussed. The results show that the application of contact ultrasound causes a significant acceleration of internal mass transfer, and higher ultrasound power applied leads to faster drying rate. The effect of ultrasound power on drying rate decreases along with the reduction of moisture content during drying process. The increase in drying temperature significantly reduces drying time but has a little negative influence on the strengthening effect of ultrasound. D_eff values range from 1.0578?×?10^?10 to 5.4713?×?10^?10?m²/s in contact ultrasound-assisted hot air drying of purple-fleshed sweet potato and increase significantly with an increase in drying temperature as well as ultrasound power. The microstructure of purple-fleshed sweet potato is greatly different at different ultrasound powers during contact ultrasound-assisted hot air drying and shows more microchannels and dilated intercellular spaces in the cross-section of purple-fleshed sweet potato micrographs at higher ultrasound power. Contact ultrasound application during hot air drying could improve the mobility of water and consequently reduce glass transition temperature. Lower color difference and higher rehydration ratio could be achieved as drying temperature decreases and ultrasound power increases. The increase in contact ultrasound power could reduce energy consumption of drying process up to 34.60%. Therefore, contact ultrasound assistance is a promising method to enhance hot air drying process.     

Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes

The effects of drying temperature (50, 53, 56, 59, 62, and 65°C) and pulsed vacuum ratio defined as the vacuum pressure duration versus atmosphere pressure duration (3:3, 6:6, 9:2, 12:5, 15:1, 18:4?min/min) on pulsed vacuum drying (PVD) characteristics and quality attributes of wolfberry in terms of polysaccharide content, color parameters (L^*, a^*, b^*, ΔE, and C), rehydration ratio and microstructure were investigated. Results revealed that appropriate PVD can reduce drying time by 73.2% compared to hot air drying at the same drying temperature. The moisture effective diffusivity (D_eff) ranged from 5.23?×?10^?10 to 9.73?×?10^?10?m²/s, calculated using the Weibull distribution model. The polysaccharide content, L^* (lightness), a^* (redness/greenness) of the PVD products were higher than those of the hot air-dried samples at the same drying temperature. The total color difference (ΔE) and color intensity (C) of PVD samples were close to those of the fresh ones. The retention rate of total polysaccharide content of PVD samples was about 49–77%, which was significantly higher than 30% of the hot air-dried samples. The surface of PVD wolfberry was highly porous, which may enhance moisture transfer during drying as well as rehydration processes. The results of current work indicate that PVD is a promising technology for wolfberry process, for the reason that PVD can reduce drying time significantly as well as enhance the quality attributes in terms of the total polysaccharide content, color parameters and rehydration ratio.     

Development of cantaloupe (Cucumis melo) pulp powder using foam-mat drying method: Effects of drying conditions on microstructural of mat and physicochemical properties of powder

In this study, the effects of drying conditions on moisture content, water activity (a_w), dissolution time, solubility, hygroscopicity, β-carotene, color, glass transition temperature (T_g), and sticky point temperature (T_s) of foam-mat-dried cantaloupe pulp powders and microstructure of dried cantaloupe pulp foams were investigated. Drying was performed in three temperatures (40, 55, and 70°C) on 3- and 5-mm thicknesses. The analysis of scanning electron microscopy micrographs with grey-level co-occurrence matrix showed that there is wide porous structure of dried foams at higher speeds drying. The temperature increase reduced moisture content and a_w, and increased hygroscopicity, and thickness rise increased moisture content and a_w and consequently decreased powders’ hygroscopicity under the same thickness and drying temperature, respectively. Increase in drying temperature would increase the reconstitution speed of powders into water and therefore the dissolution time decreased. In addition, results showed that the powder produced at 40°C have higher β-carotene content than those of produced at 55 and 70°C. With increasing drying temperature from 40 to 70°C, Lightness parameter (L) was increased while redness parameter (a) was decreased. The T_g and T_s were compared by plotting them in a graph against moisture content. For all drying processes the T_s was higher than the T_g. The drying conditions at 70°C (higher drying temperature) and 3?mm (lower thickness) led to a shorter drying time and consequent lower energy demand to produce a powdered cantaloupe pulp with high stability (low moisture content, a_w, and high T_g and T_s) and reconstitution speed of powder into water.     

Performance of different process additives on the properties of mango powder obtained by drum drying

The use of process additives was evaluated in the drum drying of commercial mango pulp, using corn starch, maltodextrin 10/20 DE, and glyceryl monostearate (GMS). The mass flow rate (MFR) and some powder properties were analyzed: moisture content, vitamin C, total phenolic compounds, carotenoids, β-carotene, glass transition temperature (T_g), hygroscopicity, solubility, color, rheological behavior and color of reconstituted pulp. The pulps presented non-Newtonian and pseudoplastic fluid behavior, while T_g values ranged from 29°C to 38°C. The process performed with 3% corn starch and 0.5% GMS (dry basis) resulted in greater MFR (8.0?±?0.2?kg/h?m²) and vitamin C retention (61.0?±?0.7%).     

Efficient drying and oxygen-containing functional groups characteristics of lignite during microwave irradiation process

To remove the high moisture of ZhaoTong lignite, the efficient drying characteristics and oxygen-containing functional groups changes in lignite during microwave irradiation process were highlighted in this study. As the microwave absorbers, lignite char and NaNO₃ were added to microwave drying of ZhaoTong lignite. The minimum chemical oxygen demand of waste water generated from microwave drying process of lignite was 99.89?mg?O₂?L^?1. The effects of microwave power, lignite mass, the weight ratio of lignite char to lignite and NaNO₃ content on the drying rate, and moisture diffusion coefficient of lignite were investigated during lignite microwave irradiation process. It was found that the drying rate and moisture diffusion coefficient of lignite increased with increasing microwave power, the weight ratio of lignite char to lignite and NaNO₃ content, but decreased with increasing lignite mass. Lignite char and NaNO₃ were mixed with lignite that can enhance the instantaneous surface temperature of lignite sample under microwave irradiation. Compared with addition of lignite char to lignite, the addition of NaNO₃ to lignite can decrease the unit electric power consumption of moisture evaporating. And the minimum unit electric power consumption of moisture evaporating was 9.44?Wh?g^?1. The FTIR technology was used to investigate the oxygen-containing functional groups changes in lignite during microwave drying process. The oxygen-containing functional groups of lignite were effectively removed with increasing microwave power.     

Drying with Chemical Reaction in Cocoa Beans

Desirable flavor qualities of cocoa are dependent on how the cocoa beans are fermented, dried, and roasted. During fermentation and drying, polyphenols such as leucocyanidin and apecatechin are oxidized by polyphenols oxidase to form o-quinone, which later react nonenzymatically with a hydroquinone in a condensation reaction to form browning products and moisture. The objective of this article is to model the cocoa beans drying together with the browning reaction. A Luikov drying model for the moisture and a simple Fick's law diffusion model combined with first-order reactions for both the enzymatic oxidation and nonenzymatic condensation reactions were constructed. Both models were used to identify moisture diffusivity coefficient and total polyphenols diffusivity in cocoa beans from experimental drying and polyphenols degradation data and published kinetic data of the reactions. The theoretical drying model fitted the experimental cocoa bean drying curves with low mean square of residuals. The polyphenols diffusion and reaction model also fitted the experimental polyphenols degradation curves with minimum mean residual squares. The rate of polyphenols degradation in the cocoa beans increases at higher temperature and higher relative humidity. This is because the increasing reaction rate of polyphenols oxidation reaction as well as higher moisture diffusion at higher relative humidity and temperature. The effective moisture diffusivity in cocoa beans is estimated to be between 8.194 × 10^?9 and 8.542 × 10^?9 m²·s^?1, which is of the same order of magnitude as published data. The effective total polyphenols diffusivity is estimated to be between 8.333 × 10^?12 to 1.000 × 10^?11 m²·s^?1 with minimum mean residual squares. It is three orders of magnitude less than the estimated moisture diffusivity because of the larger polyphenols molecules. The estimated polyphenols diffusivity is very close to those published in the literature for sorption and ultrafiltration processes.     

Drying characteristics and modeling of yam slices under different relative humidity conditions

The drying characteristics of yam slices under different constant relative humidity (RH) and step-down RH levels were studied. A mass transfer model was developed based on Bi-Di correlations containing a drying coefficient and a lag factor to describe the drying process. It was validated using experimental data. Results showed that the drying air with constant RH levels of 20, 30, and 40%, temperature of 60°C, and air velocity of 1.5 m/s had an insignificant effect on drying time. This phenomenon was likely attributed to the fact that higher RH led to a rapid increase in sample’s temperature. The higher sample temperature could provide an additional driving force to water diffusion and thereby promote the moisture movement, which could minimize the negative effect of lower the drying rate in the initial drying stage. Applying air with 40% RH for 15 min in the initial stage achieved the desired color and reduced the drying time by 25% compared to the drying time under continuous dehumidification from an initial RH of 40%. Using the developed Bi-Di correlation, the estimated Biot number, effective moisture diffusivity, and mass transfer coefficient ranged from 0.1024 to 0.1182, 1.1133 × 10^?10 to 8.8144 × 10^?9 m²/s, and 1.8992 × 10^?9 to 1.7364 × 10^?7 m/s, respectively. A rather high correlation coefficient of determination (R² between 0.9871 and 0.9971) was determined between the experimental and predicted moisture contents. The present findings contribute to a better understanding of the effect of relative humidity on drying characteristics. The developed Bi-Di correlation provided a new method to determine the effective diffusivity of moisture in drying.     

Experimental and fundamental critical analysis of diffusion model of airflow drying

Scientific literature of agromaterial drying present contradictory conclusions in terms of the kinetic effect of airflow velocity. Some authors confirmed that it does not trigger any modification of drying, while some articles tried to establish empirical models of the effective diffusivity D_eff versus the airflow velocity, what is fundamentally erroneous. By analyzing internal and external transfer phenomena, this research aimed at recognizing that once air velocity is higher than a critical airflow velocity (CAV), the internal transfers become the limiting phenomenon. CAV depends on the effective diffusivity and the product size. It was calculated in the cases of two studied raw materials (apple and carrot), differently textured by instant controlled pressure drop (DIC). Values of CAV greatly depend on diffusivity of water within the matrix. At temperature T?=?40°C, they were 1?m/s for untreated carrot and 2.1?m/s for DIC-textured carrot, whose D_eff values were 1.31 and about 3?×?10^?10?m²/s, respectively. Also, at temperature T?=?40°C, they were 2.1?m/s for untreated apple and 3?m/s for DIC-textured apple, whose D_eff were 1.4 and about 10.4?×?10^?10?m²/s, respectively.     

Drying kinetics of poplar lumber during periodic hot-press drying

The drying kinetics of poplar lumber was experimentally investigated as a function of drying temperature (115, 135, 160, 185 and 205°C) during a periodic hot-press-drying process. Poplar lumber was dried under contact (compression ratio of 10%) and high-press states (compression ratio of 44%). Compared with the contact-state, the high-press-state showed higher drying rate and higher efficiency of removing free water than bound water in wood. Eight mathematical models from the literature were established to analyze the drying behavior. The Weibull model, with an average determination coefficient R² of 0.9958, fitted well for all applied drying conditions. The scale parameter decreased with increasing drying temperature and was lower for high-press-state drying compared with that for contact-state drying. Moisture diffusivity and activation energy were calculated according to the Weibull model. Diffusivity increased with increasing drying temperature, with the average value of 1.734?×?10^?6 and 3.313?×?10^?6?m²/s and activation energy of 34.79 and 32.85?kJ/mol for contact-state drying and high-press-state drying, respectively. Hot-press drying created an M-shaped curve of density distribution, with high density at the two surface regions gradually decreasing toward the core region. The contact state-dried wood showed increased density near the wood surface. Both average density and peak density improved in the case of high-press-state-dried wood. Furthermore, the hydrophilic index of wood for high-press-state drying was lower than that of the contact-state drying, and the opposite was true regarding crystallinity index. The hygroscopicity of high-press-dried poplar decreased with lower equilibrium moisture content and higher moisture excluding efficiency, compared with contact-state-dried poplar. The rapid, high-quality drying of poplar lumber through periodic hot-press was more potentially achieved by the high-press-state compared with contact-state drying.     

Drying of grape pomace with a double pass solar collector

This study aims to analyze the performance of a novel design of the double pass solar air collector (DPSAC)-assisted drying system and investigate the drying kinetics of grape pomace which is an agricultural by-product. The samples were dried to a moisture content of 0.01?g water/g dry matter between 100 and 250?min depending on the weather conditions. The average thermal efficiencies of DPSAC were calculated as 79.77, 79.85, and 69.46%. Average values of the coefficient of performance of DPSAC were determined as 5.32, 5.13, and 4.32. The highest specific moisture extraction rate value was achieved as 617.18?g water/kWh. Whereas the mass transfer coefficient (h_m) values ranged from 9.15E?11 to 1.04E?7?m/s, the effective moisture diffusivity (D_e) values were obtained between 3.04E?13 and 1.02E?10?m²/s. The qualitative analysis showed that the drying using DPSAC may be an alternative for drying applications in terms of short drying time and energy usage. Nevertheless, these results clearly suggest a complex and effective interplay between thermal performance and drying kinetics.     

Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics,physicochemical properties,antioxidant capacity,and microstructure

Results of an experimental study are presented and discussed for pulsed vacuum drying (PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics, physicochemical properties (surface color, nonenzyme browning index, red pigments, rehydration ratio, water holding capacity, and ascorbic acid), antioxidant capacity (ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity), and microstructure of red pepper. As expected, the drying time decreased with an increase in drying air temperature, IR-HAD needed the shortest drying time, followed by HAD and PVD. The effective moisture diffusivity (D_eff) of red pepper under PVD, HAD, and IR-HAD was computed to be in the range 1.33–5.83?×?10^?10, 1.38–6.87?×?10^?10, and 1.75–8.97?×?10^?10 m²/s, respectively. PVD provided superior physicochemical properties of dried red pepper compared to samples dried by HAD and IR-HAD. In detail, PVD yielded higher rehydration ratio, water holding capacity, red pigment and ascorbic acid content, brighter color, lower nonenzyme browning index, and comparable antioxidant capacity compared to samples dried by HAD and IR-HAD at the same drying temperature. Furthermore, PVD promoted the formation of a more porous structure, while HAD and IR-HAD yielded less porous structure. The current findings indicate that PVD drying has the potential to produce high-quality dried red pepper on commercial scale.     

Use of hyperspectral imaging for the prediction of moisture content and chromaticity of raw and pretreated apple slices during convection drying

The feasibility of using spectral reflectance information in the visible—near infrared (400–1,000?nm) region to estimate moisture content (g_W/g_DM) and chromaticity (CIELAB) of apple slices was investigated during convection drying. Apple slices were pretreated with hot water blanching (50 and 70°C), acid application (citric and ascorbic), and combinations thereof before drying at 50 and 70°C. Prediction models for the space-averaged spectral reflectance curves were built using the partial least square regression method. A three-component partial least square regression (PLSR) model satisfied the minimal root mean square error (RMSE) criterion for predicting moisture content (avg. RMSEP?=?0.13, r²?=?0.99); importantly, the critical wavelengths remained the same across all pretreatments (540, 817, 977?nm). Similarly, PLSR modeling showed that the optimal set of wavelengths (in terms of RMSE) were invariant across pretreatment for CIELAB a* prediction (543, 966?nm) and CIELAB b* prediction (510, 664, 714, 914, 969?nm). The stability of the information content of these wavelengths across pretreatments indicates their independence of color changes. Additionally, the spatial information in the hyperspectral images was exploited to visualize the performance of the predictive models by pseudo-coloring their values for each pixel in a single apple slice across different drying times. This visualization of spatial distribution of predicted moisture content and chromaticity changes shows significant potential for use in online monitoring of the drying process.     

Influence of vacuum impregnation pretreatment combined with IR drying on quince quality with shrinkage modeling by ANN

The effects of infrared power on drying behavior of quince slice were investigated. The samples were pretreated under vacuum impregnation (VI) and atmospheric pressure with sucrose sirup. The quality attributes measured included moisture content, bulk density rehydration, water loss, solid gain, texture, porosity, color, non-enzymatic browning, and effective moisture diffusivity. In addition, the modeling of shrinkage by ANN. VI increased the effective moisture diffusivity, bulk density, and softening of the dried fruit tissues while decreasing the time of drying (p?<?0.05). The highest porosity was observed for the control samples treated under VI and dried at 1200?W. The desired color was achieved in the osmotic samples treated under atmospheric conditions and dried at 800?W. The rate of rehydration was reduced in the osmotic samples under vacuum. MLP neural network was used to model the shrinkage of the best topology 3-3-1 by LM learning algorithm and threshold function of Tangent sigmoid function, with a correlation coefficient of 0.9963 and the error MSE of 0.000340.     

Synthesis and characteristics of a novel aliphatic polycarbonate,poly[(propylene oxide)‐co‐(carbon dioxide)‐co‐(γ‐butyrolactone)]

A novel aliphatic polycarbonate, poly[(propylene oxide)‐co‐(carbon dioxide)‐co‐(γ‐butyrolactone)] [P(PO? CO₂? GBL)], was synthesized by the copolymerization of carbon dioxide, propylene oxide (PO) and γ‐butyrolactone (GBL). The resulting copolymers were determined by FTIR and NMR spectral analysis with viscosity‐average molecular weights (M_v) from 50 000 to 120 000 g mol^?1. According to elemental analysis, the calculated data of elemental contents in P(PO? CO₂? GBL)44 were close to the found data. The result showed that GBL was inserted into the backbone of poly[(propylene oxide)‐co‐(carbon dioxide)] successfully. GBL offered an ester structural unit that gave the copolymer better degradability. The correlations between reaction conditions and properties were studied. When GBL content increased, the M_v and the glass transition temperature (T_g) of the copolymers improved relative to an identical copolymer without GBL. Prolonging the reaction time of the copolymerization resulted in increases in M_v and T_g. P(PO? CO₂? GBL) exhibited a high T_g above 40 °C. The rate of backbone degradation increased with increasing GBL content. Copyright © 2005 Society of Chemical Industry     

Osmotic Dehydration of Apple Cylinders: II. Continuous Medium Flow Heating Conditions

Mass transfer of apple cylinders during osmotic dehydration was quantitatively investigated under continuous medium flow conditions. The influences of the main process variables (solution concentration, operation temperature, contact time, and solution flow rate) were determined. A second-order polynomial regression model was used to relate weight reduction (WR), moisture loss (ML), solids gain (SG), and mass diffusivity (D _m and D _s ) to process variables. The conventional diffusion model using a solution of Fick's unsteady state law involving a finite cylinder was applied for moisture diffusivity and solute diffusivity determination. Diffusion coefficients were in the range of 10^?9–10^?10 m²/s, and moisture diffusivity increased with temperature and flow rate, increased with solution concentration (> 50°Brix), and decreased with increasing solution concentration (< 50°Brix), but solids diffusivity increased with temperature and concentration and decreased with increasing flow rate. A continuous-flow osmotic dehydration (CFOD) contactor was developed to be a more efficient process in terms of osmotic dehydration efficiency: time to reach certain weight reduction (T _w ) and moisture loss (T _m ) were shorter than that of conventional osmotic (COD) dehydration processes. Effectiveness evaluation functions used in this study could be widely applied to osmotic dehydration system evaluation.     

Effect of microwave-vacuum,ultrasonication, and freezing on mass transfer kinetics and diffusivity during osmotic dehydration of cranberries

The objectives of this study were (i) to evaluate moisture loss (ML), solids gain (SG), moisture loss rate (d(ML)/dt), solids gain rate (d(SG)/dt), effective moisture diffusivity (D_eM), and effective solids diffusivity (D_eS) during osmotic dehydration (OD), ultrasound-assisted osmotic dehydration (UA-OD), and osmotic dehydration of whole cranberries, preceded by microwave-vacuum pretreatment (MV?+?OD) or freezing/thawing treatment (F?+?OD ) and (ii) to use a mathematical model to predict moisture content ML_∞ and solids content SG_∞ in equilibrium state and the distribution of moisture and sucrose in whole cranberries during dehydration. Microwave-vacuum and OD treatments produced cranberries with the highest values of ML and SG (39.7 and 8.4?g 100?g?fresh?fruit^?1, respectively), d(ML)/dt and d(SG)/dt (76.9 and 8.5?h^?1, respectively), D_eM and D_eS (6.1 and 3.7?×?10^?10?m²?s^?1, respectively). Azuara’s and Peleg’s models adequately described the OD kinetics of whole cranberries in terms of ML and SG. The results indicate that the equilibrium values of ML_∞ and SG_∞ were not reached under the conditions specified in the present study.     

Drying Characteristics and Moisture Diffusivity of Distillers' Spent Grains Dried in Superheated Steam

Distillers' spent grain pellets were prepared from material with an initial moisture content of 25% (wb). These pellets were dried in pairs using superheated steam at 120°C in two orientations, horizontal and vertical. The drying characteristics, modeled by the Page equation, showed that there was a significant difference between orientations. The overall moisture diffusivity was calculated using a finite cylinder model based on Fick's law of diffusion accounting for a change in dimensions over the course of drying. The overall diffusivity values ranged from 4.08 × 10^?10 to 1.48 × 10^?8 m²/s.     

Spouted bed drying of agricultural grains

It is shown that the presence of a “slotted draft tube” results in reduced air requirements for spouting and improved drying performance. Experimental data are presented on batch as well as continuous spouted bed drying of wheat, paddy, maize and peas. The variables studied are feed moisture content (Q_o), inlet air temperature (T_o), bed mass hold-up (M_p), inlet superficial air velocity (u_o) and bed diameter (D_c) in batch drying, and the above variables and solids feed rate (F_s) in continuous drying. The data on average overall drying rate, ?_m, in kg moisture evaporated per unit time per kg bed solids, is found to be correlatable as ?_m, = k (50Q_o + 0.118T_o ? 12.5) 10^?5, and the single parameter k is presented for wheat, paddy, maize and peas for both batch and continuous modes of spouted bed drying. The correlation obtained should be useful in dryer design for the grains studied as well as for other similar materials.