Drying Characteristics of Barley Grain Dried in a Spouted-Bed and Combined IR-Convection Dryers |
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Authors: | Marek Markowski Wojciech Sobieski Iwona Konopka Ma?gorzata Tańska Ireneusz Bia?obrzewski |
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Affiliation: | 1. Faculty of Engineering, University of Warmia and Mazury , Olsztyn, Poland marek@uwm.edu.pl;3. Faculty of Engineering, University of Warmia and Mazury , Olsztyn, Poland;4. Faculty of Food Sciences, University of Warmia and Mazury , Olsztyn, Poland |
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Abstract: | A study was performed to determine the drying characteristics and quality of barley grain dried in a laboratory scale spouted-bed dryer at 30, 35, 40, and 45°C and an inlet air velocity of 23 m/s?1, and in an IR-convection dryer under an infrared radiation intensity of 0.048, 0.061, 0.073, and 0.107 W cm?2 at an air velocity of 0.5 m/s?1. The results show that the first, relatively short, phase of a sharp decrease in the drying rate was followed by the phase of a slow decrease. The time of barley drying depended on temperature of inlet air in a spouted-bed dryer and on radiation intensities in an IR-convection dryer. Barley drying at 45°C in a spouted-bed dryer was accompanied by the lowest total energy consumption. The average specific energy consumption was lower and the average efficiency of drying was higher for drying in a spouted-bed dryer. The effective diffusivities were in the range 2.20–4.52 × 10?11 m2 s?1 and 3.04–4.79 × 10?11 m2/s?1 for barley dried in a spouted-bed and in an IR-convection dryer, respectively. There were no significant differences in kernel germination energy and capacity between the two drying methods tested. |
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Keywords: | Barley Bed hydrodynamics Diffusivity Drying rate IR-convection dryer Quality attributes Spouted-bed dryer Time of drying |
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