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Microwave drying and grinding characteristics of wheat (Triticum aestivum).

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/4641/ JFE-33-02

Title	Microwave drying and grinding characteristics of wheat (Triticum aestivum).

Creator	Walde, S. G. Balaswamy, K. Velu, V. Rao, D. G.

Subject	04 Wheat 02 Drying, Dehydration

Description	Wheat samples of approximately 20 g each were dried in a domestic microwave oven for diﬀerent time periods ranging from 15 to 150 s with diﬀerent moisture contents ranging from 0.11 to 0.23 kg of water/kg of dry weight of solids. The samples showed an average moisture loss of 4.4–10:6 � 10�4 kg of water/kg of dry weight of solids per second. The dried samples were ground in a domestic dry grinder, and the ground samples were subjected to sieve analysis to calculate the average ﬁnal particle size. The grinding characteristics were evaluated by calculating the Bond�s work index. The microwave dried samples for 120 s were crisp and consumed less energy for grinding compared to the control samples. The same trend was maintained even when the wheat samples were dried in bulk by taking 1 kg of sample (initial moisture content of 0.11 dry weight basis) and dried for 15 min. The Bond�s work index for the bulk sample was 2.26 compared to 2.41 kWh kg�1 for the control of the equal moisture content. Studies were also made on the eﬀect of the microwave power supply on drying and grinding, and this was found to have eﬀect on the latter. These studies have all indicated that microwave drying of wheat samples before grinding helps reduce power consumption in due course in wheat milling industries. The microwave drying did not change the total protein content, but there were some functional changes in the protein which was evident from the gluten measurements.

Date	2002

Type	Article PeerReviewed

Format	application/pdf

Language	en

Rights	—

Identifier	http://ir.cftri.com/4641/1/Journal_of_Food_Engineering_55_%282002%29_271-276.pdf Walde, S. G. and Balaswamy, K. and Velu, V. and Rao, D. G. (2002) Microwave drying and grinding characteristics of wheat (Triticum aestivum). Journal of Food Engineering, 55 (3). 271-276, 14 ref..