سال انتشار: ۱۳۹۰
محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن
تعداد صفحات: ۸
FOROUGH KAZEMZADEH – Fars science & Research Islamic Azad University
In this study ,is investigated the effects of microwave assisted fluidized bed drying of macaroni beads .In this search Macaroni Beads with 2.4 ±.۰۸ mm diameter is considered to Macaroni beads were dried from about 20% to 12% moisture content .In this work ,macaroni beads were dried in a fluidized bed of 7.6 cm diameter and by a microwave oven with a power about 609 w that the fluidized bed placed in a microwave oven .In this search with the fluidized bed 3 air temperature:50,60 and 70 c at an air velocity of 2.3 m/s and with microwave oven 2 power levels;50% and 100% were used .In each drying method is showed that with increasing air temperature and microwave power ,the drying rate is increasing .The microwave assisted fluidized bed drying reduced the drying time by about 50% on the compared with fluidized bed drying and about 11% on the compared with microwave drying .Therefore ,it was found that drying time diffusivities in the microwave assisted fluidized bed drying were considered to be about 8.772×10¯¹¹ m²/s on the average.