Investigation on thin-layer drying kinetics of sprouted wheat in a tray dryer

The thin-layer drying behavior of sprouted wheat (cv. PBW 550) was experimented at different periods, such as 24 h, 36 h and 48 h. samples were dried in a tray dryer 50–80οC an interval 10°C. moisture ratio fitted to the six models, performance models assessed by statistical parameters. Wang Singh model has accurately predicted for all sprouting periods temperatures. In addition, effective diffusivity grain sprouts three (24 h) increased from 1.79 × 10-9 2.58 m2 s-1, 1.921 2.781 s-1 1.858 2.561 with increase temperature 50oC 80oC. Moreover, above-stated activation energy 11.357 kJ mol-1, 11.428 mol-1 9.427 respectively. Therefore, successfully simulated between 50°C 80°C various periods. This study provided imperative information understand relationship parameters grains that could produce nutritive functional flour.