Yoshio Hikida

Energy and quality aspects during combined FIR-convection drying of barley

Abstract Barley was dried in thin layers both under combined FIR-convection and convection alone. The highest temperature attained by the grain at the end of radiation drying at different intensities was used for convection drying. The experimental results show that the use of far infrared radiation enhances the drying rate and the energy consumption was reduced considerably. An intensity level of 0.333 W cm −2 was found to be optimum for radiation drying. Air velocity showed a strong effect on energy consumption. Germination and bulk density were used as the quality parameters.