Search for improving bulgur production techniques

In this study, bulgur production processes were searched. In bulgur production, cooking and drying are two critical operations. Cooking was made as atmospheric cooking at 87, 92 and 97 °C and pressure cooking. Before pressure cooking, soaking was made at different temperatures (40, 50, 60, 70 and 80 °C) and the best soaking, based on minimum soaking time to reach 40% moisture content, was obtained at 80 °C. Pressure cooking was carried out at 10, 15 and 18 psig for 2, 4 and 6 minutes. The best result, based on color, processing shorter time and extent of gelatinization, was obtained at 18 psig for 6 minutes and used for preparation of wheat before drying operations. Dimensions, volume, density, moisture content, starch gelatinization, starch extraction, color of wheat were determined during these operations. Drying systems with different working principles were used (convectional, conductional, infrared and microwave). Fluidized Bed, Tray, Conductional, Infrared and Microwave dryers were used to dry wheat at 70, 80 and 90 °C except microwave while drying withmicrowave, 30%, 50% and 100% power levels were used. Color and moisture content were determined during drying operations.Key words: Bulgur, atmospheric cooking, soaking, pressure cooking, fluidized bed dryer, tray drying, conductional drying, infrared drying, microwave drying